Skill level

Average: 3.7 (25 votes)


  • ¼ cup buttermilk
  • ¼ cup water
  • 1 tbsp vegetable oil
  • 2 cups plain flour
  • ½ tsp salt
  • 1 egg
  • 100 g drained, crumbled feta
  • 150 g crumbled farm cheese (see Note)
  • 2 tbsp finely chopped dill
  • 1 egg yolk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the buttermilk, water and vegetable oil in a bowl.

Sift the flour and salt into a bowl. Make a well in the centre, pour in the buttermilk mixture and the egg. Stir until a soft dough forms. Knead for 5 minutes or until smooth and elastic. Set aside for 30 minutes.

Combine the feta, farm cheese, dill and egg yolk.

Roll out pastry on a lightly floured work surface to a 3 mm-thick rectangle. Using a 9.5 cm pastry cutter, cut out 12 rounds. Place 1 tbsp cheese mixture on centre of each round and fold to enclose. Using a fork, crimp the edges together firmly.

Working in batches of 3, cook dumplings in a pan of boiling salted water for 3 minutes or until they float to the surface. Drizzle with melted butter and serve with sour cream.


• Farm cheese is available from selected greengrocers and delis. 


As seen in Feast Magazine, Issue 13, pg146.


Photography by Katie Kaars.