About this Dish
Fried or boiled cheese dumplings topped with sour cream and fruit jam.
History & Origin
Romania's most famous dessert, papanasi combines tangy farmer's cheese dough with sweet toppings — a beloved finish to Sunday family meals.
IngredientsServes 3
🧀Cottage cheese (dry, well-drained), 500g
🥚Eggs, 2 large
🌾All-purpose flour, 150g plus extra for dusting
🥄Semolina, 2 tablespoons
🧂Salt, a pinch
🍋Lemon zest, from 1 lemon
🫙Sour cream, 200g for serving
🍓Sour cherry jam or blueberry jam, 150g for serving
🫙Bicarbonate of soda, 1 teaspoon
🛢️Sunflower oil, for frying (enough to fill pan 3-4cm deep)
Method
1
In a large bowl, combine the well-drained cottage cheese, eggs, salt, lemon zest, and bicarbonate of soda. Mix everything together until smooth, then add the semolina and most of the flour, mixing until a soft, slightly sticky dough forms. Add a little more flour if the dough is too wet to handle, but keep it as soft as possible.2
Flour your hands and a work surface generously. Divide the dough into 6 equal portions. Shape each portion into a thick round dumpling (about 7-8cm across), then use your thumb or finger to press a hole through the center and pinch off a small ball from each one — this small ball will be fried alongside as a 'mini hat' on top.3
Heat the oil in a deep pan over medium heat until a small piece of dough sizzles immediately when dropped in. Gently lower the dough rounds and the small balls into the hot oil, frying in batches to avoid crowding. Fry for about 3-4 minutes per side until deep golden brown, adjusting the heat so they cook through without burning.4
Remove the papanasi and small dough balls with a slotted spoon and drain on paper towels for a minute. To serve, place each large dumpling on a plate, top with a generous dollop of sour cream, then a spoonful of jam, and finally sit the small fried ball on top like a hat. Serve immediately while hot and crispy.5
Remove the fried papanasi with a slotted spoon and place them on a plate lined with kitchen paper to drain for a moment. They should be crispy outside and pillowy soft inside.6
To serve, place each large ring on a plate, top with a generous dollop of sour cream, then a spoonful of jam. Sit the small fried ball on top and add another spoonful of sour cream and jam. Serve immediately while still warm.User Reviews
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