Pumpkin lazy dumplings: A cozy autumn delight

Lazy dumplings are a dish we remember fondly from childhood. Our grandmothers made them, our mothers made them, and even today they remain very popular. The combination of cottage cheese with eggs and flour makes for a quick meal. Taking advantage of the season for plump, orange pumpkins, you can create delicious lazy dumplings with this addition. They are soft, slightly sweet, and so tasty that not a single dumpling will be left on the plate.

Kids love them, adults adore them. They can be served both in a sweet version with cream and sugar, or savoury. Mushroom sauce, a gentle tomato sauce, or one of the simplest and sweetest combinations - butter and Parmesan - work well.

They are perfect for a simple and quick meal or a warm supper. They are soft, delicate, and simply delicious. You can make the pumpkin purée yourself or use ready-made from a jar for a quicker option. This recipe is great for busy days.

Ingredients:

• 400 g of full-fat cottage cheese,
• 340 g of all-purpose flour + for dusting,
• 280 g of pumpkin purée,
• 2 eggs,
• 1 tablespoon of salt.

Additions:

• melted butter,
• grated Parmesan,
• parsley.

Instructions:

Step 1. Grind the cottage cheese and place it in a bowl. Add the all-purpose flour, pumpkin purée, eggs, and salt, then mix.

Step 2. Transfer the dough onto a counter and knead it. Dust with flour, form a long roll, and cut it into smaller dumplings.

Step 3. In a pot, bring water with some salt to a boil, and drop the pumpkin lazy dumplings in. Cook for about 3 minutes from the moment they float to the surface. Don't add too many at once, as they may stick together.

Step 4. Transfer the drained dumplings to a plate. Pour melted butter from a pan over them, sprinkle with grated Parmesan and chopped parsley. They taste best warm. Enjoy!