Galushki are a very simple and popular Russian and Ukranian meal that normally gets cooked with white flour and tvorog. Tvorog is a Russian soft cheese, known here as farmers cheese, which is high in protein and low in lactose. I upgraded the traditional recipe to use wholesome ingredients, such as soaked oats and sprouted flours, for a meal that’s full of protein and easy to digest nutrients from rye and einkorn or spelt. I think it’s a lot more flavorful than the original version, with sprouted grains giving it a malty sweet aroma. It’s always a hit with my toddlers, which makes for a relaxing dinner experience with little cleanup. It’s also an easy meal to make in advance, and boil straight from the freezer.
HOW TO MAKE SPROUTED DUMPLINGS WITH TVOROG AND OATS
Ingredients
1.5 cups tvorog (farmers cheese) – how to make tvorog, or buy at grocery stores by cottage cheese
1/2 cup soaked or fermented rolled oats
2 eggs
1 tablespoon butter
2 tablespoons sugar
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 cup sprouted rye
1/2 cup sprouted einkorn or spelt (how to sprout)
1/2 cup all-purpose einkorn or spelt flour
Equipment
Food processor (a mini would work)
Mixing bowl
Flat surface for rolling and cutting dough
Medium pot
Slotted spoon
Instructions
Pulse tvorog, rolled oats, sugar, salt, butter and vanilla in a food processor until smooth, with no grains from tvorog or oats.
Transfer to a mixing bowl. Fold in the flours, and mix into workable dough. Use your hands to knead the dough into a ball.
Separate the dough into 12 pieces, and roll each piece into a ‘sausage’.
Cut each dough ‘sausage’ into bite size pieces on a floured surface.
Bring a pot of water to boil, turn down to low, salt, and toss the dumplings in, a couple at a time.
When the water comes to boil again, and the dumplings come to float on the surface for a minute or two (but not any longer – otherwise they’ll become mushy!), remove them with a slotted spoon.
Serve hot with butter or sour cream.
- 1.5 cups tvorog (farmers cheese), Â buy at grocery stores by cottage cheese
- 1/2 cup soaked or fermented rolled oats
- 2 eggs
- 1 tablespoon butter
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup sprouted rye
- 1/2 cup sprouted einkorn or spelt
- 1/2 cup all-purpose einkorn or spelt flour
- Pulse tvorog, rolled oats, sugar, salt, butter and vanilla in a food processor until smooth, with no grains from tvorog or oats.
- Transfer to a mixing bowl. Fold in the flours, and mix into workable dough. Use your hands to knead the dough into a ball.
- Separate the dough into 12 pieces, and roll each piece into a ‘sausage’.
- Cut each dough ‘sausage’ into bite size pieces on a floured surface.
- Bring a pot of water to boil, turn down to low, salt, and toss the dumplings in, a couple at a time.
- When the water comes to boil again, and the dumplings come to float on the surface for a minute or two (but not any longer – otherwise they’ll become mushy!), remove them with a slotted spoon.
- Serve hot with butter or sour cream
