The filling of cottage cheese for dumplings is delicious. Step-by-step recipes for cottage cheese dumplings - how to make delicious dough, sweet or salty stuffing

In Slavic culture, a great place is given to national dishes. The most popular and versatile dishes are dumplings and dumplings. The first dish is a combination of different types and textures of meat with dough, and the second type of dish is characterized by a large variety of fillings. This article will be devoted to the classic combination of cottage cheese and dough for dumplings.

Dumplings with cottage cheese can be made in two types: sweet and savory, however, regardless of the type, they will still remain a second course, hearty, tasty, simple. Its preparation does not require a large number of ingredients or complex and long processes, but it should be remembered that this delicacy has two components: dough and filling. To knead the dough for dumplings with cottage cheese, to make it tender, you need to have not only knowledge, but also practical skills.

Types of dough for dumplings:

• Custard.
• On kefir.
• Yeast.
• On mineral water.
• With starch.
• On the water, a classic recipe.

What is the secret to making the perfect dough? You need to strictly follow the recipe and the chef's instinct, then the dish will turn out delicious.

You will need the following ingredients:

• flour 700-750 grams;
• sugar 50 grams;
• butter 50-60 grams;
• milk 200 grams, 1 glass.
• egg whites 2 pieces;
• salt to taste.

Cooking method:

Milk, melted animal butter is poured into a special bowl or pan, sugar and salt are added, according to the proportion. The whole mixture is put on fire and brought to a boil. The note is removed from the fire. One glass of flour is gradually added to the heated mass. When the mixture has cooled, slightly whipped proteins interfere with it. At the end, the rest of the flour is poured out, and the elastic dough is kneaded.

Cooking on kefir

The following dough recipe is no less tasty and tender than the previous one.

To prepare the dough for dumplings with cottage cheese on kefir, you will need:

• kefir 0.5 liters;
• flour 5 cups (volume about 20 ml);
• sugar 50 grams;
• egg 1 pc.;
• salt and soda 2/3 teaspoon.

Cooking steps:

Egg, sugar and salt are added to the sifted flour. Soda is poured into kefir at room temperature, mixed, and, after waiting 5 minutes, they are stirred again until the quenching reaction occurs. Then kefir is slowly poured into the flour mixture and kneaded with a spoon (whisk), and then with your hands. The dough will be very soft and not sticky. You don't need to knead it for a long time.

On a note. If a piece of dough remains after cooking, it can be wrapped in plastic wrap and frozen, and reused if necessary.

Recipe for yeast dough for dumplings

This recipe is known to many, however, it is the most troublesome because of its main component, yeast. It more than compensates for the long cooking time with its splendor and tenderness.

Composition of components:

• boiled water 500-700 ml;
• flour 7-8 glasses (volume 20 ml);
• yeast 20 grams (if dry, then a teaspoon with a small slide);
• sugar 25 grams;
• salt 0.5 teaspoon.

How to knead yeast dough

Dissolve yeast in boiled warm water, but not hot, add sugar and salt. Pour 6 cups of sifted flour, knead. You will get a slightly sticky mass. Gradually add the rest of the flour until a dense, non-sticky consistency is obtained. Then cover the container with a cloth and put in a warm place for 90 minutes so that the dough rises, gaining splendor and airiness.

Important! To get a really tasty base that retains its taste for a long time, the dough should be kneaded several times.

Mineral water dough

Another recipe containing a little trick is mineral water. Thanks to what the dough on water turns out elastic, piquant, gentle.

The ingredients are as follows:

• mineral water 1 glass;
• wheat flour 4.5 cups;
• vegetable oil 80 grams;
• egg 1 pc.;
• salt and sugar to taste.

Cooking steps:

1. First step: mix mineral water, sugar, salt and egg. Beat the mixture well with a whisk.
2. Second: add the sifted flour in small portions and knead until a shiny, soft, not sticky homogeneous mass is obtained.

With added starch

Starch will give the dough elasticity and tenderness, hold the seams firmly during cooking and do not give any foreign aftertaste.

The composition includes:

• wheat flour 250 grams;
• potato starch 100-120 grams;
• boiled water 150 ml;
• vegetable oil 1 tablespoon;
• salt and sugar.

Procedure:

First, all bulk ingredients are mixed - flour, sugar, salt, starch. Mix thoroughly until smooth. Water and oil are added to the resulting mixture. The dough is kneaded to a smooth texture that does not stick to the hands of the mixture, then wrapped in cling film and left in a cool place (refrigerator, for example) for 0.5 hours.

How to prepare the filling, sculpt and cook dumplings with cottage cheese?

The filling is just as important as the quality dough.

For its preparation you will need:

• 500 grams of cottage cheese;
• 1 egg yolk;
• sugar to taste;
• vanillin.

Cottage cheese must be passed through a fine metal sieve in order to obtain a homogeneous mass without lumps and impurities.

After this simple manipulation, drive the yolk into the mass, include sugar, vanillin and mix thoroughly until completely homogeneous. This can be done by hand using a spoon or spatula, or you can use a mixer. In the latter case, the mass becomes a little viscous and thick.

Making dumplings is not as difficult as it seems at first glance. The dough is divided into equal portions, from which forms are rolled out in the form of a pancake. You can make one large pancake with a thickness of the order of a centimeter, and extrude blanks with a special shape or glass. Next, put a teaspoon of filling in each resulting form and pinch the edges well so that the contents do not fall out during the cooking process.

The dish is cooked in a large amount of water, pre-salted, then the dumplings will acquire a spicy note. Average cooking time is 5-7 minutes. If you add sugar at the rate of ½ tablespoon per liter of water, then the dish will turn out sweet.

Vareniki is not only a tasty, satisfying, but also healthy dish, thanks to its composition and the love with which it is prepared. In addition, it is a very practical option. At one time, you can cook the dough for dumplings of a fairly large batch. Arrange them on floured cutting boards and freeze for a couple of hours in the freezer. After collecting the products in a bag and store in the freezer. When you don’t have the strength to cook something complicated for dinner, you can get them out of the freezer and quickly boil until cooked.

Important! Before cooking, dumplings are not thawed, they are dipped in boiling water in frozen form.

Dough and cottage cheese are perfectly combined in dumplings prepared even by a novice cook. The dish turns out to be especially tasty if you know all the subtleties of how to make dumplings with cottage cheese.

Cooking principles

Many people think that sticking dumplings is a simple matter, and anyone can make them. This is partly true, but even here there are some nuances, the knowledge of which will make ordinary dumplings a real masterpiece of culinary art.

Recipe 1. Classic

You can knead the dough for dumplings in ice, cold or warm water, milk. The classic is the option on the water.

Ingredients:

• 300 g (2 cups, 250 ml) flour;
• 1 egg;
• half a glass of water;
• 1 st. l. oils (vegetable, odorless);
• salt to taste (usually 1 pinch)

How to cook, step by step:

1. Pour water into a large bowl, add oil, egg and salt to it.
2. Pour half a glass of flour and mix.
3. Constantly stirring, add flour.
4. Place the well-kneaded dough in heat for about 30 minutes. During this time, the gluten will swell, and the mass will become more elastic.

Advice! The density of the dough should be such that it can be kneaded with your hands, and not with a spoon.

Recipe 2. With milk

Milk dough has a softer consistency.

Ingredients:

• 5 or 6 glasses of flour;
• 100 ml (slightly more than half a glass) of milk;
• 100 ml of water;
• 1 egg;
• half a teaspoon of salt.

Step by step cooking recipe:

1. Sift the flour on the table with a slide, make a recess at the top.
2. Break the egg into a bowl, add salt and mix well (do not beat).
3. Combine water and milk.
4. Pour water with milk and a salted egg into the recess on the hill of flour.
5. Thoroughly mix the dough - it should be as homogeneous as possible.
6. Put the dough in heat for about 45 minutes.

Advice! The dough for dumplings should not be very thick, otherwise it will not stick together well. As a result, dumplings will fall apart during cooking.

Filling for dumplings - classic, sweet

It can be made any, cooking does not take much time. For a traditional sweet, you will need cottage cheese, yolk and sugar. Despite the simplicity of preparation and the simplicity of the components, it will appeal to even those who do not really like cottage cheese. Another advantage of this filling is its low calorie content - 100 grams contain only 198 kilocalories.

Ingredients:

• 200 g of cottage cheese with any percentage of fat content (usually this is one pack);
• 1 yolk;
• 1 st. l. granulated sugar;
• vanillin.

How to cook:

1. Pass the cottage cheese through a fine sieve (so it will be easier to mix it into a homogeneous mass).
2. Add yolk, sugar and vanillin to cottage cheese.

Advice! Sour cream can be added to the resulting curd mass, but this must be done very carefully. If you put too much sour cream, the filling will be watery, and there will be emptiness inside the dumplings instead.

Vareniki with cottage cheese and herbs (unsweetened)

Those who do not really like sweets will like the recipe for dumplings with cottage cheese and herbs. The dish is ideal for lunch, as it is not only satisfying, but also tasty. Unsweetened dumplings can be eaten with sour cream, after sprinkling with finely chopped herbs. The uniform for them is prepared from custard dough.

Ingredients (dough):

• 1 cup (approximately 150 g) flour;
• 250 ml of water;
• 2 tbsp. l. oils (vegetable);
• half a teaspoon of soda;
• salt to taste (a pinch).

Ingredients (stuffing):

• 250 g (1 pack) cottage cheese;
• 1 egg;
• fresh chopped dill;
• salt (a pinch or to taste)

How to prepare dough:

1. Mix the sifted flour with baking soda and salt.
2. Bring the water to a boil.
3. Pour oil into boiling water.
4. Pour boiling water with butter into the flour.
5. Stir the mass with a spoon, and when it cools down - with your hands. The dough will gradually become elastic.
6. Sprinkle a thin layer of flour on the table and roll out the dough on it with a rolling pin. You should get a layer with a thickness of approximately 2-2.5 cm.
7. Cut into circles with a glass.

Advice! Many people think that the most delicious dumplings are made from dough mixed with ice water. But it's not. The ice water recipe is just one of the ways to prepare it.

Vareniki will turn out amazing, even if the layer of dough is thick. And vice versa, dumplings will not boil and will not tear, even if the cake is thin.

How to prepare the filling:

1. Wash the dill (you can add other herbs to taste) and dry with a towel, cut into smaller pieces.
2. Mix cottage cheese with an egg, add finely chopped greens and salt, mix.
3. Place the filling in the middle of the circle of dough, fold in half and connect the edges.
4. Dip the dumplings in salted boiling water, and after they float to the top, cook for about 3 or 4 minutes.

Advice! The edges must be sealed tightly so that during cooking the dumpling does not fall apart and the filling does not fall out.

The dough prepared on kefir turns out to be elastic, it is very convenient to work with it. The filling can be made not only curd, but also from any berries.

Ingredients (dough):

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

Ingredients (stuffing):

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

How to cook:

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

Serve with sour cream or butter.

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

Ingredients:

• 250 g low-fat or fat-free cottage cheese;
• 1 chicken egg;
• vanillin;
• sugar (to taste)

Advice! When preparing the filling, you should not put a lot of sugar, otherwise it will melt, and as a result, the dumpling will fall apart. The filling will be tastier if you add a little chopped dried apricots, raisins, candied fruits to it.

How to cook:

1. Sift the wheat flour in a heap on the table.
2. Make a well at the top and pour sugar, salt and egg into it, then pour in slightly warmed water.
3. Mix thoroughly.
4. Put the resulting dough in a warm place for 30 minutes (during this time the gluten will swell, which will make the dough more elastic).
5. On a floured table, roll out a thin layer (no more than 2 cm thick).
6. Cut out circles with a cup or glass.
7. Put the filling in the middle of the circle and pinch the edges with wet hands (this will ensure a stronger sealing of the dumpling - it will not fall apart during cooking, and the filling will not fall out).
8. Pour water into a saucepan and heat up.
9. Put the dumplings in boiling water and cook after surfacing for about 4 minutes.
10. Remove the cooked dumplings from the pan with a slotted spoon.

Cottage cheese is a useful product due to its high protein content, as well as the optimal ratio of carbohydrates and fats. Unfortunately, few people love cottage cheese in its pure form. The recipe for lazy dumplings will allow you to turn a product you don’t like very much into a healthy treat.

Ingredients:

• 400 g low-fat cottage cheese (preferably homemade);
• 4 yolks;
• 50 g butter (butter);
• sugar to taste.

Advice! The fatter the cottage cheese, the more moist the resulting mass will be, so you need to add more flour to it.

How to cook:

1. Pass the cottage cheese (if it is grainy) through a sieve or use a blender so that the consistency of the finished dumplings is tender.
2. Melt butter.
3. Add all the yolks, butter to the cottage cheese and mix well.
4. Sift the flour (to saturate with air, as a result the dough will be more magnificent) and add to the curd mass. Mix well.
5. Make a sausage out of the dough and cut it with a knife - you will get dumplings.
6. Dip them in boiling water and cook for 7 minutes after they surface.
7. Take it out with a slotted spoon.

Advice! You can also add egg white to cottage cheese, but using only the yolk, you will get a stronger dough. This is due to the fact that it is thanks to him that excess moisture is removed, and the curd filling itself becomes an appetizing yellowish hue.

Lazy dumplings with cottage cheese and semolina

Many people fell in love with lazy dumplings, which turn out to be unusually tasty, despite the minimal effort and time spent on their preparation. At home, such a dish is the easiest to make, such dumplings will not boil soft and will surely turn out even with the most inexperienced chefs. Semolina not only makes the taste softer, but also takes away excess moisture. The dough for this dish is the easiest to prepare.

Ingredients:

• 200 g (usually one pack) cottage cheese, 9% fat;
• 2 tbsp. l. granulated sugar;
• The same amount of semolina;
• salt (a pinch, to taste);
• 1 yolk;
• flour for running in (about 4 tablespoons);
• 1-2 teaspoons of poppy seeds (you can not add).

How to cook:

1. Salt the cottage cheese and mix it with sugar and semolina.
2. Mix the mass thoroughly and leave for about 10 minutes (the semolina should swell during this time).
3. Add poppy seeds and mix so that it is evenly distributed in the curd mass.
4. Enter the egg yolk. It is not necessary to add protein, otherwise the curd mass will be with a high moisture content, which will affect the taste of the dumplings.
5. Thoroughly mix the mass until smooth.
6. Sprinkle a thin layer of flour on the table.
7. Lay out the curd mass, and, forming a long tourniquet, roll in flour. A similar technique is used for breading to shape the dumplings. You can do without flour: just take the dough with a spoon and lower it into boiling water.
8. Cut into slices with a knife dipped in water, about 0.5 cm thick.
9. Cook the dumplings in boiling salted water after surfacing for 3 minutes, then remove them with a slotted spoon.

Serve with sour cream, fresh berries, jam or jam.

Advice! Mash the grain cottage cheese with a blender or wipe it through a sieve - it should acquire the consistency of a paste, and periodically moisten the knife with water during cutting. This will prevent the dough from sticking to it.

1. Fat-free cottage cheese is best for making dumplings. If the product is crumbly or with a high percentage of fat, add more semolina to it or increase the amount of yolks. This will hold the dough together and prevent the dumplings from spreading. Squeeze out the liquid, then add the yolks to the curd.
2. The best thickness of the rolled dough for dumplings is 1.5-2 cm. Good dumplings are unlikely to come out of a very thin layer.
3. Sift the flour through a sieve before kneading the dough. This must be done in order to saturate it with air.
4. During the cooking process, it is not necessary to pour a lot of sugar, since in hot water (during cooking) it melts and the dough melts. If you want to get a dish sweeter - just sprinkle the finished dish with sugar.
5. Once the dough is fully cooked, keep it away from the hot stove.
6. It is very important that the dough shell is strong and at the same time airy and light. This is necessary so that the filling does not fall out during cooking. To make such a dough, following the above recommendations for cooking will help.
7. You need to cook dumplings in a wide and shallow saucepan in pre-salted water. Add 1 teaspoon of salt to 1 liter of water.
8. Dumplings will not stick together if, immediately after you have taken the finished dumplings out of the pan, grease them with butter or vegetable oil.
9. A slow cooker will help you prepare an unusually tasty dish. Choose the "Steamed" mode - dumplings will not fall apart and will not lose their shape.
10. You can cook a dish for a couple and without a slow cooker. Fill half the saucepan with water, stretch cheesecloth over it and place dumplings on it. Close the lid and cook for approximately 7 minutes.

Making dumplings with cottage cheese is not difficult at all. The implementation of the described recommendations will allow you to prepare a delicious and very healthy dish from simple and affordable products.

dumpling recipes

A step-by-step recipe for delicious dumplings with cottage cheese: how to choose cottage cheese, how to make the dough and the dumplings themselves, cooking options, as well as photos and videos.

1 hour

190.5 kcal

5/5 (2)

A dish that adults and children adore is dumplings. Is not it? Therefore, I will gladly share with you the knowledge of how to make awesome dumplings with cottage cheese.

The recipe is very simple and traditional. The filling for dumplings with cottage cheese can be sweet or savory. I propose the second option. Mine love savory dumplings. If you want to make a sweet filling, just add sugar to your liking, some raisins and vanilla sugar.

In this article you will find answers to all the most common questions about cooking dumplings with cottage cheese: how to make a good dough for them, how long to cook them? Read to the end, and you can start cooking.

Ingredients preparation

Kitchen appliances:

• a deep bowl for making dumplings;
• a bowl for making curd filling;
• rolling pin;

• glass or cup;
• 3-liter saucepan;
• skimmer;
• ceramic deep plate for serving.

Ingredients:

For test:

For filling:

• 400 grams of cottage cheese;
• egg;
• half a teaspoon of salt.

For cooking and serving:

• half a tablespoon of salt;
• 100 grams of melted butter.

Choice of Ingredients

Choose cottage cheese for dumplings with medium fat content (9%) or fatty homemade. Both of them are perfect, take your pick.

If you choose cottage cheese in the market, try it. It should not be sour or bitter, otherwise the filling will turn out tasteless. High-quality cottage cheese smells good, does not exfoliate. It is soft oily in texture. Color - creamy white. Choose cottage cheese in the store - check the expiration date.

Buy only a natural product. There are many different additives in curd products and curd mass that reduce the cost of the product, but do not make it healthier.

Delicious dumplings with cottage cheese recipe step by step

1. First, let's prepare the "correct" dough. Pour flour into a deep bowl, add a pinch of salt, a glass of warm water.
   
   
2. Knead the dough and knead it with your hands for at least five minutes. The dough is pretty tough. But do not be afraid and do not spare the effort. Delicious dumplings are worth it. When your dough is ready, it will resemble plasticine in its structure. Cover it with a kitchen towel and let it "rest" for half an hour.
   
   
3. While the point is, start preparing the filling. The curd filling for dumplings will be unsweetened. Put cottage cheese in a separate bowl, beat in an egg and add a little salt.
   
4. Thoroughly knead the cottage cheese and mix well until smooth. The filling is ready.
   
   
5. Cut off 1/3 of the dough and roll out a thin pancake. The thinner it turns out, the tastier your dumplings will be.
   
6. Take a glass or cup and cut circles out of the dough. Thus, all your dumplings will be the same size. Remove excess dough (shake it up and use it when you make the next batch of dumplings).
   
   
7. Take a little filling with a teaspoon, put it in the center of the circle and pinch the edges with your fingers. Pinch carefully so that the dumpling does not stick in the water.
   
   
8. Take a saucepan, pour water, a little more than half, salt (half a tablespoon of salt) and put on fire to boil.
   
   
9. Drop the dumplings one by one into the boiling water. Stir with a spoon after a minute.
   
10. When the dumplings float to the top, boil them for another five minutes.
    
    
11. Remove the finished dumplings with a slotted spoon and transfer to a deep plate.
    
    
12. Melt the butter in the microwave or on the stovetop and pour over the hot dumplings. Stir.
    
    
    

    If the dumplings are not immediately poured with oil, they will stick together.

Serve hot.

With 1/3 of the dough, I get about 13-14 dumplings. If this amount is enough for you, then put the rest of the dough in a bag and store it in the refrigerator. If you need to make four or five servings, roll out all the dough, shape dumplings, and then cook in batches. Ready dumplings can be stored in the freezer.

What do dumplings with cottage cheese eat with?

Traditionally, unsweetened curd dumplings are poured with butter and eaten with sour cream. Ideally, this is delicious homemade sour cream. You can serve with cream - also a very good option.

On a sour cream base, if desired, you can prepare a wide variety of sauces. For example: finely chop the dill, chop the garlic or pass it through a press and mix with sour cream. Salt, pepper, and the sauce is ready.

Another option: make a cross-shaped incision on the tomato, dip the tomato in boiling water, remove it and immediately lower it into cold water. Remove the skin from the tomato and chop it with a knife. Add to sour cream, salt and pepper. You can add finely chopped cilantro and garlic.

Unsweetened cottage cheese dumplings can also be served with natural yogurt or yogurt-based sauce. You can cook it simply and tasty like this: grate the pickled cucumber on a coarse grater, pass a couple of cloves of garlic through a press, finely chop the greens. Mix with yogurt. Pepper and serve with dumplings.

The dough for dumplings can also be prepared with milk, kefir or whey. Some people add an egg to the dough (one or two for as much flour as in my recipe).

Chopped greens can be added to the filling of unsweetened curd dumplings. Someone prefers to add sour cream to the filling. I think that this is not a very good idea, since dumplings are more difficult to sculpt with sour cream in the filling. Due to the fat that is present in sour cream, dumplings stick out during cooking. Enough eggs, I think.

If you want to make sweet dumplings with cottage cheese, instead of salt, add sugar to your taste. Love a filling that is not too sweet, 3-4 tablespoons of sugar will suffice. Love sweeter? Then feel free to put five. In the filling for sweet dumplings with cottage cheese, you can add a drop of vanilla or vanilla sugar, as well as raisins, dried apricots, prunes, nut crumbs.

Steamed dumplings with cottage cheese are also prepared. That's what my mom always does. Dumplings prepared in this way are very different from those in my recipe. Such a pleasant viscosity of boiled dough disappears. Steamed dumplings are very fluffy. I prefer boiled ones. Which cooking method to choose is up to you. It's a matter of taste.

Write to us if you liked the dumplings according to my recipe. Perhaps you would like to change or add something. If you have your own unique recipe for making cottage cheese dumplings, share it with us and we will tell the world about you. Cook with love. I wish everyone happiness.

In contact with

I love coockie so much. True, it doesn’t always work out - I’m just learning. I recently learned how to cook dumplings. The first time I tried it with potatoes, it turned out great. I decided to cook with other fillings. Well, who then knew that the dough for dumplings with cottage cheese, cooked on water, would not live up to my expectations at all! I came to my mother with this problem - she is a specialist in such dishes.

But it turns out that for sweet dumplings a completely different recipe is needed. She taught me, and I will tell you how to make excellent dough for dumplings with cottage cheese according to two simple recipes.

Choux pastry for dumplings with cottage cheese

In general, the word "custard" always drove me into horror - I thought it was almost the highest aerobatics of culinary art. But in fact, everything turned out to be nowhere easier. We will prepare custard dough for dumplings with cottage cheese in milk. And we will succeed!

Kitchen appliances and utensils: electric or gas stove, kneading and brewing pot, whisk, work surface, clean bowl and plate.

We figured out the spoons, bowls, now let's go through the products.

Ingredients

To make the dough elastic and tasty, it is important to choose high-quality products:

• Eggs can be bought both in the store and in the market. The main thing is the cleanliness and integrity of the shell (so that there are no traces of litter and cracks), and of freshness. In the store, freshness is easier to check - the manufacturer makes an imprint on the shell with the date of their "production". In the market, you can shake an egg - in a good one, gurgling is not heard.
• Take any milk. Ideally, of course, whole - it seems to be tastier from it. But the standard pasteurized 3.2% is fine. Freshness is also important here, so buy milk only where it is sold from the refrigerator, and be sure to check the expiration dates. And if you take it in the market, then also taste it.
• Flour is the basis of any dough. Its quantity directly depends on its quality. It is better to take the first grade. Be sure to check the integrity of the packaging in which it is sold. In the damaged, the flour very quickly draws moisture and smells from the store, and this is of no use to us. And pay attention to the date of end consumption - flour also has them, and they are important.

If you have already stocked up with everything you need, we will start cooking.

Step by step cooking

1. Crack two eggs into the prepared saucepan and beat them with a whisk.
2. Then pour in 500 grams of milk, add 5 grams of sugar and 2 grams of salt, mix well.
   
   
3. Add flour until the mixture becomes a slightly viscous consistency (like on pancakes). It took me about 250 grams of the cooked mass of flour.
   
   
4. Place the saucepan with the mixture over medium heat and heat until thickened, stirring constantly with a whisk. It took me about 7 minutes, but look at the consistency of your dough.
   
   
5. Now remove the pan from the heat, once again shake its contents well with a whisk, and, without ceasing to stir, gradually add the flour from the remaining 500 grams.
   
   
6. When the dough thickens enough, it must be laid out on the table and continue to knead there, gradually adding flour.
   
   
7. Knead and add flour little by little until the dough stops sticking to the work surface and hands.
   
   
8. As a test, you can cut it - it should not reach for the knife, and the lumps on the cut should be uniform and smooth.
   
   
9. Now put the dough in a bowl, cover with another plate and leave to rest for 10-15 minutes.
   
   
10. After the time has passed, you can safely take on the modeling and cooking of the dumplings themselves. Enjoy your meal!
    
    

Video recipe for making custard dough for dumplings with cottage cheese

This video shows in great detail how to cook choux pastry for dumplings with cottage cheese in milk. In addition, the process of sculpting the products themselves is demonstrated. Be sure to look, then you will succeed, even if you are a complete beginner.

Dough for dumplings with cottage cheese on kefir

If you still didn’t dare to fight with custard dough, this recipe is for you.. It is even simpler, and in the end, dumplings will turn out no worse. But this test needs a little more time to stand.

Time for preparing: an hour and a half.
Servings: the resulting mass is enough for dumplings for 4-5 servings.
Calories: per 100 grams about 160 kcal.
Kitchen appliances and utensils: electric kettle, capacity over 300 ml, kneading bowl, cling film.

In terms of accessories, everything is simple and clear, in terms of components - now we'll figure it out.

Ingredients

Good food needs good food. You know how to choose flour, it remains to buy good kefir. It, like any dairy product, should be taken only where it is sold from the refrigerator. The fat content of kefir in the recipe is not important, so choose according to your taste. The main thing is to check the integrity of the packaging and the timing of end use.

Do you already have everything you need in your kitchen? Let's not waste time and do our test.

Step by step cooking

Video recipe for making dough for dumplings with cottage cheese on kefir

If you have any doubts, be sure to watch this video. It clearly, simply and clearly shows how to prepare dough for dumplings on kefir.

How to decorate dumplings

According to the above recipes, it turns out to prepare an excellent dough. It molds well and holds its shape well. Therefore, you can decorate your dumplings with any of the most elaborate scallops - it will not fall apart and will not boil, and the finished dumplings will be very lush and beautiful. I decorate the dish by spiraling the scallops - this is the easiest way, but it looks very appetizing and spectacular.

• Flour for any recipe is desirable to sift- it will be easier to knead and the dough will turn out elastic.
• If in the process of brewing you have formed small lumps - it's not scary, they will disperse in the process of kneading.
• Everyone’s flour is different, so it’s better that, in addition to the average norm indicated in the recipe, you have about 100 grams of flour in reserve.
• The dough on kefir must be prepared on a warm liquid, therefore, freshly boiled water is needed. This will make it more elastic.
• Cook the custard version of the dough immediately before sculpting the dumplings themselves- you can’t store it, then you won’t make much of it. But the kefir version can be stored in the refrigerator under a film for up to three days - it will not lose its elasticity at all.

Dough preparation options

In general, the topic of any pastries or boiled dough products is rather delicate, thanks to the “hero of the occasion” himself. It seems that I have prepared something like that, but you don’t know how to make the basis of the dish. Here are my favorite recipe options, they always come out with a bang:

• If you are on a diet, this recipe is for you. It is versatile, easy to prepare and saves calories.
• Be sure to try it out. It is according to this recipe that the pies are perfect and very tasty.
• If you want to cook a native American dish, use the recipe. The result is a thin base, like in a real pizzeria, on which any filling will turn out delicious.
• The younger brothers of dumplings are dumplings. It works out very well. It is prepared quite quickly, and the dumplings turn out wonderful, and it’s quite easy to sculpt them.

Each hostess has her own requirements for the test. It is important for me that it is convenient to sculpt from it, it does not fall apart, and dumplings can be cooked even in water, even for a couple. I like my mom's recipes, I use them with pleasure. If you know how to improve them, or you have your own version of the dumpling dough - be sure to write in the comments, any opinion is very important to me!

Listing the iconic dishes of Ukrainian cuisine: borscht, cabbage, dumplings, krucheniki, kartoplyany, tsybulniki, vareniki are necessarily called, with cottage cheese being one of the first. Unleavened or skorny dough on whey, milk, curdled milk, with and without eggs, on buckwheat, wheat or oatmeal, combined with both salty and sweet curd filling.

For adult eaters, we prepare dumplings with cottage cheese, adding hard or pickled cheese, fragrant herbs, garlic, and hot peppers. We mix useful dried fruits, seasonal fruits and berries for the children, boil them or keep them in a steam bath for splendor, season with tender butter, sour cream.

Previously, dumplings with cottage cheese, meat, vegetables or cereals were served on holidays and Sundays, but today we are not limited. In the hunt, change the filling, test option, refine yourself with modeling, throw in boiling water, cook right away or freeze the semi-finished product for future use! And if there is no time and / or desire to cook, we replace the classic dumplings with cottage cheese with lazy ones - universal for the whole family.

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

Ingredients

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

Cooking

The filling consists only of fatty cottage cheese and sugar. For contrast, they throw in a bit of salt, flavor with vanilla sugar, some beat in an egg to achieve a more delicate, silky texture. But if the cottage cheese is high in fat, fresh and fine-grained, the egg can be excluded. It is easier to work with a dense, non-liquid mixture. Crumbly, dryish is pressed through a sieve. For a change, add raisins, blueberries, currants, raspberries, and other berries.



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



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



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



For convenience, a large lump is divided in half or into three parts. We “powder” the working surface with a thin layer and roll out a layer with a thickness of about 3 mm with a rolling pin. With a glass or other cutting template, we cut circles of the same diameter (I have 8 cm). We tighten the trimmings, let them roll out again along with the remaining dough.



In a slide in the center of each mini-tortilla, lay out the sticky curd mass. For a delicious dish, generous filling is required, we do not regret it.



We connect the opposite edges of the base, form a semicircle, hide the curd, leaving no holes. We firmly press the joints with our fingers, pull out a small edging, from which we create a semblance of a frill or “braid”, some kind of decorative finish. Having laid on a board or a flat plate, semi-finished dumplings are frozen, after final hardening they are packed in food bags, containers. Boiled without thawing, like dumplings, immediately immersed in boiling water with salt.



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

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