Dumplings are the pride of Ukrainian cuisine. They are prepared from unleavened dough using various fillings (cottage cheese, berry, vegetable, mushroom, etc.) and have analogues in many cuisines of the world. With a certain skill, dumplings are prepared quickly enough, they can be frozen for future use and are suitable for both everyday and festive tables.
Pick your recipe
You will need
-
- For dumplings with cottage cheese:
- 500 g of cottage cheese;
- ¾ cup sour cream;
- 2 eggs;
- 2 cups of flour;
- 2 tbsp. tablespoons of sugar;
- 1 tbsp. a spoonful of vegetable oil;
- 2 tbsp. tablespoons of butter;
- salt.
- For lazy dumplings:
- 500 g of cottage cheese (dry);
- 2 eggs;
- 1 g of vanillin;
- 2 tbsp. tablespoons of sugar;
- 3 tbsp. tablespoons of flour.
- For dumplings with cherries:
- 500 g of cherries;
- 200 g of sugar;
- 600 g of flour;
- 2-3 tbsp. tablespoons of vegetable oil;
- salt;
- 1 cup of water.
Instruction manual
1
Dumplings with cottage cheese
Beat the egg in ½ cup cold water or milk, adding a teaspoon of salt (without top). Pour 2 cups of pre-sifted flour and knead cool dough. Pass the cottage cheese through the meat grinder, add the yolk, a tablespoon of vegetable oil, granulated sugar, ½ teaspoon of salt into it and mix it all well. Roll out the dough as thin as possible, cut out circles with a metal recess or a glass. Lubricate them with whipped protein, put on each filling. Connect and pinch the edges. About 10 minutes before serving, dip the dumplings in salted boiling water, gently stir and cook until they pop up. Then catch them with a slotted spoon, transfer to a plate or in a deep salad bowl. Pour melted butter, separately serve sour cream or fruit syrup.
2
Lazy Dumplings
Wipe through a sieve or mince cheese through a meat grinder. Add eggs, sugar, flour and vanillin to it and mix everything thoroughly. On a board or table sprinkled with flour, form a sausage (1.5-2 cm in diameter) from the curd dough. Then, with a sharp knife, cut into dumplings about 0.5 cm thick. Pour cold water into the pan, set medium heat, bring to a boil and salt (1 teaspoon of salt is added to 1.5 liters of water). Dip the dumplings into boiling water and stir well. As soon as they emerge, the dumplings are ready. Catch them with a slotted spoon, pour sour cream and sprinkle with sugar.
3
Dumplings with Cherry
Knead dough made from half a kilogram of flour, warm water, salt and vegetable oil. Put it in a plastic bag and let it rest for about an hour. For the filling, separate the seeds from the cherries and mix the berries with sugar and 2-3 tbsp. spoons of flour. Sprinkle flour on the board (or table) and roll the dough into a thin layer (approximately 2 mm thick). Cut it into small squares. In the middle of each square, put the filling, grab the opposite corners and pinch with an envelope. In boiling salted water, dip the dumplings, mix and cook until they pop up. Serve the dumplings to the table with sour cream and sugar.
Useful advice
You can use any other filling for dumplings (mashed potatoes with onions, cabbage with mushrooms, black currants, strawberries, etc.).
The filling for dumplings with cherries should be prepared in advance so that the berries give juice. Drain it into a separate bowl, and pour ready-made dumplings with this juice before serving.