Vanilla Cottage Cheese Dumplings

These dumplings were still prepared by our grandmothers. These dumplings are very easy to prepare and the results are simply excellent. And if you eat it with your hands and with sour cream, it turns out even tastier. And you can use absolutely any filling, sweet or not.
cook time: 30 min
Miles Denholm
Vanilla Cottage Cheese Dumplings

Nutrition Facts (per serving)

231
Calories
4g
Fat
34g
Carbs
10g
Protein

Ingredients (12 portions)

For dough:

Salt to taste
Wheat flour 400 g
Egg yolks 1 pc
Soda 0.5 tsp
Kefir 250 g

For filling:

Sugar 3 tbsp
Egg yolks 1 pc
Vanilla to taste
Cottage cheese 250 g

Recipe instructions

Step 1

Step 1
Everything is very simple and fast. I sift the flour. Kefir 2.5% fat at room temperature. Cottage cheese 5% fat. Sugar to taste.

Step 2

Step 2
For the dough, mix sifted flour, a pinch of salt, yolk, kefir and soda. I knead a homogeneous, smooth, slightly sticky dough. You donʼt have to worry about "light" stickiness. When you roll out the dough you will still dust it with flour. But if you fill the dough with flour, the dumplings will turn out hard. The dough is ready. I set it aside, you can cover it with something to prevent it from getting too windy.

Step 3

Step 3
Itʼs even easier with the filling. I add yolk, sugar, vanilla sugar to the cottage cheese. If the cottage cheese flows and does not hold its shape well, you can add 1 tablespoon of semolina. And leave to swell for 10 minutes. The filling is ready.

Step 4

Step 4
I will cook the dumplings in a saucepan over a steam bath. Fill 1/4 with water and put on high heat. It is important that the water boils! After modeling, I will immediately cook the dumplings. Honestly, I’ve never frozen them, so I can’t tell you how they behave after freezing.

Step 5

Step 5
I dust the work surface and dough well with flour. I roll it out into a sausage shape and divide it into 12 equal parts.

Step 6

Step 6
I roll each piece well in flour and roll it out not very thin.

Step 7

Step 7
Itʼs approximately like this. If you roll out the dough very thin, the dough may burst during cooking.

Step 8

Step 8
I grease the surface on which I will cook well with vegetable oil. And this should be done after each batch of dumplings.

Step 9

Step 9
There is approximately 1 tablespoon of filling for each dumpling.

Step 10

Step 10
I make sure to cook them in one layer so that the dumplings do not touch each other, because during cooking they increase in size well and so that they do not stick together.

Step 11

Step 11
Cover with a lid and cook for about 5 minutes. In general, they cook quickly.

Step 12

Step 12
I transfer it to a mold with a lot of butter. Donʼt be sorry, itʼs very tasty ;) and after each batch I mix it well.

Step 13

Step 13
Dumplings are delicious both hot and cold.

Step 14

Step 14
And it tastes even better if you eat it with your hands and with sour cream.

Step 15

Step 15
Bon appetit!!

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