Dumplings are considered a dish of Ukrainian cuisine, although many other nations have similar dishes. For example, in Georgia they prepare dumplings with cheese, although here they are called “kvari”. Dumplings can be made with different varieties of cheese, and this combination of cheeses can already change the taste of the finished dish beyond recognition. So do not think that since the recipes are similar, then the dumplings themselves will be similar in taste. Dumplings with cheese give a lot of space for creativity, because a lot depends on the composition of the filling, the ratio of different ingredients in it. You can experiment for as long as you like, since dumplings are prepared with cheese very easily.
Cooking Features
Dumplings with cheese are tasted best of all if there is little dough in them, and there are many fillings. However, in order for the dough to turn out gentle, but durable, and, being rolled very thinly, not to break during cooking, you need to know how to cook it correctly.
- Be sure to sift the flour before kneading the dough. So it is not only cleansed of litter, but also saturated with oxygen. Thanks to this, the dough will be more tender, without losing its elasticity.
- In order to make the dough more elastic, add some vegetable oil to it, and after kneading, give a little “rest”. At this time, the dough must be covered with cling film so that it does not become chapped.
- You need to roll the dough on the dumplings with cheese as thin as possible. If you cannot roll a large piece of dough into a thin layer, you can roll the dough with a sausage, separate small pieces from it and roll them into round cakes.
- To make the filling fairly viscous, you can add a little chicken protein.
- Boil the dumplings only in boiling water, in a large, wide saucepan. At the same time they need to be thrown into it one by one, and not all at once, otherwise the dough may stick together.
- To prevent the dumplings from sticking together, lubricate them with oil. It is best to use butter for this, but if necessary, it is acceptable to replace it with vegetable oil, but not having a pronounced smell.
- If you want to give the dumplings an unusual yellowish tint, add turmeric to the dough. It is not necessary to pour a lot of this seasoning - half a teaspoon will be more than enough.
- Dumplings will not fall apart if steamed. In a slow cooker in the appropriate mode, they should be cooked for 10 minutes. A steamer, a mantyshnitsa and even an ordinary saucepan with gauze stretched on it will also be suitable for cooking steamed dumplings.
Dumplings with cheese are usually served without any sauce - they are tasty by themselves. But if you add them with sour cream, ketchup or mayonnaise, there will be no trouble.
Dumplings with cheese - a simple recipe
Composition:
- flour - 0, 5 kg;
- chicken egg - 2 pcs .;
- medium hard cheese - 0, 3 kg;
- water - 80 ml;
- milk - 80 ml;
- salt - to taste;
- vegetable oil (optional) - 20 ml;
- butter (for lubrication) - how much will go.
Method of preparation:
- Sift flour, combine it with a quarter of a teaspoon of salt.
- Beat the eggs with a whisk, mix with the milk and beat again.
- After making a well in the flour, pour the milk-egg mixture and water into it. Knead the dough, first working with a spoon, then with your hands. Finish kneading dough on a floured board. The dough should be sufficiently soft, elastic, not too sticky. If desired, when kneading it, you can add a spoonful of vegetable oil to increase its elasticity.
- Having formed a ball out of dough, cover it with a damp towel and leave it for 30-40 minutes.
- Cut the cheese in half, chop one part on a fine grater, the other - on a coarse one. Stir.
- Roll the dough as thin as possible. Take the cup, turn it over. Put on the dough and press down lightly. In this way, cut out of the dough as many circles as possible. Roll the remaining dough into a ball, roll it again, cut circles out of it. This should be done until the dough is over.
- Start circles with cheese mass, seal edges. For reliability, the edges can be smeared with egg white.
- Boil water in a wide saucepan, add salt. Dip 20-25 dumplings into the water, wait for them to rise to the surface, and boil them for 2-3 minutes.
- Put the dumplings on a plate, brush with butter.
- In the same way, boil the rest of the dumplings.
Dumplings with cheese can be served not only with sour cream. With mayonnaise or tomato sauce, they combine even better.
Dumplings with Adyghe cheese and Suluguni
Composition:
- flour - 0, 75 kg;
- water - 0, 25 l;
- chicken egg - 1 pc .;
- fresh coriander - 100 g;
- Adyghe cheese - 150 g;
- Suluguni cheese - 150 g;
- vegetable oil - 40 ml;
- butter - how much will leave.
Method of preparation:
- Finely chop both sorts of cheese with a knife and mix.
- Finely chop the cilantro and mix with the cheese.
- In a sifted flour (0.5 kg), pour in a pinch of salt.
- After making a well in the flour, break an egg into it, pour in oil and water.
- After thoroughly stirring the contents of the bowl with a spoon, start kneading the dough with your hands. When adding flour, make the dough thick and elastic enough.
- Wrap the dough in cling film and let it “rest” for 30 minutes.
- Separate a large piece from the dough, roll it into a sausage. Cut a small piece and roll it into a cake with a diameter of about 7-8 cm.
- Put some cheese filling on the cake. Lift and secure the edges. Walk along the contour with a fork so that the edges of the dumpling are not unstuck while cooking.
- Boil the dumplings in boiling water (approximately 3-4 minutes after the ascent). Remove with a slotted spoon, put on a dish, grease with butter.
Dumplings stuffed with Adyghe cheese and Suluguni go well with sour-milk drinks. They can be served with yogurt or yogurt. In a fermented milk product, you can cut the greens, add crushed garlic. In this case, the dish will turn out even more delicious, with Caucasian notes.
Dumplings with cheese and curd
Composition:
- flour - 0, 5 kg;
- water - 0, 25 l;
- vegetable oil - 20 ml;
- dill - 100 g;
- cottage cheese - 100 g;
- hard cheese - 100 g;
- white cheese - 100 g;
- salt - to taste.
Method of preparation:
- Sift flour. Mix it with salt.
- Boil the water. In boiling water pour a spoonful of oil, mix.
- Pour the hot water into the flour, knead the dough. This dough is called custard. If you are not sure that it turns out to be quite elastic, the amount of oil can be doubled.
- Cover the dough with a bowl, set aside. "Rest" it should not less than half an hour.
- Curd cheese through a sieve. Finely grate hard cheese. Cut cheese into small pieces.
- Chop the dill with a knife. If desired, it can be supplemented with parsley.
- In a bowl, mix both types of cheese, cottage cheese and greens.
- Make dumplings from dough, filling them with cheese and cottage cheese filling.
- Boil the dumplings in boiling water. After surfacing, they should be cooked about 4 minutes.
You can serve dumplings with sour cream or another sauce that you like best.
