The recipe for lazy cottage cheese dumplings always involves the use of only fresh cottage cheese for kneading dough. An attempt to use a stale product will result in the finished dish becoming unpleasant smell and taste.

Each housewife can add a favorite ingredient (mushrooms, onions, raisins, etc.) to the composition of the classic dumplings test for a variety of dishes.

Often, the recommended amount of flour is written in the recipes, but in the case of lazy dumplings, you should be careful that the finished dough does not stick to your hands.

Cooking dumplings in time

Cottage cheese is a high-protein product and its preparation takes a small amount of time. It is enough to lay freshly prepared or frozen semi-finished products one at a time in boiling salted water, wait for them to emerge and boil for three minutes.

An increase in cooking time will result in dumplings gaining a viscous consistency and a partial loss of taste will occur.

In addition, lazy boiled dumplings increase in volume by 20-30%. When preparing a dish for kids, you need to remember this property and cut products of a much smaller size.

Lazy classic cottage cheese dumplings

  1. 400 g of cottage cheese of 9% fat is rubbed through a sieve into a bowl, then 70 g of melted butter is added to it and the mass is rubbed to a homogeneous consistency.
  2. 2 eggs are added, 2 tbsp. tablespoons of sugar and salt on the tip of a knife. Mix thoroughly.
  3. 160 g of sifted flour is added to the curd and egg mass and a dense dough is kneaded on a board sprinkled with flour.
  4. The finished dough is divided into several parts. Each is rolled into a sausage with a diameter of not more than 2 cm, is slightly pressed by hand and cut into juices with a width of 1.5 cm.
  5. Salted water is brought to a boil in a wide pan, where prepared semi-finished products are boiled.

Egg-free recipe

It is quite possible to cook lazy dumplings with cottage cheese without eggs, because the flour has viscous gluten, so the finished product will keep its shape well.

  1. Water is poured into the pan and placed on the stove for boiling.
  2. 700 g of not too dry cottage cheese is mixed with a glass of sifted flour until smooth.
  3. Roll up a sausage with a diameter of up to 2.5 cm from the finished mass and flatten it slightly with your hand.
  4. With a sharp knife, juices up to a centimeter wide are cut.
  5. Salt boiling water a little, then carefully lower it into it one at a time and cook until tender.
  6. The dish is served with butter, fruit syrup, sour cream or honey.

Baby treat with cottage cheese

  1. 600 g of finely chopped cottage cheese with a fat content of not more than 9% is combined with a pair of fresh eggs and kneaded until smooth.
  2. A pinch of fine salt, 2 tbsp., Is poured into the curd-egg mixture. tablespoons of granulated sugar, including a spoonful of vanilla sugar. Everything is thoroughly mixed.
  3. A glass of wheat flour is sieved, enriched with oxygen, and added to the finished mass.
  4. Tight dough is mixed, which is divided into 4-6 parts. Each part is rolled out of medium thickness in the form of sausages.
  5. Then round pieces with a width of up to 1.5 cm are cut. In order to feed the little fussy, the dumpling for dumplings can be rolled into a layer with a width of 1.5 cm and with the help of molds squeeze curly products.
  6. In the pan, clean water is brought to a boil, which is slightly oiled. Dumplings are placed in boiling water one at a time, avoiding sticking. Cooking occurs with constant, but gentle stirring, preventing the decomposition of the shape of the product.
  7. The finished treat is poured with melted butter or jam and served on the table.

With the addition of semolina

  1. 200 g of homemade fatty cottage cheese mixed with a couple of Art. tablespoons of sugar, a pinch of salt and a couple of tbsp. spoons of semolina. The mass is covered with a lid and left for at least 10 minutes to swell the cereal.
  2. After time, the egg yolk is added to the curd and thoroughly mixed. To vary the taste and appearance of the finished dumplings, 2 teaspoons of poppy seeds can be added to the dough.
  3. A little flour is poured onto the cutting board, with the help of which it is quite easy to roll a tourniquet from the curd mass.
  4. Semi-finished products for cooking are cut with a sharp knife dipped in cold water, then sticking of the dough to the blade can be avoided.
  5. Dumplings are boiled in a large amount of salted water.

Read also:cabbage dumplings recipe

Steaming in a slow cooker

  1. 400 g of cottage cheese is ground through a sieve, or chopped using a blender.
  2. Add chicken egg, 3 tbsp. tablespoons of granulated sugar, teaspoon of vanilla sugar, a pinch of salt, ½ teaspoon of baking soda. All ingredients are thoroughly mixed.
  3. 3 tbsp. Are poured into the mass. tablespoons (with a hill) of sifted wheat flour and knead a tender dough, a little sticky consistency.
  4. The working surface of the table is sprinkled with flour, on which not too thick tows roll down and are cut into juices.
  5. A liter of water is poured into the appliance bowl. A steamer basket is coated with a piece of softened butter, where semi-finished products are mixed.
  6. The slow cooker closes and is set to "steaming" for a quarter of an hour.
  7. After a beep, the dumplings are carefully removed on the serving plates.

Hearty dish with cottage cheese and potatoes

  1. Of the half kilogram of potatoes, ordinary mashed potatoes are made, into which the egg yolk of a large egg is added (if the eggs are small, then 2 yolks must be introduced).
  2. 150 g of cottage cheese is ground through a sieve or using a blender.
  3. 110 g of wheat flour is sifted.
  4. The protein is slightly whipped.
  5. The cooled puree is mixed with cottage cheese, a pinch of sugar and salt until smooth.
  6. The whipped protein interferes in the potato-curd mass and the flour is added in small portions, avoiding the appearance of lumps.
  7. On the work surface, sprinkled with flour, kneads a dense dough that does not stick to hands.
  8. The dough is divided into several parts, rolled into flagella with a diameter of up to 2 cm.
  9. Harnesses are cut into small juices at an angle of 45 °.
  10. In a volumetric pan, bring salted water for boiling the dumplings to a boil.
  11. The finished dish is served with sour cream and herbs.

Cottage cheese and cherry dumplings

  1. For the filling, you will need about a glass of fresh cherry, from which the seeds are removed, then the berries are covered with two tbsp. spoons of granulated sugar.
  2. 3 chicken eggs are added to 600 grams of pasty cottage cheese, the ingredients are thoroughly mixed.
  3. Art. spoon (with a hill) of sifted flour and knead a soft dough.
  4. A sufficient amount of flour is poured onto the work surface for juicier breading, into which “lumps” of dough are laid out using a teaspoon.
  5. “Lumps” are crumbled in flour from all sides and with the help of hands are formed into cakes.
  6. 1-2 berries are laid out on each soch (the number of cherries depends on the size of the workpiece).
  7. The edges of the dish under discussion combine to form a ball with cherry filling.
  8. Boiled cherry dumplings in salted water. The finished dish is poured with cherry syrup or butter and sprinkled with granulated sugar.

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