Quick Cottage cheese and Zucchini Dumplings

These savory dumplings are a springtime delight, a perfect treat to round out a meal high in protein. In just the time it takes a pot of water to boil, you can be ready to make these delicious sides.

Ingredients!

2 cups of flour
1 cup of shredded zucchini
1/2 cup cottage cheese
2 eggs
1/2 teaspoon salt
Salted butter Melted (optional)
Water for boiling

Directions!

Get a medium sized pot of water boiling. Mix all ingredients in a large mixing bowl until everything comes together together. When it is well combined, it will look like a think paste.

When the pot of water is boiled, dumpling production can begin. Grab a large metal spoon, and a second bowl to hold the finished dumplings. To prevent the dough from sticking to the spoon, dip it into the boiling water before scooping . Scoop the dough into a heaping spoonful, and gently put it into the hot water. Please be careful!

The dumplings will sink to the bottom when you put them in, and float when fully cooked, usually in about 2 minutes. When they’re done, I use a slotted spoon to scoop them all out, but if you have a spider that will work just as well. Allow the to rest just a minute, drain any excess liquid from your second bowl, and then toss with some melted butter. Enjoy right away with friends and family! If there is no one else, save the extra ones for the next day and fry them up in a pan with a little oil until golden and lovely. These quick zucchini dumplings go great fried next to eggs in any style. This is home style cooking!