This amount of ingredients makes approximately 35-40 dumplings

For the dough, sift 100 grams of flour into a bowl, add salt, sugar, vegetable oil and pour in warm milk

Mix with a whisk

Pour 100 ml of boiling water into the resulting mixture and stir until smooth.

Using a blender or your hands, knead the dough, adding the remaining sifted flour

Knead well. The dough should be soft, warm and not stick to your hands.

Leave the dough alone for half an hour. To do this, I return it back to the blender bowl and cover it with a silicone lid.

For the filling, place cottage cheese, egg, a pinch of salt and sugar in a bowl.

Mix well, add vanilla sugar to taste

Roll out the dough (cutting in parts) not very thin, about 1.5-2 mm thick and using a glass or cup, cut out circles with a diameter of 8-9 cm

Place a little filling in the middle of each circle and...

Carefully pinch the edges so that the filling does not leak out during cooking.

Throw the resulting dumplings into boiling, slightly salted water (I also add a little vegetable oil). Do not throw all the dumplings into the water at once, cook them in several batches, 8-10 pieces at a time

Gently stir the dumplings with a slotted spoon. Cook for 3-4 minutes after surfacing over medium heat. The water should not boil too much!

Serve the dumplings hot, topped with melted butter, sour cream or berry sauce. Bon appetit!

Cottage cheese and dough are an ideal combination of flavors in one dish of traditional Ukrainian cuisine, the preparation of which is quite possible even for a novice cook. How to make dumplings with cottage cheese so that they are worthy of the best restaurants? The secret lies not only in the recipe itself, but also in the preparation.

The dough for dumplings with cottage cheese can be kneaded either in warm or cold water, or better yet, in ice water - and each will be delicious in its own way. In addition to water, you can also knead with milk.

Traditional

The recipe for dough for dumplings with cottage cheese, mixed with water, is considered a classic for creating real Ukrainian dumplings.

• wheat flour - approximately 300 g;
• chicken egg - 1 piece;
• water - ½ cup;
• vegetable oil - 1 tablespoon;
• table salt - 1 pinch.

1. Pour water into a large bowl and immediately add vegetable oil, break the egg and add salt.
2. Add a quarter of the required amount of flour, mix with a spoon or your hands. Start adding flour and, constantly stirring the mass, achieve such a density that the dough can be kneaded with your hands.
3. Cover the well-kneaded dough and place it in a warm place for half an hour to allow the gluten to swell and increase elasticity.

The recipe for dumplings with cottage cheese can be easily improved by kneading the dough with milk, which will make it more tender.

• wheat flour - 5-6 glasses;
• milk - 100 ml;
• water - 100 ml;
• chicken egg - 1 piece;
• table salt - ½ teaspoon.

1. Using the flour that you sifted in advance, form a mound on a cutting board and make a depression at the top.
2. Pour the mixed and salted egg into the well.
3. Add milk diluted with water to the egg.
4. Start kneading the dough and until it is completely homogeneous, leave it in a warm place for about three quarters of an hour.

Filling for dumplings

The filling for dumplings with cottage cheese can be absolutely for every taste, and each option does not require special skill or time.

Sweet (traditional)

Sweet dumplings with cottage cheese are prepared quickly and easily, and the result is amazing. You will get not only a delicacy, but also a very healthy food. Moreover, the calorie content of dumplings with cottage cheese is not so high - only 198 kcal per 100 g.

• cottage cheese - 200 g (1 pack);
• yolk - 1 piece;
• sugar - 1 tablespoon;
• vanillin - 1 pinch (or ½ standard packet of flavored sugar).

1. Strain the curd through a metal strainer to make it easier to mix into a homogeneous mass.
2. Add yolk, sugar and vanillin. Mix thoroughly.
3. If you want, add a little sour cream (a couple of tablespoons), but do not overdo it, otherwise the filling may become watery and the dumplings themselves empty.

Homemade dumplings with cottage cheese are not necessarily sweet. To increase the nutritional value and usefulness of a familiar dish, try giving it a subtle flavor and freshness by preparing dumplings with cottage cheese and herbs.

• fat cottage cheese - 500 g;
• chicken eggs - 3 pieces;
• parsley - 1 bunch;
• young dill - 1 bunch;
• table salt - to taste;
• granulated sugar - to taste (optional).

1. Rub the cottage cheese to form fine crumbs (this is especially important for homemade fatty cottage cheese).
2. Finely chop the parsley and dill and add to the filling.
3. Break the eggs and sprinkle them with salt.
4. It is enough to dilute cottage cheese that is sour in your opinion with sugar, but literally with a couple of pinches to remove the acid.
5. Mix everything well and you can start making dumplings.

This recipe for dumplings with cottage cheese and herbs can be slightly modified by adding green onions instead of dill. To do this, just finely chop the onion (take a large bunch) and crush it thoroughly, and after that, combine it with the rest of the ingredients.

To diversify the recipe for regular cottage cheese dumplings and add a spicy note, the recipe for dumplings with salted cottage cheese is for you.

• chicken eggs - 2 pieces;
• cottage cheese - 500 g;
• table salt - about 1 teaspoon, but you need to taste it to your taste.

1. Rub the cottage cheese until it becomes small grains.
2. Break two eggs, adding salt as you see fit.
3. Mix everything thoroughly with a spoon or fork until the consistency is homogeneous, and you can immediately begin modeling.

With cottage cheese and potatoes

The recipe for dumplings with cottage cheese and potatoes is not so common among modern housewives, although it has been known to our grandmothers since ancient times.

• fat cottage cheese - 500 g;
• potatoes - 500 g;
• chicken eggs - 2 pieces;
• salt, black pepper - to taste.

1. Boil the potatoes, peeled (you can cut them into pieces so that they cook faster). No need to salt it!
2. Mash the potatoes, and then gradually add grated cottage cheese to it, constantly tasting so as not to “over-acidify”.
3. When you have achieved a balance of these two ingredients, crack the eggs and add salt. Black pepper and herbs will add an interesting taste.

How to cook properly

It’s not enough just to know the recipe for how to cook dumplings with cottage cheese; there are also some secrets of cooking, because it is this that determines half the success of this amazing dish in Ukrainian culinary traditions. And, of course, serving the dumplings on the table plays no small part.

• How to cook? Always boil dumplings in a large container with plenty of well-salted water. This way the products will quickly warm up without having time to cool the water, and will not stick together. Additionally, adding a small amount of sunflower or olive oil to the broth will help you.
• How many minutes? From the moment of boiling to complete readiness, the dumplings require no more than 5-6 minutes (depending on the size of the products).
• What do you eat dumplings with cottage cheese with? The sweet version will go perfectly with sour sour cream, berry jam or even caramel syrup. Unsweetened dumplings, serve with the same sour cream or hot sauce with the addition of pickled cucumber, herbs and garlic.

Steamed recipe

The steamer is probably one of the most underrated appliances in our kitchens. It is believed that dishes cooked in it have a bland, pale taste. Let's dispel this ridiculous myth. Try adding a recipe for steamed dumplings with cottage cheese to your menu.

For the test you will need:

• wheat flour - 600 g;
• kefir - 450 ml;
• chicken egg - 1 piece;
• baking soda - ½ teaspoon;
• vinegar or lemon juice - for extinguishing.

For the filling you will need:

• cottage cheese - 500 g;
• chicken egg - 1 piece;
• granulated sugar - to taste.

1. Make a hole at the top of the mound of sifted flour.
2. Pour kefir mixed with egg into the hole. Quench the soda with vinegar or lemon juice and also pour it into the flour.
3. Knead the dough lightly and let it rest in a warm place for ⅔ hour.
4. Cottage cheese, crushed in a meat grinder with a fine grid or rubbed through a sieve, combine with an egg and add sugar.
5. Make a thinner layer of dough (for steaming, roll out as thin as possible), cut into circles or squares and mold dumplings of any desired shape.

You can cook them in a double boiler, pressure cooker or multicooker (on a special stand that comes with the kit).

To surprise your loved ones, you can use both the traditional recipe for dumplings with cottage cheese and its variations. The main thing is to maintain a balance between the ingredients and take into account all the wishes of your household.

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

Cooking features

Inexperienced housewives are wary of the idea of ​​making dumplings with cottage cheese at home, preferring store-bought semi-finished products. However, their fears are in vain. Yes, the process of making dumplings has its own subtleties, without knowledge of which it is impossible to make tasty and beautiful dumplings. But if you know these subtleties, the risk of preparing an unsuccessful dish is minimal. And you can be sure that store-bought 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 and tasteless. Here it is important to follow the instructions in the recipe exactly, and then the result will meet your expectations. You just need to know that it is better to use the products for the dough at the same temperature, so some of them will have to be taken out of the refrigerator in advance. The flour must be sifted to saturate it with oxygen. Then the dough will turn out soft. It is also important not to be lazy and knead the dough well enough so that it becomes elastic. The optimal thickness of the layer is 2 mm.
• To ensure that the dumplings are the same size and have a beautiful shape, they can be cut out using a cup.
• The cottage cheese intended for filling should be rubbed through a sieve and squeezed to remove excess moisture. It would also be useful to add raw yolks to it.
• You should not add a lot of sugar to the filling, as when heated it will melt and can soak the dough, compromising the integrity of the dumplings. If you like sweet dumplings, you can sprinkle them with sugar when serving.
• After boiling the dumplings, they are immersed in boiling salted water. There must be a lot of water, otherwise the products will stick together.
• When steamed, dumplings retain their shape better. If you don’t have a double boiler, multicooker or mantyshnitsa, you can stretch gauze over a pan of water, put dumplings on it, and cover with a convex lid. In this case, cook the products for 7 minutes after the water in the pan boils.
• Immediately grease the finished dumplings with butter, butter or vegetable oil. This will prevent them from sticking together. Another option is to roll the 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, and Greek yogurt, tomato sauce, and tartar sauce for unsweetened ones.

Classic recipe for dumplings with cottage cheese

• cottage cheese – 0.25 kg;
• sugar – 80 g;
• chicken egg – 2 pcs.;
• milk – 0.25 l;
• flour – 0.4 kg;
• salt - a pinch.

Cooking method:

• Break the egg, separating the yolk from the white. The white will be used for the dough, the yolk will be useful for the filling. The second egg will go into the dough entirely.
• Sift the flour.
• Rub the cottage cheese through a sieve and squeeze to remove excess moisture.
• Warm the milk. Dissolve salt and a tablespoon of sugar in warm milk.
• Whisk one egg and the white of the second. Mix with milk.
• Add two cups of flour and stir first with a spoon, then with your hands.
• Add flour in small parts and knead the dough. It should be soft and elastic.
• Pour the remaining sugar into the cottage cheese, add the yolk. Stir until the mixture is homogeneous.
• Roll out the dough into a layer about 2–2.5 mm thick. Cut circles using a cup or glass. Don’t throw away the scraps - you can roll out another layer from them and cut a few more circles for future dumplings.
• Place a small spoonful of curd filling on each circle.
• Bring the edges of the dough together and mold it carefully. If the dough is poorly combined, the dumplings will fall apart during cooking.
• Boil water in a large saucepan. There should be a lot of it, at least 2.5 liters. When the water boils, lightly salt it and place the dumplings in it one at a time.
• Wait until all the dumplings rise to the surface, then cook them for another 3-4 minutes.
• Remove the dumplings with a slotted spoon and brush with oil.

Dumplings are served hot. The best addition to them would be sour cream, but if desired, it can be replaced with syrup, condensed milk, or yogurt.

Sweet dumplings with cottage cheese, like in kindergarten

• 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.

Cooking method:

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

Dumplings according to this recipe are sweet and aromatic. It's no surprise that kids really like them. It should be borne in mind that their calorie content is slightly higher than that of ordinary dumplings with cottage cheese prepared according to the classic recipe.

Dumplings with cottage cheese on kefir

• 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.

Cooking method:

• Rub the cottage cheese through a sieve, squeeze, mix with sugar and raw chicken yolk.
• Add baking soda and a pinch of salt to kefir and stir.
• Gradually add sifted flour to kefir. Knead the dough.
• Divide the dough into several parts, form each into a sausage. When cutting pieces of sausage, knead them with your hands, stretching them to form thin flat cakes.
• Place the filling on each flatbread and form dumplings.
• Steam the dumplings. The most convenient way to do this is with a double boiler or multicooker, but you can get by with a regular saucepan by stretching gauze over it. The steaming time for dumplings is 7–8 minutes.

Place the finished dumplings on a plate, mix with sour cream and serve.

Unsweetened dumplings with cottage cheese and potatoes

• 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.

Cooking method:

• Boil the milk. Add a teaspoon of sugar and salt to it. Stir.
• Mix milk with vegetable oil.
• Sift the flour. Gradually adding flour to milk, knead the dough. At this stage, you should not use all the flour; you should leave about a glass.
• Add eggs to the dough, stir until smooth. Add flour and bring the dough to the desired thickness. You may have some flour left over, that's okay.
• Wash, peel and boil the potatoes until tender. Mash it and, without cooling, mix with butter and the remaining salt.
• Rub the cottage cheese and combine it with mashed potatoes.
• Roll out the dough and cut circles out of it. Fill the flatbreads with the potato-curd mixture and seal the edges of the dough well.
• Place the dumplings in boiling water and cook until done. They will be ready 3-4 minutes after rising to the surface.

Dumplings with cottage cheese and potatoes are a complete dish that can easily replace lunch or dinner. Traditionally they are served with sour cream, but you can replace it with any sauce you like.

Unsweetened dumplings with cottage cheese and herbs

• 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.

Cooking method:

• Wash the dill, dry it, chop finely with a knife.
• Rub the cottage cheese through a sieve and mix with dill, adding a little salt.
• Break the egg, beat with a whisk and mix with the curd mass.
• Boil water and mix with vegetable oil.
• Mix the sifted flour with a pinch of salt and soda.
• Pour hot water into the flour and knead the dough. If it turns out too liquid, you can add a little more flour.
• Roll out the dough and cut circles out of it using a glass.
• Fill the dumplings with the curd mixture and seal the edges tightly.
• Boil the dumplings for 4 minutes after they float to the surface. The water in which they are boiled must first be salted.

Instead of dill or in addition to it, you can use other greens: cilantro, basil, parsley. Dumplings with cottage cheese are tender, aromatic and very tasty. Even those who are on a diet and avoid eating high-calorie foods will like them.

Dumplings with cottage cheese are one of the most famous dishes of Ukrainian cuisine. They don’t have to be sweet - there are many recipes that allow you to prepare dumplings with cottage cheese for a main course.

One of the iconic dishes of Ukrainian cuisine is dumplings with cottage cheese. Unleavened or quick dough with whey, milk, yogurt, with or without eggs, with buckwheat, wheat or oatmeal is combined with both salty and sweet curd filling.

For adult eaters, we prepare dumplings with cottage cheese, adding hard or pickled cheese, aromatic herbs, garlic, and hot pepper. For the children, we mix in healthy dried fruits, seasonal fruits and berries, flavor them with delicate butter and sour cream.

Cooking time: 40 minutes / Number of servings: 27 pcs.

Ingredients

• cottage cheese from 5% - 200 g
• sugar - 2-3 tbsp. l.
• milk - 200 ml
• butter - 50 g
• egg - 1 pc.
• wheat flour approximately - 450 g
• salt - a pinch

Preparation

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The filling consists only of fatty cottage cheese and sugar. For contrast, they add a little salt, flavor with vanilla sugar, and some beat in an egg to achieve a more delicate, silky texture. But if the cottage cheese has a high percentage of fat content, is fresh and fine-grained, the egg can be omitted. It is easier to work with a dense mixture that does not release liquid. The crumbly, dryish stuff is pressed through a sieve. For variety, add raisins, blueberries, currants, raspberries, and other berries.



The next step is kneading the dough for our future dumplings with cottage cheese. I must say that this flour coating is also suitable for mushrooms, meat, cereals, stewed cabbage, and potatoes. Pour about 150-200 g of flour into a wide basin, throw in a pinch of salt, an egg, mix, forming flakes.



Separately, heat the milk with a piece of butter (30 g is enough), pour in, first mix with a fork/spatula/spoon. We continue to increase the amount of flour and collect a lump.



Dump it onto the countertop and thoroughly knead, stretch, and knead into a soft, pliable, smooth dough for dumplings. If you plan to sculpt it later, wrap the bun in a damp towel or plastic bag, protecting it from dryness.



For convenience, divide a large lump in half or into three parts. We “powder” the work surface with a thin layer and roll out a layer with a rolling pin to a thickness of about 3 mm. Using a glass or other cutting template, we cut out circles of the same diameter (mine are 8 cm). We pull together the scraps and roll them out again along with the remaining dough.



Place the sticky curd mixture in a mound in the center of each mini-cake. A tasty dish requires generous filling, we don’t regret it.



We connect the opposite edges of the base, form a semicircle, hide the curd without leaving any holes. We press the joints tightly with our fingers, pull out a small edging, from which we create something like a frill or “braid”, some kind of decorative trim. Placed on a board or flat plate, the semi-finished dumplings are frozen and, after final hardening, packaged in food bags and containers. Boil without thawing, like dumplings, immediately immersing them in boiling water with salt.



Boil dumplings with cottage cheese or any filling, placing them in salted boiling water. We turn it, not allowing it to stick to the bottom and to each other. After floating to the surface, cook for another 1-2 minutes (depending on the size), catch one at a time with a slotted spoon and shake off the liquid or throw it all together in a colander. Add a cube of butter - the last 20 grams, so that it is saturated with a delicate aroma, glossy, shiny and inviting at first sight.

Serve warm homemade dumplings with cottage cheese under a spoon or two of sour cream, thick cream, jam or honey. Have a hearty lunch and bon appetit!