Bulz ciobanesc (Dumplings with butter and cheese)

Bulz ciobanesc (Dumplings with butter and cheese)
Random recipe review Dammn good 5/5 ..and the cheesier, the better. The Judge

Bulz ciobanesc, oven baked
Servings:	Serves 4 - see Chef's notes
Calories per serving:	393
Ready in:	2 hours 20 minutes
Prep. time:	2 hours (incl chilling as recommended by a visitor)
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Romanian polenta dumplings which can be served as a first course, a snack or as an accompaniment to Raţă cu castraveţi (Duck with cucumbers).

These were extremely delicious, but quite tricky to make.

When being pan fried, the dumplings quickly broke up so to rescue the situation, I placed them on an oiled baking tray at the top of a hot oven (220° 425° Gas Mk 7) and baked them for about 20 minutes.

However, they will be made again and this procedure will be improved.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 175 g polenta
• ½ teaspoon salt
• 30 g hard butter; cubed, measuring 1 cm
• 30 g strong hard cheese such as haloumi, Parmesan or Cheddar; cubed, measuring 1 cm
• 50 g butter
• 300 ml sour cream

Method

1. Put the polenta and salt in a large saucepan with 600 ml water.
2. Bring to the boil, stirring constantly, and cook for 5-8 minutes, still stirring, until the mixture is thick.
3. Pour the mixture onto a plate and leave until completely cold.
4. Divide the mixture into 6 and form each piece into the shape of a fish cake.
5. Place a cube of butter and a cube of cheese in the middle of each, wet your hands and shape each cake into a round dumpling, ensuring that the filling is completely enclosed.
6. Melt the butter in a pan, add the dumplings, rolling them around in the butter and allow to cook for about 10 minutes.
7. Serve with any remaining butter and topped with the sour cream.

• 

  Mythical, unbroken Bulz ciobanesc (Dumplings with butter and cheese)

• 

  Raţă cu castraveţi with Bulz ciobanesc
  Duck with cucumbers and polenta cheese dumplings

Chef's notes

The quantities above would probably make about 10 small dumplings, or maybe more. However the polenta is quite/very difficult to manage once cold and once the cold polenta has been broken it seems impossible to make a good seal. Making these again, I think I would try to mould and quickly fill them whilst still warm. I would also be inclined to add slightly more butter and oven cook them.

Comments from a visitor

I tried making the bulz ciobanesc with warm (nearly hot) polenta, rolled them in dried polenta and chilled them before cooking in the oven, they came out looking almost like the mythical ones. Very yummy, thanks for the recipe.

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