Cottage cheese dumplings

Cottage cheese dumplings

250g cottage cheese

1 egg

4-5 Tbsp self-raising flour (possibly more)

Press the cottage cheese through a sieve into a bowl. Mix in the egg and the flour.

Add enough flour as necessary to hold dough together. No salt required at this stage as the cottage cheese is salty enough.

Cut dough into 4 pieces. Roll each piece into a sausage, about 1 inch thick, then cut into thumb-nail long lengths.

To cook, carefully drop finished dumplings in a pan with salted boiling water. Once they float to the top cook for 2 minutes. Remove with a slotted spoon.

I like to serve them with butter. You can add any jam of your choice if you like)