Dumplings with potatoes and cottage cheese - recipes with fantasy. Features cooking vareniki with potatoes and cottage cheese

Dumplings with potatoes and cottage cheese - recipes with fantasy. Features cooking vareniki with potatoes and cottage cheese

Dumplings are a Slavic dish.

There are plenty of devotees and lovers of this delicious dish in the world. And here, how and from what to cook dumplings is not everyone knows.

Mostly dumplings are made from unleavened dough and a large variety of fillings, such as potatoes, cottage cheese, mushrooms, cherries, etc.

You can not only feed the whole family with such a hearty and nutritious dish like dumplings, but also treat any guest.

In principle, the success of the production of the dish itself depends on how correctly and tasty the dough is cooked up for dumplings.

But the filling is not the last place in the preparation of dumplings, especially with such savory and delicate ingredients as potatoes and cottage cheese.

General principles and rules for cooking dumplings with potatoes and cottage cheese

• Dough for cooking dumplings can be cooked with or without eggs.

• The dough on the dumplings at the exit should get soft and smooth.

• Also, the dough should never stick to your hands or the table and knead it for at least half an hour.

• It is also recommended to add onion, fried in oil, which gives the filling an unmatched aroma and taste in the finished mashed potatoes.

• Cottage cheese on dumplings, it is better to use not sour, and, of course, fresh.

• It is recommended to serve the dumplings with potatoes and cottage cheese hot, with the addition of butter and sour cream.

Recipes and some nuances of cooking such a dish as dumplings with potatoes and cottage cheese

Recipe 1. Dumplings with potatoes and cottage cheese (made on the dough without eggs)

Ingredients for the filling:

• Cottage cheese - 0.25 kg.

• Potatoes - 3 pcs.

• Onion.

• Oil (vegetable) half glass.

Dough Ingredients:

• Flour - 0.5 kg.

• Oil (vegetable) - 1 tbsp. spoon. • Sugar - 20 gr.

• Salt - 0.5 tsp.

• Milk - half a glass.

• Hot water - 0.5 cups.

Cooking Method:

In lightly warmed milk, you need to add salt, sugar, butter and 0.5 cups of flour - all these components are thoroughly mixed. Pour in hot water and mix well again.

Next, you need to add the remaining flour to the mixed components and knead the dough.

For the filling, it is necessary to chop onions and fry it. Next, you need to boil the potatoes in salted water, mix it with cottage cheese and onions and mash with a potato masher until smooth.

Warning! The combination of potatoes and cottage cheese gives the dish a special cheese flavor.

On the table top the dough should be rolled out 2-4 mm thick, with the help of glass cut circles and spread on them the stuffing.

Important! The dough ends of the dumplings should be sealed with diligence so that during cooking they will not break and the filling will not crawl out.

Prepared in this way, dumplings should be laid out on flour or a towel.

Next, dump the dumplings into boiling water and cook for 10 minutes. After that, you need to get the dumplings with the help of a skimmer to get out of the water and add a piece of butter to them on the dish (so that the dumplings do not stick together during cooling).

Recipe 2. Dumplings with potatoes and cottage cheese (and also with the addition of cabbage)

Dough Ingredients:

• Flour - 3 tbsp.

• Egg.

• Salt, sugar - 1 tsp.

• Oil (vegetable) - 40 ml.

• Milk - 170 ml.

• Water - 80 ml.

Ingredients for the filling:

• Potato, cottage cheese, cabbage, onions, tomato paste or juice, laurel, salt, pepper.

• Egg, sugar, vanillin.

Cooking Method:

Add some salt, sugar, and egg to the flour. Further, it is necessary to proceed to kneading the dough, gradually pouring butter and warm milk into it. When the dough becomes soft and tender, you will need to cover it with a towel and leave it to rest for half an hour. To make the filling you need to boil the potatoes, mash it by adding fried onions.

Separately fry the cabbage. Then add to it tomato paste, Lavushka, salt, pepper and stew for a while.

Curd cheese with a fork, add an egg, salt, sugar, vanillin and mix everything.

Next, all the prepared components for the filling combine and mix. And finally, sculpt the dumplings and cook them.

Serve such a tasty dish with sour cream or butter.

Recipe 3. Dumplings with potatoes and cottage cheese (with the addition of bacon)

Dough Ingredients:

• Sour milk - 200 ml.

• Butter (vegetable) - 30 ml.

• Salt, soda - 0.5 tsp.

• Flour - 600 gr.

Ingredients for the filling:

• Potatoes - 300g.

• Cottage cheese - 0.25 kg.

• Onions (green) - bunch.

• Butter (vegetable) - 60 ml.

Ingredients for decorating dishes:

• Breast (smoked) - 250 gr.

• Onions (green) - bunch.

Cooking Method:

To prepare the dough in kefir, add butter, salt, soda, flour. Then knead the stiff, elastic dough. And set aside under the towel.

For the filling of mashed and peeled potatoes mashed. Add the fried green onions to the potatoes and add the cottage cheese to these ingredients.

From dough to make kruglyashey, rolled in flour, which must be rolled. Next, for each juicy need to put the stuffing and start sculpt dumplings.

Boil dumplings need in boiling water no more than 10 minutes.

Next, cut the prepared brisket into thin strips, and chop the green onion with a knife. Each component separately fry and mix.

Ready vareniki, laid out on a dish must sprinkle top with bacon with green onions and serve to the table.

Recipe 4. Dumplings with potatoes and cottage cheese under sour cream

Ingredients:

• Fresh dough with the addition of eggs.

• Potatoes - 4 pcs.

• Curd - 200 gr.

• Onion. • Butter (cream) - 50 gr.

• Butter vegetable - 60 ml.

• Greens - to taste.

• Salt, pepper.

• Sour cream.

Cooking Method:

Peel the potatoes and boil in lightly salted water. Next, you need to mash the potatoes with a fork, add the butter and wipe the entire consistency through a sieve, and then pepper and salt the already ready mashed potatoes.

Next, you need to chop the onion, and fry it in butter until golden brown, mix with mashed potatoes. Then add the cottage cheese to the puree and fill the stuffing with finely chopped green onions. If desired, you can add sugar to the filling.

Put the stuffing on the rolled sauces made from dough and start making vareniki with potatoes and curd.

It is necessary to cook such dumplings no more than 10 minutes. And before serving to the table, the dumplings must be filled with sour cream and butter.

Recipe 5. Dumplings with potatoes and cottage cheese (with the addition of bacon and green onions)

Dough Ingredients:

• Milk - 300 ml.

• Flour - 600 gr.

• Salt.

Ingredients for the filling:

• Potatoes - 4 pcs.

• Curd - 200 gr.

• Salt.

Ingredients for decorating dishes:

• Salo - 70 gr.

• Bulb (large).

Cooking Method:

Cottage cheese must be kneaded until the lumps disappear completely. Make mashed boiled potatoes. Mix components and salt to your own taste.

In the milk slowly poured, flour. Further, the dough is kneaded to an elastic and delicate texture, and slightly defended.

Then the filling is laid out on the rolled sauces from the dough and the molding of the dumplings begins.

Dumplings are poured into boiling water and, after they float to the surface, boil for another 5 minutes.

Separately chopped onion and lard should be fried in a pan, until appetizing and golden crust appears on the fat.

Then ready-made dumplings are laid out on a dish and are poured over with lard with greens.

Recipe 6. Dumplings with potatoes and cottage cheese (lazy)

Ingredients:

• Potato (cooled) - 0.5 kg.

• Curd - 150 gr.

• Eggs - 2 pcs.

• Flour.

• Salt, sugar.

Cooking Method:

To the potato (crushed) it is necessary to add flour, cottage cheese, egg, salt, sugar. All components thoroughly mix and stick dumplings.

Throw lazy dumplings with potatoes and cottage cheese into boiling water, and when they are ready to take them out with a spoon and holes in the dish.

Serve lazy dumplings is recommended with sour cream and butter, as well as yogurt.

Recipe 7. Dumplings with potatoes and cottage cheese (supplemented with buckwheat)

Ingredients:

• Flour - 800 gr.

• Egg.

• Bulb (large).

• Potatoes - 300 gr.

• Buckwheat - 100 gr.

• Curd - 100 gr.

• Oil (vegetable) 60 ml.

• Salt, pepper - to taste.

Cooking Method:

Potatoes and buckwheat should be boiled. Beat eggs into flour, pour one and a half cups of warm water and knead the dough.

Separately, fry the finely chopped onion in butter. Boiled potatoes need to knead, add to it, onions and butter, remaining after frying, as well as buckwheat with cottage cheese.

The filling is well mixed. And laid out on the prepared sochni of dough, which are slapped and turned into dumplings.

Dumplings are poured into boiling water for 10 minutes, and after they are cooked, they are laid out on a dish and served at the table.

Recipe 8. Dumplings with potatoes and cottage cheese in a slow cooker

Ingredients for the dough:

• Flour.

• Egg.

• Water - 150 ml.

• Salt - 15 gr.

Ingredients for the filling:

• Potatoes - 4 pcs.

• Curd.

• Onion.

• Salt, pepper.

Cooking Method:

Smash the egg into the sifted flour and pour in lightly salted warm water. Continue to knead the dough until it is soft and smooth.

Add milk to the potatoes, make mashed potatoes and add the fried onions and cottage cheese, salt and pepper. The resulting filling lay out on the leaves and close up dumplings. In a special container for steaming, put the dumplings at some distance from each other. We connect the required steaming mode and cook the dumplings for 20 minutes.

When the dumplings are ready, they need to be laid out from the slow cooker on a dish, greased with butter and served to the table with sour cream.

Dumplings with potatoes and cottage cheese - secrets and useful tips from real gourmets and those who like to eat tasty

• For cooking dumplings it is better to use low-fat cottage cheese, with a minimum amount of liquid. If in the curd the liquid still has the curd, it is necessary to squeeze it out.

• Before you start kneading dough, it is imperative to sift the flour in order to get rid of unnecessary garbage in the dough.

• It is not recommended to add extra sugar to the dumplings, as it melts in hot water and thus tears the dough.

• You do not need juices on dumplings to roll out thinly, and also put a lot of stuffing in them, since dumplings in boiling water can thus spread out.

• There is also no need to cook this dish for a long time, no more than 10 minutes.

• In order for the dumplings not to stick together and look appetizing, they need to be filled with butter and sour cream.

• For a special piquancy, the dumplings can be fried in butter until appetizing and brown crust appears and serve this fried dish with sour cream and greens to the table.

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