Dumplings with potatoes and cottage cheese according to grandma's recipe
Dumplings with potatoes and cottage cheese according to grandma's recipe.
Hello dear readers. Now I would like to congratulate the miners on their professional holiday, Miner's Day. I am familiar with this profession firsthand; I am also a former miner. I have already said that my wife helps me in writing articles. I give her the floor.
Now the kids and I were preparing dumplings with potatoes and cottage cheese, we have the recipe with a photo. So we decided to share the recipe with you. Only bad luck: from the very beginning of preparing the dish, they forgot to take a camera. Well, to be honest, I later thought, why can’t people peel potatoes or make mashed potatoes? I think any housewife understands how to peel and cook mashed potatoes, as I write, it’s funny myself.
My day started as usual, but from the very morning I wanted to cook something unusual, but tasty. There aren’t enough exciting things going on in my life at the moment, but I’m looking forward to all the most interesting things in my life, when my daughter goes to school and my son goes to kindergarten. Life will begin not only joyful, but also responsible, both for children and parents. And for now, during the last week of summer we are just relaxing and relaxing.
When I was about to cook dumplings with potatoes and cottage cheese, I remembered my childhood, my grandmother. She constantly manages to amaze not only her own guests, but also her family with delicious and exciting dishes. I remember we often gathered with my father, mother, father’s brother and his family at my grandmother’s. We mostly got together on the weekends to help her with the housework and in the garden, and grandma prepared delicious dumplings for us. Well, of course, not only dumplings, but I made them most often. And because I was the oldest of all the grandchildren, I was 9 years old, I was entrusted with such a responsible task as helping my grandmother make dumplings. Making dumplings is naturally quite sour. My grandmother sculpted them big and perfectly pinched the edges, but I didn’t pinch the edges, and to this day I sculpt them that way. I constantly told my grandmother that we don’t need to take them to the market to sell. So this is what we remember and laugh about to this day. . Most often we made dumplings with potatoes, but my grandmother also added liver, meat, cottage cheese, fried onions, whatever. At the same time, the grandmother prepared the dough for dumplings both in boiling water and in potato broth, both with and without eggs. It seemed to me then that my grandmother was a “big fan” of tests. But everything always came out delicious for her. Of course, we ate at a table in the courtyard, beauty, fresh air, a forest not far from my grandmother’s house. I remember my grandmother was always especially relaxed, wonderful, her soul was just resting. She is a big fan of flowers. Flowers were constantly blooming in her garden and in her vegetable garden, at the moment, naturally, not because before, but all the same, she has flowers, they bloom and are pleasing to the eye.
In our family, well, somehow they don’t really like dumplings with potatoes. That’s why I actually never cook them. Yes, and the kids are sorting out, I will do this, I won’t do that. But dumplings, that’s a different story, they love dumplings, especially homemade ones, I don’t buy ready-made dumplings at all, I cook them myself. If you are intrigued by how I cook dumplings, then you can read the recipe in my article “Chustard dough for dumplings”. I myself prepared dumplings with potatoes and cottage cheese for the first time, to be honest, I was afraid that the kids wouldn’t want to eat them, but I was pleasantly surprised, they not only ate them “on both cheeks,” but also helped roll out the dough for dumplings and the filling eat the prepared dumplings, serve a rolling pin, coat each other with flour, tear off and eat pieces of dough, in general it was fun in our kitchen now, later of course we had to clean it up, but that’s okay, the main thing is that we spent the time in a fun and useful way.
In general, the prepared dumplings were a great success. The daughter even said that the dumplings turned out delicious, they still need to be created.
Dough for dumplings:
I have been preparing dough for a long time according to one recipe, I really like the dough according to this recipe. It doesn’t come out hard, it’s savory, I would even call it affectionate. I prepare the dough in boiling water and without eggs. I liked this grandmother’s recipe for dumpling dough.
- 250 g boiling water
- 2 tbsp. spoons of vegetable oil
- 1 teaspoon salt (not a mountain)
- 2-2.5 tbsp. flour (you may need a little more or a little less flour)
Next, everything is as simple as possible: I pour flour into a bowl, in which I will knead the dough, and make a depression in the flour. Now I pour boiling water into a glass, add salt, stir until the salt dissolves, pour in vegetable oil. In a thin stream I pour hot water with salt and butter into the hole in the flour and stir it carefully with a tablespoon in a clockwise direction, then when I have poured out all the water, I continue stirring, it’s already hard to do it with a spoon, then I sprinkle the table with flour and knead the dough with my hands. I knead until the dough starts to pull away from my hands. Thanks to the vegetable oil included in the dough, the dough is elastic and very comfortable to work with.
Just the amount of dumplings prepared from 1 glass of boiling water is enough to feed a family of 4 people. If you have a large family, then naturally it is better for you to prepare the dough in 2 cups of boiling water.
I tear off a piece of dough, roll it into a circle with a rolling pin and squeeze out circles with a glass. You can naturally roll out the dough into a sausage shape and cut it into pieces, and later roll out any piece with a rolling pin (my grandmother did this all the time), but I do it differently, it’s more convenient for me. Well, who is used to it, and who is comfortable, would you agree?
Interior for dumplings with potatoes and cottage cheese:
- 300 g boiled mashed potatoes
- 100 g cottage cheese
- salt to taste
- half an onion
- 2 tbsp. l. vegetable oil
I peel the onion, cut it into cubes and fry it in a small amount of vegetable oil until golden brown. I add potatoes and cottage cheese to the plate (I don’t grind the cottage cheese through a sieve, oh so I added it like that, later I just mixed everything and that’s it), I also pour out the fried onions, add salt, you can even ground pepper (you can use snow white pepper), but I I don’t add it because my kids will eat the dumplings. If you have sour cottage cheese, then the inside will also be sour; it is best to take the freshest and non-acidic cottage cheese for the inside, and not very fatty.
Just over the weekend we bought potatoes at the market, wanted to boil them in pieces with butter and dill, but the potatoes were boiled, so we mashed them. So, these potatoes, which are boiled, are just perfect for the inside of dumplings with potatoes.
I peeled the potatoes, boiled them, drained the water, added a piece of butter and a little milk, and mashed the potatoes with a masher. My cottage cheese is homemade, fresh, tasty, and not very greasy. We have been buying it at the market from friends for about 3 years now, so the cottage cheese is really tasty. (Yes, naturally delicious dumplings came out, after all, homemade potatoes with milk, butter, delicious homemade cottage cheese, delicious tender dough.) Now I carefully mix everything. You can see onions, pieces of cottage cheese, potatoes. I don't add eggs to the filling.
Next I make dumplings, adding half a teaspoon of filling to any “circle”. I remember my grandmother constantly made huge dumplings, saying that the mouth was happy with a larger piece. But, I prefer small, discreet dumplings to take and eat, and especially this is done with allowances for children. That’s why I squeeze out the dough with a glass to make dumplings, and not with a glass or a cup.
Then I put water on the fire to cook the dumplings, and yes, I also add a little salt to the water. That's it, let it boil. When the water has boiled, carefully, one at a time, I lower the dumplings into the boiling water. I stir them with a spoon and wait until the water boils, the water boils, almost after a few minutes the dumplings float to the surface and bubble for another couple of minutes.
I take the dumplings out into a plate with a slotted spoon. And the kids are already standing nearby and looking at me with hungry eyes. You can naturally fry the onions in vegetable oil until golden brown, but I added a piece of butter to the dumplings, although in the standard, the butter needs to be melted and poured over the dumplings. But, the kids are already standing with forks in their hands and the water is already boiling, it is necessary to cook another portion of dumplings.
In general, I poured more sour cream on the dumplings and there was not a trace left of the first portion of dumplings; honestly, I didn’t even expect it myself. I went to cook a second batch of dumplings. Now you can experience your own culinary masterpiece.
Dumplings with potatoes, ready-made, grandmother not only poured sour cream on them, but also fried onions in vegetable oil. She also cut up the lard, fried it, and in the fat that had been rendered from the lard, the grandmother fried the onions, and later poured this frying over the dumplings with potatoes. But, you must agree that it is not only quite satisfying, but also very nutritious. Generally not for everybody. Personally, I don’t prefer this kind of frying; I’d rather top it with sour cream. But, as they say, there are no comrades according to taste and color. Who likes it how?
Delicious, to be sure, thanks to grandma for the recipe for the insides and dough, the dumplings are super. I just love mashed potatoes; instead of pasta and porridge, I prefer mashed potatoes. And I also love fresh homemade cottage cheese. I eat it with tea, make sweet tea, and eat cottage cheese just without sour cream and sugar. Now I looked on the Internet, it turns out that dumplings with potatoes and cottage cheese are prepared in Poland, dumplings, so to speak, in Polish. Well, the main thing is that delicious dumplings. The kids, well-fed and satisfied, went to play in the room, and I washed the dishes, cleaned the kitchen and quickly wrote the recipe for the blog. So, the recipe is tried and tested, cook for your health if the recipe for dumplings with potatoes and cottage cheese appeals to you. And may everything turn out very tasty for you.
Dumplings with potatoes and cottage cheese - photo recipe
Tired of monotony in food? Do you want to pamper your loved ones with something ordinary, but at the same time extraordinary? Prepare with us the most delicious dumplings with cottage cheese and potatoes. An accurate description of the process and step-by-step photos will help you get yummy food the first time. The calorie content of one 100 gram serving is 199.4 kcal.
You can take cottage cheese of any fat content. But it’s better not to add immediately, but in small portions and taste so that it doesn’t turn out too sour.
The fundamental point in making dumplings is the correct dough. Custard in boiling water is ideal. It has proven itself unsurpassed in processing - it is very plastic, rolls out perfectly, does not tear, just pinches, and the dumplings turn out to be very tender and tasty.
Ingredients
- Testicles: 2 pcs.
- Flour: 3 tbsp.
- Vegetable oil: 3 tbsp. l.
- Salt: 1 tsp.
- Boiling water: 1 tbsp.
- Potatoes: 500 g
- Cottage cheese: 200 g
- Bow: 2 pcs.
- Butter: 50 g
{Instructions} manufacturing
Sift 3 cups of flour into a deep bowl, add the egg, vegetable oil, salt, stir. Pour in a glass of boiling water, knead the dough first with a fork, then with your hands. Knead for at least 10 minutes.
Wash the potatoes, peel them, add water, add salt and let them cook for 15-20 minutes. Then remove from heat and puree.
Add cottage cheese (of any fat content) into the perfectly cooled puree and stir well.
Sprinkle the work surface with flour and roll out the dough into a narrow layer. Take a round mold (ring, glass) and squeeze out the dumplings.
Place a pot of water on the fire to cook. At this time, place 1-2 teaspoons of entrails on each piece.
We pinch the edges, go along the edge 2 times to secure it perfectly. Place the finished products into boiling water and, after boiling again, cook for 5-6 minutes.
Let's fry. Remove the peel from the onion and cut into cubes. Place a frying pan on the heat, add oil and onion. Fry until beautifully golden brown.
Pour the fried dumplings over the finished ones and decorate with your favorite herbs. Serve hot and ideally with cool sour cream. By the way, dumplings according to this recipe can be frozen. When defrosted, they will not crack or burst.
Fascinating on the topic:
- Dumplings with cottage cheese - secrets in recipes
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- Dumplings with potatoes - step-by-step photo recipe
- Lazy dumplings with potatoes: step-by-step photo recipe for a frisky dinner
Article creator – LadyElena
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Dumplings with potatoes and cottage cheese
Ingredients
Wheat flour – about 250 g
Egg (optional) – 1 pc.
Salt – 1 pinch
Vegetable oil – 1 tsp. (for hands)
For the inside:
Mashed potatoes – about 200 g
Cottage cheese – 150-200 g
Salt – 1 pinch
To submit:
Sour cream or butter
- 196 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Step-by-step recipe with photos
I really liked the dumplings with potatoes and cottage cheese, and although the taste is not for everybody, they still have a place on my menu. It happens that there is a certain amount of mashed potatoes left over from dinner, so it usually goes into dumplings.
Cottage cheese for the inside is suitable, either purchased or homemade, of any fat content. Focus on the ratio of cottage cheese and potatoes in equal sizes (in appearance).
Dough recipes for dumplings (or dumplings) are available on the website in a wide variety, take any I offer - with milk.
For dumplings, prepare the ingredients according to the list. From this amount I got almost 60 pieces, and I connected the scraps of dough and rolled them out again.
My mashed potatoes are leftovers from yesterday's dinner. How to prepare it, I think, is clear to everyone: first boil pieces of clean potatoes in water, then drain the water, add salt, grind and add hot milk and, if desired, butter in portions.
I used homemade cottage cheese. Recipes for homemade cottage cheese are also on the website, but it’s easier to buy ready-made ones. If the cottage cheese is very dry, then either add a little milk or sour cream to it, or make the mashed potatoes thinner.
For the inside, the cottage cheese must be excellent, i.e. moderately, mix with mashed potatoes.
Salt the mixture to taste.
For the dough, mix milk with eggs.
Combine with flour, add salt and stir first with a fork or spatula so that the ingredients set.
Then grease your hands with vegetable oil and knead the dough until smooth; the dough should be stiff but elastic. The amount of flour may vary.
Roll out portions of dough with a rolling pin and cut out round pieces with a mold or glass of suitable diameter.
Place a portion of the inside on each piece of dough, approximately one teaspoon with the top, and form dumplings - crescents, pinching them manually or using tools.
Place the dumplings on wooden cutting boards dusted with flour.
You can cook the dumplings right away by throwing them in portions into boiling water, or you can freeze them for later. Semi-finished products are frozen on the same boards, and then transferred to food bags.
Dumplings are usually prepared in a saucepan, throwing them into boiling water, after floating for 2-3 minutes at medium boil, you can also steam them. The main thing is that the dough is boiled and soft, and the insides do not need much time.
Dumplings with potatoes and cottage cheese are delicious with cool sour cream, melted salted butter and variations of pomakushki made from raw eggs, eggs boiled “in a bag”, or eggs with butter. The theme will be the freshest chopped herbs or ground peppers.
Lazy dumplings with potatoes and cottage cheese
Cooking: 50 minutes
I am sharing a recipe for making lazy dumplings with potatoes and cottage cheese.
Making such dumplings has its own small aspects that help improve the taste of the dish. Firstly, the potatoes should not be liquid, secondly, the cottage cheese should be somewhat dry, and thirdly, the egg should be medium in size. All this must be taken into account in order not to add excess flour. And dumplings should not be overcooked.
These dumplings are served with sour cream, melted butter or fried cracklings and onions.
Ingredients
- Potatoes – 200 g
- Cottage cheese 2% – 100 g
- Onions – 1 pc.
- Wheat flour – 4 tbsp. l.
- Chicken eggs – 1 pc.
- Butter – 1 tbsp. l.
- Ground black pepper – 0.5 tsp.
- Salt – 1.5 tsp.
How to cook lazy dumplings with potatoes and cottage cheese
Peel the onion and chop finely.
Sauté the onion in oil until soft.
Wash the potatoes, peel them, add bubbling salted water and boil until soft, then drain the broth and dry the tubers on the stove and cool slightly.
Pass the potatoes and cottage cheese through a small grinder, add sifted flour, sautéed onion, egg, pepper and salt.
Mix everything well.
Roll out the dough into a narrow sausage, cut it into pieces 1 cm wide and lightly press them with your palm.
Place the prepared dumplings in boiling salted water (for 500 g of dumplings - 2 liters of water and 0.5 tablespoons of salt), mix carefully so as not to stick to the bottom, and cook at low boil. When the dumplings float to the top, cook for about 5 more minutes.
Remove the finished lazy dumplings with a slotted spoon and serve very hot with melted butter, because even if they cool a little, they become tasteless.
If you like such dishes, then I recommend trying Latvian-style cottage cheese balls.