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Bake Again

Gluten-free lazy curd cheese dumplings

Quantity relative to the base recipe: ×1

Tested

Author-corrected quantities for the successfully cooked batch filmed on 11 October 2026.

Active time
45 min
Yield
100 lazy dumplings
Difficulty
Medium

Allow an additional 15–20 min for the dough to rest.

Flour
Schär Mix B Bread + tapioca starch

Ingredients

Dumplings

  • Tvorog (curd cheese)
    500 g
  • Eggs
    2 pcs
  • Sugar
    60 g3 tbsp
  • Schär Mix B Bread flourPlus a little for shaping.
    100 g5 tbsp
  • Tapioca starch
    10 g1 tbsp

Method

  1. 1

    Mix the base

    Mix the tvorog, eggs and sugar with a fork or in a food processor fitted with a dough attachment.

  2. 2

    Add the flour and starch

    Combine the flour and tapioca starch and mix into the base. The dough should stay sticky — do not add extra flour to firm it up.

  3. 3

    Rest the dough

    Cover the bowl loosely and leave for 15–20 minutes.

  4. 4

    Shape a log

    Dust the surface and dough with flour. Gently roll into a log without kneading the dusting flour into the dough.

  5. 5

    Roll the dumplings

    Cut into small pieces. Coat the cut sides in flour and gently roll each piece between your palms into a ball.

  6. 6

    Boil the dumplings

    Add the dumplings to boiling water in small batches. Gently run a skimmer over the bottom so they do not stick. Cook until the dumplings float to the surface, then lift out with a skimmer. Cook frozen dumplings the same way: add directly to boiling water without thawing.