Dumplings with cottage cheese recipe. How to make delicious dumplings with cottage cheese. With cottage cheese and green onions

Dumplings with cottage cheese are a dish of Ukrainian cuisine that has taken root well among Russian housewives. It is interesting that such a treat can be not only sweet, but also salty. It’s convenient to prepare it for future use and serve it on those days when you don’t have time to stand at the stove, because dumplings are perfectly stored in the freezer.

In order for the dish under discussion to be truly successful, you need to take care not only of the tasty filling, but also of the dough for the dumplings. A properly prepared base will allow you to keep the treat intact during the cooking process and store it frozen for a long time in a regular bag or container.

Classic dough for dumplings with cottage cheese

Ingredients: half a faceted glass of purified water and full-fat milk, 4.5 glasses of first-grade flour, 2 raw egg whites and 1 yolk, ½ small. spoons of salt.

The egg ingredients indicated in the recipe are well beaten together. A foam should appear on the mixture.
All non-cold liquid ingredients are poured into the egg mixture and salt is added.
First-grade flour is sifted into this bowl. Knead the dough thoroughly by hand.
The resulting “bun” is covered with a napkin and left on the table for 30-40 minutes.

While the dough is infusing, you can start preparing the chosen version of the curd filling.

Soft and plastic base on mineral water

Ingredients: ½ small. spoons of sea salt, 4 tbsp. spoons of first-grade wheat flour, a whole glass of carbonated mineral water, a large egg, 5 tbsp. spoons of deodorized oil, ½ small. spoons of granulated sugar.

The stronger the chosen mineral water, the better for the future test. Water is poured into a bowl and a large chicken egg is driven into it.
Immediately add oil and sea salt. After mixing, add sand.
Next, you can add oxygenated flour (sifted) in small portions.
All products are well kneaded until smooth - first with a spoon, and then with oiled hands.
You will have to work with the dough for a long time - 10-12 minutes.

The resulting mass is left to rest for half an hour, after which you can make dumplings from it.

A simple recipe with kefir

Ingredients: 420 g of first-grade wheat flour, a little more than a glass of medium-fat kefir, 2 large raw eggs, 7-9 g of fine table salt.

Flour is sifted from a high distance into a large bowl.
It is not cold kefir that is poured into the bulk product.
Fine salt and slightly beaten eggs are added to the mixture.
First, mix all the ingredients thoroughly with a wide wooden spoon or spatula. You need to continue until there is a plastic dough in the bowl.
Next, it is transferred to a table sprinkled with flour. Kneading continues with your hands.

When the composition reaches the desired density, you can cover it with a towel made of natural fabric, leave it for half an hour, and only then use it to make dumplings.

Choux pastry

Ingredients: 470 g of first-grade flour, 275 ml of boiling water, 2/3 small. spoons of coarse rock salt, 55 ml of deodorized oil.

Freshly boiled water is poured into a bowl. Salt dissolves in boiling water. This is where the oil is poured. In the process of adding new ingredients, the mass must be constantly stirred. It is more convenient to use a special mixer attachment designed for dough for this.
Half of the stated amount of flour is added to the mixture. You need to add it in small portions.
When the mixture has cooled sufficiently, knead the dough with your hands. Little by little the remaining flour is poured into the mixture.

When the finished choux pastry for dumplings acquires the desired plasticity and uniformity, you need to cover it with cling film and leave to lie for half an hour.

Cooking with yeast

Ingredients: 1 glass of milk, 20-25 g of compressed yeast, a pinch of coarse salt, 1 tbsp. l. granulated sugar, 420-440 g flour.

The milk goes into the microwave or onto the stove. It needs to be heated to approximately 33-35 degrees. The liquid should be slightly warm, but in no case scalding hot.
If you don’t have enough milk on hand, you can dilute it with water. Or even use only water.
Crushed yeast, sand, and salt dissolve in the selected heated liquid. Add 2-3 tablespoons of first-grade flour. After mixing, you need to let the mixture stand for some time. In 15-17 minutes the yeast will “wake up” and begin to “work”.
When the dough becomes viscous and covered with bubbles, you can continue kneading.
The remaining flour is poured into the mixture. First, the ingredients are mixed with a spoon, then they are laid out on the table and kneaded with your hands.

As a result, the dough will be dense, but quite soft. Let it rest a little in the warmth while the hostess prepares the filling for the treat.

Various recipes for dumplings with cottage cheese, from sweet to savory

For many cooks, it will probably be a real discovery that dumplings with cottage cheese can be not only sweet, but also salty. For example, by adding fresh or frozen herbs to the filling, you can prepare a complete, satisfying lunch. And the sweet version with chocolate will be an original dessert that will especially appeal to the younger members of the family.

Sweet dumplings with cottage cheese

Ingredients: half a kilo of dough according to any recipe, 230 g of full-fat cottage cheese, 60 g of granulated sugar, a large raw egg.

For classic sweet cottage cheese dumplings, you can choose any dough you like. It is rolled out thinly and “cut” into even circles using a glass. The remaining dough is gathered into a ball, kneaded and rolled out again.
For the filling, knead the cottage cheese with a fork, combine with a raw egg and sugar. The amount of the latter can be adjusted to your own taste. If you ultimately plan to sprinkle the dish with powdered sugar, you should use sand in the filling to a minimum.
The resulting dough pieces are filled with cottage cheese, their edges are very securely fastened.

You can use the same principle to prepare dumplings with cherries. To do this, fresh or frozen berries, lightly sprinkled with starch, are added to the cottage cheese along with sugar.

Cooking in Ukrainian

Ingredients: 5 tbsp. first-grade flour, 2 tbsp. l. granulated sugar and baking soda, 1 tsp. table salt, a large raw egg, half a liter of sour milk, curdled milk or whey, a pack of cottage cheese, sugar to taste.

Sand is poured onto the egg. Usually 1 tbsp is enough. l., but those with a sweet tooth can safely increase the amount of sugar by 2-3 times. The ingredients are lightly whisked.
Flour is sifted from a high distance into a separate bowl along with soda and salt. The components are mixed. Soda must be added to the flour. Neither in yogurt, nor in eggs!
The flour is poured onto the table in a heap, a depression is made in the middle, into which cold yogurt (or other selected dairy product) is poured in a stream. The sweet egg mixture is slowly added there.
Now you can start kneading the dough. It is more convenient to mash the ingredients with your hands lubricated with any vegetable oil.
The resulting mass is covered with a clean towel and left to stand for about 30-40 minutes. There is no need to put the dough in the refrigerator.
Now is the time to prepare the filling. To do this, combine the cottage cheese with the remaining sugar (1 tbsp.). If the product is dry, you can add a raw egg or a little rich sour cream. Some housewives also use any fresh or frozen berries for the filling. For example, blueberries.
The finished dough is rolled out, divided using a glass into even circles, into which the resulting filling is placed.

All that remains is to seal the edges of the dumplings very tightly and send them to cook. It is delicious to serve the treat with sour cream or melted country butter.

Lazy recipe

Ingredients: 470 g of full-fat cottage cheese, 2 large spoons of granulated sugar, raw chicken egg, 140 g of first-grade wheat flour, a pinch of fine salt.

The cottage cheese is placed in a large bowl. If the product was purchased in packs, then it needs to be slightly mashed with a fork.
Separately, beat the egg with salt.
The resulting mixture is poured into the cottage cheese.
Granulated sugar is added. Stirring is repeated.
The last thing to add to the cottage cheese is sifted flour a couple of times.
First, the mass is mixed with a fork, then laid out on the table. Kneading continues with your hands.
The finished dough should be moist and slightly sticky.
Small parts are cut off from it, rolled into a sausage and cut into pieces. The latter are lazy cottage cheese dumplings. They can be given any shape if desired.

Ready dumplings can be cooked immediately, or put in the freezer for storage.

Filled with cottage cheese and herbs

Ingredients: half a kilo of choux pastry or kefir version, 320 g of full-fat cottage cheese, a bunch of fresh green onions, 2 pinches of fine salt.

The dough prepared according to the chosen recipe is rolled out thinly. Next, it is cut into even, neat circles, onto which the filling will be laid out.
Knead the cottage cheese with a fork and add salt to taste. If desired, you can add any spices to it. For example, a mixture of peppers.
The onion feathers are washed well and excess liquid is shaken off. Next, the greens are chopped very finely and mixed into the cottage cheese.
Approximately 1 tsp is laid out for each circle of dough. fillings. The dumplings are carefully sealed with your hands. You can form a beautiful ornate edge that will make the dish especially appetizing. It is convenient to use a special device at this stage, which allows you to mold 15-17 (and sometimes more) products at once in one approach.

All that remains is to prepare the dumplings with cottage cheese and green onions, lowering them into boiling water for 8-9 minutes. The dish is served for lunch with any fresh herbs and sour cream.

Dumplings with salted cottage cheese

Ingredients: 320 g of first-grade flour, 2 large eggs, 380 g of full-fat cottage cheese, a glass of purified water, half a bunch of various greens, salt and a mixture of peppers to taste.

Pour flour through a fine sieve onto a clean countertop. There should be a small slide on the surface. One egg is broken into its center. The ingredients are carefully mixed by hand.
Water with salt and peppers dissolved in it is poured into the dough in small portions.
The resulting product is rolled into a “bun”, covered with one layer of cling film and left for 30-40 minutes directly on the table.
In a deep plate, the cottage cheese is mixed with the remaining raw egg. Add very finely chopped herbs and salt to taste.
The dough is rolled out, cut into circles, and a curd filling is placed in the middle of each circle. The edges of the workpieces are tightly stuck together.

All that remains is to send the finished dumplings to cook or put them in the freezer for storage.

With added strawberries

Ingredients: 420 g of washed and dried fresh berries, half a kilo of homemade cottage cheese, 2 large eggs, 9 tbsp. l. white and a bag of vanilla sugar, 2.5 tbsp. first-grade wheat flour, ¼ stick of butter, 190 g of regular sugar cookies. How to prepare dumplings with fresh strawberries is described in detail below.

Raw eggs are poured into a wide container. Two types of sugar are immediately poured into them. Lightly beat the mixture with a regular whisk.
The cottage cheese is first passed through a meat grinder and only after that is added to the sweet egg mixture. The softened butter is also sent there. Mix the ingredients well with a wide spoon.
First-grade flour is poured into the base for the future dough through the finest sieve.
A soft, tender mass is kneaded. Small pieces are plucked off from it and rolled into flat cakes. A whole strawberry is laid out for each preparation. The edges are tightly pinched and the dumplings are formed into even balls using your hands.
The finished lumps of strawberries are immersed in boiling water. After the water boils again, they are cooked for another 5-6 minutes and carefully removed from the pan with a slotted spoon.
The cookies turn into fine crumbs. Still hot balls with strawberries fall into it. You can also add powdered sugar to the dry mixture.
The finished dumplings are cooled, after which they are put in the refrigerator for about an hour. This will seal the ground sweet crumbs onto them.

The delicacy is served chilled. It will be perfectly complemented with strawberry or any other berry yogurt.

Dumplings like in kindergarten

Ingredients: 620 g homemade cottage cheese, 2 large eggs, 1 tbsp. first-grade flour, 2 tbsp. l. granulated white sugar, 45 g butter, a pinch of fine salt, vanillin to taste.

All of the listed products are laid out in turn in a bowl convenient for kneading. If necessary, knead the cottage cheese with a fork or rub it through a large sieve. The flour is sifted a couple of times before adding.
The ingredients are kneaded until smooth. The result should be a thick paste without lumps.
It goes into the refrigerator for 15-17 minutes. During this time, the gluten in the flour will swell and the mass will hold together well.
Next, the dough is divided into 3-4 parts, each of which is rolled into a sausage. The resulting blanks are cut into small pieces with a knife so that they are approximately the same and no more than 3 cm in thickness.

The resulting dumplings are boiled in salted boiling water and served hot on plates generously greased with butter.

Hearty option with added potatoes

Ingredients: half a kilo of any dumpling dough you like, half a kilo of full-fat cottage cheese and potatoes, 2 tablespoons eggs, a mixture of peppers, table salt.

The potatoes are coarsely chopped and boiled in salted water for about half an hour at a low boil. During this time it should soften well. Next, almost all of the broth is drained from the pan, and the vegetable is kneaded until it becomes a homogeneous puree without lumps.
The cottage cheese is separately rubbed through a sieve or passed through a meat grinder.
The prepared ingredients from the previous steps are combined. Salt to taste, a mixture of ground peppers, and raw eggs are added to them.
The finished dough is rolled out on the table, circles are cut out of it with the top of a glass.
Place 1.5 tsp in the center of the blanks. fillings, their edges are pinched very tightly with your fingers.

Amazing chocolate dumplings with cottage cheese

Ingredients: 220-240 g of sifted flour, 180 ml of boiling water, 2 large spoons of cocoa, refined butter, sour cream, 230 g of cottage cheese, 3 large spoons of granulated sugar, 1 tsp. with a heap of starch, a pinch of vanillin.

The flour is sifted through a very fine sieve along with cocoa and fine salt. With vigorous stirring, freshly boiled water is poured into the dry mass. As a result, a tight but pliable dough is kneaded. It is better to do this with your hands and knead the mass for at least 7-8 minutes.
The finished dough is wrapped in 1-2 layers of cling film and then left at room temperature for 15-17 minutes.
The cottage cheese is rubbed through a sieve. Instead, you can puree it with a blender. Vanillin and sand are added. When the sweet grains dissolve in the cottage cheese, sour cream and starch are added to it. The ingredients are well ground.
When the dough is completely ready, you can roll it out thinly and divide it into circles. A small portion of the filling is placed on each resulting flatbread. Its edges are secured very tightly.
At this stage, you can place the dumplings on a baking sheet sprinkled with flour and send them to freeze or boil them in salted boiling water.

For the filling, mix cottage cheese, half the sugar and sour cream. The mass should turn out dry.
The rest of the sugar and instant yeast dissolve in warm kefir.
The egg is lightly beaten.
The masses from the second and third steps are combined, flour is poured into them in small portions. Its exact quantity depends on its quality.
The dough will rest under a natural fabric towel for about an hour.
The suitable mass is laid out on the table and kneaded well with your hands.
The dough is not rolled out thinly (about ½ cm thick). Circles are squeezed out of the layer with a glass.
Place a small spoonful of curd filling into each flatbread. The edges of the dumplings are tightly connected.
Water is poured into the pan and the container is placed on the stove. A steamer is installed on top. The pan is covered with gauze folded in two layers.
When the water in the lower container boils, dumplings are placed on the steamer.

To make it easier to make dumplings, you need to do this in a cool room. If the house is hot, the dough is placed in a bowl and placed in a pan with ice water. The optimal shape for dumplings is in the form of a crescent.

Since the edges of the blanks are always thinner than the dough in other places, during the modeling process they need to be lubricated with egg white or plain water. This will avoid overcooking the product in the future.

For dry filling, the dough can be rolled out in a very thin layer - about 1.5 mm. If it contains, for example, berries, then the optimal thickness of the cakes is 2.5 mm.

It is convenient to cook the dish in a wide, capacious pan. Salt the water immediately. During the process, the dumplings are constantly stirred with a slotted spoon so that they do not stick together. After the liquid boils, the heat is reduced to medium, and the delicacy is cooked for another 4-5 minutes. Fully prepared dumplings float to the surface of the water.

Homemade dumplings with cottage cheese are a tasty dish, but quite troublesome, especially for those housewives who cook it infrequently. A lot of questions arise: how to make them correctly, what to add to the dough, what should be the consistency of the filling, how many minutes to cook the dumplings? Many even prefer a much simpler one. But if you choose the classic cooking option and are ready to spend a little more time in the kitchen, we offer you a proven recipe for delicious cottage cheese dumplings.

Ingredients

For the test:

premium wheat flour – 2 cups
milk of any fat content – 100 ml
chicken egg – 1 pc.
salt - a pinch

For filling:

homemade cottage cheese – 250g
yolk 1 egg
sugar – 4 tbsp. spoons (you can add more or less to your taste)

To submit:

butter
sour cream
sweet sauce
berries

From the specified amount of ingredients you will get approximately 30 medium-sized dumplings.

Cooking sweet dumplings with cottage cheese

1. Mix sifted flour, chicken egg and a pinch of salt in a deep bowl.

2. Next add milk, must be cold! Don't forget to cool it down before cooking the dumplings. Due to milk, the dough for dumplings with cottage cheese turns out to be very soft and tender, and the finished products made from it are very tasty.

3. Knead the stiff dough. You will need to knead for about 10 minutes or more. A good dough should not stick to your hands, so while kneading, you can add flour or milk a little at a time to even out the consistency of the dough.

4. Cut a piece from the finished dough, form it into a sausage, cut it into pieces approximately 2 cm wide.

5. Roll out each piece with a rolling pin sprinkled with flour.

6. Now you can start filling the dumplings. To do this, add granulated sugar and yolk to the cottage cheese, stir and mash everything with a fork until smooth.

7. For each circle of dough, place about a teaspoon (with top) of sweet curd filling.

8. Make dumplings: fold the circle with the filling in half, connect the ends, pressing with your fingers. We do the same manipulation with all the blanks.

9. To cook dumplings with cottage cheese, you need to lower them into boiling salted water and set the heat to medium power. Cook for about 4 minutes after they have floated to the surface. It is best to stir them with a wooden spoon or spatula so as not to damage the dough.

Drain the finished dumplings in a colander or fish them out with a slotted spoon.

Serve hot, topped with melted butter or sweet syrup. You can add sour cream and berries.

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

2018-03-29 Oleg Mikhailov

Grade
recipe

18137

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

3 gr.

Carbohydrates

53 gr.

267 kcal.

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

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

Ingredients:

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

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

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

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

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

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

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

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

Ingredients:

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

How to quickly prepare tender dough for dumplings with cottage cheese

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

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

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

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

Option 3: Choux pastry for dumplings with cottage cheese

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

Ingredients:

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

How to cook

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

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

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

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

Option 4: Dough for dumplings with cottage cheese in milk

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

Ingredients:

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

Step by step recipe

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

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

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

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

Option 5: Chocolate dough for dumplings with cottage cheese

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

Ingredients:

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

How to cook

Using a dry fork, mix cocoa with sugar.

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

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

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

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

Option 6: Dough for dumplings with cottage cheese

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

Ingredients:

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

Step by step recipe

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

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

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

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

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

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

Ingredients:

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

How to cook

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

In a separate bowl, stir soda into sour cream.

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

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

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

Ingredients:

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

Step by step recipe

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

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

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

This amount of ingredients makes approximately 35-40 dumplings

For the dough, sift 100 grams of flour into a bowl, add salt, sugar, vegetable oil and pour in warm milk

Mix with a whisk

Pour 100 ml of boiling water into the resulting mixture and stir until smooth.

Using a blender or your hands, knead the dough, adding the remaining sifted flour

Knead well. The dough should be soft, warm and not stick to your hands.

Leave the dough alone for half an hour. To do this, I return it back to the blender bowl and cover it with a silicone lid.

For the filling, place cottage cheese, egg, a pinch of salt and sugar in a bowl.

Mix well, add vanilla sugar to taste

Roll out the dough (cutting in parts) not very thin, about 1.5-2 mm thick and using a glass or cup, cut out circles with a diameter of 8-9 cm

Place a little filling in the middle of each circle and...

Carefully pinch the edges so that the filling does not leak out during cooking.

Throw the resulting dumplings into boiling, slightly salted water (I also add a little vegetable oil). Do not throw all the dumplings into the water at once, cook them in several batches, 8-10 pieces at a time

Gently stir the dumplings with a slotted spoon. Cook for 3-4 minutes after surfacing over medium heat. The water should not boil too much!

Serve the dumplings hot, topped with melted butter, sour cream or berry sauce. Bon appetit!

In Slavic culture, a large place is given to national dishes. The most popular and versatile dishes include dumplings and dumplings. The first dish is a combination of different types and consistencies 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, but 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 lengthy processes, but it should be remembered that this delicacy has two components: dough and filling. To knead the dough for dumplings with cottage cheese and 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 follow the recipe and the chef's instincts exactly, 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 and melted animal butter are poured into a special bowl or pan, sugar and salt are added according to the proportions. The entire mixture is placed on the 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, add slightly beaten egg whites. Finally, the remaining flour is poured out and an elastic dough is kneaded.

Cooking with kefir

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

To prepare the dough for dumplings with cottage cheese and 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:

Add egg, sugar and salt to the sifted flour. Add soda to kefir at room temperature, stir, and wait 5 minutes, stir 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 there is a piece of dough left after cooking, you can wrap it in film and freeze it, and reuse it 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 makes up for the long cooking time with its fluffiness and tenderness.

Ingredients:

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

How to knead yeast dough,

Dissolve the yeast in boiled warm water, but not hot, add sugar and salt. Pour in 6 cups of sifted flour and knead. You will get a slightly sticky mass. Gradually add the rest of the flour until you obtain a thick, non-sticky consistency. Then cover the container with a cloth and place in a warm place for 90 minutes so that the dough rises, becoming fluffy and airy.

Important! To get a truly 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 this, the dough in water turns out elastic, piquant, and tender.

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.

Preparation steps:

First step: mix mineral water, sugar, salt and egg. Beat the resulting mixture well with a whisk.
Second: add sifted flour in small portions and knead until a shiny, soft, non-sticky homogeneous mass is obtained.

With added starch

Starch will give the dough elasticity and tenderness, holds the seams tightly during cooking and does not give any foreign taste.

Includes:

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

Procedure:

First, all the 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 your hands, then wrapped in cling film and left in a cool place (refrigerator, for example) for 0.5 hours.

Soft plastic dough on water

The classic recipe is known to all housewives. It is simple and quick to prepare, which is why it is considered the most common.

The composition includes components:

drinking water, cold 1 glass;
wheat flour 2 cups;
salt to taste.

Preparation of this type of dough involves mixing all the products until smooth. Leave to “rest” on the countertop under a towel or thin cloth for 30 minutes.

To prepare it you will need:

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

The cottage cheese must be passed through a fine metal sieve to obtain a homogeneous mass without lumps or impurities.

After this simple manipulation, beat the yolk into the mass, add sugar, vanillin and stir 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 pancake shapes are rolled out. You can make one large pancake about a centimeter thick, and use a special mold or glass to squeeze out the blanks. Next, put a teaspoon of filling into each resulting form and pinch the edges well so that the contents do not fall out during cooking.

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, the dish will turn out sweet.

Dumplings are not only a tasty, satisfying, but also a healthy dish, thanks to their composition and the love with which they are prepared. In addition, this is a very practical option. You can prepare a fairly large batch of dumpling dough at one time. Place them on floured cutting boards and freeze for a couple of hours in the freezer. Then collect 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 take them out of the freezer and quickly boil them until ready.

Important! Dumplings are not defrosted before cooking; they are dipped in boiling water while frozen.