Lazy Dumplings with Green Beans, Poppy Seeds, and Crispy Shallots

By syr, Ukrainians mean a particular curd cheese, standing somewhere between cottage and ricotta cheese, made from raw milk at home and used for everything from spreading on rye bread to filling dumplings. So important is syr that it has also come to be a generic word for all cheeses. Traditionally, Ukrainian mothers knew that syr was good for their children’s bones and teeth, but my friend Katrya detested it. Her mum kept trying to sneak syr into sweet treats that Katrya might be persuaded to eat, but all her attempts failed miserably. Then one day she made syr into savory little curd cheese cushions… and, lo and behold, Katrya has been happily eating these Ukrainian cousins of Italian malfatti with butter and herbs ever since. You don’t have to abandon this fabulous dish in the colder seasons, either – just substitute the beans with winter greens. Some feta or other salty cheese can be added too, if you like.