High-Protein Cottage Cheese Dumplings
Method
In a large mixing bowl, combine the cottage cheese, egg, spelt flour, almond flour, and a pinch of salt. Mix until a soft dough forms. The dough will be slightly sticky, which is completely normal.
Cover the bowl and refrigerate the dough for 10–15 minutes. Chilling helps firm up the mixture, making it much easier to shape.
Bring a large pot of lightly salted water to a gentle boil.
Using slightly wet hands, roll the dough into small dumplings, about the size of a walnut. If the dough sticks, simply moisten your hands again rather than adding extra flour.
Carefully lower the dumplings into the simmering water in batches, ensuring the pot is not overcrowded.
Cook for approximately 5 minutes, or until all the dumplings float to the surface. Allow them to cook for another 30–60 seconds after floating to ensure they are fully cooked.
Remove the dumplings with a slotted spoon, drain well, and serve immediately. They are delicious on their own or topped with plain Greek yogurt, Skyr, fresh berries, or a sprinkle of cinnamon.
Avoid overworking the dough, as this can make the dumplings dense. The combination of spelt flour and partially defatted almond flour creates a light texture while boosting the protein content. These dumplings can also be refrigerated for up to 3 days and gently reheated in the microwave or briefly simmered in hot water before serving.
Nutrition Facts
Per serving
