In summer, we love salted dumplings with cottage cheese and herbs. But since there is always a lot to do in the summer, I usually cook lazy dumplings. I serve them cold with cucumber sauce. In the heat, a very light and at the same time satisfying dish.
| Cook Time | 30 minutes |
| Servings |
Ingredients
Dumplings:
- 450 gram Cottage cheese
- 2 pieces Chicken eggs
- 1 glass Flour
- 1 bunch Green onions
- 1 bunch Dill
- 4 teaspoons Salt 3 in the dough + 1 in water
Sauce:
- 100 gram Yogurt
- 1 piece Cucumber
- 1 tablespoon Lemon juice
- 0,5 teaspoon Salt
Ingredients
Dumplings:
Sauce:
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Instructions
- Finely chop the green onions.
- Finely chop the dill.
- Mix the onion with the dill, add 2H. l of salt and mash well.
- Mix the greens with the cottage cheese. Try for salt. We love these dumplings are salty, so I boldly add another 1 tsp of salt.
- Add eggs and flour to the curd.
- The amount of flour, of course, depends on the humidity of the cottage cheese. The dough should not be dense, sticky, but so that you can roll the ball.
- Roll the dough into balls with wet hands. It is better to spread it on a shelf covered with food wrap (or a bag).
- Boil the dumplings in salted water. It is better to cook in portions, for 5 minutes. Cover the dumplings with a napkin, condemn them and put them in the refrigerator.
- Prepare the sauce. Add the cucumber and lemon juice grated on a fine grater to the yogurt. Salt. Put it in the refrigerator.
- Serve salted dumplings cold with cold cucumber sauce.
- Bon Appetit!
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