Cheese Dumplings

Little golden balls of cheese with crispy shell and soft flavored cream cheese inside or cheese that you can make yourself. All these dipped in honey from thyme.

work: 40′

time: 1h:40′

easy:

Batter (∼20 pieces) 1 cup warm water 1 tbsp olive oil 1 tbsp red wine 4 tbsp milk 1 tsp baking powder 5 tbsp flour 1 egg yolk, keep the white of the egg for later Mix, the above, well with a fork and let aside for later.

For the balls: 500 gr/ 1.1 lbs cottage cheese (the drier the better) or fresh whole milk ricotta, drained* 1 tbsp cinnamon powder ½ tsp nutmeg powder 1 tbsp sugar Olive oil for frying *Note: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.

In a second bowl, mix the ingredients for the balls. Mix them all together and make small balls. Refrigerate to tighten for an hour. After the hour has past, beat the egg white, in meringue and integrate into the swill. In this batter add the balls of cheese. Pull with a fork and immediately pour into hot oil. Three or four at a time, depending on the size of the pan. They will swell almost immediately, while obtaining a crisp and ruby crust. Place them on a paper towel to absorb the oil.

Served plain or sprinkled with powdered sugar or with lots of honey.