Vareniki with cottage cheese is a dish of Ukrainian cuisine, which has taken root well among Russian housewives. It is interesting that such a treat can be not only sweet, but also salty. It is convenient to prepare it for future use and serve it to the table on those days when there is no time to stand at the stove, because dumplings are perfectly stored in the freezer.

To make the dish under discussion really successful, you need to take care not only of the delicious filling, but also of the dough for dumplings. A properly prepared base will keep the treat intact during the cooking process and keep it frozen in a regular bag or container for a long time.

Classic dough for dumplings with cottage cheese

Ingredients: half a faceted glass of purified water and full fat milk, 4.5 cups of first-class flour, 2 raw egg whites and 1 yolk, ½ small. spoons of salt.

1. The ingredients of the eggs indicated in the recipe are well beaten together. Foam should appear on the mass.
2. All non-cold liquid components are poured into the egg mixture, salt is added.
3. First-class flour is sifted into this bowl. The dough is thoroughly kneaded by hand.
4. The resulting "bun" is covered with a napkin and left on the table for 30-40 minutes.

While the dough is infused, you can start preparing the selected version of the curd filling.

Soft and plastic base on mineral water

Ingredients: ½ small. spoons of sea salt, 4 tbsp. spoons of first-class wheat flour, a whole glass of carbonated mineral water, a large egg, 5 tbsp. spoons of deodorized oil, ½ small. spoons of granulated sugar.

1. The stronger the selected mineral water is, the better for the future test. Water is poured into a bowl, a large chicken egg is driven into it.
2. Oil and sea salt are immediately added. After mixing, sand is poured.
3. Next, you can pour in small portions of oxygenated flour (sifted).
4. All products are well kneaded until smooth - first with a spoon, and then with oiled hands.
5. You will have to work with the dough for a long time - 10-12 minutes.

The resulting mass is left to rest for half an hour, after which you can sculpt dumplings from it.

A simple recipe for kefir

Ingredients: 420 g of first-class wheat flour, a little more than a glass of medium-fat kefir, 2 large raw eggs, 7-9 g of fine table salt.

1. Flour is sifted from a high distance into a capacious bowl.
2. Not cold kefir is poured to the bulk product.
3. Fine salt and slightly beaten eggs are added to the mass.
4. First, all the ingredients are thoroughly mixed with a wide wooden spoon or spatula. You need to continue until there is a plastic dough in the bowl.
5. Then it is transferred to a table sprinkled with flour. Kneading continues by hand.

When the composition acquires the desired density, you can cover it with a towel made of natural fabric, leave it for half an hour, and only then use it to make dumplings.

Choux pastry

Ingredients: 470 g of first-class flour, 275 ml of boiling water, 2/3 small. tablespoons of coarse rock salt, 55 ml of deodorized oil.

1. Freshly boiled water is poured into the bowl. Salt dissolves in boiling water. That's where the oil comes in. In the process of adding new ingredients, the mass must be constantly stirred. It is more convenient to use a special mixer nozzle designed for dough for this.
2. Half of the declared amount of flour is poured into the mass. You need to add it in small portions.
3. When the mixture has cooled down enough, the dough is kneaded by hand. Little by little, the remaining flour is poured into the mass.

When the ready-made choux pastry for dumplings acquires the desired plasticity and uniformity, you need to cover it with cling film and leave it to lie down for half an hour.

Cooking with Yeast

Ingredients: 1 glass of milk, 20-25 g of pressed yeast, a pinch of coarse salt, 1 tbsp. l. granulated sugar, 420-440 g flour.

1. Milk is sent to the microwave or on the stove. It needs to be heated to approximately 33-35 degrees. The liquid should be slightly warm, but in no case scalding hot.
2. If there is not enough milk on hand, you can dilute it with water. Or even just use water.
3. Crushed yeast, sand, salt are dissolved in the selected heated liquid. Add 2-3 tablespoons of first-class flour. After mixing, you need to let the mass stand for a while. In 15-17 minutes, the yeast will “wake up” and begin to “work”.
4. When the dough becomes viscous and covered with bubbles, you can continue kneading.
5. The remaining flour is poured into the mass. First, the ingredients are mixed with a spoon, then they are laid out on the table and kneaded with their hands.

As a result, the dough will be dense, but quite soft. Let it rest a little in the warmth while the hostess takes care of the filling for the treat.

A variety of recipes for cottage cheese dumplings, from sweet to savory

For many chefs, it will surely be a real discovery that dumplings with cottage cheese can be not only sweet, but also salty. For example, when adding fresh or frozen herbs to the filling, it will be possible to prepare a full-fledged hearty dinner. And the sweet version with chocolate will become an original dessert, which will especially appeal to the younger members of the family.

Sweet dumplings with cottage cheese

Ingredients: a pound of dough according to any recipe, 230 g of fatty cottage cheese, 60 g of granulated sugar, a large raw egg.

1. For classic sweet cottage cheese dumplings, you can choose any dough that the hostess likes. It is thinly rolled out and “cut” into even circles using a glass. The remaining dough is collected in a lump, kneaded and rolled out again.
2. For the filling, the cottage cheese is kneaded with a fork, combined with a raw egg and sugar. The amount of the latter can be adjusted to your own taste. If in the end you plan to sprinkle the dish with powdered sugar, you should use sand in the filling to a minimum.
3. The resulting dough pieces are stuffed with cottage cheese, their edges are very securely fixed.

You can use the same principle to cook dumplings with cherries. To do this, fresh or frozen berries, lightly sprinkled with starch, are added to the cottage cheese along with sugar.

Cooking in Ukrainian

Ingredients: 5 tbsp. first-class flour, 2 tbsp. l. granulated sugar and baking soda, 1 tsp. salt, a large raw egg, half a liter of sour milk, curdled milk or whey, a pack of cottage cheese, sugar to taste.

1. Sand is poured onto the egg. Usually 1 tbsp is enough. l., but sweet tooth can safely increase the amount of sugar by 2-3 times. The ingredients are lightly whipped.
2. In a separate bowl, flour is sifted from a high distance along with soda, salt. The components are mixed. Soda should be added to the flour. Not in curdled milk, and not in eggs!
3. Flour is poured onto the table in a slide, a recess is made in its middle, where not cold yogurt (or another selected dairy product) is poured in a stream. The sweet egg mixture is slowly added there as well.
4. Now you can start kneading the dough. It is more convenient to knead the ingredients with hands lubricated with any vegetable oil.
5. The resulting mass is covered with a clean towel and left to stand for about 30-40 minutes. No need to put the dough in the refrigerator.
6. Now is the time to prepare the filling. To do this, the cottage cheese is combined with the remaining sugar (1 tablespoon). If the product is dry, you can add a raw egg or a little fat sour cream to it. Some housewives also use any fresh or frozen berries for the filling. For example, blueberries.
7. The finished dough is rolled out, divided with a glass into even circles, into which the resulting filling is laid.

It remains to close up the edges of the dumplings very tightly and send them to boil. Delicious served with sour cream or melted rustic butter.

lazy recipe

Ingredients: 470 g of fat cottage cheese, 2 large spoons of granulated sugar, raw chicken egg, 140 g of first-class wheat flour, a pinch of fine salt.

1. Cottage cheese is laid out in a capacious bowl. If the product is purchased in packs, then it should be slightly kneaded with a fork.
2. Separately, the egg is beaten with salt.
3. The resulting mixture is poured into the curd.
4. Sugar is added. The mixing is repeated.
5. The last to the cottage cheese is poured a couple of times the sifted flour.
6. First, the mass is mixed with a fork, then laid out on the table. Kneading continues by hand.
7. The finished dough should be moist and slightly sticky.
8. Small parts are cut off from it, rolled into a sausage and cut into pieces. The latter are - lazy cottage cheese dumplings. You can give them any shape you want.

Ready-made dumplings can be boiled immediately, or stored in the freezer.

Filled with cottage cheese and herbs

Ingredients: a pound of choux pastry or kefir version, 320 g of fatty cottage cheese, a bunch of fresh green onions, 2 pinches of fine salt.

1. The dough prepared according to the chosen recipe is thinly rolled out. Then it is cut into even neat circles, on which the filling will be laid out.
2. The cottage cheese is kneaded with a fork, salted to taste. You can add any spices if you wish. For example, a mixture of peppers.
3. Onion feathers are washed well, excess liquid is shaken off. Next, the greens are very finely chopped and interfere with the curd.
4. Approximately 1 tsp is laid out for each circle of dough. fillings. Dumplings are carefully sealed with hands. You can form a beautiful ornate edge that will make the dish especially appetizing. It is convenient to use a special device at this stage, which allows you to mold 15-17 (and sometimes more) products at once in one approach.

It remains to cook dumplings with cottage cheese and green onions, dropping them for 8-9 minutes in boiling water. A dish is served for dinner with any fresh herbs and sour cream.

Vareniki with salted cottage cheese

Ingredients: 320 g of first-class flour, 2 large eggs, 380 g of fatty cottage cheese, a glass of purified water, half a bunch of various herbs, salt and a mixture of peppers to taste.

1. Flour is poured onto a clean worktop through a fine sieve. There should be a small hill on the surface. One egg is broken into its center. The ingredients are gently mixed by hand.
2. Water with salt and peppers dissolved in it is poured into the dough in small portions.
3. The resulting product is folded into a "bun", covered with one layer of cling film and left for 30-40 minutes right on the table.
4. In a deep bowl, the cottage cheese is mixed with the remaining raw egg. Very finely chopped greens, salt to taste are added to it.
5. The dough is rolled out, cut into circles, in the middle of each of which the curd filling is placed. The edges of the blanks are tightly stuck together.

It remains to send the finished dumplings to boil or put them in the freezer for storage.

With strawberries

Ingredients: 420 g of washed and dried fresh berries, a pound of homemade cottage cheese, 2 large eggs, 9 tbsp. l. white and a bag of vanilla sugar, 2.5 tbsp. first-class wheat flour, ¼ pack of butter, 190 g of regular sugar cookies. How to cook dumplings with fresh strawberries is described in detail below.

1. Raw eggs are poured into a wide container. Two types of sugar are immediately poured to them. The mixture is lightly beaten with a regular whisk.
2. Cottage cheese is first passed through a meat grinder and only after that it is laid out to a sweet egg mixture. This is where softened butter goes. The components are well mixed with a wide spoon.
3. First-class flour is poured into the base for the future dough through the finest sieve.
4. A soft tender mass is kneaded. Small pieces are plucked from it and rolled into cakes. A whole strawberry is laid out on each blank. The edges are tightly pinched and even balls are formed from the dumplings with your hands.
5. Ready lumps with strawberries are immersed in boiling water. After boiling water again, they are boiled for another 5-6 minutes and carefully removed from the pan with a slotted spoon.
6. The cookie turns into small crumbs. Still hot balls with strawberries collapse in it. You can also add powdered sugar to the dry mixture.
7. Ready dumplings are cooled, after which they are cleaned in the refrigerator for about an hour. This will fix the ground sweet crumbs on them.

The delicacy is served chilled. It will perfectly complement strawberry or any other berry yogurt.

Vareniki like in kindergarten

Ingredients: 620 g cottage cheese, 2 large eggs, 1 tbsp. first-class flour, 2 tbsp. l. white granulated sugar, 45 g butter, a pinch of fine salt, vanillin to taste.

1. All of the listed products are laid out in turn in a bowl convenient for mixing. If necessary, the cottage cheese is kneaded with a fork or rubbed through a large sieve. The flour is sifted a couple of times before adding.
2. The components are kneaded until smooth. The result should be a thick slurry without lumps.
3. She goes for 15-17 minutes in the refrigerator. During this time, the gluten in the flour will swell, the mass will hold together well.
4. Next, the dough is divided into 3-4 parts, each of which rolls into a sausage. The resulting blanks are cut with a knife into small pieces so that they are approximately the same and no more than 3 cm thick.

The resulting dumplings are boiled in salted boiling water and served hot on plates generously greased with butter.

Hearty option with the addition of potatoes

Ingredients: a pound of any dumpling dough you like, a pound of fatty cottage cheese and potatoes, 2 tablespoons eggs, a mixture of peppers, table salt.

1. The potatoes are coarsely cut and boiled in salt water for about half an hour at a low boil. During this time, it should soften well. Next, almost the entire broth is drained from the pan, and the vegetable is kneaded to a state of homogeneous puree without lumps.
2. Cottage cheese is separately rubbed through a sieve or passed through a meat grinder.
3. The prepared ingredients from the previous steps are combined. Salt to taste, a mixture of ground peppers, raw eggs are sent to them.
4. The finished dough is rolled out on the table, circles are cut out of it with the upper part of the glass.
5. 1.5 tsp is placed in the center of the blanks. fillings, their edges are very tightly pinched with fingers.

Amazing chocolate dumplings with cottage cheese

Ingredients: 220-240 g of sifted flour, 180 ml of boiling water, 2 large spoons of cocoa, refined butter, sour cream, 230 g of cottage cheese, 3 large spoons of granulated sugar, 1 tsp. with a slide of starch, a pinch of vanillin.

1. Flour is sifted through a very fine sieve along with cocoa and fine salt. With intensive stirring, freshly boiled water is poured into the dry mass. As a result, a tight but pliable dough is kneaded. It is better to do this with your hands and knead the mass for at least 7-8 minutes.
2. The finished dough is wrapped in 1-2 layers of cling film, after which it is left at room temperature for 15-17 minutes.
3. Curd is rubbed through a sieve. Instead, it can be killed with a blender. Vanillin, sand are added. When the sweet grains dissolve in the cottage cheese, sour cream and starch are laid out to it. The ingredients blend well.
4. When the dough is completely ready, you can roll it out thinly and divide into circles. For each resulting cake, a small part of the filling is laid out. Its edges are very tightly fixed.
5. At this stage, you can put the dumplings on a baking sheet sprinkled with flour and send to freeze or boil in salted boiling water.

1. For the filling, cottage cheese, half sugar and sour cream are mixed. The mass should be dry.
2. The rest of the sugar, instant yeast dissolves in warm kefir.
3. The egg is slightly beaten.
4. The masses from the second and third steps are combined, flour is poured into them in small portions. Its exact quantity depends on its quality.
5. Under a towel made of natural fabric, the dough will rest for about an hour.
6. The approached mass is laid out on the table and kneaded well by hand.
7. The dough is not thinly rolled out (about ½ cm thick). Circles are squeezed out of the layer with a glass.
8. A small spoonful of curd filling is laid out in each cake. The edges of the dumplings are tightly connected.
9. Water is poured into the pan, and the container is sent to the stove. A steamer is installed on top. The pan is closed with gauze folded in two layers.
10. When the water in the lower container boils, dumplings are laid out on the double boiler.
11. The dish is cooked under the lid for 6-7 minutes. There is no need to turn the dumplings with cottage cheese for a couple.

Served hot after cooking.

With cottage cheese and semolina

Ingredients: 420 g of fatty cottage cheese, 2 large eggs, 2 tbsp. l. granulated sugar, 5 tbsp. l. semolina, a pinch of vanilla sugar and the same amount of salt, 1.5 tbsp. premium flour.

1. All dry ingredients, except flour, are poured to lightly beaten eggs.
2. Cottage cheese is laid out in the resulting mixture, the components are thoroughly mixed. The future dough is left for 15-17 minutes so that the semolina has time to swell.
3. Further, flour is poured into the products in minimal portions. Knead a slightly sticky dough.
4. It rolls into a sausage, then cut into small pieces.

Since the edges of the blanks are always thinner than the dough in other places, they must be lubricated with egg white or plain water during the modeling process. This will prevent the product from overcooking in the future.

For a dry filling, the dough can be rolled out in a very thin layer - about 1.5 mm. If it contains, for example, berries, then the optimal thickness of the cakes is 2.5 mm.



It is convenient to cook the dish in a wide capacious pan. Salt the water immediately. In the process, the dumplings are constantly stirred with a slotted spoon so that they do not stick together. After the liquid boils, the fire is reduced to medium, and the delicacy is cooked for another 4-5 minutes. Fully cooked dumplings float to the surface of the water.

How to make delicious dumplings? The dough for dumplings with cottage cheese can be kneaded both in warm and cold, or better, in ice water - and each will be delicious in its own way. In addition to water, you can knead with milk.

Traditional

The recipe for dough for dumplings with cottage cheese, mixed with water, is considered a classic for making real Ukrainian dumplings.

You will need:

• wheat flour - about 300 g;
• chicken egg - 1 piece;
• water - ½ cup;
• vegetable oil - 1 tablespoon;
• table salt - 1 pinch.

Cooking

1. Pour water into a large bowl and immediately add vegetable oil, break an egg and salt.
2. Pour a quarter of the required amount of flour, mix with a spoon or hands. Start adding flour and, constantly stirring the mass, achieve such a density that the dough can be kneaded with your hands.
3. Cover the well-kneaded dough and put it in heat for half an hour to swell the gluten and increase elasticity.

On milk

The recipe for cottage cheese dumplings can be easily improved by kneading the dough in milk as in the photo, which will make it more tender.

You will need:

• wheat flour - 5-6 glasses;
• milk - 100 ml;
• water - 100 ml;
• chicken egg - 1 piece;
• table salt - ½ teaspoon.

Cooking

1. From the flour that you sifted in advance, form a slide on a cutting board and make a depression in its top.
2. Pour the mixed and salted egg into the hole.
3. Add milk diluted with water to the egg.
4. Start kneading the dough and achieve its absolute uniformity, leave it in a warm place for about three quarters of an hour.

The dough for dumplings should not be kneaded too hard, as it will not stick together well, and the dumplings will fall apart when you boil them.

Stuffing for dumplings

The filling for dumplings with cottage cheese can be absolutely for every taste, while each option does not require special skill and time.

Sweet (traditional)

Sweet dumplings with cottage cheese are prepared quickly and simply, and the result is amazing. You will get not only a treat, but also a very healthy meal. Moreover, the calorie content of dumplings with cottage cheese is not so high - only 198 kcal per 100 g.

You will need:

• cottage cheese - 200 g (1 pack);
• yolk - 1 piece;
• sugar - 1 tablespoon;
• vanilla - 1 pinch (or ½ standard bag of flavored sugar).

Cooking

1. Rub the cottage cheese through a metal strainer to make it easier to mix into a homogeneous mass.
2. Add egg yolk, sugar and vanilla. Mix thoroughly.
3. If you want, add a little sour cream (a couple of tablespoons), but do not overdo it, otherwise the filling may become watery and the dumplings themselves empty.

You can also add a whole egg to the cottage cheese (that is, along with the protein), but on the yolk it will be “stronger”, because it is the yolk that will remove excess moisture, and the curd filling for dumplings itself will acquire a beautiful yellowish tint.

With greenery

Homemade dumplings with cottage cheese are not necessarily sweet. To increase the nutritional value and usefulness of a familiar dish, try to give it a subtle flavor and freshness, cook dumplings with cottage cheese and herbs.

You will need:

• fat cottage cheese - 500 g;
• chicken eggs - 3 pieces;
• parsley - 1 bunch;
• young dill - 1 bunch;
• table salt - to taste;
• granulated sugar - to taste (optional).

Cooking

1. Wipe the cottage cheese to get a small crumb (this is especially important for homemade fatty cottage cheese).
2. Finely chop the parsley and dill, add to the filling.
3. Break the eggs, sprinkle them with salt.
4. It is enough to dilute cottage cheese, which is sour according to your feelings, with sugar, but just a couple of pinches to remove the acid.
5. Mix everything well, and you can start sculpting dumplings.

This recipe for dumplings with cottage cheese and herbs can be slightly changed by adding green onions instead of dill. To do this, just chop the onion finely (take a large bunch) and push it well, and after that, combine it with the rest of the ingredients.

salty

To diversify the recipe for ordinary cottage cheese dumplings, and add a spicy touch, the recipe for dumplings with salted cottage cheese is for you.

You will need:

• chicken eggs - 2 pieces;
• cottage cheese - 500 g;
• table salt - about 1 teaspoon, but you need to try to your taste.

Cooking

1. Rub the cottage cheese so that it becomes small grains.
2. Crack two eggs, salting them as you see fit.
3. Mix everything thoroughly with a spoon or fork until a homogeneous consistency, and you can immediately start sculpting.

With cottage cheese and potatoes

The recipe for dumplings with cottage cheese and potatoes is not so common among modern housewives, although it has been known to our grandmothers since ancient times.

You will need:

• fat cottage cheese - 500 g;
• potatoes - 500 g;
• chicken eggs - 2 pieces;
• salt, black pepper - to taste.

Cooking

1. Boil the potatoes, peeled (you can cut into pieces to make it cook faster). You don't need to salt it!
2. Mash the potatoes in a puree, and then gradually add the mashed cottage cheese to it, constantly tasting so as not to “oversour”.
3. When you have achieved the balance of these two ingredients, crack the eggs and season with salt. An interesting taste will give black pepper and herbs.

If you were unable to buy homemade fatty cottage cheese, you can use store-bought cottage cheese, but then add sour cream or butter softened to a pasty state, so the filling will not be dry. Here, focus solely on your own preferences.

How to cook

It’s not enough just to know the recipe for how to cook dumplings with cottage cheese, there are also some secrets of cooking, because it determines half the success of this amazing dish in Ukrainian culinary traditions. And, of course, not the last violin is played by serving dumplings on the table.

• How to cook? Always boil dumplings in a container with plenty of well-salted water. So the products will quickly warm up, not having time to cool the water, and will not stick together. Additionally, adding a small amount of sunflower or olive oil to the broth will help you.
• How many minutes? From the moment of boiling to full readiness, dumplings need no more than 5-6 minutes (depending on the size of the products).
• What do dumplings with cottage cheese eat with? The sweet version will go well with sour sour cream, berry jam or even caramel syrup. Unsweetened dumplings, serve with the same sour cream or spicy sauce with pickles, herbs and garlic.

Recipe for a couple

The steamer is probably one of the most underrated appliances in our kitchens. It is believed that the dishes cooked in it have a bland pale taste. Let's dispel this ridiculous myth. Try adding a recipe for steamed dumplings with cottage cheese to your menu.

For the test you will need:

• wheat flour - 600 g;
• kefir - 450 ml;
• chicken egg - 1 piece;
• baking soda - ½ teaspoon;
• vinegar or lemon juice - for quenching.

For the filling you will need:

• cottage cheese - 500 g;
• chicken egg - 1 piece;
• granulated sugar - to taste.

Cooking step by step

1. Make a hole at the top of the sifted flour.
2. Pour kefir mixed with egg into the hole. Quench the soda with vinegar or lemon juice and pour it into the flour as well.
3. Knead the dough lightly and let it rest in the heat for ⅔ hours.
4. Cottage cheese, chopped in a meat grinder with a fine grate or rubbed through a sieve, combine with an egg and add sugar.
5. Make a layer thinner from the dough (roll it as thin as possible for steaming), cut into circles or squares and make dumplings of any desired shape.

You can cook them in a double boiler, pressure cooker or slow cooker (on a special stand that comes with the kit).

The advantage of this cooking method is that you can put products with different fillings on different levels of the double boiler, so as not to mix them up and please every eater.

To surprise your loved ones, you can use both the traditional recipe for dumplings with cottage cheese, and its variations. The main thing is to keep a balance between the ingredients and take into account all the wishes of your household.

Vareniki is a very famous and beloved dish by many gourmets. For most housewives, they are valuable for their uniqueness, because you can cook them with any filling: meat, vegetable, fruit. But the most delicious and healthy is the filling for cottage cheese dumplings, which everyone likes - both adults and children.

The cottage cheese version of dumplings is the perfect dish for those who do not like to use this product in its pure form. It is very useful, especially for children, because it is rich in protein, it harmoniously combines fats and carbohydrates. Cottage cheese should be consumed at least twice a week, and so that dishes with it are not monotonous, you can cook delicious dumplings with sweet or salty fillings.

3 secrets of delicious curd filling

1. The most basic secret is, of course, high-quality cottage cheese. It should be fatty, crumbly and well pressed, have a soft and smooth texture and not be too sour in taste. Fat-free curds and curd masses or curd products should not be used, because when mixed with salt or sugar, the filling becomes too liquid, and dumplings begin to fall apart during the cooking process.
2. If you want the filling to be very tender, melting in your mouth, beat the cottage cheese with a blender or rub it through a sieve 3 times.
3. If the cottage cheese seems too dry to you, add one tablespoon of heavy cream to it.

How to make a sweet filling of cottage cheese for dumplings?

The sweet filling is sure to please the sweet tooth. For more flavor, you can add vanilla sugar, and for piquancy - dried fruits (raisins, dried apricots, prunes, etc.).

Ingredients:

• 500 g of cottage cheese;
• 1 egg;
• 0.5 st. Sahara;
• vanillin;
• 50 g softened butter (add it if you use low-fat cottage cheese).

Cooking:

Read also:

• Lazy dumplings with cottage cheese: recipes with photos
• How to cook delicious dumplings?

Sweet filling with dried berries

Finished products are extremely tasty and nutritious - thanks to a surprisingly harmonious combination of cottage cheese and dried berries.

Ingredients:

• 500 g of cottage cheese;
• 1 egg;
• 40 g dried cranberries;
• 40 g dried cherries;
• 5 st. l. Sahara;
• vanillin (optional)

Cooking:

1. Soak dry berries in boiling water for 5 minutes and put them in a colander so that the water is glass, or even better, put them on a paper towel so that it completely absorbs the remaining liquid on the fruit. This is necessary so that the filling is thick enough, otherwise the dumplings may fall apart during cooking, and all the filling will leak out.
2. Add soft berries to the ground or mashed cottage cheese with a fork and mix everything well.
3. Separately, beat the egg with sugar and vanilla. Beat for at least 5 minutes to form a strong foam. Add the beaten egg to the cottage cheese, mix again and form dumplings.

Stuffing for cottage cheese dumplings with herbs

Such dumplings are perfect for those who follow their figure or do not like sweets. The greens in the filling give the finished dish an amazing aroma and piquant taste.

Ingredients:

• 500 g of cottage cheese;
• 2 cloves of garlic;
• a small bunch of parsley and dill;
• salt.

Cooking:

1. Squeeze the cottage cheese well to remove excess whey (if this is not done, the dumplings will fall apart during cooking), and grind with a blender. The mass for the filling should be homogeneous.
2. Stir chopped greens and garlic passed through a press into the cottage cheese, add salt.
3. Mix everything thoroughly and lay in the dough for dumplings.

Original filling with cottage cheese and cheese

Such a dish will be appreciated by those who like savory, slightly spicy dishes.

Ingredients:

• 250 g of cottage cheese;
• 250 g of cheese;
• 1 egg;
• 50 g soft butter.

Cooking:

1. Gently mash the cheese with a fork and mix with cottage cheese and butter, rubbed through a sieve.
2. Beat the egg into the resulting mass, knead well again until smooth and lay in dumplings.

Recipe for stuffing for dumplings with cottage cheese and spinach

This is an unusual and very healthy dish, rich in a lot of vitamins. Vareniki with such a filling will be an excellent nutritious breakfast for the whole family.

Ingredients:

• 150 g spinach;
• 300 g of cottage cheese;
• 100 g of hard cheese;
• 2 eggs;
• salt.

Cooking:

1. Mix grated cottage cheese with spinach and grated cheese on the smallest grater that you have.
2. Boil the eggs and also grate them on a fine grater, then add them to the curd mass, salt and fill the dough for dumplings with the filling.

In Slavic culture, a great place is given to national dishes. The most popular and versatile dishes are dumplings and dumplings. The first dish is a combination of different types and textures of meat with dough, and the second type of dish is characterized by a large variety of fillings. This article will be devoted to the classic combination of cottage cheese and dough for dumplings.

Dumplings with cottage cheese can be made in two types: sweet and savory, however, regardless of the type, they will still remain the second course, hearty, tasty, simple. Its preparation does not require a large number of ingredients or complex and long processes, but it should be remembered that this delicacy has two components: dough and filling. To knead the dough for dumplings with cottage cheese, to make it tender, you need to have not only knowledge, but also practical skills.

Types of dough for dumplings:

• Custard.
• On kefir.
• Yeast.
• On mineral water.
• With starch.
• On the water, a classic recipe.

What is the secret to making the perfect dough? You need to strictly follow the recipe and the chef's instinct, then the dish will turn out delicious.

You will need the following ingredients:

• flour 700-750 grams;
• sugar 50 grams;
• butter 50-60 grams;
• milk 200 grams, 1 glass.
• egg whites 2 pieces;
• salt to taste.

Cooking method:

Milk, melted animal butter is poured into a special bowl or pan, sugar and salt are added, according to the proportion. The whole mixture is put on fire and brought to a boil. The note is removed from the fire. One glass of flour is gradually added to the heated mass. When the mixture has cooled, slightly whipped proteins interfere with it. At the end, the rest of the flour is poured out, and the elastic dough is kneaded.

Cooking on kefir

The following dough recipe is no less tasty and tender than the previous one.

To prepare the dough for dumplings with cottage cheese on kefir, you will need:

• kefir 0.5 liters;
• flour 5 cups (volume about 20 ml);
• sugar 50 grams;
• egg 1 pc.;
• salt and soda 2/3 teaspoon.

Cooking steps:

Egg, sugar and salt are added to the sifted flour. Soda is poured into kefir at room temperature, mixed, and, after waiting 5 minutes, they are stirred again until the quenching reaction occurs. Then kefir is slowly poured into the flour mixture and kneaded with a spoon (whisk), and then with your hands. The dough will be very soft and not sticky. You don't need to knead it for a long time.

On a note. If a piece of dough remains after cooking, it can be wrapped in plastic wrap and frozen, and reused if necessary.

Recipe for yeast dough for dumplings

This recipe is known to many, however, it is the most troublesome because of its main component, yeast. It more than compensates for the long cooking time with its splendor and tenderness.

Composition of components:

• boiled water 500-700 ml;
• flour 7-8 glasses (volume 20 ml);
• yeast 20 grams (if dry, then a teaspoon with a small slide);
• sugar 25 grams;
• salt 0.5 teaspoon.

How to knead yeast dough

Dissolve yeast in boiled warm water, but not hot, add sugar and salt. Pour 6 cups of sifted flour, knead. You will get a slightly sticky mass. Gradually add the rest of the flour until a dense, non-sticky consistency is obtained. Then cover the container with a cloth and put in a warm place for 90 minutes so that the dough rises, gaining splendor and airiness.

Important! To get a really tasty base that retains its taste for a long time, the dough should be kneaded several times.

Mineral water dough

Another recipe containing a little trick is mineral water. Thanks to what the dough on water turns out elastic, piquant, gentle.

The ingredients are as follows:

• mineral water 1 glass;
• wheat flour 4.5 cups;
• vegetable oil 80 grams;
• egg 1 pc.;
• salt and sugar to taste.

Cooking steps:

1. First step: mix mineral water, sugar, salt and egg. Beat the mixture well with a whisk.
2. Second: add the sifted flour in small portions and knead until a shiny, soft, not sticky homogeneous mass is obtained.

With added starch

Starch will give the dough elasticity and tenderness, hold the seams firmly during cooking and do not give any foreign aftertaste.

The composition includes:

• wheat flour 250 grams;
• potato starch 100-120 grams;
• boiled water 150 ml;
• vegetable oil 1 tablespoon;
• salt and sugar.

Procedure:

First, all bulk ingredients are mixed - flour, sugar, salt, starch. Mix thoroughly until smooth. Water and oil are added to the resulting mixture. The dough is kneaded to a smooth texture that does not stick to the hands of the mixture, then wrapped in cling film and left in a cool place (refrigerator, for example) for 0.5 hours.

How to prepare the filling, sculpt and cook dumplings with cottage cheese?

The filling is just as important as the quality dough.

For its preparation you will need:

• 500 grams of cottage cheese;
• 1 egg yolk;
• sugar to taste;
• vanillin.

Cottage cheese must be passed through a fine metal sieve in order to obtain a homogeneous mass without lumps and impurities.

After this simple manipulation, drive the yolk into the mass, include sugar, vanillin and mix thoroughly until completely homogeneous. This can be done by hand using a spoon or spatula, or you can use a mixer. In the latter case, the mass becomes a little viscous and thick.

Making dumplings is not as difficult as it seems at first glance. The dough is divided into equal portions, from which forms are rolled out in the form of a pancake. You can make one large pancake with a thickness of the order of a centimeter, and extrude blanks with a special shape or glass. Next, put a teaspoon of filling in each resulting form and pinch the edges well so that the contents do not fall out during the cooking process.

The dish is cooked in a large amount of water, pre-salted, then the dumplings will acquire a spicy note. Average cooking time is 5-7 minutes. If you add sugar at the rate of ½ tablespoon per liter of water, then the dish will turn out sweet.

Vareniki is not only a tasty, satisfying, but also healthy dish, thanks to its composition and the love with which it is prepared. In addition, it is a very practical option. At one time, you can cook the dough for dumplings of a fairly large batch. Arrange them on floured cutting boards and freeze for a couple of hours in the freezer. After collecting the products in a bag and store in the freezer. When you don’t have the strength to cook something complicated for dinner, you can get them out of the freezer and quickly boil until cooked.

Important! Before cooking, dumplings are not thawed, they are dipped in boiling water in frozen form.

Among homemade dishes, dumplings with cottage cheese are especially loved by children and adults: a signature step-by-step recipe for a sweet or savory version can be found in the cookbook of any housewife. At the first acquaintance with them, questions arise literally at every step: how to prepare the curd filling, what is the difference between several types of dough and how to cook the resulting semi-finished product?

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. After laying out the filling, placing it in the center or with a shift to the side, and form a semicircle, closing it. The result can be sent for freezing if you cooked for the future, or immediately boiled and served with butter and sour cream, sauce, jam.

Cooking rules

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

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

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

• The pot is filled with water to the brim, and its volume should be large - the products must be allowed to move quietly inside, otherwise they will stick together.
• Water must be salted.
• Cheese-filled dumplings and their lazy variant are cooked before surfacing, since all ingredients, 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 the base and the filling): someone advises taking the minimum so that there is no excess moisture, and someone does not like dryness. A compromise is 5% cottage cheese, with which dumplings will turn out soft, especially if they are lazy, and when used in the filling, it does not flow out. It is much more important to pay attention to the freshness of this product - you will not improve too sour even with a large portion of sugar.

A few tips:

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

Recipe for dumplings with cottage cheese

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

• To maintain the correct 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 has the role of a flavor component here.
• If oil is used, it is added last.

On milk

The most delicious dough for dumplings with cottage cheese, according to the housewives, is where milk is the main liquid. Preferably fresh, classic 2.5% fat. If there is no milk, you can use sour cream: dilute 1-2 tablespoons with warm water to get the right amount of liquid. From an egg according to this recipe, only yolks 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. Separately, beat the yolks, combine.
3. Salt, pour in warmed milk.
4. Lastly, start adding flour and immediately knead the dough. Cover it with a napkin, roll out after half an hour.

Classic dough recipe

A bland base that goes perfectly with any filling - this is what the classic dough used for dumplings looks like. The required ingredients are flour, water, salt and an egg. For a softer structure, experts advise adding a little oil, but this is an optional nuance. From the same products, you can cook noodles and even bread, 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 flour twice, 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. Start adding water gently 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 wet gauze.
6. After half an hour, knead with your hands (spread your fingers and press from above - this is how you release oxygen, let the dough breathe) and proceed to rolling.

Lush on kefir

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

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 with a whisk. 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. Pour the sifted flour in portions of half a glass, kneading a dense soft lump. Let him rest for a quarter of an hour under a towel.

Thin on boiling water

The key point of this dumpling base is the need to work quickly, ideally using a blender or food processor to knead, which will not allow the mass to cool. Eggs are not used according to this recipe, since contact with boiling water leads to protein folding, so you need to roll it out carefully, into a not too thin layer - it can tear when you lay the filling and form a dumpling.

Ingredients:

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

Cooking method:

1. Pour the oil into boiling water, salt the liquid and start adding flour.
2. Knead the dough quickly, not allowing to cool (you can put the cup in a water bath).
3. As soon as the mass becomes homogeneous, you can start rolling.

Recipe for dumplings with cottage cheese

Even with only 4 types of base for this delicacy, which can be a very nutritious dinner or a delicious breakfast, there are many variations of dumplings. The general scheme for how to cook them is the same, but the nuances are what make each recipe special, so they are given close attention below. The last stage of work is cooking, which is not covered in detail in the recipes below, since the process is the same for all types of dumplings and has been described earlier.

lazy dumplings

• Servings: 2 persons.
• Calorie content of the dish: 1488 kcal.
• Purpose: for dinner.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If the classic recipe scares you with the need to get the hang of rolling out the dough and fixing the edges correctly, do not overdo it with the filling and prevent it from leaking, take a simplified version in your culinary piggy bank - cottage cheese dumplings. They are devoid of filler, all components are kneaded into a single mass, and the question “how to cook” will not arise even for a child - it is impossible not to cope with this recipe.

Ingredients:

• curd mass 9% - 400 g;
• egg yolks - 2 pcs.;
• granulated sugar - 50 g;
• vanillin;
• flour - a glass;
• salt.

Cooking method:

1. Mix granulated sugar with egg yolks with a whisk, add a pinch of vanilla, salt.
2. Separately, knead the curd mass, mix with the egg.
3. Sift the flour, add in portions: watch the consistency of the mixture - when you get a soft but shape-holding ball, stop.
4. Dust the surface of the table or cutting board, put the resulting ball on it.
5. Then there are 2 options: either we cut the sausage formed from the dough lengthwise into pieces, or we roll out the cake and cut dumplings out of it with small molds. The last option is suitable to feed the child.

Sweet dumplings with cottage cheese

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3154 kcal.
• Purpose: for dinner.
• Kitchen: home.

Delicious dumplings with cottage cheese and raisins, which are liked by those with a sweet tooth, are recommended to be cooked on a classic basis, but with a small change: part of the flour is replaced with starch to get a more delicate structure. This does not affect the strength and ease of rolling. You can use any edge matching technology, the standard gluing option is described below.

Ingredients:

• flour - 300 g;
• starch - 70 g;
• egg;
• a whisper of salt;
• water - 280 ml;
• curd mass 9% - 700 g;
• raisins - 200 g;
• vanilla pod;
• sugar - 50 g.

Cooking method:

1. Knead the classic base on the first 5 components by hand. Let lie down.
2. Pour boiling water over raisins, chop finely, add to the curd mass.
3. Sprinkle vanilla pod with sugar, remove after 15 minutes. Add curd-raisin mass to sugar.
4. Roll out the base thinly, cut out circles.
5. We put the filling with an offset to the right, cover it with the left half and blind the edges.

With cottage cheese and semolina

• Cooking time: 35 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 3147 kcal.
• Purpose: for dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

Connoisseurs of interesting filling can try making dumplings stuffed with cottage cheese mass with grated apple, cinnamon and cardamom. If after cooking they are poured with hot honey and served with mint tea or cocoa, the house will smell of Christmas holidays. The algorithm of work does not have any difficulties, but semolina is necessarily introduced into the filling, since apples will give excess liquid.

Ingredients:

• milk - 200 ml;
• flour - 600 g;
• egg;
• green apples - 200 g;
• semolina - 50 g;
• curd mass 5% - 200 g;
• sugar - 50 g;
• cardamom, cinnamon - 1/2 tsp each.

Cooking method:

1. Grate coarsely peeled apples, sprinkle with sugar, put in a pan. Warm up for about a quarter of an hour, stirring actively.
2. Season with cinnamon and cardamom, stir. Add semolina.
3. When the apple mass has cooled, combine it with the curd.
4. Do the dough, kneading it from the rest of the components. The milk must first be warmed up, and the egg should be beaten separately.
5. Fill the cut out round “cakes” with the filling, form semicircular products.

With cottage cheese and green onions

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3170 kcal.
• Purpose: for dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

Among unsweetened toppings, according to the rating of votes, the curd-onion mixture is in the lead, to which some housewives add spices and other types of herbs. It is prepared similarly to sweet ones, but with the introduction of an egg for softness - it turns out almost a cream that requires tight fastening of the seams. The shape of the products is also with a twist: round. If desired, you can make squares, as for ravioli.

Ingredients:

• eggs - 4 pcs.;
• flour - 700 g;
• water - 400 ml;
• green onions - 100 g;
• cottage cheese low-fat mass - 500 g;
• salt, black pepper.

Cooking method:

1. Knead the traditional unleavened base using 2 eggs and flour with water. No need to salt.
2. Place the resulting ball in the refrigerator, wrapping it with a film.
3. Chop green onions, mix with curd mass.
4. Salt, add ground pepper. Check the mixture for taste, add beaten eggs.
5. Roll out a not too thin layer from a chilled unleavened base, cut out circles with a diameter of 8-10 cm in an even number.
6. Put the curd-onion mixture in the center with a teaspoon, cover with a second circle on top.
7. Squeeze the edges, wrap with a pigtail.

Curd dumplings like in the garden

• Servings: 4 persons.
• Calorie content of the dish: 2081 kcal.
• Purpose: for dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

If you recalled with nostalgia the tender delicious dumplings that were served in kindergarten and wondered how to cook them at home, this step-by-step recipe is worth studying in all its details. The highlight is the soft curd mass for the base, the addition of butter with vanilla sugar and the obligatory serving under fresh liquid sour cream.

Ingredients:

• cottage cheese 9% - 650 g;
• eggs - 2 pcs.;
• butter - 30 g;
• vanilla sugar - 10 g;
• flour - 150 g;
• sugar - 30 g;
• sour cream 15% - for serving.

Cooking method:

1. Break the egg into the cottage cheese mashed with a fork, add sugar, mix well.
2. Melt the butter, pour in there, but after cooling.
3. Then send the remaining products, excluding sour cream.
4. If the base is still liquid, you can add a couple of tablespoons of starch.
5. Shape the finished coma into a thick sausage shape (diameter about 7 cm), cut diagonally into finger-thick slices.

With salted curd

• Cooking time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3395 kcal.
• Purpose: for dinner.
• Kitchen: home.
• Difficulty of preparation: medium.

Cottage cheese is a product that can be mixed with sugar or salt with equal success, and it will always be perceived perfectly, so dumplings with salted cottage cheese are not exotic, but a great option for those who do not like sweets. The base can be prepared with kefir, and choose the amount of salt and other seasonings according to your taste preferences: try the filling during kneading.

Ingredients:

• flour - 500 g;
• kefir - 200 ml;
• soda - 1 tsp;
• eggs - 2 pcs.;
• cottage cheese 9% - 900 g;
• a mixture of ground peppers - 1 tsp;
• coarse salt - 1.5 tbsp. l.

Cooking method:

1. Mix half of the sifted flour with 2 egg whites and 1 yolk.
2. Mix kefir separately with soda, pour in the same place.
3. Add the remaining flour, cover the dough with a napkin.
4. It is good to knead the cottage cheese, add the yolk, pepper (you can add more seasonings), salt. Try the filling.
5. Roll out the base thinly (due to the salinity, the filling will not float), put the curd mass in the center, form semicircular products. Pinch the edges tightly.

With cottage cheese and cherries

• Cooking time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 2237 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: medium.

If the curd filling for dumplings is supplemented with berries, it is important to take care of the density of the dough and seams. It is desirable to fasten them with a pigtail, which is carried out through the fold of the edge diagonally inward. Choux pastry can be used as a base, rolled out to a thickness of 3 mm or a little more. Frozen cherries should be squeezed well before being put to the rest of the filling, or sprinkled with starch.

Ingredients:

• boiling water - 300 ml;
• flour - 500 g;
• salt - 1 tsp;
• curd mass - 200 g;
• cherry - 200 g;
• egg yolk.

Cooking method:

1. Start a classic custard base from the first 3 products.
2. Mash the curd mass with yolk, add chopped cherries.
3. Put the filling on the dough (pre-cut the blanks), form semicircular products.

Recipe for dumplings from cottage cheese and herbs

• Cooking time: 25 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 904 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: medium.

Breakfast can be more than just sweet if you cook lazy low-fat cottage cheese dumplings mixed with lots of fresh herbs. From the egg, you can leave only the protein, do not lay sugar, and take rice or whole grain flour. A healthy and tasty version of a dish familiar from childhood, the calorie content of which you can not be afraid of.

Ingredients:

• cottage cheese 0% - 500 g;
• fresh dill - 50 g;
• egg whites - 2 pcs.;
• salt - 1 tsp;
• flour - 150 g;
• garlic clove.

Cooking method:

1. Finely chop the garlic and herbs, mix with protein, salt.
2. Beat the cottage cheese with a whisk into this liquid mass, carefully add the flour.
3. Roll up a wide long cylinder, cut crosswise.
4. Cook in boiling water until the products float.

How long do cottage cheese dumplings boil

When taking into account the composition of this dish, it does not require long-term heat treatment: only an egg cannot be used raw from the components (if it is analyzed by ingredients). The cooking time is counted from the moment the products are placed in the boiled (!) Liquid and cannot be fixed: experts recommend focusing on the change in the state of the semi-finished product - when it floats to the surface, we take it out with a slotted spoon, transfer it to a deep bowl and serve.