Today we will prepare dumplings with cottage cheese and dill, and we will prepare dumplings from custard dough. Custard dough differs from the usual one in that it is not filled with cold water, but boiling water, this is necessary so that when cooking our dumplings do not fall apart. I will sculpt dumplings in a Varenitsa, if you do not have one, then either buy it or sculpt them with your hands. In General, this dish belongs to the Ukrainian national cuisine. If you are visiting from Ukraine, you can safely cook dumplings. I will also tell you one small tradition, usually dumplings are washed down with milk, be sure to try it, it is very tasty.
Pour the dough ingredients into a deep bowl and knead the dough.
Pour boiling water into the container with the ingredients and mix it with them at the same time. Knead the resulting mass to a smooth consistency, it will take about 5-7 minutes.
Form a small bun from the dough.
Cover the dough plate with cling film and refrigerate for 40 minutes.
Take cottage cheese and dill. Put cottage cheese on a plate. Finely chop the dill and throw it in the same place, press the garlic in the garlic press.
Press the filling with a fork or potato mash.
We take the varennitsa, take the dough out of the refrigerator, put a plate with filling on the table, take a rolling pin and get to work. The table should be sprinkled with flour so that the dough does not stick.
Break off a small piece of dough. Use a rolling pin to roll out the tortilla in a thin layer and place a portion of the filling the size of a quail egg on it. Close varenitsa and impact of half of it. the excess dough accumulated on the edges of the dumplings is torn off.
Place the dumplings on a Board or baking sheet.
Put the dumplings in a saucepan and stir from time to time. Cook them until they pop up.
Now pour yourself some milk, add sour cream, sprinkle the dumplings with dill and enjoy. Bon Appetit!