Steps
- Mix 250g of dry acid-set farmer's cheese, 40g of melted unsalted butter, and 1 large egg. Stir in 25g of all-purpose flour, 25g of semolina, and ¼ teaspoon of salt. Chill for 10 minutes.
- Melt 30g of unsalted butter in a skillet over medium heat. Toast 70g of fine dry breadcrumbs until golden, stirring. Remove from the heat and stir in 35g of sugar.
- Heat 280g of frozen mixed berries, 1 tablespoon of sugar, and two-thirds of 3 tablespoons of water in a saucepan over medium heat.
- Mix 1 teaspoon of cornstarch with the remaining water; stir into the berries and simmer until slightly thickened.
- Shape the dough into 18 ovals using two wet spoons. Lower into gently simmering salted water; cook for 3 minutes, then reduce to barely simmering for 5-7 minutes, until cooked through.
- Lift out the dumplings, drain, and roll in the toasted crumbs. Add the berry compote and dust with icing sugar.