Papanași
papanasi
Romanian fresh-cheese dumplings served with sour cream and fruit preserves. Fried ring-shaped versions are especially popular in restaurants.
About this dish
Romanian fresh-cheese dumplings served with sour cream and fruit preserves. Fried ring-shaped versions are especially popular in restaurants. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Romanian fried papanași with cream and jam
- 500 g dry farmer cheese
- 2 eggs
- 80 g sugar
- 200-240 g all-purpose flour
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp lemon zest
- pinch of salt
- 750 ml neutral oil for frying
Serve
- 250 g sour cream
- 150 g berry jam
- 1
Use 500 g dry farmer cheese; 2 eggs; 80 g sugar and the listed remaining ingredients. Mash cheese, eggs, sugar, vanilla, zest and salt. Fold in 200 g flour and baking soda, adding more flour only until softly shapeable. Use drained cheese, fold lightly and stop flour additions once shapeable.
- 2
Divide into 6 large portions, pinch a small ball from each and shape the rest into thick rings with a 2 cm central hole. Make equal rings with even walls and an open central hole.
- 3
Fry rings at 160-170°C/320-340°F 3-4 minutes per side until golden and cooked inside. Fry small balls separately 4-5 minutes, turning. Use a thermometer and test-fry one ball. Lower heat if outsides color too fast; check set centers at 71°C/160°F.
- 4
Serve: 250 g sour cream; 150 g berry jam. Drain, top rings with sour cream, add a small ball on each and spoon over jam. Drain, divide toppings evenly and cool centers briefly before eating.
Note
Use dry cheese; wet cheese demands too much flour. Test one small ball before frying all the rings.