Dumplings with cottage cheese

Dumplings belong to the dishes of Ukrainian cuisine, but today they are popular in many countries. They resemble dumplings, but instead of meat they put vegetables, fruits, berries, cottage cheese. Dumplings with cottage cheese are not only tasty, but nourishing and healthy. They can be eaten at any time of the day, served for dessert or for breakfast as a main course. Their children especially love them, even if they don’t really like cottage cheese by themselves.

Cooking Features

Inexperienced housewives are wary of the idea to cook dumplings with cottage cheese at home, preferring shop convenience foods. However, their fears are in vain. Yes, the process of cooking dumplings has your subtleties, without the knowledge of which it is impossible to make delicious and beautiful dumplings. But with the knowledge of these subtleties, the risk to cook an unfortunate dish is minimal. And you can be sure that store dumplings with cottage cheese are not able to compete with homemade ones either in taste or in beneficial properties.

The main thing is to make a soft, but strong and elastic dough, so that it does not fall apart during cooking and is not hard, tasteless. Here it is important to follow exactly the instructions in the recipe, and then the result will meet the expectations. You just need to know that the products for the dough are better to use the same temperature, so some of them will have to get out of the refrigerator in advance. Flour must be sieved to oxygenate it. Then the dough out of it will be soft. It is also important not to be lazy and knead the dough well enough to make it elastic. The optimal thickness of the reservoir - 2 mm.
To ensure that the dumplings are of the same size and have a beautiful shape, they can be cut with a cup.
Cottage cheese intended for the filling should be rubbed through a sieve and squeezed to remove excess moisture. It will be useful and add to it raw yolks.
It is not necessary to add a lot of sugar to the filling, because when it is heated it will melt and may soak the dough, violating the integrity of the dumplings. If you like sweet dumplings, you can sprinkle them with sugar when serving.
When boiling the dumplings, they are dipped in boiling salted water. At the same time there should be a lot of water, otherwise the products will stick together.
When steaming, vareniki retain their shape better. If you do not have a double boiler, a multicooker or a mantyshnitsa, you can pull gauze onto the pan with water, put the dumplings on it, cover with a convex lid. Cook the product in this case 7 minutes after the water boils in the pan.
Immediately grease the dumplings with butter, cream or vegetable oil. This will prevent them from sticking together. Another option - roll finished products in sour cream.

Dumplings with cottage cheese are usually served with sour cream, but this tradition can be changed: fruit yogurt and jam are suitable for sweet dumplings, Greek yogurt, tomato sauce, and tartar sauce are good for sweet ones.

The classic recipe for dumplings with cottage cheese

Composition:

cottage cheese - 0, 25 kg;
sugar - 80 g;
chicken egg - 2 pcs .;
milk - 0, 25 l;
flour - 0, 4 kg;
salt - a pinch.

Preparation Method:

Beat the egg, separating the yolk from the albumen. The protein will be used for the test, the yolk will be useful for the filling. The second egg will go into the dough.
Sift flour.
Rub the cottage cheese through a sieve, squeeze to remove excess moisture.
Heat the milk. In warm milk, dilute the salt and a tablespoon of sugar.
Whisk one egg and the squirrel of the second with a whisk. Mix with milk.
Pour two glasses of flour and stir first with a spoon, then with your hands.
When adding flour in small pieces, knead the dough. It should be soft, elastic.
Pour the remaining sugar into the curd, add the yolk. Stir to ensure that the mass is homogeneous.
Roll the dough into a layer about 2-2,5 mm thick. Cut into circles using a cup or glass. Cuts do not throw away - from them you can roll out another layer and cut a few more circles for future dumplings.
Place a small spoonful of cottage cheese filling on each circle.
Connect the edges of the dough and carefully blind it. If the dough is poorly connected, the dumplings will fall apart during cooking.
Boil water in a large saucepan. It should be a lot, not less than 2, 5 liters. When the water boils, lightly salt it and lower the dumplings one by one.
Wait until all the dumplings have risen to the surface, then boil them for another 3-4 minutes.
Remove the dumplings with a slotted spoon, brush with oil.

Serve the dumplings hot. The best addition to them will be sour cream, but if you wish, you can replace it with syrup, condensed milk, yogurt.

Sweet dumplings with cottage cheese, as in kindergarten

Composition:

water - 180 ml;
flour - 0, 45 kg;
vegetable oil - 20 ml;
sugar - 100 g;
butter - 50 g;
cottage cheese - 0, 35 kg;
salt - a pinch;
vanillin - on the tip of a knife;
chicken egg - 2 pcs.

Preparation Method:

Beat one egg, mix it with salt and sugar (20 g).
Sift flour.
Pour about a third of the flour into the bowl with the egg. Stir.
Add vegetable oil, stir.
Pour the rest of the flour in small portions by kneading the dough with your hands. To prevent it from sticking to your palms, treat them more often with dry flour.
Cover the dough with cling film, set aside for a while.
Rub the cottage cheese through a sieve, add the chicken egg yolk and the remaining sugar, vanillin. Put the softened butter. Stir well, you can even use a blender for this.
Roll out the dough, cut out even circles. Put on each circle a sweet and aromatic curd mass, pinch the edges of the dough.
Boil the dumplings in boiling salted water. Boil need 4 minutes after they rise to the surface of the water.

Dumplings for this recipe are sweet and aromatic. It is not surprising that children like them very much. It should be borne in mind that their caloric content is somewhat higher than that of ordinary dumplings with cottage cheese, prepared according to the classic recipe.

Dumplings with cottage cheese on kefir

Composition:

kefir - 0, 25 l;
soda - 2 g;
flour - 0, 4 kg;
cottage cheese - 0, 25 kg;
chicken egg yolk - 1 pc .;
salt, sugar - to taste.

Preparation Method:

Curd the cottage cheese through a sieve, squeeze, mix with sugar and raw chicken yolk.
In kefir, pour in soda and a pinch of salt, stir.
Gradually add sifted flour to kefir. Knead the dough.
Divide the dough into several pieces; form a sausage out of each. Slicing pieces of sausage, knead them with your hands, stretching to make thin sticks.
Place the stuffing on each cake and form dumplings.
Boil the steamed dumplings. The most convenient way to do this is using a double boiler or a multi-cooker, but you can do with a regular saucepan, pulling gauze over it. Steaming dumplings is 7-8 minutes.

Put the prepared dumplings on a plate, mix with sour cream and serve to the table.

Unsweetened vareniki with cottage cheese and potatoes

Composition:

flour - 0, 8 kg;
milk - 0, 5 l;
chicken egg - 2 pcs .;
salt - 10 g;
sugar - 5 g;
potatoes - 0, 3 kg;
cottage cheese - 0, 3 kg;
vegetable oil - 80 ml;
butter - 50 g.

Preparation Method:

Boil the milk. Add a teaspoon of sugar and salt to it. Stir.
Mix milk with vegetable oil.
Sift flour. Gradually add the flour to the milk, knead the dough. At this stage you should not use all the flour, about a glass should be left.
Add eggs to the dough, stir until smooth. Add flour to bring the dough to the desired thickness. Perhaps a little flour you have left, there is nothing to worry about.
Wash, peel and boil potatoes until ready. Mash it and, without cooling, mix with butter and the remaining salt.
Wipe the curd and combine it with mashed potatoes.
Roll out the dough, cut circles out of it. Start the potato and cottage cheese flat cakes, glue the edges of the dough well.
Dip dumplings in boiling water and boil until cooked. They will be ready in 3-4 minutes after surfacing.

Dumplings with cottage cheese and potatoes - a complete dish, which is fully capable of replacing lunch or dinner. Traditionally they are served with sour cream, but you can replace it with any sauce to your taste.

Unsweetened dumplings with cottage cheese and greens

Composition:

flour - 160-200 g;
water - 180 ml;
vegetable oil - 40 ml;
soda - 2 g;
salt - to taste;
fresh dill - 50 g;
chicken egg - 1 pc .;
cottage cheese - 0, 2 kg.

Preparation Method:

Dill wash, dry, finely chop with a knife.
Rub the cottage cheese through a sieve and mix with dill, lightly salted.
Break the egg, whisk and whisk and mix with the curd mass.
Boil water and mix with vegetable oil.
Mix sifted flour with a pinch of salt and soda.
Pour hot water into the flour and knead the dough. If it turns out to be too liquid, you can add some more flour.
Roll out the dough, cut circles out of it.
Start the dumplings with curd mass, close the edges tightly.
Boil the dumplings 4 minutes after they float to the surface. The water in which they boil, you must first salt.

Instead of or in addition to dill, you can use other herbs: cilantro, basil, parsley. Cottage cheese dumplings are tender, fragrant and very tasty. They will appeal even to those who are on a diet and avoid eating high-calorie foods.

Dumplings with cottage cheese - one of the most famous dishes of Ukrainian cuisine. They do not have to be sweet - there are many recipes that allow you to cook dumplings with cottage cheese on the second.