Ingredients for making dumplings with salted cottage cheese
- Wheat flour 1 kilogram
- 4 eggs
- Curd 1 kg
- Salt 1 teaspoon
- Pure cold water 2 cups
- Butter 100-150 grams
- Sour cream 200 grams
- Main ingredients Eggs, Curd, Flour
- Serving 5 servings
- World Cuisine
Deep bowl - 2 pieces, Sieve, Teaspoon, Rolling pin, Kitchen table, Round baking dish or glass with sharp edges, Freezer, Cutting board - 2-3 pieces, Large pot, Kitchen stove, Tablespoon or slotted spoon, Deep dish Serving, Colander, Kitchen Tack
Cooking dumplings with salted cottage cheese:
Step 1: prepare the flour.
Pour the flour into a sieve and sift it into a free deep bowl. This must be done in order to get rid of lumps and impurities. Attention: For the preparation of dough, you must use premium flour, fine grinding and proven brands.
Step 2: prepare the dough.
At the top of the hill of flour we make with our fingers a small depression. Here we break two eggs, pour salt and pour clean cold water. Attention: according to the ingredients you need 2 cups of water, but you need to focus on the quality of the flour. Therefore, it is better to first pour 1.5 cups of liquid, and then add as needed. The same applies to flour: you can pour a certain amount and add a little bit to the total mass. So, knead the dough with clean hands until it becomes elastic and stops sticking to your hands.
After that we give it a rounded shape and leave it aside for a while. This dough does not boil and does not crack in hot water.
Step 3: prepare the cottage cheese.
Put the cottage cheese in a deep clean bowl, break the remaining two eggs and pour salt to taste. Using a tablespoon, thoroughly mix all the ingredients until a homogeneous mass is formed.
Step 4: prepare dumplings with salted cottage cheese.
Sprinkle a small amount of flour on the kitchen table and put a bowl of dough on it. Using a rolling pin, we roll it into one large pancake with a thickness of approximately 3 mm.
Now, using a round baking dish or a glass with sharp edges, squeeze the circles. Knead the rest of the dough again, roll out a rolling pin into a pancake and squeeze out circles from it. We repeat the procedure until we have finished the dough. Attention: You can also form a “sausage” from the dough and cut it into pieces of the size we need. From each piece we form a ball with our hands and after it we roll out a round layer.
Using a teaspoon, spread the curd on a circle. We bend the dough so that we get a crescent. We pinch the edges of the dumpling well with our fingers so that the seam does not spread during the cooking process.
We put the blinded dumplings on cutting boards, sprinkled with a small amount of flour, and put in the freezer to freeze for 2 - 3 hours.
After the allotted time, put the pan with ordinary cold water on medium heat. When the liquid boils, salt it, mix with a tablespoon and take the dumplings from the freezer. Gently spread them in boiling water. From time to time, stir everything with a tablespoon or slotted spoon so that the dough does not stick to the bottom of the container. Cook until dumplings float to the surface of the pan. Estimated Cooking Time 20-30 minutes, depending on the quantity. Immediately after that, turn off the burner, and drain the water from the pan through a colander into the sink using kitchen oven mitts. Several times gently toss a container with dumplings so that excess liquid flows out of them.
Step 5: serve dumplings with salted cottage cheese.
Pour the cooked dumplings with salted cottage cheese into a special deep plate, and put pieces of butter on top of the dish. We serve to the dining table with sour cream.
- if you use granular cottage cheese for cooking dumplings, then it is best to mix it thoroughly with a fork or slightly beat in a blender bowl at low speed to get a good homogeneous mass with small pieces of cottage cheese;
- if it is inconvenient for you to prepare the dough in a bowl, then you need to mix all the ingredients with your hands well and put the already viscous mass on the kitchen table and continue to knead the dough here, constantly adding a little flour;
- formed dumplings after freezing can be transferred to a food bag and stored in the freezer for a long time.