Recipe for dumplings with cottage cheese

Each of us has tasted dumplings at least once in our lives. Singed by Gogol in the work “The Night Before Christmas”, they themselves jumped into Patsyuk's mouth. As in literary cooking in the real world, there is no better combination than homemade dumplings with sour cream.

Varenyky is the national dish of Ukrainian cuisine, but it has Turkish roots. There are about 30 types of salty and sweet stuffing for varenyky.

The variant of lazy varenyky with cottage cheese is also widely known; more details on how to make them: the dough is mixed with cottage cheese, rolled into a “sausage”, cut it into relatively thin pieces and cooked in a pot.

With such a variety of fillings, dumplings can be considered a dish for every taste! One of the favorite and common types of stuffing is considered cottage cheese. Sweet and tender core perfectly combines with unleavened thin dough. How to make delicious dumplings with cottage cheese? Much depends on the choice of cottage cheese: fat-free product is not suitable for this dish, since the unleavened dough and unleavened filling will not let you enjoy your favorite treat. Curd, the fat content of which starts from 5%, is considered the most suitable for cooking this dish.

So how to cook dumplings with cottage cheese? Products choose simple and familiar. Let's move on to the main part, which tells in detail how to get homemade dumplings with cottage cheese, and describes a step-by-step recipe for their preparation with photos.

Ingredients

For the test:

1. Wheat flour - 3 cups;
2. Cold water - 1 cup;
3. Salt - 0.5 tsp;
4. Egg - 1 pc.

For the stuffing:

1. Curd - 500 gr;
2. Sugar - 2 tbsp;
3. Egg - 1 pc;
4. Butter - 30 gr;
5. Salt - a pinch to taste.

Step-by-step preparation

1. Sift the flour into a deep bowl and make a depression in the whole mass. Break an egg into the center, pour in cold water and add salt. Knead the dough with your hands first in the bowl and then on a table or cutting board. Leave the dough to rest for 20-30 minutes under a towel to allow the gluten to set and the dough not to tear and be elastic. While the dough for dumplings according to the classic recipe is “resting”, prepare the filling.

2. In a separate bowl, combine cottage cheese, egg, sugar and room temperature butter. Add salt to taste, literally a pinch. Soft cottage cheese is best suited for making dumplings. But if you have a heterogeneous product, grainy, then you can add another egg yolk to it to achieve a tender and homogeneous texture.

3. Divide the dough for dumplings with cottage cheese into 3 parts, roll each part into a sausage, which you divide into small pieces. Roll each piece into a thin circle. Using a teaspoon, place the filling in the center of the circle. Then pinch and join the edges. To prevent the dumplings from falling apart when boiling, you can roll them up or make them into shapes.

4. Boil water in a large saucepan, salt to taste. Pour in plenty of liquid so that the dumplings are free to cook without sticking to each other. Carefully drop them into the boiling water one by one. Stir immediately to prevent them from sticking to the bottom of the pot. After floating, cook them for a couple more minutes. Take out the dumplings with cottage cheese with a slotted spoon, so that the excess water does not get to your plate.

5. Place the dish on a plate and serve with sour cream. Vareniki with cottage cheese according to the classic recipe will surely please you and your loved ones with their taste.

Delicious dumplings with cottage cheese are ready.

Bon appetit!

The following tips for cooking dumplings with cottage cheese according to this recipe will help you prepare a very tasty dish, even if you are cooking for the first time:

1. Prepare the “right” dough. What does that mean? It must be elastic, the dumplings must not tear when molded, and the filling must not leak. This is the best dough for dumplings with cottage cheese. Choose wheat flour of the highest grade to knead the dough for dumplings with cottage cheese. Water should be cold or even ice cold.
2. The filling should not be a lot. The ideal norm is a teaspoon. In the case that it will be more, you will be difficult to mold dumplings. The cottage cheese can get on its edges, then they will not stick together, and when cooking in a pot dumplings will fall apart.
3. The filling should not be dry or too wet. Add a spoonful of sour cream to the cottage cheese to achieve the perfect consistency. If you have soft cottage cheese, you should not do this - the filling will spread on the dough and it will be difficult to mold it.
4. If you like a homogeneous mass inside the dumpling, then cottage cheese for the filling can be twisted in a meat grinder, or whipped with a mixer or blender.
5. In the old days, dumplings were made not only with different fillings, but also from different flours. Buckwheat, rye, wheat or barley flour were used. We are familiar with products made of wheat flour, however, you can safely experiment and try new flavors.
6. Some gourmets jokingly call dumplings dumplings with cottage cheese. However, there is a significant difference between the two concepts. In dumplings always put raw stuffing, which is later “finished” when boiled, and in dumplings, on the contrary, - always ready.

This recipe for dumplings with cottage cheese is a step-by-step and detailed recipe, and as a result you will get a delicious, hearty and tender dish.