How and how long to cook dumplings with cheese until done

To diversify the daily menu, many chefs choose a dish loved by millions of people - dumplings. Multiple fillings and flavors will satisfy any gourmet! The fillings for dumplings can be very varied - from fresh berries to minced meat, with or without the addition of vegetables. A separate group includes dumplings filled with fermented milk products. Let's study the most delicious recipes for dumplings with cheese.

Classic recipe for dumplings with Adyghe cheese

The filling for dumplings with cheese can be made in different variations. But it’s easiest to start with the classic recipe. In this case, the cheese will only be combined with egg and salt. But if desired, you can also use your favorite spices to make the taste of the treat piquant. Its calorie content is approximately 274 kcal per 100 g.

What ingredients will you need?

For the dish you need to take:

• flour – 3.5 tbsp;
• eggs – 1 pc. (for dough) + 1 pc. (For filling);
• water (boiled and slightly warm) – 1 full glass;
• fine salt - 1 tsp. into the dough, 1/2 tsp. into the filling;
• “Adygei” cheese – 800-850 g.

If you plan to use spices for the filling, then ground black pepper will fit perfectly into it. About 1/2 tsp will be enough.

Step-by-step cooking process

The cooking process includes several stages:

1. The best place to start is with a test. After all, he will need some time to “rest” in the future. For the base, pour all the flour and salt into a suitable bowl. It is better to do this through a sieve to minimize lumps in the mass.
2. Then the contents of a raw egg and warm water are poured into the mixture. After kneading, the cook should have a soft and tender dough at his disposal. It will be easy and pleasant to work with him.
3. The base will sit under a towel for about a quarter of an hour (you can give it a little more time). This is necessary so that the flour has time to give up its gluten and the dough becomes pliable.
4. The filling is prepared very quickly. It requires grating the cheese and then mixing it with the remaining egg and dry ingredients.

5. All you have to do is wait for the dough to rise and roll it out thinly. This should be done on a board lightly sprinkled with flour.
6. Afterwards, you need to cut out blanks for future dumplings from the base. It is convenient to do this with a glass.
7. A small portion of cheese filling will be placed in the middle of each resulting circle. Afterwards, you just need to securely pinch the edges, forming beautiful, appetizing dumplings. If you have time and desire, you can start sculpting the original curly edge of the treat.

The resulting dumplings can be cooked immediately for lunch. Or freeze it. They keep well for a long time in the freezer.

What can I add?

If desired, you can add a variety of greens to the filling. For example, dill, parsley, cilantro, green onions - one or assorted.

Rules for serving dishes, decoration

Before serving the treat, dumplings will need to be placed in a container of boiling salted water. They will cook after boiling again for about 3.5-4 minutes. It’s delicious to try the dish hot, after pouring it with sour cream or butter. Other sauces of the cook's choice will also work.

Ingredients

Dough

Filling

Also for cooking dumplings

From Suluguni

Dumplings with Adyghe cheese, the recipe for which is published later in the article, can also be prepared with the addition of suluguni. These 2 dairy products in the filling make it especially tasty and interesting.

Dumplings with Adyghe cheese and suluguni, recipe.

The cheese mass will stretch appetizingly when you take a sample from the treat.

What ingredients will you need?

For the dish you need to take:

• “Adygei” cheese – 130-150 g;
• suluguni cheese – 70-80 g;
• egg – 1 pc.;
• flour – 1.5 tbsp;
• water – ½ tbsp.;
• salt – ¼ tsp.

Step-by-step cooking process

The cooking process includes several stages:

1. The ingredients for the base are immediately placed in a suitable bowl. First it will be water, raw egg and salt. These components need to be whipped until smooth. It is convenient to process them even by hand, using a whisk or two forks folded together.
2. Only after, when the egg has already mixed well into the liquid, is it time to add flour. This should be done through the finest sieve. Then it will be possible to achieve mass homogeneity faster. It is recommended to mix it with your hands. The result should be an elastic soft dough. If the mass sticks too much to your fingers, then you should add more flour to it - lightly sprinkle it on all sides. But it is important not to overdo it with this dry component, otherwise the dough may turn out too hard.
3. The resulting base is rolled into a “bun”, after which it is wrapped in film or a bag. While he lies down for a while and “rests,” you can start filling.

4. To fill future dumplings, two types of cheese are processed with a grater: Adygei - large, Suluguni - fine. The filling must be salty, so additional salt is allowed. But sometimes the saltiness of the dairy products themselves is enough. Since the filling includes suluguni, it is not necessary to add an egg. This can be done if the mass seems dry.
5. When the dough has rested for a while, it is rolled out as thinly as possible so that the base does not tear. Then neat circles are cut out of it. It is convenient to do this with a special form or an ordinary glass glass.
6. All that remains is to place the filling in the middle of the pieces and pinch the edges in any convenient way. It is important to do this securely so that the filling does not fall out in the future.

A wide bowl of salted water is placed on the stove. You need to let it boil, and only then add the dumplings. Afterwards, the treat will cook for approximately 6-7 minutes. This time is counted after the liquid boils again.

Rules for serving dishes, decoration

The finished treat is best tasted with butter. First, the dumplings are removed with a slotted spoon onto plates (without excess liquid), and then a piece of butter is placed on them. Sour cream also goes well with the dish.

Nutritional value per serving

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Dough

Gravy

Filling

With cottage cheese

Dumplings with Adyghe cheese, the recipe for which will surely appeal to lovers of quick and simple dishes, can be made even more tasty and healthy by diversifying the filling. To do this, cottage cheese will also be added to the dish. It is mixed with cheese shavings.

In general, any cottage cheese will do. But it is important that the dairy product does not turn out to be too liquid. Otherwise, it is better to put it in gauze and hang it to drain excess liquid. The released whey can later be added to pancake dough.

What ingredients will you need?

For the dish you need to take:

• flour - 3 tbsp. (dishes volume – 230 ml) + a small amount for rolling out the base;
• egg – 1 pc. (for dough) + 1 pc. (For filling);
• cottage cheese and Adyghe cheese – 180-200 g each;
• water - 1 tbsp. (boiled, cooled to room temperature);
• salt – ½ tsp;
• dill and parsley (fresh) - 1 small bunch each.

You can also use spices for this recipe (for the filling). A mixture of ground colored peppers or just white and black peppers work well.

Step-by-step cooking process

The cooking process includes several stages:

1. First, be sure to pass the flour through a sieve.

2. Afterwards it will be poured into a wide bowl in a heap in the middle. A recess is created in the center of this structure.
3. The egg is broken into a glass. Water is poured to the very top of the dish. The liquid temperature should be approximately 35-40 degrees. The mixture is salted and mixed well.
4. The mixture from the last step needs to be carefully poured into the middle of the flour slide. In this case, it will be convenient to mix the components with a fork. When it becomes difficult to work with such cutlery, you can start using your hands. The result should be a pleasant soft base that does not stick to your fingers. If you happen to have a bread machine with the appropriate function in your house, you can speed up the dough kneading process by using it. This will greatly simplify the cook's task.
5. The resulting base is covered with a bag or a clean natural towel and left on the table for about 35-45 minutes.
6. For the filling, Adyghe cheese is grated. You should get medium-sized chips. Afterwards it is mixed in a deep container with cottage cheese. You can first mash it with a fork or break the lumps with your finger.
7. Salt and a raw egg are then added to the resulting filling mixture. She's salty. And pepper or other spices are added as desired.
8. The greens are first washed and dried. Afterwards you need to chop it finely. It is allowed to take either a mixture of dill and parsley, or just one.

9. When the chopped greens are mixed with the cheese and curd mass, the filling will be completely ready. You can use it further.
10. The dough should be rolled out into a thin layer. The optimal base thickness is 1-1.5 mm. If it is difficult to work with the entire volume of dough at once, you can divide it into parts, and only then roll out each one. While one is being processed, the rest must be covered with film so that they do not become airy.
11. Neat circles of the desired diameter are cut out from the already rolled base. If the hostess does not have a special device at hand for this, you can even take a wine glass. A serving mold with a diameter of 6 cm works well.
12. The filling is placed in the middle of each piece. All that remains is to pinch the edges of the dumplings in any convenient way.

Some of the preparations can be immediately sent to the freezer for the future. They are stored especially well if you coat the dumplings with butter in advance.

Rules for serving dishes, decoration

It is convenient to steam the resulting dumplings in a slow cooker. To do this, pour water into the bowl of the device according to the instructions. An oiled steamer container is placed on top. It is best to take butter fat for it. Then the dumplings will definitely not stick during the process.

All that remains is to lay out the fillings in the container and close the “kitchen helper” with a lid. You should not cook more than 12-14 pieces at a time. The device selects the steam cooking mode. You can simply cook them in a program intended for soup, in salted water.

Cooking features

Dumplings with cheese taste best if there is little dough and a lot of filling. However, in order for the dough to be tender but strong, and, being rolled out very thin, not to tear during cooking, you need to know how to prepare it correctly.

• Be sure to sift the flour before kneading the dough. This way it will not only be cleansed of debris, but also saturated with oxygen. This will make the dough more tender without losing its elasticity.
• To make the dough more elastic, add a little vegetable oil to it, and after kneading, let it rest a little. At this time, the dough should be covered with cling film so that it does not dry out.
• Roll out the dough for dumplings with cheese as thin as possible. If you cannot roll out a large piece of dough into a thin layer, you can roll the dough into a sausage, separate small pieces from it and roll them into round flat cakes.
• To make the filling sufficiently viscous, you can add a little chicken protein to it.
• Boil dumplings only in boiling water, in a large wide saucepan. At the same time, they need to be thrown into it one at a time, and not all at once, otherwise the dough may stick together.
• To prevent the finished dumplings from sticking together, grease them with oil. It is best to use butter for this, but if necessary, it is permissible to replace it with vegetable oil, but only without a distinct odor.
• If you want to give the dumplings an unusual yellowish tint, add turmeric to the dough. You don’t need to add a lot of this seasoning – half a teaspoon will be more than enough.
• Dumplings will not fall apart if you steam them. In a multicooker in the appropriate mode, they should be cooked for 10 minutes. A double boiler, a mantysh pan, and even an ordinary pan with gauze stretched over it are also suitable for steaming dumplings.

Dumplings with cheese are usually served without any sauce - they are delicious on their own. But if you supplement them with sour cream, ketchup or mayonnaise, there will be no problem.

You can find more recipes for making dumplings with different fillings here, here and here.

With mint

Dumplings with Adyghe cheese are delicious complemented with mint. How to do this is described later in the recipe. Be sure to choose fresh mint.

Such greens make the taste of the filling original and unusual.

What ingredients will you need?

For the dish you need to take:

• Adyghe cheese – half a kilo;
• fresh mint – 1 bunch;
• egg – 1 pc. (for filling) + 1 pc. (for test);
• water/milk – 1 tbsp.;
• salt – ½ tsp;
• flour – 470-500 g.

Step-by-step cooking process

The cooking process includes several stages:

1. For the test, be sure to take a non-enamel container. It is delicious to prepare using milk or regular boiled but cooled water. The liquid with raw egg and salt can be immediately sent to the selected container. Then add about 1/5 of the total mass of flour through a sieve. The result should be a base with a consistency similar to that for pancakes. The components of the mass will be stirred with a whisk until there are no lumps left in it.
2. The mixture is then sent to the stove and, with constant stirring, warms up to a thick state. Lumps will appear during the process, but this is a normal reaction.
3. When the resulting mass has already thickened, it’s time to transfer it to a bowl with the rest of the flour and knead the dough. It should be elastic and stick well to your fingers. Afterwards the base is rolled into a ball and covered with film. Let it “rest” for about half an hour. Even before kneading, it is important to remember that the dough is very hot when brewed, so you should be careful with it. Perhaps cool slightly first.
4. While the base is resting, it's time to start filling. For her, the cheese is rubbed or kneaded with a fork. The washed and dried greens must be finely chopped and mixed with the remaining ingredients of the filling.

5. This includes an egg. You can add salt to your taste.
6. All that remains is to roll out the dough and cut circles out of it. Afterwards, a small portion of the filling will be placed in the middle of each, and the edges will be securely fastened.

Bring salted water to a boil in a saucepan, put dumplings in it and cook until tender.

Rules for serving dishes, decoration

It is very tasty to serve this treat with fried onions. To do this, the vegetable is crumbled into small cubes and placed in a frying pan with heated oil. You can immediately use a mixture of creamy and vegetable. When the onion is already golden, it goes on top of the dumplings along with the oil.

With spinach

Dumplings with Adyghe cheese, the recipe for which everyone will choose to suit their taste, are even prepared with spinach. Greenery makes them even more appetizing in appearance - it colors the filling. It's best to use fresh spinach, but frozen will work.

What ingredients will you need?

For the dish you need to take:

• spinach – 280-300 g;
• garlic – 2 cloves;
• oil – 30 ml;
• flour – 160-170 g + for rolling;
• egg – 1 whole + 1 yolk (for spinach and cheese);
• Adyghe cheese – 180-200 g;
• nutmeg – 1/3 tsp;
• salt pepper.

To serve the treat to the table, you should also prepare butter, pine or walnuts, and hard or semi-hard cheese.

Step-by-step cooking process

The cooking process includes several stages:

1. The eggs should be washed, flour should be poured through a sieve, and the garlic should be removed from the peel. The latter needs to be finely chopped and fried in oil for 1-1.5 m.

2. Then spinach is added to the garlic. Cook the ingredients together until the greens soften.
3. Afterwards, the spinach needs to be squeezed out and the liquid drained. It will not be needed in the subsequent recipe. The greens are pureed in a blender (about 80 g) and thoroughly rubbed through a sieve. As a result, at least 60 g of spinach mass should remain. The rest of the squeezed greens need to be cut for the filling.
4. Flour is poured onto the table in a heap. A depression is made in the center of it, where spinach puree, egg, butter and salt are sent. First you need to work with a fork, starting from the center, and carefully mix all the ingredients. Gradually you need to move to the edges.
5. The dough will be kneaded by hand for about a quarter of an hour. As a result, it should become elastic. The dough should be left to rest under the film for 35-45 minutes.
6. To fill, the cheese is coarsely grated and mixed with the remaining herbs, yolk, and salt. You can add spices to taste.
7. The dough should be rolled out thinly and round pieces cut out of it. Place a small portion of filling in the middle of each and seal the edges. Since spinach is added to all parts of the treat, both the dough and the filling turn out green.

Ready dumplings should be boiled in salty, bubbling water. After boiling again, you need to let the pieces float to the surface and leave for another 3-3.5 minutes.

Rules for serving dishes, decoration

When serving, dumplings are placed on portioned plates. It’s delicious to pour butter over them, sprinkle with any grated cheese and peeled nuts.

Menu

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Homemade semi-finished products Soup dressings

With mushrooms

Dumplings with Adyghe cheese (their recipe can be changed to taste) are sometimes supplemented with mushrooms. It is most convenient to use champignons for the recipe.

The peculiarity of the dough for this recipe is the addition of kefir. As a result, it turns out tender and airy.

What ingredients will you need?

For the dish you need to take:

• flour - 4 tbsp. (but you may need more);
• egg and onion - 1 pc.;
• kefir – ½ l;
• soda – 1 tsp;
• champignons – 270-300 g;
• Adyghe cheese – 180-200 g;
• salt.

Step-by-step cooking process

The cooking process includes several stages:

1. For the dough, sift all the flour with other dry ingredients into a bowl. A raw egg is driven in there and everything is mixed well.
2. Kefir is first warmed to room temperature and only then added to the other ingredients.
3. You need to knead a soft dough that does not stick to your fingers. Let it rest for about half an hour first. For example, in a bag or under a towel.
4. For the filling, the mushrooms are washed and chopped into tiny cubes. Otherwise, they will be strongly felt in the dumplings.
5. Onions without peels are cut into approximately the same pieces as champignons.

6. Together, the products will be fried in a frying pan with heated oil until lightly browned.
7. While the onion-mushroom mixture is still hot, add cheese shavings to it. If desired, you can also add salt to the filling.
8. When the dough has rested well, you can separate small pieces from it and roll each one out on a floured surface. Using a glass, dumplings are cut out from the base. Afterwards they are filled with filling and secured securely. The amount of filling should be such that the dumplings close without falling out.

The resulting dumplings will be cooked in boiling salted water. As soon as they float to the surface, the treat can be taken out and placed on plates. It is best to do this with a slotted spoon so that there is no excess liquid in the portions.

Rules for serving dishes, decoration

The treat should be served hot. To prevent the dumplings from sticking together, you can pour melted olive oil or butter over them. If the lack of meat in the dish confuses someone at home, then you can separately prepare aromatic frying of onions and bacon or smoked sausage/sausages. The resulting mass is laid out on top of the dumplings immediately before serving.

How to cook dumplings so they don't get overcooked

To ensure that heat treatment does not spoil semi-finished products, a number of rules must be taken into account. How to cook dumplings so they don't get overcooked:

1. Choose a low, wide pan.
2. Pour water no more than 2/3 of the container volume.
3. Even if you need to cook semi-finished products with a sweet filling, you need to add a little salt to the liquid. This will improve the taste of the finished products and prevent sticking.
4. You should not put a large amount of semi-finished products in the pan. It is important that each product has enough space on the surface after surfacing.
5. Before cooking the dumplings, you can add a small amount of oil to the water. This will prevent the pieces from sticking together.
6. If the filling of semi-finished products has previously been subjected to heat treatment, then cooking takes a little time (about 3 minutes) to prepare the dough.
7. You need to salt the water while it is still cold, this will speed up the boiling process.
8. The dough pieces are placed only in boiling water so that they do not become sour.
9. Store-bought semi-finished machine-made products may open up during cooking, so you should not overcook them.

Useful tips and tricks

The following tips will help make the dish under discussion especially tasty:

• if you use fresh Adyghe cheese, then the filling for dumplings will be more tender and soft, but if you use slightly smoked cheese, the treat will turn out darker in color and with a bright, rich taste;
• if it is inconvenient to roll out a large layer of dough at once, then you can first make “sausages” out of it, then cut each one into pieces and roll out these pieces;

• to get dumplings with a wavy edge, you should first form each one into a crescent, and then, using Chinese chopsticks, lift the edge and press it to the base (several such “presses” are made);
• in any recipe you can use two types of flour at once - premium and first grade, then you will need slightly less of it;
• To make the cheese filling tastier, you can add any spices to it, as well as garlic - both fresh and dried/granulated;
• If there is not enough Adyghe cheese in stock, it can be mixed with other types of dairy product, as well as with cottage cheese.

Dumplings with Adyghe cheese are prepared according to several dozen recipes. Not only the classic way, but also with the addition of cottage cheese, other types of cheese, spinach, and mint to the filling.

Video

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You love dumplings, right? They are good because they can be both a dessert and a main course - almost any food we are familiar with can serve as a filling for them: cottage cheese, potatoes, minced meat, berries and fruits... Have you tried making dumplings with cheese? Today we will learn these wonderful recipes together with you.