Light Cloud Cottage Cheese Dumplings with Strawberries

Light Cloud Cottage Cheese Dumplings with Strawberries
  • Prep Time
    60 mins
  • Cook Time
    60 mins
  • Serving
  • Ready In
    90 mins

This dumpling is a real classic, everyone’s favorite in Hungary.  The basic cottage cheese dumplings are made without fruit, but in the middle of the strawberry season we can make it even more delicious by filling this middle of dumplings with strawberries.  Now, I tell you how to cook it to be lighter and creamier, and the secret of the perfect toasted breadcrumbs!

I learned how to make cottage cheese dumplings from my mom, but she didn’t make them with buns.  She put in semolina, which usually made the dumplings harder and drier.  Ever since I’ve been cooking for myself, I’ve exchanged semolina for bun cubes, which gives me dumplings with much softer and creamier texture.  On the other hand, ever since we’ve been following the Keto diet, I swapped the buns for Sponge Cake, made with a mixture of Almond and Coconut Flour, which made the cottage cheese dumplings even tastier, low-carb and healthier.

I also exchanged the breadcrumbs for Keto Sponge Cake Crumbs from Basic Mug Sponge Cake with Almond and Coconut Flour.  Crumbs with almond and coconut flour are much more aromatic, tastier and contain much less carbs in it. 

When we cut these golden dumplings in half, and when the beautiful, red strawberry pieces flash, the saliva is guaranteed to flow in everyone’s mouth.
You never get bored of eating this!

How can you make the dumplings even tastier?

Here are some ideas how to make cottage dumplings even more enjoyable and flavor-richer: 
  • Make homemade keto bread crumbs, then fry it in avocado oil and butter mix, and turn the dumplings in this fried keto crumbs. This will make their appearance much nicer, and the dumplings will be more crispier and enjoyable.
  • When toasting the breadcrumbs, you can add a tablespoon or two of ground walnuts or sprinkle with cinnamon – these will make your dumplings even more delicious.


For the Basic Mug Sponge Cakes:

For the dumplings:

For the crumbs:

For icing:


Per Serving: 4 dumplings

  • Daily Value*
  • Calories: 488
    24.4 %
  • Fat: 37.6 g
    22.8 %
  • Total Carbs: 23.5 g
    36.2 %
  • Fibre: 3.25 g
    13 %
  • Sugar: 5.57 g
    13.9 %
  • Net Carbs: 20.29 g
    50.7 %
  • Protein: 22.56 g
    30.1 %
  • Sodium: 382 mg
    16 %


    The original recipe is made with semolina or diced buns. In the keto version I replaced these with keto accepted sponge cake, what I made before. However, I didn't cook it with keto buns or bread, because the most keto buns and keto bread is made with roasted flaxseed; therefore, the bread will probably too sour for dumplings. I would rather use the Basic Mug Sponge Cake, which is made with almonds and coconut flour. So, my dumplings are low-carb and in addition, also gluten-free.


    In first step you have to bake Basic Mug Sponge Cake with Almond and Coconut Flour from 4 eggs in two mugs. (You can find the recipe here: ) One mug cake should be diced and dried, the other to grate for crumbs. (You can do this step the day before, to give time for the sponge cake cubes to dry, but that’s not important.)


    Cut the one of a kind finished "Basic Mug Sponge Cake" into small cubes and grate the other for crumbs.


    Break the cottage cheese through a sieve to make a fine grain. mix it a spoonful of melted butter. If it's very dry, add a tablespoon of sour cream too.


    Separate the yolks and whites of the 3 eggs for the dumplings.


    Mix the pierced cottage cheese thoroughly with 3 egg yolks, and add the Mug Cakes from 2 eggs cut into small cubes, and a pinch of salt, mix again, then cover and rest in a cool place for 1 or at least 2 hours so that the sponge cake cubes absorb moisture evenly.


    While the cottage cheese mass rests, wash and dry the strawberries. If they are too large, cut them into max 2x2 cm (08x08”) pieces.


    After the mass resting, beat the egg whites into a hard foam and then mix gently together.


    Fill a larger pot with about 2 gallons of water, salt with 1 teaspoon of salt and bring to a boil.


    Meanwhile, from the cottage cheese mass with wet hands, form larger table-tennis ball sized dumplings. Press 1-1 pieces of strawberries into the center of each dumplings. (If you don't put strawberries into dumplings, you'll get simple cottage cheese dumplings.)


    When the water boils, throw a few dumplings into the hot water (be careful not to splash the hot water). If the water boils again, moderate the boil so that the dumplings in the beaded hot water just swell rather than boil. When the dumplings come to the surface of the water, they are not ready yet. They need to be cooked for another 6-8 minutes. It’s not worth putting a lot of dumplings in the water at once because they swell. How do you know the dumplings are ready? This is the best method: take one out of the water, cut it in half and check.


    Meanwhile, melt the remaining butter in a larger pan, add 1 tbsp of avocado oil, and toast the crumbs over medium heat, stirring often for a few minutes, until golden brown. In this you need to turn the dumplings at the end.


    Filter the cooked dumplings and place them for a few moments with the filter spoon in a bowl cold water. From the cold water, the outside of dumplings cools and do not fall apart. Drip the dumplings from the water and put on a kitchen towel to dry.


    Swirl them in the toasted crumbs.


    Finally serve sprinkled with sweetened (with sweetener) sour cream or sprinkled with a sweetener powder mixed with vanilla. This is the classic, but keto version of Cottage Cheese Dumplings with Strawberries.


    Always cook only as much as you eat fresh at once, because when heated you will no longer get the same soft and creamy taste experience as fresh.

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