Savory cottage cheese dumplings with dill sour cream | Warm autumn brunch

Thoroughly mash the cottage cheese in a bowl with a fork until you achieve a nice creamy, yet still slightly curd-like texture.

Mix in the semolina, beaten whole eggs, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Combine the mixture thoroughly, cover it, and let it rest in the fridge for at least 20 minutes so the semolina can absorb the moisture properly.

Melt the butter in a pan, add the breadcrumbs, and toast over medium heat, stirring constantly until golden brown. Remove from the heat and stir in the sweet paprika to give it a lovely colour and pleasant aroma.