Grandma's Dumplings

Name: Grandma's Dumplings - Betina B.
Ingredients: Dough: 500 g flour; 1 egg; milk as needed or water; pinch of salt. Filling: 500 grams cottage cheese; 1 egg; salt to taste. Sauce: 200 ml sweet cream; 2 tablespoons sunflower oil; salt to taste; a few sprigs of dill (optional).

Pasta/Pizza - Grandma's Dumplings by Betina B. - Recipia

Cheese dumplings are an old, simple, and filling recipe that I rediscovered after remembering the ones my grandmother used to make during summer vacations. The dough is prepared with few ingredients, and the filling consists only of cottage cheese, egg, and salt. After boiling, the dumplings are served with warm sour cream sauce, to which a little dill can be added. Quick Info Total time: not specified exactly; the dough needs 30 minutes of rest in the fridge Preparation time: not specified in the original recipe Cooking time: until the dumplings rise to the surface of the water Servings: the number is not specified and depends on the size of the dumplings Difficulty: medium Recipe type: cheese dumplings, served with sour cream sauce Ingredients For the dough 500 g flour 1 egg Milk as needed or water A pinch of salt For the filling 500 g cottage cheese 1 egg Salt to taste For the sour cream sauce 200 ml sweet cream 2 tablespoons sunflower oil Salt to taste A few sprigs of dill, optional Preparation method 1. Preparing the dough Put the flour in a bowl, add the egg and salt, then start gradually incorporating milk or water. The liquid is added little by little until a dough that can be kneaded and rolled out is obtained. Knead the dough until the ingredients are combined and it becomes suitable for rolling out. The recipe does not give an exact amount for milk or water, as this depends on the flour and the size of the egg. It is better to add liquid gradually than to put too much at the beginning. Cover the dough and let it rest in the fridge for half an hour. This resting time makes the dough easier to roll out. 2. Preparing the filling In a bowl, mix the cottage cheese with the egg and salt to taste. The filling should be well homogenized so that the cheese can be easily placed in the center of the dough pieces. If the cheese is already salty, the amount of salt should be adjusted carefully. The basic recipe does not add sugar, so the filling is savory. 3. Cutting the dough Take the dough out of the fridge and roll it out on a work surface. The original recipe does not specify an exact thickness, so the dough should be rolled out to a suitable sheet for dumplings, thin enough to cook but not so thin that it breaks when filled. Cut out circles using a cup with sharper edges. Press down firmly so the shapes detach easily from the dough sheet. 4. Forming the dumplings Place a small amount of cheese filling in the center of each circle. Fold the dough and seal the edges as done with dumplings. Press the edges with your fingers to keep the filling inside during boiling. It is important not to put too much cheese, as the edges will be harder to seal. However, the exact amount depends on the size of the cut circles. 5. Boiling Put water to boil and add a little salt. When the water is boiling, add the dumplings to the pot. Let them boil until they rise to the surface. When they float, remove them with a slotted spoon. Rinse the dumplings under cold running water, then transfer them to a bowl. This step is included in the original recipe and is done immediately after boiling. 6. Preparing the sour cream sauce In a pan, add the two tablespoons of sunflower oil. When the oil is heated, add the sweet cream and salt. Finally, add the chopped or torn dill into small pieces, if you choose to use it. The sauce is served hot over the boiled dumplings. 7. Serving Pour the sour cream sauce over the dumplings in the bowl and mix gently or turn them carefully to coat. They are served warm. Why I make the recipe often I love it because it is based on common ingredients and does not require a complicated filling. The dough is prepared quickly, and the 30 minutes of resting in the fridge can be used to mix the cheese and prepare the sauce. The dumplings are good immediately after boiling, with warm sour cream and dill, without needing any further sides. Tips and variations Tips Add milk or water gradually to the dough. The exact amount is not mentioned in the recipe and can vary depending on the flour, so the dough should be monitored throughout. Let the dough rest in the fridge for the indicated 30 minutes. After this rest, it rolls out more easily and can be cut without deforming too much. Do not overfill the dough circles. The edge should remain free to be sealed well. Close each dumpling carefully. If there are any loose parts, the filling may escape into the boiling water. Put the dumplings in boiling water and remove them when they rise to the surface, according to the recipe. A fixed boiling time is not indicated, as it depends on their size and thickness. Substitutions The milk in the dough can be replaced with water, as provided in the original recipe. The dill in the sauce is optional, so it can be omitted if you do not have it or prefer a plain sauce. For oil, sunflower oil is used. The recipe does not specify another type of fat, so it is safest to keep this variant. Variations The basic recipe is savory, with cottage cheese, egg, and salt. No sugar is added to the filling, and the final taste is complemented by the sour cream sauce. You can keep the dumplings simple, just with the sour cream sauce, or you can add dill to the sauce for a fresher taste. These are the variations mentioned or suggested by the original recipe, without needing any other ingredients. Serving ideas Serve the dumplings immediately after mixing them with the hot sauce. The sauce is placed directly over them in the bowl, and the dish is eaten warm. Frequently asked questions Can I use water instead of milk for the dough? Yes. The recipe provides for both milk and water. Add the liquid gradually until you obtain a dough that can be kneaded and rolled out. How long should the dumplings be boiled? The recipe does not specify an exact number of minutes. The dumplings are boiled until they rise to the surface of the boiling water. Then they are removed with a slotted spoon and rinsed under cold water. Why are the dumplings rinsed under cold water after boiling? This is a step in the original recipe and is done immediately after they are taken out of the boiling water. After that, the dumplings are placed in a bowl and covered with the hot sour cream sauce. Can I skip the dill? Yes. Dill is optional. The sauce can be prepared just with sweet cream, oil, and salt. Can the filling be prepared in advance? Yes, the filling can be mixed beforehand before rolling out the dough. It contains cottage cheese, egg, and salt and can be kept prepared until the dough is cut and filled. Nutritional values The values below are estimates for the entire quantity of ingredients, not for an exact serving, as the recipe does not specify how many dumplings result and how much milk or water goes into the dough. For the entire preparation, the estimate is about 3,100-3,400 kcal, depending on the type of cottage cheese and cream used. Proteins: approximately 125-140 g Carbohydrates: approximately 390-430 g Fats: approximately 105-125 g A serving can have very different values depending on the size of the dumplings and the amount of sauce that reaches the plate. The flour and cheese mainly contribute to carbohydrates and proteins, while the oil and cream increase the fat and calorie values. Storage and reheating Dumplings are best served fresh and warm, immediately after being mixed with the sour cream sauce. If leftovers remain, keep them in the fridge in a covered container. When reheating, heat them carefully along with the sauce to avoid drying out. An exact storage time is not specified in the original recipe, so it is preferable to consume them as soon as possible, not left for several days.

Grandma's Dumplings

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