Dumplings with cottage cheese
107 40 минут 6 порции
Dumplings with cottage cheese in traditional Ukrainian cuisine. They are called "pierogi z ser" and often cook. Our family is no exception, I cook the dumplings quickly and simply, using a minimum of products and effort. The main thing - good curd, and curd should be bold. Low-fat cottage cheese after cooking will be hard, rubber, grains. Fat cottage cheese will give the dumplings soft. You can try to remedy it, adding the yolks to the cheese, but to correct the situation fail.
Ingredients for Dumplings with cottage cheese
Step by step instruction of cooking Dumplings with cottage cheese
Make the dough. Mix whey and flour. Instead of whey you can get water, but serum will give the dough extra soft, to the same frozen dumplings from the dough with serum evenly and quickly cooked. Blind if the lump fails, add a bit of serum to blindly. The dough should be well and knead. The finished dough does not stick to hands, soft, lively and reminiscent of plasticine.
Described in more detail in my recipe for "Universal dough for dumplings, dumplings" http://www.povarenok .ru/recipes/show/127 802/
Cut a third or a quarter of the dough, roll out sausage, cut into roundels. Dip in flour the side that was inside the sausage and roll cracki. The rest of the dough cover with a towel, as the dough quickly Severinets.
Get the cheese. The cheese should be dry. If the cheese you wet, put it in gauze for the night under a press, the excess fluid will drain.
Add in cheese and salt to taste. Good mix up. You can add sugar instead of salt, then the dumplings are sweet. But keep in mind that sweet cheese liquefies and mokreet use it immediately. In Ukraine dumplings with salty cheese traditionally.
Now important point. You need to take a dumpling. The most important thing in the dumplings is the dough, and to take the dumpling so that it does not fall apart in the cooking process.
Fold the circle in half and with your fingers suscipiam dumpling to avoid holes. Dip fingers into flour. Pass in one direction, to another, and again, how much time. If zasypnye edge you get is rather narrow, it is very good.
This dumpling did it.
In a saucepan, add water, boil. Water is better to take not from the tap. If dumplings salt, water salt. When the water boils, drop the dumplings in there. Gently stir with a spoon. Stir only twice - when dipped in boiling water and when the water boiled dumplings, dumplings will not stick to the bottom of the pan.
The dumplings surfaced.
Dumplings boil and become pot-bellied, puffed. All the dumplings are ready.
Put in a bowl some butter, to dumplings are not stuck together. You can much who likes to have dumplings were swimming in oil.
Take out the dumplings from the boiling water with a slotted spoon or spoon. Shake several times a plate of dumplings, dumplings smeared with oil. Cannot be stirred with a spoon, dumplings can be hurt. After a few minutes, shake the bowl again, and after a few minutes shake again. Then the oil will be absorbed into the dumplings. If the cheese is salty, the dumplings can be more salt already in the bowl. Dumplings ready to eat with sour cream, butter. Now cut off another third of the dough and cook the next batch.
The dumplings you can freeze and cook as needed. But I like the ones that have not eaten hot, reheat in a skillet in butter over low heat. Then they steamed, crunchy and incredibly delicious. If the filling is ended, and the dough is still left, cook rolled roundels, together with the dumplings and eat with butter. Bon appetit!