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Print Recipe
Steamed Dumplings with Cottage Cheese Recipe
Perhaps for me this is the most delicious dumplings. Sweet, fragrant, airy, just weightless. And even tastier if there are hands and with fresh sour cream) the Filling can be used absolutely any, and delicious, both cold and hot. Join us!!!
Cook Time 30 minutes
Servings
Ingredients
For the dough:
For the filling:
Cook Time 30 minutes
Servings
Ingredients
For the dough:
For the filling:
Instructions
  1. Everything is very simple and fast. The flour is sifted. Kefir 2.5 % fat at room temperature. Cottage cheese 5% fat content. Sugar to taste.
    Everything is very simple and fast.
The flour is sifted.
Kefir 2.5 % fat at room temperature.
Cottage cheese 5% fat content.
Sugar to taste.
  2. For the dough, mix the sifted flour, a pinch of salt, yolk, kefir and soda. Knead a homogeneous, smooth, slightly sticky dough. For "easy" stickiness can not worry. When you roll out the dough will still be sprinkled with flour. But if the dough is scored with flour, the dumplings will be hard. The dough is ready. I put it aside, you can cover it with something, so as not to wind up.
    For the dough, mix the sifted flour, a pinch of salt, yolk, kefir and soda. Knead a homogeneous, smooth, slightly sticky dough.
For "easy" stickiness can not worry. When you roll out the dough will still be sprinkled with flour. But if the dough is scored with flour, the dumplings will be hard.
The dough is ready.
I put it aside, you can cover it with something, so as not to wind up.
  3. Stuffing is still easier. To cottage cheese add yolk, sugar, vanilla sugar. If cottage cheese will flow and poorly keep form of, can be add 1 dining room spoonful of without slides semolina. And leave to swell for 10 minutes. The filling is ready.
    Stuffing is still easier. To cottage cheese add yolk, sugar, vanilla sugar. If cottage cheese will flow and poorly keep form of, can be add 1 dining room spoonful of without slides semolina. And leave to swell for 10 minutes.
The filling is ready.
  4. I will cook dumplings in a pan on a steam bath. Fill 1/4 with water and put on a large fire. It is important that the water boils! Dumplings after modeling will immediately cook. Honestly, I've never frozen them, so how they behave after freezing will not say.
    I will cook dumplings in a pan on a steam bath. Fill 1/4 with water and put on a large fire. It is important that the water boils!
Dumplings after modeling will immediately cook. Honestly, I've never frozen them, so how they behave after freezing will not say.
  5. The work surface and the dough well pipelay flour. Roll out the sausage and divide into 12 equal parts.
    The work surface and the dough well pipelay flour. Roll out the sausage and divide into 12 equal parts.
  6. Each piece is well rolled in flour and roll out not very thinly.
    Each piece is well rolled in flour and roll out not very thinly.
  7. Here is roughly here is so. If you roll the dough very thin, during cooking the dough may burst.
    Here is roughly here is so.
If you roll the dough very thin, during cooking the dough may burst.
  8. The surface on which I will cook well lubricate with vegetable oil. And so you need to do after each batch of dumplings.
    The surface on which I will cook well lubricate with vegetable oil.
And so you need to do after each batch of dumplings.
  9. Filling goes roughly on 1 tablespoon on every dumpling.
    Filling goes roughly on 1 tablespoon on every dumpling.
  10. Cook stack necessarily in one layer and that the dumplings do not touch each other, because during cooking they increase well in size and so as not to stick together.
    Cook stack necessarily in one layer and that the dumplings do not touch each other, because during cooking they increase well in size and so as not to stick together.
  11. Cover with a lid and cook for about 5 minutes. In General, they cook quickly.
    Cover with a lid and cook for about 5 minutes. In General, they cook quickly.
  12. Transfer to a mold with plenty of butter. Do not regret, it is very tasty) and after each batch mix well.
    Transfer to a mold with plenty of butter. Do not regret, it is very tasty) and after each batch mix well.
  13. Dumplings are delicious both hot and cold. And even tastier if there is hands and with sour cream. Bon appetit!!
    Dumplings are delicious both hot and cold. And even tastier if there is hands and with sour cream. Bon appetit!!

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