Recipe for dumplings with cottage cheese (salted). Calorie, chemical composition and nutritional value.

Reviews (2)

2

Prepared by: Zoya Shunina

05/28/2019 Cooking time: 50 min

Usually dumplings with cottage cheese are prepared sweet. But try making them without sugar, with herbs. Very tasty and satisfying for breakfast with sour cream or Greek natural yogurt.

Cooking features

Inexperienced housewives are wary of the idea of ​​making dumplings with cottage cheese at home, preferring store-bought semi-finished products. However, their fears are in vain. Yes, the process of making dumplings has its own subtleties, without knowledge of which it is impossible to make tasty and beautiful dumplings. But if you know these subtleties, the risk of preparing an unsuccessful dish is minimal. And you can be sure that store-bought dumplings with cottage cheese are not able to compete with homemade ones either in taste or in beneficial properties.

• The main thing is to make a soft, but strong and elastic dough so that it does not fall apart during cooking and is not hard and tasteless. Here it is important to follow the instructions in the recipe exactly, and then the result will meet your expectations. You just need to know that it is better to use the products for the dough at the same temperature, so some of them will have to be taken out of the refrigerator in advance. The flour must be sifted to saturate it with oxygen. Then the dough will turn out soft. It is also important not to be lazy and knead the dough well enough so that it becomes elastic. The optimal thickness of the layer is 2 mm.
• To ensure that the dumplings are the same size and have a beautiful shape, they can be cut out using a cup.
• The cottage cheese intended for filling should be rubbed through a sieve and squeezed to remove excess moisture. It would also be useful to add raw yolks to it.
• You should not add a lot of sugar to the filling, as when heated it will melt and can soak the dough, compromising the integrity of the dumplings. If you like sweet dumplings, you can sprinkle them with sugar when serving.
• After boiling the dumplings, they are immersed in boiling salted water. There must be a lot of water, otherwise the products will stick together.
• When steamed, dumplings retain their shape better. If you don’t have a double boiler, multicooker or mantyshnitsa, you can stretch gauze over a pan of water, put dumplings on it, and cover with a convex lid. In this case, cook the products for 7 minutes after the water in the pan boils.
• Immediately grease the finished dumplings with butter, butter or vegetable oil. This will prevent them from sticking together. Another option is to roll the finished products in sour cream.

Dumplings with cottage cheese are usually served with sour cream, but this tradition can be changed: fruit yogurt and jam are suitable for sweet dumplings, and Greek yogurt, tomato sauce, and tartar sauce for unsweetened ones.

How to make dumplings with cottage cheese

The general algorithm of actions for this dish is similar to that used for dumplings, since they are “relatives”. The process of preparing dumplings with cottage cheese is as follows: you knead the dough according to the chosen recipe, roll it out not too thin, cut out the base in the shape of a circle. Then lay out the filling, placing it in the center or shifted to the side, and form a semicircle, closing it. The result can be frozen if you cooked for future use, or immediately boiled and served with butter and sour cream, sauce, or jam.

Cooking rules

If you have prepared the required ingredients, found a deep bowl for mixing the base and a smaller bowl for the filling, you can get to work. However, first of all, you should learn a couple of subtleties of a simple but demanding dish:

• During the process of rolling out the base, the board should be periodically dusted with flour - this way you will avoid excess stickiness.
• When starting to roll out the base for dumplings or sculpt them, lubricate your hands with vegetable (preferably olive) oil - it will not stick to your palms.

Dumplings with cottage cheese are also boiled according to the following rules:

• The pan is filled with water to the brim, and its volume must be large - the products must be allowed to move quietly inside, otherwise they will stick together.
• The water must be salted.
• Dumplings with cottage cheese filling and their lazy version are cooked until they float, since all components, except eggs, are edible raw.

How to choose cottage cheese for dumplings

Experts continue to argue about the fat content of the key component (both base and filling): some advise taking the minimum amount so that there is no excess moisture, while others do not like dryness. A compromise is 5% cottage cheese, with which the dumplings will turn out soft, especially if they are lazy, and when used in the filling it will not leak out. It is much more important to pay attention to the freshness of this product - if it is too sour, you will not improve it even with a large portion of sugar.

Some tips:

• If you bought low-fat cottage cheese, add a spoonful of sour cream before continuing to work with it.
• Dry cottage cheese used for filling can be saved by adding an egg.
• A product that is too fatty (if it goes into the filling) can be mixed with rice starch.

Classic recipe for dumplings with cottage cheese

Compound:

• cottage cheese – 0.25 kg;
• sugar – 80 g;
• chicken egg – 2 pcs.;
• milk – 0.25 l;
• flour – 0.4 kg;
• salt - a pinch.

Cooking method:

• Break the egg, separating the yolk from the white. The white will be used for the dough, the yolk will be useful for the filling. The second egg will go into the dough entirely.
• Sift the flour.
• Rub the cottage cheese through a sieve and squeeze to remove excess moisture.
• Warm the milk. Dissolve salt and a tablespoon of sugar in warm milk.
• Whisk one egg and the white of the second. Mix with milk.
• Add two cups of flour and stir first with a spoon, then with your hands.
• Add flour in small parts and knead the dough. It should be soft and elastic.
• Pour the remaining sugar into the cottage cheese, add the yolk. Stir until the mixture is homogeneous.
• Roll out the dough into a layer about 2–2.5 mm thick. Cut circles using a cup or glass. Don’t throw away the scraps - you can roll out another layer from them and cut a few more circles for future dumplings.
• Place a small spoonful of curd filling on each circle.
• Bring the edges of the dough together and mold it carefully. If the dough is poorly combined, the dumplings will fall apart during cooking.
• Boil water in a large saucepan. There should be a lot of it, at least 2.5 liters. When the water boils, lightly salt it and place the dumplings in it one at a time.
• Wait until all the dumplings rise to the surface, then cook them for another 3-4 minutes.
• Remove the dumplings with a slotted spoon and brush with oil.

Dumplings are served hot. The best addition to them would be sour cream, but if desired, it can be replaced with syrup, condensed milk, or yogurt.

Recipe for dumplings with cottage cheese (salted). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “dumplings with cottage cheese (salted).”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of dumplings with cottage cheese (salted) is 193 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Dumplings with cottage cheese on kefir

Compound:

• kefir – 0.25 l;
• soda – 2 g;
• flour – 0.4 kg;
• cottage cheese – 0.25 kg;
• chicken egg yolk – 1 pc.;
• salt, sugar - to taste.

Cooking method:

• Rub the cottage cheese through a sieve, squeeze, mix with sugar and raw chicken yolk.
• Add baking soda and a pinch of salt to kefir and stir.
• Gradually add sifted flour to kefir. Knead the dough.
• Divide the dough into several parts, form each into a sausage. When cutting pieces of sausage, knead them with your hands, stretching them to form thin flat cakes.
• Place the filling on each flatbread and form dumplings.
• Steam the dumplings. The most convenient way to do this is with a double boiler or multicooker, but you can get by with a regular saucepan by stretching gauze over it. The steaming time for dumplings is 7–8 minutes.

Place the finished dumplings on a plate, mix with sour cream and serve.

Dough recipe for dumplings with cottage cheese

There are several base options that differ in elasticity, taste, density and structure. Experts advise starting to master dumplings using the classic recipe, and then switching to custard, kefir, etc. Separately, you should keep in mind a few basic points that will help you avoid mistakes and failures:

• To maintain proper elasticity, you need to use 2 cups of wheat (!) flour for 1 egg. Whole grain or rice take less.
• Salt is an optional component, but sugar can be completely avoided - it only serves as a flavoring component.
• If oil is used, it is added last.

With milk

The most delicious dough for dumplings with cottage cheese, according to housewives, is where milk is the main liquid. Preferably fresh, classic 2.5% fat content. If there is no milk, you can use sour cream: dilute 1-2 tablespoons with warm water to get the required amount of liquid. According to this recipe, only the yolks of the eggs are used to make the base more tender.

Ingredients:

• flour – 375 g;
• egg yolks – 2 pcs.;
• milk – 170 ml;
• butter – 10 g;
• salt – 1/2 tsp.

Cooking method:

1. Melt the butter, but do not let it boil.
2. Beat the yolks separately and combine.
3. Add some salt and pour in the warmed milk.
4. Start adding flour last and immediately knead the dough. Cover it with a napkin and roll it out after half an hour.

Classic dough recipe

A fresh base that goes perfectly with any filling - this is what the classic dough used for dumplings looks like. The necessary ingredients are flour, water, salt and egg. For a softer structure, experts advise adding a little oil, but this is an optional nuance. You can make noodles and even bread from the same products, only the proportions between them will change.

Ingredients:

• flour – 450 g;
• egg 1 cat.;
• salt – 1 tsp;
• cold water – 150 ml;
• vegetable oil – 1 tsp.

Cooking method:

1. Sift the flour twice and make a hole in the center with a bent finger.
2. Pour salt into it, break the egg (do not beat!).
3. Mix these products by hand.
4. Begin to carefully add water while mixing all the ingredients.
5. As soon as you get a soft but elastic ball, you need to add oil, mix again and cover it with damp gauze.
6. After half an hour, knead it with your hands (spread your fingers and press from above - this way you release oxygen and let the dough breathe) and start rolling out.

Lush with kefir

This recipe is liked by lovers of the yeast base in baking, because there are similarities in the structure: due to the soda reacting with the acidic environment of kefir, the dumpling shell becomes tender and airy. However, due to the peculiar taste obtained from the fermented milk drink, it is advisable to make the filling unsweetened: cottage cheese with herbs, spices, salt, etc. works well.

Ingredients:

• kefir 3.2% – 300 ml;
• egg;
• soda – 1 tsp;
• flour – 520 g;
• a pinch of salt.

Cooking method:

1. Mix the salt with the chicken egg, whisking lightly. If you are planning a curd filling combined with a sweet component (fruit, jam), add half a teaspoon of sugar.
2. Mix soda with kefir, combine both mixtures.
3. Add sifted flour in half-cup portions, kneading into a tight, soft lump. Let him rest for a quarter of an hour under a towel.

Thin on boiling water

The key point of this base for dumplings is the need to work quickly, ideally using a blender or food processor for kneading, which will not allow the mass to cool. Eggs are not used in this recipe, since contact with boiling water leads to the coagulation of the white, so you need to roll it out carefully, into a not too thin layer - it may tear when you add the filling and form the dumpling.

Ingredients:

• flour – 400 g;
• hot water – 250 ml;
• olive oil – 50 ml;
• salt – 1/2 tsp.

Cooking method:

1. Pour oil into boiling water, add salt to the liquid and start adding flour.
2. Knead the dough quickly, without letting it cool (you can put the cup in a water bath).
3. As soon as the mass becomes homogeneous, you can begin rolling out.

Dumplings with cottage cheese and green onions

Many housewives buy ready-made dumplings with cottage cheese in the store. But it’s tastier to cook them yourself. We offer you a recipe with a photo of dumplings with cottage cheese and green onions. Also see how to cook dumplings with cottage cheese in a slow cooker.

Ingredients: - flour - 3 cups, - water - 1/3 (1/2) cup, - salt 1/5 tsp, - egg - 1 pc., - sugar - to taste, - cottage cheese - 250 grams, - green onions - 1 bunch.

Recipe with photos step by step:

Sift the flour through a sieve.

Add an egg to the flour.

We send milk or water, salt there and knead a tight dough, at the same time, if necessary, you can add flour.

Transfer the dough into a bag and place it in the refrigerator for 1 hour.

Cut the green onions into small rings.

Add onion to cottage cheese.

Add the egg to the filling and add salt. Mix well.

Cut a piece of kneaded dough, roll it out, and use a glass to cut out circles. You can also cut out the blanks using a different method: cut the dough into small circles and roll them out using a rolling pin.

Using a teaspoon, add our filling to the center of the circle.

We interlock the edges of the workpiece.

Decorate with a fork.

Cook them in boiling water, which must be salted.
At the moment the dumplings float, you can take them for testing. When the dumplings are ready, remove them using a slotted spoon and serve. This dish should be served with sour cream or butter. I also want to tell you how to prepare lazy dumplings with cottage cheese. Bon appetit!

How to cook “Dumplings with cottage cheese and herbs”

Prepare the ingredients for the dumplings.

Knead the dough. Place flour and salt in a bowl.

Pour in refined sunflower oil.

Gradually pour in hot water, but not boiling water.

Knead a fairly stiff, but elastic, tender dough. Cover it with a towel and let it rest for 15-20 minutes.

While the dough is resting, make the filling for the dumplings. Place cottage cheese in a bowl.

Add chopped parsley or dill.

Mix cottage cheese with herbs. You can add a little salt.

Roll out part of the dough into a layer. Cut out the circles using any notch.

Fill the mugs with cottage cheese and herbs filling.

Make dumplings and place them on a plate sprinkled with flour.

Cook the dumplings. To do this, bring the water in a saucepan to a boil and add a little salt. Place the dumplings, stir so that they do not stick to the bottom. After the dumplings float to the surface, cook them for 5-6 minutes and remove from the pan.

Dumplings with cottage cheese and herbs are ready. Serve to the table. Bon appetit!