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Delicious and spicy dumplings with cheese. Dumplings with cottage cheese, cheese and herbs Dumplings with cheese recipe

Dumplings with cheese and herbs fried in butter. This dish is amazing. You can taste the dumplings in a new way. They will be deep roasted, which will be an unexpected surprise for you. Prepare dumplings with cheese for your beloved husband, and he will remain well-fed and satisfied.

Composition of the recipe for dumplings with cheese and herbs:

  • 3 cups flour
  • ½ tsp salt
  • 3 tbsp. l. sour cream
  • ½ tsp soda
  • 100 ml of water
  • Adyghe cheese
  • Greens to taste (parsley, cilantro, dill ...)

Recipe:

1. Pour flour, salt and soda into a saucepan.

2. Add sour cream with water.


3. Knead not very tight dough so that it remains a little sticky.

4. We leave it for half an hour in a bag to lie down for it to come.



5. Wash and finely chop the greens.

6. Three Adyghe cheese on a coarse grater and add greens to it.



7. Roll out the dough and make circles with a glass. Put the filling in them and wrap the dumplings.

8. Do this with the whole test.



9. To cook dumplings, take water, bring it to a boil, salt, add dumplings. Cook for about 5-10 minutes until tender. Will depend on the thickness of the dough.

10. Boiled dumplings with cheese and herbs will be fried in a well-heated frying pan in butter until crisp.



Dumplings with cheese and herbs, deep fried are ready. All the dumplings that you have left can be put in the freezer until better times =).

It is difficult to imagine a hearty lunch or dinner without dumplings loved from childhood. Today we will learn how to make dumplings with cheese, cottage cheese and herbs according to recipes that have received universal recognition from good housewives.

Lazy dumplings with cheese

If you want to remember the taste of childhood, then this recipe for lazy dumplings suits you like no other.

Ingredients:

  • cottage cheese - 250 g;
  • hard cheese of your choice - 100 g;
  • flour - 8 tablespoons;
  • sugar - 2 tablespoons;
  • salt - 1 tsp

Preparation

First, rub the cheese, add cottage cheese, salt and sugar. In a separate bowl, knead the dough from boiled water and flour, roll it out and divide it into equal pieces using a glass or knife. Next, we sculpt the dumplings, filling the dough with filling. So ready and cheese. Store in the freezer on a floured surface.

The following recipe for dumplings is suitable for lovers of both suluguni cheese.

Dumplings with Adyghe cheese

Ingredients:

  • flour - 750 g;
  • chicken egg - 1 pc.;
  • water - 250 ml.;
  • cilantro - 1 bunch;
  • Adyghe cheese / suluguni - 150 g.

Preparation

Prepare the dough from water, flour and a beaten egg. Mix thoroughly without leaving lumps. Put grated cheese and chopped cilantro into another bowl. Do not forget to salt to taste. Further, the method of preparation and storage is the same as in the recipe for lazy dumplings.

Now we are ready to get acquainted with the recipe for dumplings with cheese, cottage cheese and herbs.

Dumplings with cheese and herbs

Ingredients:

Preparation

Now we will summarize the question of how to properly cook dumplings with cheese. First, knead the dough from water, flour, eggs, salt and chopped dill. Then we do the filling: rub the cheese, add feta cheese, dill and cottage cheese, mix thoroughly. We roll out the dough in a way already known to us and sculpt dumplings. It is better to serve the finished dish in sour cream or garlic sauce.

Today we will pamper you with a primordial Slavic dish, which perhaps everyone adores and has tried this culinary splendor at least once in his life. Our step-by-step photo recipe will tell you how easy it is to make cheese dumplings , to make a delicious dough, we will consider the calorie content of the dish and possible fillings. Neatly molded Ukrainian dumplings must be boiled in salted water, then fried. Do as you like - it's delicious!

Although dumplings are considered a Slavic dish, it is worth noting that there is a great variety in their preparation and filling, hence similar twins appear in Chinese and Italian cuisines, in Eastern Russia and Siberia. Therefore, it is worth noting that cheese dumplings are not quite a Slavic culinary product, most likely they are closer to Georgian cuisine (called "kvari"), but they are made from special Georgian cheese, and this is a completely different recipe, which we will introduce you very soon.

- Cooking time: 90 minutes
- Servings Per Container: 4 Servings
- From the dishes you will need: a saucepan

Calorie content of dumplings with cheese

Calorie content is calculated per 100 grams. finished product. It should be noted that dumplings are a high-calorie dish, primarily because of the dough. Additional calories will be added by butter or sour cream, with which it is customary to serve them on the table. Therefore, the nutritional value of the dumplings is given roughly and ultimately will depend on the particular type of cheese and the sauce with which you will be served.

Dumplings with cheese - a classic recipe

Now you will learn how to make cheese dumplings from start to finish. A step-by-step recipe with a photo will tell you in detail how to make and cook cheese dumplings with a minimum of effort and time. Let's get started!

INGREDIENTS

For the test:

  • Water - 1 glass
  • Wheat flour - 2 cups
  • Egg - 2 pcs.
  • Vegetable oil - 1 tbsp. l.
  • Salt - 1/2 tsp

For filling:

  • Hard cheese - 200 gr.

Dough for dumplings with cheese

Perhaps the most important thing in dumplings is properly prepared dough. Your culinary success will mainly depend on its quality. If you do not cook it correctly, then the dumplings can be oak or, on the contrary, they will fall apart. We offer a recipe for a tried and tested cheese dumplings dough that has never failed.

Step 1

First of all, take a deep bowl, sift flour through a sieve to remove unnecessary debris and large particles from it that can spoil the quality of the dough. Now make a hole in the middle of the flour slide and gently pour in slightly salted, warm, but not hot water. Break the egg into a separate plate and separate the yolk from the white. It is the yolk that we need, put it in the early groove in the flour.

Step 2

Now that all the ingredients are combined, you need to mix and knead the dough. The main feature of such a test is elasticity and it should not stick to your hands. For convenience, divide the resulting mass into three equal parts. Cover unused pieces with cling film to prevent the dough from drying out.

Step 3

Now you need to roll out the dough, but first dust the surface of the table with flour. You will need a rolling pin to roll out the dough. Using such a kitchen device, you need to roll out the dough with a thickness of about 2 - 3 mm. When it is done, we take a glass and, pressing it on the dough, cut out the circles - this is our basis, where we will lay out the filling.

Filling for dumplings with cheese

In the classic recipe, we will use hard cheese as a filling for dumplings. Any variety will do, take the one you like best. In some cooking options, several types of cheese are mixed at once, thereby making the filling even more piquant. Let's continue to cook dumplings, the most interesting is ahead of us.

Step 4

Let's prepare the main ingredient of the filling, for this you need a grater. Coarsely grate the hard cheese and put it in a separate bowl.

Step 5

In each circle of rolled dough, put the cheese filling exactly in the middle. Then we fix the edges of the dumplings together, thereby the filling is inside the dough.

Step 6

Fine! We got beautiful and flavorful dumplings stuffed with cheese. Now we put the pan on the stove, pour water, salt to taste and wait for the water to boil. Now carefully lay out the dumplings and stir constantly so that they do not stick to the bottom of the pan until the water boils again. We advise you to cook no more than 25 dumplings at a time.

Step 7

When the water in the dumplings pot boils again, reduce the heat to medium and cook until the dumplings come up. Then turn off the stove and let them stand for another two minutes.

What are dumplings with cheese eaten with?

Dumplings with cheese are ready, what are they eaten with and how to serve? Everything is very simple and incredibly tasty. Basically, dumplings are eaten with sour cream or a piece of butter is put in - these are ideal serving options. You can also sprinkle them with herbs for an even more appetizing look and flavor.

Filling options for dumplings with cheese

If it seems to you that just dumplings with cheese are somehow boring, then we bring to your attention a few more options that will help diversify the traditional recipe and give notes of a new taste.

How to make dumplings with cheese and herbs

This cooking option is practically no different from the original recipe, the only ingredient that will be added is dill greens. It must be washed and finely chopped without a stem, then add to the grated cheese and mix. Such dumplings are cooked in the same way as the original ones.

How to make melted (sausage) cheese dumplings

If you want to add more creamy taste, then replace the hard cheese with regular processed cheese. You can take sausage cheese or even "Druzhba" cheese, it will do just fine.

How to cook dumplings with ham and cheese

This recipe for dumplings is quite unusual. Ham and cheese will give them incredible tenderness; by the way, they can be cooked not only by boiling in water, but also by baking them in the oven. Try to surprise your loved ones with a new bright taste of everyone's familiar dish.

Cooking Guide for Chicken and Cheese Dumplings

The idea of ​​using chicken for the filling is more suitable for dumplings, but there is also such an option for making cheese dumplings. Boil the chicken, finely chop the fillet or mince it, add the grated cheese and mix. The filling is ready, and then we do everything as in the previous recipes.

Instructions for making dumplings with mushrooms and cheese

The filling with champignons and cheese is ideal for dumplings, judge for yourself: champignons are sold all year round, they are ideally combined with sour cream and cheese, and a very delicate taste is obtained. For the filling, you need to fry the mushrooms with onions, squeeze out 2 cloves of garlic and add the grated cheese. The cooking time for such dumplings is exactly the same as for ordinary ones.

Cooking method cheese dumplings with spinach

It should be noted that these are dumplings of Polish cuisine. The spinach and cheese filling is amazingly tasty. We recommend it to all those who have not been particularly fond of spinach before! Use feta as cheese, grate it and finely chop the spinach. Stir the ingredients, mold the dumplings and cook in salted water until tender.

Similar recipes:

Do you like dumplings? They are good because they can be both a dessert and a second course - almost any products we are used to can serve as a filling for them: cottage cheese, potatoes, minced meat, berries and fruits ... Have you tried to cook dumplings with cheese? Today we will master these wonderful recipes together with you.

What are dumplings

Ukraine is considered the homeland of dumplings in their modern form. It is in this country that dumplings are found everywhere: in literature, cinema, in the menus of traditional restaurants and cafes, on the tables of hostesses. But in fact, dumplings came to Ukrainian cuisine from Turkey - in the form of a dish called "dush-varu". The Ukrainians have slightly modernized the recipe, adapting it to their own food options.

And now we know dumplings as a kind of curly "pies" made of thin dough with any fillings. They are not baked or fried like ordinary pies, but boiled or steamed.

The form of dumplings is also special, traditional. For their preparation, the dough, rolled into a thin layer, is cut into small circles or squares, the filling is placed in the middle and the edges are pinched.

Dumplings with cheese are delicious, juicy and spicy

There are many ways to pinch - from the simplest to very complex, ornate. Each housewife has her own method. The main rule is that the tuft should be tight, without gaps through which the filling can "escape".

Depending on the dough, the dumplings are either boiled or steamed. In the first case, they are dipped in boiling water for a few minutes, and when they come up, they are taken out of the pan. In the second case, the dumplings are laid out on a special stand with holes, and set in a saucepan so that the surface is above the water level. The readiness of the dumplings can be determined by the changed color and consistency of the dough.

Ready-made dumplings are served, sprinkled with melted butter, any sauce or sour cream to taste, depending on which filling was used - sweet, unleavened or salty.

Ingredients and dough preparation

A lump of dough for dumplings should be elastic, easily falling off the hands

There are two traditional ways to make yeast-free dough for dumplings - warm and cold.

  • In the first case, a tenth of the flour required by the recipe is poured with a third of the specified amount of water, and very hot, almost boiling water. Thanks to this, the gluten swells well. Thoroughly knead the brewed flour until smooth, then add the rest of the water at room temperature and salt with eggs. The dough is brought to a homogeneous and elastic consistency so that it easily sticks off the hands, after which it is allowed to brew for about 40 minutes.
  • The second method is almost the same, except that the flour is poured with very cold, almost ice-cold water or milk. This way the dough can be stored for a long time without drying out.

Our future dumplings will require the following ingredients:

  • 4 cups flour;
  • 1 glass of water;
  • 1 egg yolk;
  • 1 teaspoon of salt.

You need flour, water, eggs and salt for the dough.


In some recipes, we will use a slightly modified dough composition. In such cases, we will indicate it in the cooking description.

A visual aid for making dough for dumplings - video

Step-by-step recipes for dumplings with cheese

Classic

We'll start with the classic, simplest recipe. You already know how to make the dough.

For the filling you will need:

  • 300 g of any hard cheese;
  • 1 egg white;
  • 50 g butter;
  • 1 teaspoon of salt.
  1. Roll out the prepared dough into a thin layer (1.5–2 mm thick), using a glass, cut out circles from it. The glass is placed on the bottom, while its upper edges must be dipped in flour so that the dough does not stick. Click on the bottom of the glass and scroll slightly in both directions. The circle is ready. It remains to make as many of the same ones as possible.

    The thickness of the rolled dough for dumplings should be no more than 2 mm

  2. Prepare the filling. Grind the cheese on a coarse grater, add softened butter, beaten egg white, a pinch of salt. Stir well to make the food into an even mass.

    Grate cheese and mix with spices to make filling

  3. Put the filling on the dough circles, about 1 tablespoon each without top. Fold the dough in half, pinch the edges well so that there are no holes left.

    Add the filling and pinch the dumplings

  4. Dip the dumplings into boiling water and add salt. Cook for 10 minutes. Remove from boiling water, season with butter. Sprinkle with herbs if desired.

With Adyghe cheese and herbs

The Adyghe cheese has a very mild, piquant taste, peculiar only to it. Now this cheese can be bought at almost any grocery store or supermarket. Do not forget also about greens: according to the rules of Caucasian cuisine, there should be a lot of it in any dish, including dumplings.

Dumplings with Adyghe cheese and herbs

We offer you to cook such dumplings from dumplings dough, which is not much different from the one described above, except that there are two eggs in it, and not one.

So, take the following foods:

  • 3.5 cups flour;
  • 200 ml of cold water;
  • 2 eggs;
  • 0.5 teaspoon salt.

For the filling you will need:

  • 400 g of Adyghe cheese;
  • 80 g butter;
  • 1 bunch of greens - dill, parsley, onions (fresh or frozen without defrosting);
  • salt, any ground pepper, seasonings - to taste.
  1. Prepare the dough as described above, and leave it to rest for half an hour, covered with a thick cloth.
  2. Adyghe cheese is soft, so for the filling you can not only grate it, but also knead it with a fork. Add chopped herbs, spices, pepper, salt there. Add softened butter and mix all ingredients until smooth.
  3. Roll out the dough, cut it into circles. Put the filling in the middle of each, blind the edges.
  4. Dip a few dumplings in boiling water and stir to prevent them from sticking to the bottom and sides of the pot. After 7 minutes, remove the dumplings with a slotted spoon, put in a deep bowl, add the butter and shake.
  5. The best sauce for such dumplings is fatty sour cream. Enjoy!

Georgian with suluguni

This dish is national in Georgia and is called kvari.

  1. The dough is prepared from the same products as in the classic version, with the only difference that eggs are beaten with water first, and then sifted flour is gradually added. Remember to stir constantly.

    Beat eggs with water, gradually add sifted flour

  2. Roll out the finished dough and cut into circles.

    Make even circles out of the dough

  3. Suluguni cheese (350 grams) for the filling is best grated on a fine grater so that the flakes are thin. Neither salt nor seasoning is needed - this cheese itself is quite salty, spicy and piquant.

    Grate the suluguni finely for the filling

  4. Put the prepared filling on dough circles and fasten the edges. Do this with your fingers or use a fork to press the edges of its cloves into the dough to form a pattern.

    Blind the dumplings by pinching the edges with a fork

  5. Salt the boiled water in a saucepan and throw the dumplings into it. Stir slightly until boiling again to prevent the quari from sticking to the bottom of the pan. Cook until they rise to the surface.

    Boil kvari in boiling water until tender

  6. Serve with whatever your heart desires - sour cream, butter or any sauce.

Rocked in the oven

This Bulgarian sheep cheese has an unusual spicy flavor. We will prepare dumplings with kachkaval (kashkaval) according to the traditional recipe of the Bulgarian cuisine, in which they are called burekitos. The dough for them should be crumbly, and we will bake the dumplings in the oven.

Roasted cheese dumplings baked in the oven

For the test, take:

  • 100 g diced butter
  • 500 g flour;
  • 150 ml of cold water;
  • 100 ml of sunflower oil;
  • 1 teaspoon salt
  • 5 g baking powder.

Filling products:

  • 300 g of a rocking shaft, chopped on a grater;
  • 1 egg yolk;
  • 1 tablespoon of breadcrumbs (flour can be used);
  • salt, pepper - to taste.

You will also need sesame seeds for sprinkling and a beaten egg to give the dumplings a glossy finish.

You can use not only rocking, but also feta cheese in a 1: 1 ratio.

  1. Mix flour, salt and baking powder in a bowl with high sides, add softened butter and begin to beat with a mixer at low speed. Gradually introduce sunflower oil first, then water. Continue working with a mixer, bringing the dough to a uniform consistency. Roll it into a ball, put in plastic wrap and refrigerate for half an hour.
  2. In the meantime, make the filling by mixing the cheese with salt and spices. Stir in the breadcrumbs so the mixture doesn't run out and run out while the dumplings are baking.
  3. Preheat the oven. The optimum temperature is 180 degrees.
  4. Take the dough out of the refrigerator, roll it out, cut into circles. Place the cheese filling on them, form the dumplings.
  5. Cover the baking sheet with baking paper and spread out the dumplings. Since the dough contains oil, you do not need to grease the paper. Spread the surface of the burekitos with a beaten egg and sprinkle with sesame seeds. Put in the oven for 25 minutes, and then remove, serve and enjoy the spicy taste!

With the addition of cottage cheese

We will make these dumplings from choux pastry mixed with boiling water.

You will need:

  • 250 ml of water;
  • 400 g flour;
  • 50 ml of sunflower oil;
  • 200 g of cheese;
  • 200 g of cottage cheese;
  • 1 egg;
  • salt;
  • Dill.

Be sure to add dill to these dumplings - both in the dough and in the filling.

  1. Pour sunflower oil into boiling water, add 1 teaspoon of salt and the same amount of dry dill. Mix thoroughly and quickly add 200 g flour. Stir well again until steep, gradually adding another 200 g of flour. Cover a lump of dough with a clean dense cloth and set aside to rest for half an hour.
  2. Prepare the filling by mixing any grated hard or processed cheese and soft crumbly cottage cheese, add fresh or dry dill as you wish, salt to taste and an egg. Make a uniform mixture.
  3. The dough is already rested, you can roll it out and divide it into circles. Lay out the filling and sculpt products in the shape that suits you best.
  4. Boil the prepared dumplings for 3 minutes in salted water.
  5. Butter and sour cream are great additions to your meal.

If the dumplings are too much, some can be frozen - they are perfectly stored in the cold.

With cheese and potatoes

The peculiarity of these dumplings lies in the filling with potatoes and fried. But this recipe will require your attention and patience: there is a risk that dumplings with cheese and potato filling will not work right away.

Dumplings with cheese and potatoes

You will need:

  • 500 ml of water;
  • 1 kg of flour (less or more - how much dough it will take);
  • 100 g of hard or processed cheese;
  • 6 large potatoes;
  • 1 egg;
  • 1 onion;
  • salt and spices to taste.
  1. The potatoes taken for the filling must be raw. Peel it, wash and grate (or grind in a blender). Squeeze out excess moisture, mix potatoes with grated cheese, sprinkle with salt and spices.

    Make a filling with grated cheese, potatoes and spices

  2. Roll the prepared dough into a layer, cut into circles. Spread the filling over them, form the dumplings. Put them in the freezer for a while to keep them from falling apart.
  3. While the dumplings are cooling, sauté the onions in any oil. If desired, you can add grated carrots and spices. If you want to give the dumplings an original look, use red sweet onions.

    Saute the onions in vegetable oil

  4. Boil the dumplings for 5 minutes, then remove with a slotted spoon, put on a dish and pour over the frying. Serve with your favorite sauce.

With cheese and ham

These dumplings will become one of your family's favorite second courses. Their charm is that they are universal: you want - cook, you want - fry or bake. And serve on the table for dinner, and take with you to work or school.

We take the usual dough from the classic recipe, and the following products are needed for the filling:

  • 500 g of hard cheese;
  • 200 g of any ham;
  • to taste salt, spices, herbs.
  1. Cooked dough, steep, not too tight, put it in the refrigerator for half an hour - let it sweat a little there.

    Prepare the dough and put it in the refrigerator for a while

  2. Meanwhile, finely chop the ham and grate the cheese. If desired, you can add some more meat, if any. And even an onion-carrot supplement will not be superfluous here. Optional, but why not? Stir well until the mixture is smooth.

    Make the ham and grated cheese filling

  3. Take out the dough. Roll out, divide into mugs, add filling and form into dumplings. Send to boiling water and remove as soon as they come to the surface to ask for a plate.

    Pumpkin and ricotta dumplings - an exquisite dish

    You will need:

    • 1 medium-sized sweet pumpkin;
    • 3 teaspoons of pumpkin seed oil;
    • 200 g cream (fat content - 38%);
    • 15 g butter;
    • 2 tablespoons of olive oil;
    • 1 teaspoon brown sugar
    • 150 g ricotta cheese;
    • 2 g grated parmesan cheese;
    • 2 g of peeled pumpkin seeds;
    • 100 g chicken broth;
    • 100 g shallots;
    • 6 stalks of cilantro;
    • 3 stalks of dill;
    • 2 stems of thyme;
    • 1 stalk of basil;
    • 3 bay leaves;
    • 2 cloves of garlic;
    • salt, black peppercorns and ground - as much as you want.

    Not scared of so many products? Ah, have you already got it? So it's time to start cooking. Please be patient and in a good mood.

    1. Peel the pumpkin and seeds, take 150 g of pulp. Chop it finely, finely as soon as you can, and fry in a heated mixture of olive oil and butter for 3 minutes.
    2. Add sugar: let it dissolve and caramelize the pumpkin pieces. For flavor, add chopped thyme (1 sprig) and cilantro (3 sprigs), sprinkle with pepper.
    3. After 2 minutes, remove the mixture from the heat and season with pumpkin seed oil. Add ricotta, cilantro and salt, stir well. The filling is ready, set it aside for a while and prepare the cream.
    4. For the cream, take the remaining pumpkin pulp, chop and fry with thyme and basil in olive oil (keep the heat low). The pumpkin should break down into fibers.
    5. Chop the shallot, place it in the skillet over the pumpkin, pepper the mixture and fry for another 15 minutes, then pour over the chicken broth. Simmer the pumpkin until almost completely evaporated.
    6. Remove the mixture from heat, transfer to a blender, add pumpkin seed oil and cream, grind into a smooth puree.
    7. Make broth for pouring dumplings. To do this, boil 5 liters of water with crushed garlic, pepper, salt, dill and bay leaves, boil for a couple of minutes.
    8. Blind the dumplings as usual. Cook them for 5 minutes in a boiling broth. Then place on a platter, garnish with pumpkin cream, grated Parmesan and chopped seeds.

    You can treat such dumplings on holidays, and guests will surely be delighted!

    With pumpkin and mozzarella cheese

    Perhaps such dumplings are also not a dish for lazy housewives. But they are very satisfying, juicy, incredibly tasty - just a godsend for a festive table.

    Dumplings with mozzarella cheese - a godsend for a festive table

    You will need the following products:

    • 400 g wheat flour;
    • 8 egg yolks;
    • 80 ml of water;
    • 1 egg white;
    • 1 whole egg;
    • 7 tablespoons olive oil
    • 1 teaspoon salt
    • 800 g pumpkin;
    • 250 g mozzarella;
    • 3 shallots;
    • 1 tablespoon sugar
    • 1 teaspoon balsamic vinegar
    • parsley and ground pepper to taste.
    1. In flour, poured in a slide, beat a whole egg, 8 yolks, 3 tablespoons of olive oil, water (it should be hot), salt and knead a strong dough. Leave it on for a while.
    2. Chop the cheese and 400 g pumpkin pulp very finely. You can grind them in a blender, but then the filling will not have texture. Season with salt and pepper.
    3. Make even circles out of the dough. Put the filling on one half of the mug, and coat the free edge of the second half with protein. Fold the edges and press together - the protein will glue them well.
    4. Place the dumplings in boiling water for 10 minutes. While they are cooking, you need to prepare the sauce.
    5. Peel the shallots and cut them into half rings thinly. Fry until transparent in 4 tablespoons of olive oil. Add the remaining diced pumpkin pulp, sugar and vinegar. Simmer for 15 minutes over medium heat, until the pumpkin is completely soft, but retains its shape.
    6. Place the dumplings on a platter, pour over the sauce and garnish with parsley.

    Video: Georgian dumplings with cheese

    Now in your piggy bank of recipes there are several more tasty, interesting dishes, and you can please your relatives, friends and relatives with them at any time. Don't be afraid to experiment: cheese dumplings can be supplemented with any ingredients you like. Share with us in the comments your recipes for dumplings with cheese: what varieties do you prefer, what products do you combine with, do you like to cook, fry or bake in the oven? Bon Appetit!

Dumplings are considered a dish of Ukrainian cuisine, although many other nations have similar dishes. For example, in Georgia, dumplings with cheese are prepared, although here they are called "kvari". Dumplings can be made with different types of cheese, and this combination of cheeses can already change the taste of the finished dish beyond recognition. Therefore, do not think that since the recipes are similar, then the dumplings themselves will turn out to be similar in taste. Dumplings with cheese give a lot of room for creativity, because a lot depends on the composition of the filling, the ratio of various ingredients in it. You can experiment as long as you like, since it is very easy to prepare dumplings with cheese.

Cooking features

Dumplings with cheese are best if they contain little dough and a lot of filling. However, in order for the dough to turn out to be tender, but strong, and, being rolled out very thinly, does not break during cooking, you need to know how to cook it correctly.

  • Be sure to sift the flour before kneading the dough. So it will not only be cleansed of litter, but also saturated with oxygen. Thanks to this, the dough will be more tender without losing its elasticity.
  • To make the dough more elastic, add a little vegetable oil to it, and after kneading, let it "rest" a little. At this time, the dough must be covered with cling film so that it does not weather.
  • Roll the dough into dumplings with cheese as thin as possible. If you cannot roll out a large piece of dough into a thin layer, you can roll the dough with a sausage, separate small pieces from it and roll them into round-shaped cakes.
  • To make the filling quite viscous, you can add a little chicken protein to it.
  • Boil dumplings only in boiling water, in a large wide saucepan. Moreover, they need to be thrown into it one by one, and not all at once, otherwise the dough may stick together.
  • To prevent the finished dumplings from sticking together, grease them with oil. It is best to use butter for this, but if necessary, it is permissible to replace it with vegetable oil, but only without a pronounced odor.
  • If you want to give the dumplings an unusual yellowish tint, add turmeric to the dough. You don't need to pour in a lot of this seasoning - half a teaspoon will be more than enough.
  • Dumplings won't fall apart when steamed. In a multicooker in the appropriate mode, they should be cooked for 10 minutes. For steaming dumplings, a steamer, a mantle and even an ordinary saucepan with gauze stretched on it are also suitable.

Dumplings with cheese are usually served without any sauce - they are delicious on their own. But if you supplement them with sour cream, ketchup or mayonnaise, there will be no trouble.

Dumplings with cheese - a simple recipe

  • flour - 0.5 kg;
  • chicken egg - 2 pcs.;
  • medium hard cheese - 0.3 kg;
  • water - 80 ml;
  • milk - 80 ml;
  • salt to taste;
  • vegetable oil (optional) - 20 ml;
  • butter (for lubrication) - how much will go away.

Cooking method:

  • Sift flour, combine it with a quarter teaspoon of salt.
  • Beat eggs with a whisk, combine with milk and beat again.
  • After making a depression in the flour, pour the milk-egg mixture and water into it. Knead the dough, first working with a spoon, then with your hands. Finish kneading the dough on a floured board. The dough should be soft enough, elastic, not too sticky. If desired, while kneading, you can add a spoonful of vegetable oil to it to increase its elasticity.
  • Form a ball out of the dough, cover it with a damp towel and leave for 30-40 minutes.
  • Cut the cheese in half, chop one part on a fine grater, the other on a coarse one. Stir.
  • Roll out the dough as thin as possible. Take a cup, turn it over. Place on dough and press lightly. In this way, cut out as many circles as possible from the dough. Roll the remaining dough into a ball, roll it out again, cut circles out of it with a cup. This should be done until the dough runs out.
  • Start the circles with cheese mass, and hold the edges together. For reliability, the edges can be greased with egg white.
  • Boil water in a wide saucepan, add salt. Dip 20-25 dumplings into the water, wait until they rise to the surface, and cook them for 2-3 minutes.
  • Put the dumplings on a plate, brush with butter.
  • Boil the rest of the dumplings in the same way.

Dumplings with cheese can be served not only with sour cream. They go even better with mayonnaise or tomato sauce.

Dumplings with Adyghe cheese and suluguni

  • flour - 0.75 kg;
  • water - 0.25 l;
  • chicken egg - 1 pc.;
  • fresh cilantro - 100 g;
  • Adyghe cheese - 150 g;
  • suluguni cheese - 150 g;
  • vegetable oil - 40 ml;
  • butter - how much will it take.

Cooking method:

  • Finely chop both types of cheese with a knife and stir.
  • Chop the cilantro finely and mix with the cheese.
  • Pour a pinch of salt into the sifted flour (0.5 kg).
  • After making a depression in the flour, break an egg into it, add oil and water.
  • After stirring the contents of the bowl thoroughly with a spoon, start kneading the dough with your hands. By adding flour, ensure that the dough is firm and elastic enough.
  • Wrap the dough in plastic wrap and let it “rest” for 30 minutes.
  • Separate a large piece from the dough, roll it into a sausage. Cut a small piece and roll it into a cake about 7-8 cm in diameter.
  • Place some cheese filling on the tortilla. Lift and staple the edges. Walk along the contour with a fork so that the edges of the dumpling do not come apart during cooking.
  • Boil the dumplings in boiling water (about 3-4 minutes after surfacing). Remove with a slotted spoon, put on a dish, brush with butter.

Dumplings stuffed with Adyghe cheese and suluguni go well with fermented milk drinks. They can be served with yogurt or yogurt. You can cut greens into a fermented milk product, add crushed garlic. In this case, the dish will turn out to be even more delicious, with Caucasian notes.

Dumplings with cheese and cottage cheese

  • flour - 0.5 kg;
  • water - 0.25 l;
  • vegetable oil - 20 ml;
  • dill - 100 g;
  • cottage cheese - 100 g;
  • hard cheese - 100 g;
  • feta cheese - 100 g;
  • salt to taste.

Cooking method:

  • Sift flour. Mix it with salt.
  • Boil water. Pour a spoonful of oil into boiling water, mix.
  • Pour hot water into flour, knead the dough. This dough is called custard dough. If you are not sure that it is elastic enough, the amount of oil can be doubled.
  • Cover the dough with a bowl and set aside. It should "rest" for at least half an hour.
  • Rub the curd through a sieve. Grate the hard cheese finely. Cut the cheese into small pieces.
  • Chop the dill with a knife. If desired, it can be supplemented with parsley.
  • In a bowl, combine both types of cheese, cottage cheese and herbs.
  • Form dumplings from the dough, filling them with cheese and curd filling.
  • Boil the dumplings in boiling water. After surfacing, they should be cooked for about 4 minutes.

You can serve dumplings with sour cream or another sauce that suits your taste.