Culinary recipes and photo recipes

Culinary recipes and photo recipes

Salted dumplings with cottage cheese

Almost all of us really adore dumplings with cottage cheese. Most people are accustomed to the sweet version of this dish, but now we would like to offer you a recipe for dumplings with salted cottage cheese and herbs. These dumplings taste excellent, and if served with homemade sour cream, it’s simply impossible to tear yourself away from them!

Ingredients for making dumplings with salted cottage cheese (for 5-6 servings):

• wheat flour – 420 g
• vegetable oil – 1 tbsp.
• milk or water – 200 ml
• chicken egg – 1 pc.
• salt – 0.5 tsp.

• cottage cheese – 600 g
• chicken egg – 1 pc.
• dill - to taste
• salt - to taste

Recipe for making salty dumplings with cottage cheese:

Prepare the dough. Sift flour into a bowl, add salt and stir well.

Make a well in the center of the flour consistency and pour milk (water), vegetable oil and egg into it.

Mix the watery ingredients with a fork and, gradually raking the flour from the sides, knead the dough.

The dough for dumplings should be dense and uneven. If the dough is very stiff, add 1-2 tbsp. water or milk, and if it turns out too soft, add more flour.

Move to a work surface and knead the dough until smooth and homogeneous. While kneading, sprinkle the table with a small amount of flour.

Return the purchased dough to the bowl, cover with a towel and leave to rest for 20 minutes.

Prepare the filling: combine cottage cheese, egg, salt and chopped dill in a bowl.

Using a puree masher, mash the cottage cheese into a homogeneous mass.

Divide the rested dough into 2 parts, this will make it easier to work with. Roll each part into a narrow layer about 1-2 mm wide.

Use a special dough cutter or a regular glass to cut out circles from the dough. Gather the dough scraps and roll them out again.

Place a spoonful of curd inside on each circle of dough.

And secure the edges. If the dough has dried out a little while working and does not want to come together, then brush the edges with water.

When all the dumplings are ready, bring 3 liters of water to a boil. Salt the water well and boil the dumplings in small batches. If you roll out the dough thinly, then the dumplings will cook quickly. After they float to the surface of the water, cook them for about 2-3 minutes.

Remove the finished dumplings with a slotted spoon and place on a plate. To prevent the dumplings from sticking together, season them with a small amount of butter or fried lard.

Dumplings with salted cottage cheese

Ingredients

Interior:

• 202 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

To be honest, I’m preparing the filling with salted cottage cheese for the first time, because in the region of my youth it was absolutely not customary to combine cottage cheese with salt, but rather cottage cheese was combined with sugar. But I am always curious to experience the newest taste. For me, salt is absolutely inferior to sugar.

For those who are not allowed to consume sugar for some reason, the recipe for dumplings with salted cottage cheese will be perfect. Nothing complicated.

To make salty dumplings with cottage cheese, we will need the following products.

Mix water with egg and salt. Lightly beat everything with a fork until combined.

Add flour in parts until the dough can be kneaded. Flour varies, so its quantity is approximate. Knead the dough on the table until it does not stick to your hands, but remains soft. Cover it with a towel and let it sit for a couple of minutes.

Finely chop any greens. You can add green onions to the cottage cheese, if you have them. These additions will make the filling richer. If greens are not available, then cottage cheese alone will do.

Combine cottage cheese with chopped herbs, salt and pepper, mix well until smooth. And again, at this step you can sprinkle the cottage cheese with your favorite spices, the smell of which is pleasant to you.

For ease of use, divide the dough into two parts. Throw one under a towel, and from the second, create a rope and cut into similar pieces.

Flatten any piece and then roll it into a flat cake. I like this method even better than when you roll out the whole dough and cut it out with a glass. For me it works faster and without waste. Place the filling in the middle of the flatbread and cover with dumplings.

If you don’t need to cook all the dumplings at once, then they are frozen on a tray in the freezer, and after freezing they are put in a bag and stored there until needed.

You can only boil a portion or two of dumplings so that you can immediately eat them hot. Place the dumplings in boiling salted water and cook for three to four minutes after floating.

Serve dumplings with salted cottage cheese and sour cream.

Home cooking

Recipes by Inna Zhugastrova

Lazy cottage cheese dumplings, salted ears

I really love lazy dumplings, since I was a teenager. Only usually lazy dumplings are prepared sweet, but in our family they were prepared salty, called “Salty Ears” and served with spicy bazhe sauce, fermented garlic sauce or melted butter and finely chopped garlic. Be sure to try this version of salted curd dumplings, maybe you will stop loving sweet lazy dumplings.

Compound:

• Cottage cheese of any fat content, not wet - 300 g
• Eggs - 1 piece
• Salt - 1/4 teaspoon
• Flour - 100-170 gr

How to cook tender, savory, salted lazy dumplings with cottage cheese Ushki

Combine cottage cheese, egg, salt.

Break an egg into cottage cheese, add salt

Mash with a masher or, as I did, with a spoon. Do not use a blender; the curd will become more viscous and moist. (If you want to make sweet lazy dumplings, then add 1-2 tablespoons of sugar and vanilla sugar).

Mash with a spoon or masher

Add flour in portions until you can knead the dough. The less flour you add, the more tender the curd ears will be. My cottage cheese is quite dry, the egg is medium-sized and 120 grams of flour was enough. The dough is slightly sticky. The curd dough for lazy dumplings is ready, wrap in film and put in the refrigerator for 20 minutes.

Curd dough for lazy dumplings is ready

Form the curd dough into a sausage and cut into pieces.

Shape into a sausage and cut into pieces

From each piece, form a small flat cake, half the size of your palm.

Roll out or shape into flat cakes with your hands

Stick on the ears. To do this, connect the reverse edges of the cottage cheese dough cake, and then connect the two remaining edges, as in the photo.

Stick on curd ears

From the indicated quantity of goods you will get about 30 pieces of lazy dumplings.

Lazy dumplings with cottage cheese

Boil salted water (a tablespoon of salt per 1.5 liters of water). Boil lazy dumplings with cottage cheese in bubbling water. When the curd ears float out, count to 15 and remove them with a slotted spoon.

Boil curd ears in salted water

Drizzle melted butter over hot lazy cottage cheese dumplings. If you don’t go to work and don’t have a romantic meeting, I highly recommend finely chopping a couple of cloves of garlic and sprinkling salted curd ears on top.

Serve hot with sour cream, hot sauce or melted butter

Lazy dumplings with cottage cheese, salted ears, ready.

Salted tender lazy dumplings with cottage cheese

Tender, tasty and easy-to-make, lazy dumplings with cottage cheese are an excellent quick recipe—a lifesaver when you’re having trouble with your thoughts or over time.

Curd lazy dumplings Salty Ears with butter and garlic

Who with what, and I - with coffee! Bon appetit!

I will be very pleased if you share my recipes with your friends!

And we always made sweet dumplings, with sour cream, sprinkled with sugar or jam or preserves, honey, very tasty!
With Salty Ears - it's funny, great!

Dumplings with salted cottage cheese!

Very tasty. I understand that in Russia everyone eats sweet dumplings, maybe someone doesn’t understand this deliciousness. I advise you to try it.

Components:
For 1 kg of dough:
600g flour
200ml milk + water -
2 pcs.
eggs vegetable oil - 1 tbsp.
salt, sugar 1 teaspoon each.
Inside:
cottage cheese - 900 gr. - 1 kg
salt - 1.5 teaspoons

Production:
The dough according to this recipe comes out very elastic due to milk and butter, does not tear, and does not shrink back very much when rolling.
Manufacturing development is like this.
Start by pouring half of the sifted flour into a well, pour in a warm mixture of milk + water, add eggs, salt, sugar, vegetable oil and stir the mixture, add the rest of the flour, knead the dough of medium thickness (thick dough is difficult to roll out, it is difficult to make dumplings). If you decide to make dumplings by hand, then do this:
Using a glass, cut out round cakes from the rolled out dough, put minced meat in the middle and form semicircular edges of the dumpling.

If you make dumplings with a shape like I did, then here’s what to do with the dough:
Having formed the dough into a flagellum, divide it into balls (unfortunately, I didn’t take a photo), approximately the size of a peach. Throw them on the table, covering with a towel for 30-40 minutes.
Roll out the infused ball into a layer 1-1.5 mm wide so that the dough fits completely onto the mold.
Place the layer on the mold, create a slight indentation with your finger and place the filling. It is better that the inside does not fall on the cut edges of the dumplings.

Place the finished dumplings in the freezer; when they freeze, pour them into a bag to save space.

The prepared dumplings are placed in a large amount of salted boiling water so that they can cook quietly.
Cook the dumplings for 6-8 minutes until they float to the surface. After this, they need to be taken out of the water with a slotted spoon, poured with melted butter and shaken slightly so that they are covered with fat and do not stick to one another. Serve with sour cream!