The range of store-bought semi-finished products allows you to choose products to suit every taste and budget. But, nevertheless, most buyers are still convinced that they cannot replace homemade dishes prepared with soul.

For example, the taste of homemade dumplings with cottage cheese cannot be compared with store-bought ones. Moreover, preparing them is extremely simple, and you can make the filling based on your preferences, sweetened, salted, with or without the addition of other products.

The benefits of this dish are beyond doubt, since cottage cheese is a valuable dietary supplement necessary in the diet of adults and children. It contains amino acids, phosphorus, iron and, of course, calcium.

Dumplings with cottage cheese - step-by-step photo recipe

Dumplings with cottage cheese can be eaten by both adults and children. They can be included in children’s menus from the age of three. At this time, the child’s body needs calcium, which is quite abundant in cottage cheese. Not all kids love cottage cheese. Perhaps feeding them dumplings with curd filling will be much easier, especially if the filling is sweetened a little.

Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

• Cottage cheese 5-9% fat: 250 g
• Sugar: 50-70 g for cottage cheese + 20 g for dough, optional
• Eggs: 1 PC. in the dough and 1 yolk for filling
• Milk: 250 ml
• Flour: 350-400 g
• Salt: a pinch

Cooking instructions

Lazy dumplings with cottage cheese

This dish is one of the simplest, but surprisingly, not every housewife has it in her arsenal. We decided to correct this shortcoming and introduce you to lazy dumplings, which can become an ideal hearty breakfast or part of baby food. Kids eat these dumplings on both cheeks, especially if you use the trick that will be discussed at the end of the recipe.

Required ingredients:

• 1 tbsp. flour;
• 40 g granulated sugar;
• 1 cold egg;
• 0.5 kg of cottage cheese.

Proper lazy dumplings prepare like this:

1. Place the cottage cheese in a bowl, beat in the egg and add some salt. Mix.
2. Next comes the turn of sugar - add and mix again.
3. Pour the sifted flour into the curd mass and stir thoroughly with a fork.
4. Sprinkle the surface of the work table with flour, spread the resulting curd and flour mixture on top, knead a soft, slightly moist dough that slightly sticks to the palms.
5. Divide it into 3-4 parts, roll each into a sausage, and cut into arbitrary pieces. We recommend flattening each of the pieces a little and making a small depression in the center with your finger, in which the oil and topping will then be perfectly retained.
6. If you end up with more than your family can eat at one time, you can freeze the excess.
7. Boil in salted boiling water for about 3 minutes or until they float.
8. Remove with a slotted spoon and place on a greased plate. An excellent addition would be sour cream, honey, chocolate, caramel or fruit syrup.

How to cook dumplings with cottage cheese and potatoes

Despite the fact that the combination of potatoes and cottage cheese may seem strange to many, by making dumplings filled with these two products, you will get a surprisingly tasty result.

Required ingredients:

• 0.35-0.4 kg flour;
• 1 tbsp. milk;
• 1 egg;
• 1 tsp salt;
• a pinch of granulated sugar;
• 0.3 kg of potatoes;
• 40 ml sunflower oil;
• 1.5 tbsp. cottage cheese;
• 50 g butter.

Cooking procedure unusual dumplings with cottage cheese:

1. Heat the milk, dissolve sugar and salt in it, bring to a boil. Then remove from heat, pour in sunflower oil, add flour little by little, and knead thoroughly.
2. Let the dough cool, add the egg, evaluate the thickness, if it seems liquid to you, add more flour.
3. For at least a quarter of an hour, and preferably 30 minutes (with breaks for proofing), knead the dough by hand.
4. Boil the potatoes without peeling and salt, add butter and mash until pureed.
5. When the puree has cooled, add cottage cheese, add salt and spices to taste.
6. Divide the dough into several parts, roll each into a sausage, cut into pieces, which we roll into round cakes. Place the filling in the center of each and connect the edges.
7. We lower the workpieces into boiling water until they float (3-5 minutes). The best way to eat them is hot with fresh sour cream!

Recipe for dumplings with cottage cheese and semolina

Do you want the dumpling dough to be airy and the filling to be juicy? Then you simply must take note of the recipe below.

Required ingredients:

• 2/3 highly carbonated mineral water;
• 0.1 l sour cream;
• 1 yolk;
• 550-600 g flour;
• 1+1 tsp. salt (for dough and filling);
• 0.5 kg of cottage cheese;
• 1 egg;
• 40 g semolina;

Cooking steps dumplings on carbonated sour cream dough filled with semolina and cottage cheese:

1. Mix the egg, cottage cheese and semolina thoroughly and set aside, giving the latter time to swell.
2. After mixing mineral water with sour cream, add salt and egg yolk, add sifted flour in small portions, knead the soft dough.
3. Cover the dough with a napkin and leave for a quarter of an hour.
4. Dividing the dough into several parts, roll each into a fairly thin layer. We cut out circles with a glass, put the filling in the center of each, and seal the edges.
5. Boil in boiling, salted water, remove after floating with a slotted spoon, brush with butter or sour cream.

Delicious dumplings with cottage cheese and kefir

Adding kefir to the dough will make your dumplings really fluffy, soft and tender.

Required ingredients:

• 1 glass of non-cold kefir;
• 0.35 kg flour;
• 1 egg;
• 1+2 tsp. granulated sugar (for dough and filling);
• 1/3 tsp. soda;
• add a pinch of salt to the dough and filling;
• 0.3 kg cottage cheese;
• 1 yolk.

Cooking steps lush dumplings on kefir dough:

1. Mix warm kefir with a chicken egg at room temperature, quicklime soda, sugar and salt. Mix thoroughly with a fork. Leave for five minutes so that the soda and kefir begin to interact.
2. Add flour in small portions, adjusting the amount yourself. Knead the non-sticky dough; it is advisable to beat it on the table about fifty times.
3. Cover the dough with a napkin and leave for a quarter of an hour.
4. Grind the cottage cheese through a sieve, add cold yolk, granulated sugar, table salt, mix.
5. Divide the dough into 4-5 parts, from each we form a sausage, which we cut into small cubes. We roll them into thin cakes, put a little filling in the center of each, and seal the edges.
6. Cook in salted, boiling water until it floats, remove with a slotted spoon, generously grease with butter or sour cream.

Lush dumplings with steamed cottage cheese

Fans of especially fluffy dumplings should definitely master steaming them.

Required ingredients:

• 500 kg of kefir;
• 1 tsp soda;
• 0.75-0.9 kg flour;
• a pinch of salt;
• 0.5 kg of cottage cheese;
• 2 yolks;
• granulated sugar.

How to do steamed dumplings:

1. Mix the flour sifted and thus enriched with oxygen with soda and salt.
2. Add kefir to the flour mixture, mix them with a spoon to distribute the ingredients evenly, when this becomes difficult to do, start kneading the dough by hand.
3. To prepare the filling, mix cottage cheese with cold egg yolks and sugar, add vanilla if desired.
4. We roll out the dough into the thinnest possible layer, cut out circles using a glass, put our curd filling in the center of each, and mold the edges.
5. Boil in a double boiler, multicooker or on double-layer gauze wrapped around a pan and secured with an elastic band. If the latter option is chosen, then place the dumplings on cheesecloth and cover them with a bowl on top.
6. Cooking each batch takes about 5 minutes; while the first ones are cooked, you can successfully make the next ones by organizing a kind of conveyor belt.
7. Serve topped with butter or sour cream.

Children's dumplings with cottage cheese like in kindergarten

Unleavened dough dumplings prepared exactly according to this recipe are fed to children in kindergarten. The quantity of ingredients can be adjusted proportionally at your own discretion.

Required ingredients:

• 0.45-0.5 kg of flour;
• ¾ tbsp. milk;
• 1+1 egg (for dough and filling);
• 20 ml sunflower oil;
• 0.35 kg cottage cheese;
• 0.1 kg granulated sugar;
• 50 g butter.

Cooking steps children's dumplings:

1. Combine salt with granulated sugar and egg, mix with a fork, add milk, it tastes better, or distilled water. Combine the resulting mixture with sifted flour. While kneading, add a spoonful of oil. Knead thoroughly for at least 10 minutes. Cover with plastic and let stand.
2. To ensure that there are no grains left in the cottage cheese, grind through a large sieve, add melted butter, egg and sugar, and mix. Optional vanilla. This process does not have to be done manually; a kitchen assistant - a blender - will cope with this task perfectly.
3. We divide our dough into parts for ease of rolling, roll out each of them as thinly as possible. Use a glass to squeeze out circles or cut into arbitrary squares. Place the filling in the center of each piece and carefully seal the edges.
4. The cooking process is traditional.
5. Children's dumplings are served sprinkled with sour cream and butter, which especially for those with a sweet tooth can be supplemented with jam, honey, and yoghurt.

The quality of the dumplings obtained after cooking largely depends on the curd mass used. If you bought a homemade, fatty and crumbly product, we recommend adding an egg yolk or semolina to it to bind it together. However, for dumplings it is better to choose low-fat store-bought cottage cheese, which should be removed from lumps by rubbing through a sieve or passing through a blender.

Vareniki is a world-famous dish of Ukrainian national cuisine, derived from dumplings, which is liked by everyone, both adults and children. Dumplings are good for their versatility. They can be made from unleavened dough with any filling - fruit, vegetable, meat, and made both sweet and salty.

The good thing about dumplings with cottage cheese is that this dish is enjoyed even by those who don’t particularly like cottage cheese in its pure form. Cottage cheese is a very healthy product, especially for children, as it contains a lot of protein and the correct proportions of fats and carbohydrates. It is advisable to eat cottage cheese several times a week, for breakfast or lunch. But to make eating this dish more enjoyable and tasty, make delicious dumplings, regular or lazy. Dumplings with cottage cheese can be prepared both as a sweet and as a main dish.

Dumplings with cottage cheese - preparing food and utensils

It is believed that dumplings are easy to make. This is true, but as in the preparation of any dish, there are also subtleties here.

To make the dumplings tasty, it is recommended to use fresh homemade cottage cheese of medium fat content. To prevent the cottage cheese from melting inside the dumpling during cooking, do not add a lot of sugar to the filling, but you can add chopped herbs or green onions. If you use full-fat cottage cheese, then squeeze it thoroughly before starting to prepare the dish and add egg yolk to it.

An important point for delicious dumplings is a strong dough shell (so that the filling does not fall out during the cooking process), and at the same time tender and airy. Follow the dough recipes described below, and your dumplings will turn out just perfect!

Dumplings with cottage cheese can be prepared either steamed or traditionally, by boiling flour products in a pan of water. If you decide to steam the dumplings, then there is no need to use a double boiler - place cheesecloth over a pan half filled with water and place the dumplings on the surface. Cover the pan and let the dumplings cook for 5 to 7 minutes.

If you cook dumplings in a pan, then let it be wide enough.

Recipes for dumplings with cottage cheese:

Recipe 1: Dumplings with cottage cheese and herbs (unsweetened)

Dumplings with cottage cheese prepared according to this recipe can be served with sour cream and sprinkled with chopped herbs. This dish is tasty and filling, best served for lunch.

Required ingredients:

Dough for making dumplings

• Flour 1 cup
• Water 1 glass
• Sunflower oil 2 tablespoons
• Soda ½ teaspoon

For filling

• Cottage cheese 250 grams
• Chicken egg 1 piece
• Dill

Cooking method:

1. Knead the dough for dumplings with cottage cheese. To do this, mix flour, sifted through a sieve, soda and salt in a deep bowl. Heat a glass of water, bring to a boil, add vegetable oil to the water, then pour the mixture into the flour. There is an opinion that the dough for dumplings should be kneaded in cold ice water, but this is just one of the most well-known methods. Stir first with a spoon while the mixture is hot, and then, when it has cooled, knead the dough with your hands until it has a soft, elastic consistency.
2. Sprinkle a clean table surface with a thin layer of flour and roll out the dough with a rolling pin into a layer about 2-2.5 centimeters thick. Use a cup to make circles of dough. Dumplings made from this dough will turn out very tasty, even if the dough is thick.
3. Let's prepare the filling. Wash the greens, dry with paper towels and chop as finely as possible. Beat an egg into the cottage cheese, add salt, dill and mix.
4. Place a spoonful of curd filling in the middle of the dough circle and connect the edges of the dumpling. Try to seal the edges as tightly as possible so that the dumpling does not fall apart during cooking.
5. Bring the water in the pan where the dumplings will be cooked to a boil and add salt. Place the dumplings in a saucepan and as soon as they float to the surface, cook for about 3-4 minutes.

Recipe 2: Dessert dumplings with cottage cheese

This recipe for sweet dumplings will delight kids who are partial to desserts. Do not put a lot of sugar in the filling, otherwise it will melt in boiling water and the dumpling will fall apart. Serve them chilled, topped with sour cream and sprinkled with powdered sugar. It would also be appropriate to add jam, jam, or condensed milk to the dumplings. You can also add raisins, chopped dried apricots or candied fruits to the filling for such dumplings.

Required ingredients:

• Cottage cheese 250 grams
• Chicken egg 1 piece
• Vanilla
• Sugar

Cooking method:

1. Sift the flour onto a clean table surface and place it in a mound. Make a depression in the flour with your hands and add sugar, a little salt and one egg, then pour in water (it’s better to heat the water a little). Mix well with your hands and, having made a lump of dough, set it aside for half an hour.
2. Beat a chicken egg into the cottage cheese, add a little sugar, vanilla, and mix.
3. Once the dough has rested, roll it out with a rolling pin on a clean table sprinkled with flour. Make a thin layer and use a glass to cut out circles for future dumplings.
4. Spoon the curd filling into the middle of each circle. Bring the edges of the dumplings together with wet hands.
5. Place the pan in which you will cook the dumplings with water on the fire. As soon as the water in the pan boils, put the dumplings in there to boil. As soon as they float to the surface, cook the dumplings for a couple more minutes, remove with a slotted spoon and serve.

Recipe 3: Lazy dumplings with cottage cheese

Many people remember lazy dumplings from kindergarten, where they turned out to be especially tasty. These dumplings are very easy to prepare, because the name speaks for itself. In fact, this dish is not similar to real dumplings, but resembles the recipe for kneading dough. These dumplings will definitely not fall apart and will definitely turn out great.

Required ingredients:

• Homemade cottage cheese 400 grams low-fat
• Egg yolk 4 pieces
• Butter 50 grams
• Sugar

Cooking method:

1. The cottage cheese must be passed through a blender or sieve if it is coarse-grained. Actually, you don’t have to do this, but the smaller the grains of cottage cheese, the more tender the lazy dumplings will be.
2. Melt the butter.
3. Beat the egg yolks into the cottage cheese, add sugar and salt, pour in the melted butter, stir.
4. Sift the flour through a sieve and add in a thin stream to the cottage cheese, stir well.

If you are using full-fat cottage cheese, which is more moist than low-fat cottage cheese, then add more flour.

Make a sausage from the resulting dough and cut it into “dumplings” with a knife - you should get dumplings of any shape. Then boil them in boiling water for about 5-7 minutes until cooked and, after catching them with a slotted spoon, serve.

Recipe 4: Lazy dumplings with cottage cheese and semolina

You can successfully combine the beneficial properties of semolina and cottage cheese in a dish called “lazy dumplings.” It is best to take low-fat cottage cheese or one containing a low percentage of fat. But if you only have fatty cottage cheese, then you need to add a little more semolina, 2-3 tablespoons. Note that this recipe does not require flour.

Required ingredients:

• Homemade cottage cheese 300 grams low-fat
• Semolina 5 tablespoons
• Chicken egg 2 pieces
• Vanilla
• Sugar

Cooking method:

1. The cottage cheese must be rubbed through a sieve or crushed with a blender. This step is optional, but the dish will turn out much more tender and airy.
2. Beat the egg with sugar, vanilla and salt with a mixer or in a blender bowl, add cottage cheese and semolina, mix again and leave for fifteen minutes so that the semolina swells. It will not be possible to make a “sausage” from such a “dough” and cut it into pieces, so the dumplings will be formed using a spoon.
3. Place the pan of water in which you will cook the dumplings on the stove and bring the water to a boil. Drop the curd mixture into boiling water with a spoon and cook the dumplings for about 5 minutes. Remove the dumplings with a slotted spoon and place on a plate. Serve topped with jam or condensed milk.

1. Whether you get dumplings with cottage cheese or not largely depends on the cottage cheese. If the cottage cheese is fatty or crumbly, add more semolina or egg yolk to bind it together. But it is best to use low-fat cottage cheese, pureed through a sieve or blender. Remove all the liquid from the cottage cheese by squeezing it well and then mixing it with the yolks.
2. One of the unspoken secrets of delicious dumplings is sifted flour. This component of the dough is sieved not to remove debris, but to saturate it with oxygen.
3. If you are preparing regular dumplings, do not add a lot of sugar. Sugar melts in hot water and thereby melts the dough. It is better to sprinkle sugar on the finished dish.
4. Lazy dumplings with cottage cheese will turn out especially tasty if you cook them in a slow cooker. If you have this wonderful machine, then select the “Steam” mode. Dumplings prepared in this way will not lose their shape and will not fall apart.
5. The dough for dumplings should not be rolled out very thin, otherwise the dumplings will not turn out. The optimal thickness is 1.5 - 2 centimeters. When the dough is ready, set it aside from the hot stove.
6. It is best to cook dumplings in a wide, shallow container in a large amount of slightly salted water (1 teaspoon of salt per 1 liter of water).
7. To prevent the dumplings from sticking together, brush them with sunflower oil or butter as soon as you remove them from the pan.

Step-by-step recipes for preparing dough for dumplings with cottage cheese: classic recipe with water, options with kefir, sour cream and milk, with the addition of rye flour, cocoa

2018-03-29 Oleg Mikhailov

Grade
recipe

12712

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

3 gr.

Carbohydrates

53 gr.

267 kcal.

Option 1: Dough for dumplings with cottage cheese according to the classic recipe

The most common set of products is used: eggs, water and flour. This test option is universal. It can be used to make not only dumplings with cottage cheese, but also with other fillings; it is also good for dumplings. If you exclude the water and slightly reduce the amount of flour, you will get the perfect dough for homemade noodles.

Ingredients:

• one egg;
• a quarter glass of clean water;
• “Extra” salt;
• two glasses of flour.

Step-by-step recipe for making dough for dumplings with cottage cheese

In order for the dough to come out correctly, you need to use water at room temperature. Therefore, pour the required amount in advance and leave it on the table to warm up.

Choose a spacious bowl that is convenient for kneading and sift the flour into it through a sieve. It is better to do this several times - the flour will be filled with oxygen, and this will make the dough more tender and fluffy.

We collect the flour in a mound, make a hole in the middle, the size of a glass, drop an egg into it, add a little salt. Mixing the flour with the egg with a fork and adding water little by little, we begin to knead the dough. After the final kneading on the table, it should not stick to your hands too much. The dough for dumplings should become elastic, but at the same time quite soft.

We collect the dough into a ball and, placing it in a bowl, leave it for about forty minutes under a damp towel. After this, it will become more plastic and pliable in work.

Option 2: Quick recipe for the most delicate dough for dumplings with cottage cheese on kefir (without eggs)

Kefir dough is much fluffier than the classic one and tastes better. It is ideal not only for dumplings with cottage cheese. Soft airy dough is good for berry, cabbage or potato dumplings.

Ingredients:

• white flour - three full glasses;
• 250 milliliters of high-fat kefir;
• half a spoon of salt and a quarter of baking soda, always dry.

How to quickly prepare tender dough for dumplings with cottage cheese

Sift the flour twice, pouring it into a spacious shallow bowl. Add a pinch of salt and mix well, and assemble into a mound.

In a separate bowl, combine kefir with soda, stir, and let stand for two minutes. Be sure to warm the kefir in advance, which can be done in different ways: leave the package on the table in advance or dip it in warm water for a couple of minutes.

Make a small funnel in the flour with your hand and pour the kefir into it. First, carefully stirring with a fork, and then moving on to manual kneading, prepare the dough. Knead on the table until it becomes moderately elastic and homogeneous.

Place the finished dough back into the bowl and, covering it with cling film, leave it at room temperature for at least 20 minutes.

Option 3: Choux pastry for dumplings with cottage cheese

Unlike previous options, the dough is started in boiling water. It is more difficult to knead, but the result is obvious. The dough turns out plastic, sticks well and rolls out easily. The curd filling remains inside the dumplings, since they do not burst during cooking.

Ingredients:

• flour - two glasses;
• 250 ml of clean water;
• a tablespoon of unflavoured oil.

How to cook

We sift the flour two or even three times and mix it with salt.

Having collected a heap of flour in a bowl, make a small depression in the center with your hand and pour vegetable oil into it. Immediately pour in boiling water and quickly mix everything with a spoon.

As soon as it becomes difficult to use a spoon, we switch to manual kneading. Knead the dough in a bowl until all the flour is gone. Next, we transfer it to the table and knead it with our hands in the same way, making the mass plastic. To avoid clogging with flour, periodically moisten the table and palms with vegetable oil.

The dough needs to be allowed to rest for some time. Leave it under a damp towel for half an hour, then knead it well and start making dumplings.

Option 4: Dough for dumplings with cottage cheese in milk

This dough is best kneaded with cold, almost ice-cold milk. Cold milk will provide increased humidity - the dough rolled out into a layer will not dry out for a long time and will stick together better when making dumplings. If desired, milk can be replaced with water.

Ingredients:

• three eggs;
• 250 ml milk;
• butter “Traditional” - 40 gr.;
• six hundred grams of flour;
• spoon of sugar;
• fine salt.

Step by step recipe

Place the oil in a small saucepan and set it to low heat. Once melted, remove from the stove and cool well.

Sift the flour into a dry bowl. Spreading slightly in the center, release the eggs into the resulting depression. Add a pinch of salt, cool milk and cooled butter.

Stir with a spoon, then collect into a ball with your hands and transfer it to the table. Knead the dough thoroughly until it becomes homogeneous.

The test can be allowed to rest for a while or used immediately. After settling it will become softer and more pliable.

Option 5: Chocolate dough for dumplings with cottage cheese

Classic dough for cottage cheese dumplings, but with an unusual taste for a traditional recipe. When kneading, cocoa is added to the dough, which not only colors it, but also gives it a chocolate taste. Use only granulated cocoa powder; added sugar is not suitable.

Ingredients:

• half a liter of water;
• two spoons of cocoa powder;
• 25 gr. Sahara;
• five glasses of high-grade flour;
• fresh selected egg.

How to cook

Using a dry fork, mix cocoa with sugar.

In a spacious bowl, carefully breaking the shell, release and add the egg. Add water and whisk with a whisk or fork until smooth. Add cocoa powder mixed with sugar and beat well again.

Re-sow the flour several times. Beat the liquid base with a whisk, and switching to manual kneading, gradually stir in the flour. The dough should be quite stiff, but at the same time soft.

Having gathered into a ball, leave the chocolate dough under a damp towel for at least 30 minutes on the table, after which we knead it again.

With this dough you can make not only cottage cheese dumplings, you can also add berries to the filling. For more chocolate flavor, you can also add cocoa to the cottage cheese.

Option 6: Dough for dumplings with cottage cheese

One of the most successful dough options for any dumplings and dumplings. Bubbles of carbonated water act like soda - the dough is soft, airy and tender. It is important to take mineral water, heavily pumped with gas and preferably not too salty. The sweetness can be adjusted by adding more sugar.

Ingredients:

• highly carbonated mineral water - 250 ml;
• fresh chicken egg;
• four glasses of flour;
• oil without aroma - forty milliliters;
• sugar, salt - half a spoon.

Step by step recipe

Re-sow the flour twice. Measure exactly three cups into the bowl.

In a separate small container, beat the egg with sugar and salt. Dilute the egg mass with mineral water and pour it into the flour, stirring with a spoon.

As soon as all the water has been absorbed, knead the dough with your hands, put it on the table and knead thoroughly. When kneading by hand, gradually add the remaining flour. It is not necessary to mix in all the rest; the dough should come away from your palms without much difficulty, while remaining soft.

Let the dough sit in a warm place for half an hour, then roll it out into layers and form dumplings.

Option 7: Simple dough for dumplings with cottage cheese and sour cream

A simple version of the dough for both dumplings and homemade dumplings. Even though it does not contain eggs, it comes out very tender. The products are well cooked and do not burst during cooking. Sour cream provides special tenderness and taste to the dough.

Ingredients:

• drinking water - 80 ml;
• two spoons of 20% sour cream;
• 300 gr. flour;
• dry baking soda, salt - two-thirds of a teaspoon each.

How to cook

Mix the flour and salt and pour into the bowl twice.

In a separate bowl, stir soda into sour cream.

Combine the flour with sour cream, add water and knead the dough, which is not very steep and easily leaves the bowl. We put it on the table and rub it thoroughly with our hands, cover it with a cloth and let it rest for a while.

Option 8: Dough for dumplings with cottage cheese from wheat and rye flour with starch (in a bread maker)

Despite the use of rye flour, the dough comes out elastic. It is easy to work with and products made from such dough not only do not tear, but also do not boil over. Starch gives elasticity to the dough, but it should not be added more than recommended by the recipe, otherwise the quality of the dough will deteriorate and the dumplings will be overcooked. If you don’t have a bread machine, you can knead the rye dough by hand.

Ingredients:

• whole grain rye flour - 150 gr.;
• drinking water - one and a half glasses;
• wheat flour - 350 gr.;
• “Extra” salt - one spoon;
• two tablespoons of dry starch.

Step by step recipe

Pour cold, almost ice-cold water into the bowl of the bread machine. Add salt, then add both types of flour.

If the device is programmed with a fresh dough mode, turn it on, but if there is none, run the yeast program. In this case, it will need to be turned off a quarter of an hour after start.

Transfer the dough from the bread machine to a bowl, cover with a damp towel and let it rest in the refrigerator for about fifteen minutes.

1. Place a mound of flour on your work surface. Make a small well in the middle and pour in salted water at room temperature. Knead the elastic dough with your hands so that it comes away from your hands. Cover the finished lump of dough with a towel and leave for 30 minutes.

2. During this time, while the dumpling dough is resting, you can prepare the filling. Place it in a bowl and mash it with a fork. Then add raw eggs and a little salt as you like. Mix everything thoroughly until smooth and set aside.

3. The rested dough can be rolled out. Sprinkle the surface on which you will work with the dough with flour and roll out the dough into a layer 1.5 mm thick. Using a glass, cut out circles.

But this way you will be left with pieces of dough, which will then need to be rolled out again. To avoid this, you can immediately cut the entire rolled out layer into squares. Place 1 teaspoon of filling in the middle of each circle or square and pinch the edges well with your fingers. I recently bought special molds for making dumplings and I really liked them.

4. Place a saucepan with plenty of water on the fire. Add salt and bring to a boil. Place the dumplings in portions into boiling salted water. Cook them until cooked until they float, over medium heat. But you don’t get very many dumplings from the kneaded dough, so I advise you to increase the portion. If you are preparing a large portion of dumplings, they should be carefully placed on a wooden board sprinkled with flour and placed in the freezer for longer storage.

Our dumplings have already floated to the surface and it’s time to take them out of the water. We do this using a slotted spoon, trying not to damage each dumpling. Carefully transfer the caught dumplings to another bowl with a piece of plum. oils When all the dumplings have already been caught, shake the bowl away from you and up and back.

Serve dumplings with cottage cheese Definitely with sour cream. If desired, you can add chopped garlic cloves to the sour cream.

Bon appetit!

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.