Papanaşi (Romanian cheese dumplings)

Papanaşi is a Romanian cheese dumpling. It can either be boiled or fried. My friend, Daniel, wanted to serve these at a reception that would follow his senior recital. (If you are in the Triangle area, you should come: it's a lecture/recital on François Devienne's first bassoon quartet in C major, Devienne, and bassoon music of the 18th century. It will take place at Person Hall at UNC Chapel Hill.)

We looked up several recipes, including a couple written in Romanian, and this was what we came up with. I wanted to try making it once before serving it to a lot of people to ensure that my effort would at least be somewhat edible.

Here are the ingredients I used, as well as how I put these together:

Papanaşi

15 oz. (425 g) ricotta cheese. I used whole milk ricotta cheese.
2 eggs, beaten
1/4 c semolina flour
2 c all-purpose flour
1 packet (8 g) vanilla sugar
2 tbsp sugar

Combine all ingredients in a bowl. Mix until everything is incorporated.

Form into donut-like discs with a slight depression in the middle. Form an equal amount of small balls that should fit in the depression. (I made 30 discs and 30 small rounds.)

Deep fry until golden brown. Remove with spider strainer and allow to drain on paper towel.

To put it together: place the disc on a plate. Top with jam or honey. Place the ball on top of that. Top with whipped cream if desired.

Here is a picture of the 'naked' Papanaşi. I'll make this again on Saturday.