Dumplings with cottage cheese – classic, lazy, sweet, salty

How to cook delicious dumplings with cottage cheese - classic, sweet, salty, water-based, lazy
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Valentina Kolesnikova 10/22/2020 (Updated: 02/20/2021) 145 No comments

When I cook dumplings with cottage cheese, I always remember one funny incident. Being a very young and, naturally, inexperienced housewife, I decided to please my husband and at the same time demonstrate my “fantastic” culinary abilities.

I decided to surprise with cottage cheese dumplings. After several hours of desperate struggle with dough and cottage cheese, my culinary masterpiece was finally born! It was something! Something, but not dumplings with cottage cheese!

In general, it was a surprise! I really managed to surprise my husband, and in a big way! You should have seen his face at that moment when he looked at how, surrounded by curd scraps, a shapeless lump of sticky dough was floating in a pan.

A lot of time has passed since then, and today dumplings with cottage cheese, as well as delicious homemade cheesecakes, have become my signature dish. And the best part is that many friends ask me to teach them how to cook.

If you can’t make beautiful, soft and tender dumplings, then I suggest taking note of some amazing recipes. With them you will certainly succeed!

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Lazy cottage cheese dumplings classic recipe - delicious, like grandma’s
Lazy cottage cheese dumplings for children
Lazy cottage cheese dumplings with semolina
Very lazy cottage cheese dumplings - without kneading the dough
Recipe for lazy dumplings made from cottage cheese with flour - with chocolate, cherries, boiled condensed milk
Dumplings with cottage cheese and green onions
Dumplings with cottage cheese, fried onion and egg
Salty dumplings with cottage cheese and herbs
Dumplings with cottage cheese and cherries
Dumplings with cheese and cottage cheese
Choux pastry for dumplings with cottage cheese - very tasty
Steamed dumplings with cottage cheese are thick, plump and do not fall off

Lazy cottage cheese dumplings classic recipe - delicious, like grandma’s

When I have absolutely no time to “eat hotza,” I make lazy dumplings. I won’t lie, before they turned out tight, hard and not tasty. However, over time, I realized my mistakes and now I can eat them with my lips alone.

The secret of successful and tasty cottage cheese dumplings is in the cottage cheese. It must be fresh and dry. Many housewives make the mistake of “drying” wet cottage cheese with flour or starch, adding them in large quantities. As a result, the dough becomes “clogged”, tight, hard and inelastic.

I advise you to do this.

If the curd is too wet, transfer it to a paper towel and spread into an even layer. It will absorb excess water and the cottage cheese will become dry.

Only dry cottage cheese will take very little flour, which means the dough will turn out soft, tender, elastic and tasty.

450 gr. cottage cheese;
1 egg;
80-100 gr. flour;
½ tsp. salt;
1 tbsp. l. Sahara.

Transfer the dry cottage cheese into a bowl. Add salt, sugar, egg to it and mix everything thoroughly.

When the mass becomes homogeneous, begin to gradually add flour. Its quantity depends on the moisture content of the cottage cheese. The drier it is, the less flour you will need to add.

Knead the curd dough. As soon as it turns into a lump, transfer it to the table and continue kneading. The dough should be soft, elastic, tender, not clogged with flour. It will be sticky, but you don't need to add any more flour.

Divide the dough into parts. Roll out a small sausage and cut into small pieces, approximately 1 cm thick.

Roll each piece into a ball. Lightly sprinkle this ball with flour and use a regular plastic or metal stopper, or even your finger, to make a depression in the center. It looks like small cheesecakes.

We lay them out on the board, at some distance from each other.

Place a pan of water on the fire. As soon as it boils, add salt to taste and lower the dumplings one at a time.

As soon as you lower them, immediately stir them gently with a spoon or slotted spoon to prevent them from sticking to the bottom.

We wait for the dumplings to float to the surface and boil again. From the moment of boiling, cook them for 1-2 minutes over medium heat. The water should not boil violently, otherwise the dumplings will fall apart.

We catch the finished dumplings and place them on a dish.

Drizzle them with melted butter and honey. Serve sour cream separately.

By the way, I also freeze dumplings with cottage cheese. It is very convenient and saves a lot of time. Literally in 30-40 minutes a delicious lunch or dinner is on your table. How long to cook frozen dumplings? They cook a little longer than straight-cooked ones. Since they are frozen, the water will take longer to boil. The main thing at this time is to stir them carefully and not let them stick to the bottom. And after boiling, cook for 10-15 minutes.

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.

Lazy cottage cheese dumplings for children

My grandchildren adore them. The dumplings turn out to be very tender, very tasty and not too heavy for a child’s stomach. And adults take great pleasure in pecking them on both cheeks.

300 gr. cottage cheese;
150-200 gr. flour;
¼ tsp. salt;
1 tbsp. l. Sahara;
1 egg;
50 gr. butter, sour cream.

Grind the cottage cheese thoroughly through a fine sieve or beat with an immersion blender until smooth.

Add salt, sugar, egg and beat everything well again. Add flour in small portions. Mix the dough.

Sprinkle the table with flour and place the curd dough on it. Knead it with your hands until it becomes smooth, elastic and homogeneous.

Form a ball from the finished dough, cover it with film and let rest for 15-20 minutes.

Place a pan of water on the stove.

Next, roll out the rope and cut it into small pieces.

Roll each into a flat cake, 3-4 mm thick.

The water has boiled, salt it and put dumplings in it one by one. We take the cake, pinch it in the middle, and fold the other two ends and pinch it on the back side.

You get “ears” just like in childhood. In this form, throw them into boiling water.

Immediately carefully mix them, trying to lift them from the bottom so that they do not stick to the pan. Let the water boil again and cook for literally 1.5, maximum 2 minutes.

We take out the finished lazy dumplings with a slotted spoon and place them on a plate. Add a piece of butter and sour cream.

Traditional version of cottage cheese filling

The traditional version of the filling for such dumplings is prepared with the addition of sugar. Under a thin layer of dough lies a soft filling with light creamy sweet and sour notes.

Curd filling for dumplings, classic version with sugar, egg and vanilla.

The dish is usually served with cold sour cream or butter, which melts on hot dumplings.

Ingredients

What products to prepare:

Cottage cheese – 200 g.
Egg – 1 pc.
Sugar – 1 tbsp. l.
Vanilla sugar, vanilla extract. If there is neither one nor the other - vanillin.
Salt – a pinch.

Sequencing

How to prepare the filling for sweet dumplings step by step:

You need soft, moist cottage cheese. Dry is not suitable for preparing delicate filling. Rub the cottage cheese using a sieve and a spoon or pass it through a meat grinder.
To get rid of liquid, collect the cottage cheese into a lump and put it in gauze. It should be folded in 3-4 layers. Hang the gauze over a small container to drain excess whey.
Place the cottage cheese without excess whey in a container, add sugar along with the yolk. Add a pinch of salt. It will help stabilize the taste.
Mix the ingredients thoroughly, achieving homogeneity of the mass.
Add vanillin to the finished filling. You can replace it with vanilla sugar or vanilla extract. The latter option gives the most pronounced vanilla flavor.
If the finished version turns out dry, you can add sour cream (fat content 15-20%) to the filling.

Dumplings with cottage cheese cook quickly, 5-7 minutes. after boiling is the optimal cooking time.

Lazy cottage cheese dumplings with semolina

I really like recipes that include semolina. It gives dumplings a special taste, making them airy, fluffy and tender.

200 gr. cottage cheese;
1 tbsp. l. Sahara;
1 egg;
4 tbsp. l. semolina;
½ tsp. salt.

Mash the cottage cheese with a fork, add salt, sugar and grind until smooth.

Add the egg and mix again.

Next, add semolina and mix everything well again. The mass should turn out like a thick puree. Leave it for 30 minutes at room temperature so that the semolina swells well.

Place a pan of water on the stove.

Lightly sprinkle the dry board with semolina. Place the balls rolled out from the curd dough onto it.

As soon as the water boils, salt it and place the curd balls one at a time. Gently mix them with a spoon so that they do not stick and wait until the water boils again.

From the moment it boils, cook the dumplings over medium heat for 5 minutes.

Place the finished semolina dumplings on a dish and grease with butter.

Very lazy cottage cheese dumplings - without kneading the dough

The most tedious thing about making dumplings is kneading the dough, especially if it is ordinary unleavened dough. Well, what housewife would be delighted with this process? I am no exception, so I often cook sweet dumplings using this recipe.

There's no need to knead anything here! Simply mix all the ingredients into a homogeneous mass!

400 gr. dry cottage cheese;
2 eggs;
4-5 tbsp. l. (100-125 gr.) flour;
1/3 tsp. salt;
1 tbsp. l. sugar as desired;
vanillin.

Add salt, sugar, eggs, vanillin and flour to the cottage cheese.

Mix everything until smooth.

Level the mixture on a plate so that it is approximately 2 cm high.

Boil water, salt it and begin to lay out the curd dough. To do this, I recommend using a fork rather than a spoon. It will be difficult to separate it from a spoon. Take a fork, moisten it with water and use it to scoop out the dough into small pieces. Immediately place them in boiling water.

To make the dough come off the fork easily, dip it in water each time. We wait until the dumplings boil, turn down the heat and cook them for 1 minute.

Carefully catch them on a plate, trying not to crush them too much.

Add a piece of butter.

Do you think anyone at home will refuse such a masterpiece?

I am sure that in five minutes a completely empty and licked plate will stand in front of you!

Recipe for lazy dumplings made from cottage cheese with flour - with chocolate, cherries, boiled condensed milk

I highly recommend trying this recipe, especially since you can make 5 different types of curd dumplings from one dough. Everything is very simple, fast and incredibly tasty. To prepare, we need two types of dough - regular and with the addition of cocoa.

I recommend using full-fat cottage cheese, homemade cottage cheese, but only dry. Instead of flour, you can add cornstarch, with it the dough will be even softer and softer.

200 gr. dry cottage cheese;
1 egg;
1 tbsp. Sahara;
2 tbsp. l. flour;
vanillin.

For chocolate dumplings:

200 gr. dry cottage cheese;
1 egg;
1 tbsp. Sahara;
1 tbsp. l. flour;
1 tbsp. l. cocoa powder.

Vanilla dumplings with cottage cheese

Mix cottage cheese, egg, sugar and salt into a homogeneous mass.

We make a sausage out of it and cut it lengthwise.

Roll each strip into a separate sausage and cut it into pieces 1-1.5 cm thick.

We form bars from each piece.

Cook them in salted water until tender, about 3-5 minutes.

Carefully fish it out with a slotted spoon, trying not to crush it. Place butter on top and serve sour cream separately.

Vanilla dumplings can be decorated differently. Roll the cut pieces into balls and flatten them slightly with the tines of a fork. It turns out very beautiful and unusual.

The result is such beauty!

Chocolate curd balls

Mix cottage cheese with salt, sugar and egg. Add cocoa powder and gradually add flour.

Mix the chocolate-curd dough.

We form a sausage out of it and cut it in half lengthwise. Cut each half into pieces 2 cm thick.

Roll each piece into a ball and cook them in salted water for 1-2 minutes.

We catch the chocolate dumplings and put them on a plate.

Serve with sour cream, butter and honey.

Very juicy lazy dumplings with cherries

Now we make the second dough. Mix cottage cheese with egg, sugar, salt and flour. Stir until smooth. Roll out the sausage and flatten it to form a strip 3 cm wide.

Make as many of these strips as you need.

Place cherries or currants on each strip at a distance of 2-3 cm from each other. Moreover, the berries can be put frozen.

Cut the strips into squares.

Carefully roll each square into a ball so that the berry is inside.

Cook as usual for 3-5 minutes in salted water. As a result, we get such juicy deliciousness!

Sweet, with boiled condensed milk

Divide the white curd dough into small pieces from which to make flat cakes.

Place half a teaspoon of boiled condensed milk in the middle of each flatbread and carefully roll into balls.

To make it easier, dust the top of the filling with a little flour and press it into the cottage cheese, lifting the edges.

Roll the ball carefully so that there are no cracks or dents through which the filling could leak out.

Now all that remains is to cook and serve hot with sour cream and butter.

Curd dumplings with liquid chocolate filling

I make them in the form of chocolates.

Flatten a rope of white curd dough into a strip, 5-7 cm wide and 1 cm thick.

Place cubes of dark, white or milk chocolate at a short distance from each other. If desired, you can also add nuts, raisins or pieces of dried apricots.

Carefully fold the edges of the dough so that the chocolate is hidden inside. Carefully roll the chocolate filling on the table to form a sausage again. Then flatten it a little again. Now we need to mark the separation points.

Cut the layer into pieces and flatten them along the edges with your fingers so that it resembles a square of chocolate.

You can't even imagine how delicious it is! When you cut into a hot dumpling, liquid chocolate flows out.

And I serve this splendor with whipped cream.

Dough for dumplings. Step by step recipe

How to make delicious dumplings? 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.

You will need:

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

Preparation

Pour water into a large bowl and immediately add vegetable oil, break the egg and add salt.
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.
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.

With milk

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

You will need:

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

Preparation

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

The dough for dumplings should not be kneaded too hard, otherwise it will not stick together well, and the dumplings will fall apart when you cook them.

Dumplings with cottage cheese and green onions

In addition to sweet dumplings, my family really loves salty ones, especially when the filling contains a lot of greens and onions. I also make a filling with spinach, young nettles and young sorrel. It turns out unusual and very tasty.

100 ml baked milk;
100 ml warm water;
450 gr. flour;
1 egg;
½ tsp. salt;
2-3 tbsp. l. raises oils

Filling:

360 gr. cottage cheese;
1 egg;
½ tsp. salt;
a bunch of green onions.

In a bowl, mix milk, egg, salt, water and vegetable oil.

Gradually add sifted flour.

Knead the dough first with a spatula, then with your hands. Knead until it begins to freely lag behind your hands and gather into a lump. The result should be a fairly dense, elastic dough.

Cover it with a towel or film and let it rest for 20-30 minutes.

During this time we prepare the curd filling. In a deep bowl, mix cottage cheese, egg, salt.

Grind them until smooth.

Finely chop the green onions and add to the cottage cheese. Mix everything well so that the onion is evenly distributed in the filling.

Divide the dough into three parts and roll each into a thin layer, 2-3 mm thick. Using a glass or a special mold, cut out circles.

Place a teaspoon of filling in the middle of each circle and pinch the edges well.

If desired, you can make a “pigtail” along the edge. Place the finished dumplings on a dry board sprinkled with flour.

Boil water in a saucepan, add salt and add dumplings. Gently mix them with a spoon, lifting them from the bottom.

Bring to a boil again and as soon as the dumplings float to the surface, cook them for 3-4 minutes. Reduce heat to medium so that the water simmers moderately.

Sprinkle the finished dumplings with fried onions.

Dumplings with cottage cheese, fried onion and egg

I learned about this recipe not long ago. At first glance it seemed inedible to me. Fried eggs, and even with cottage cheese, is strange to say the least. But curiosity got the better of me, and I decided to cook this dish anyway.

It's really very tasty, satisfying and unusual! Moreover, the taste is somehow special, creamy.

For fresh dough:

600 gr. flour;
200 ml cold water;
1 egg;
1 tsp. salt.

For filling:

300 gr. cottage cheese;
2 eggs;
150 gr. onions;
2-3 tbsp. l. raises oils;
1 tsp. salt.

Break an egg into cold water, add salt and mix everything well.

Sift the flour, make a well in it and pour in the water and egg.

Knead the unleavened dough. Knead it for about 10 minutes, then roll it into a ball and wrap it in film. Leave to rest for 10-15 minutes.

The dough is smooth, elastic, very soft and elastic.

Cut the onion into small cubes and fry until golden brown. Then add eggs to it and mix.

As soon as the eggs thicken, immediately remove the pan from the heat.

We rub the cottage cheese through a sieve or grind it with a masher. Add fried onions with eggs and salt to it. Mix the filling thoroughly. You can also pepper it if you wish.

Roll out the unleavened dough into a layer and cut out circles from it. We put cottage cheese and egg filling on each one and make a dumpling.

Cook in salted water over medium heat for 7-10 minutes. Catch and sprinkle with finely chopped herbs.

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.

Cooking step by step

Make a hole at the top of the mound of sifted flour.
Pour kefir mixed with egg into the hole. Quench the soda with vinegar or lemon juice and also pour it into the flour.
Knead the dough lightly and let it rest in a warm place for ⅔ hour.
Cottage cheese, crushed in a meat grinder with a fine grid or rubbed through a sieve, combine with an egg and add sugar.
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).

The advantage of this cooking method is that you can put products with different fillings on different levels of the steamer, so as not to mix them up and please every eater.

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.

Salty dumplings with cottage cheese and herbs

In most cases, I add only fresh dill to the filling, but if desired, you can add absolutely any greens. The main thing is that it is gentle. Young parsley, basil, spinach, nettle and even arugula are perfect.

400 gr. cottage cheese;
0.5 tsp. salt;
1 egg;
125 gr. flour;
a bunch of fresh dill.

Wash the dill well, dry it and chop it finely. In a bowl, mix cottage cheese, herbs, salt, egg.

At the end, add the sifted flour. The dough should be homogeneous and not too clogged with flour.

Dust your hands with flour and roll the cottage cheese into balls.

Place them on a board sprinkled with flour.

Cook in salted water for 3 minutes from the moment it boils.

Place in a deep bowl, add oil and lightly shake the bowl so that it is distributed over all the balls.

Serve hot!

Cottage cheese dumplings on choux pastry without eggs

Dough brewed with boiling water has recently become incredibly popular, and justifiably so. It does not contain eggs, is elastic, and never breaks when sculpted or cooked. Working with dough is a real pleasure. Dumplings are prepared from choux pastry not only with curd filling; on another page of the site you will find recipes with potatoes .

You will need:

Cottage cheese – 0.5 kg.
Flour – 0.4 kg.
Egg.
Boiling water - a glass.
Vegetable oil – 50 ml.
Salt – ½ small spoon.
Greens - optional.

Cooking technology:

Pour boiling water into a saucepan, pour in the oil, and stir. Add some of the flour while quickly stirring the contents. Then add more and stir again immediately. Ideally, it is better to knead the dough in a food processor or with the help of other kitchen aids.
Place the mixture on the table and continue kneading with your hands until you get a smooth, pliable dough.
For the filling, combine the cottage cheese with the egg, add some salt, and thoroughly mash the mixture. If you like unsweetened dumplings, make the filling with herbs, adding chopped dill or green onions.
Make a thick sausage from the dough, cut into snouts. Roll it out, add the filling, and make semi-finished dumplings.
Boil the pieces in plenty of salted water. Cooking time – 3-5 minutes. Do not forget to stir so that the products do not stick to the bottom of the pan.

Dumplings with cottage cheese and cherries

In addition to my culinary notebook, I already have many delicious recipes for dumplings with cherries, to which I gladly added this recipe. For this you can use fresh, canned or frozen cherries.

If the cherries are frozen, then there is no need to thaw them. If you use canned food, you need to remove all excess juice from it. To do this, place the berries in a sieve and let the juice drain.

500 gr. cottage cheese;
250 gr. fresh or frozen cherries;
1 egg;
150 gr. semolina;
½ tsp. salt;
3 tbsp. l. Sahara;
vanilla.

Mash the cottage cheese with a fork, add salt, sugar, vanillin and egg. Add semolina and mix everything well.

The mass turns out slightly liquid. Leave the dough for 20-30 minutes so that the semolina swells and it becomes more elastic and soft.

While the dough is resting, you can prepare the filling. If you take frozen cherries, you don’t need to do anything with them. You can put it in dumplings without defrosting.

If you have fresh cherries, then you need to wash them, dry them on a paper towel and remove the pits.

Place the curd dough on a floured table and form it into a sausage. Add just a little flour, just a little, so that it doesn’t turn out too tight.

We make a strip of sausage, 5 cm wide, and place cherries on it. Cut the strip into pieces and form into balls.

Cook them in lightly salted water for 2 minutes from the moment of boiling.

Drizzle with honey and invite everyone to the table!

The dumplings turn out very juicy, tasty, tender and just melt in your mouth!

With cherry

Cottage cheese for dumplings (you can prepare it at home - recipe below) can be an addition to the berry filling. This option is especially relevant during the ripening period of ripe fruits in the summer. Juicy cherries provide a pleasant sourness, and cottage cheese makes the filling tender. The finished dish should be served with thick cream or sour cream. The harmonious combination of sour berries and a hint of curd will appeal to children and adults.

Ingredients

What products are needed to prepare the filling:

Cherry – 250 g. The berry is needed without seeds. Fresh and defrosted will do.
Cottage cheese – 150 g.
Egg – 1 pc.
Sugar – 75 g.

Sequencing

Step-by-step process for preparing the filling:

Prepare the cottage cheese for cooking - mash it with a fork.
Add yolk and sugar to cottage cheese. Stir until smooth.
If the cherries are fresh, then add to the cottage cheese. You can add the whole thing.
If the berry is frozen, then defrost it and place it on a sieve to drain the liquid.

Dumplings with cheese and cottage cheese

They can be made with only one hard cheese, or you can also add processed cheese. The cheese can be grated on a coarse grater and mixed with cottage cheese, or you can cut it into pieces and roll it inside a cottage cheese ball. Then during cooking it will melt and when cut it will flow out.

200 gr. cottage cheese;
100 gr. hard cheese;
2 eggs;
100 gr. flour;
a bunch of greenery;
½ tsp. salt.

Cut the cheese into cubes, approximately 1x1x1 cm.

In a bowl, mix cottage cheese, egg, flour, salt and finely chopped herbs.

Form the dough into balls and place a cube of cheese inside each.

We carefully roll it up so that there are no cracks or holes. Each ball can be rolled a little in flour so that it does not stick to the dishes and hands.

Carefully lower the dumplings into boiling water and cook for 5 minutes after they float to the surface.

Choux pastry for dumplings with cottage cheese - very tasty

The recipe for this choux pastry is simply ideal for pasties, dumplings and dumplings. It turns out so tender, airy and soft that you will be completely delighted. It's easy to prepare, quick, and the result is beyond praise.

1.5 cups (360 ml) boiling water;
4 cups (600 gr.) flour;
2 + 2 tbsp. l. flour;
1 egg;
30 gr. raises oils;
½ tsp. salt.

Place butter in boiling water and let it melt.

Add salt and vegetable oil to the flour and begin kneading the dough. Immediately pour in water and butter in a thin stream. Then add the egg and stir until smooth.

The choux pastry turns out to be very soft, tender, and elastic. It doesn’t stick to your hands or dishes at all, so you won’t need to dust the table with flour.

Wrap the dough in film and let it rest for 30-40 minutes. It turns out very soft, airy, elastic. It is easy to work with, it does not tear, does not burst, and is very tasty in itself.

Dumplings with kefir

The dough prepared with kefir turns out elastic and is very easy to work with. The filling can be made not only from cottage cheese, but also from any berries.

Ingredients (dough):

200 ml kefir;
salt;
1 teaspoon sugar;
1 egg;
2 and a half cups of flour.

Ingredients (filling):

300 g low-fat cottage cheese;
salt (to taste);
1 yolk;
2 tbsp. l. granulated sugar.

How to cook:

Mix kefir, egg and sugar, add salt.
Add sifted wheat flour.
Mix well. The mass should be elastic.
Wrap the resulting lump of dough in cling film and put it in the refrigerator for half an hour.
While the dough is in the refrigerator, make the filling: mix the pureed cottage cheese with the yolk, sugar and salt.
Roll out the finished dough into a layer no more than 2 cm thick and cut into a cup or glass.
Place the filling in the middle of each circle.
Fold in half and seal the edges well.
Place in salted boiling water and cook for 10 to 15 minutes after surfacing.
Remove with a slotted spoon.

Serve with sour cream or butter.

Advice! Such semi-finished products can be frozen. Sprinkle the surface of a cutting board or wide dish with flour, place dumplings on top and place in the freezer.