the dough for these sweet dumplings is made with cottage cheese, flour and eggs; kneaded, rolled out and cut into appropriate size rounds (diameter would depend on the size of the fruit that they are to envelop). while ours were stuffed with fresh okanagan apricots (stones swapped for a little brown sugar), plums or strawberries would also make delicious filling. since it was not until we got into the dumpling-making mode that we discovered that i only had buckwheat flour in my cupboard, they were also gluten free... well, almost, since they also got rolled in buttery wheat breadcrumbs but those could easily be substituted with toasted and crushed hazelnuts or walnuts (yum!). the buckwheat flour was probably what made them a little tougher than they would have been if prepared with wheat pastry flour, but the texture and the colour contrast were quite pleasing so i'd definitely use buckwheat flour again... although maybe i'd opt for a lighter variety or i'd sift it next time and add a little sugar or maple syrup to the dough. finished off with some almond-vanilla sauce (blended almond silken tofu and some good quality vanilla extract), they were a pretty healthy and a really filling treat. no wonder that post-consumption bliss ensued, or maybe it was all the wine that accompanied them?
i'm posting this without the proper recipe because i forgot what the exact proportions of flour, cheese and egg marc oliver used in making the dough. but i was so keen to share this that i just couldn't resist. the full recipe is coming soon...
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