Cheese dumplings with tomato sauce
Dumplings with whey and tomato sauce I found this recipe in an issue of the magazine Practical in the Kitchen, and I thought it would be suitable for a simple meal made from ingredients I already had at home. I prepared the dumplings for my family, so they would find them ready when they returned from work. They are made from whey, eggs, and a little flour, then boiled and served with a tomato sauce flavored with basil and dill. The dough is slightly sticky, and the dumplings should be about the size of a walnut. Quick Info Total time: approximately 20 minutes for boiling the dumplings and reducing the sauce, plus mixing and shaping time Preparation time: not specified exactly; a few minutes are needed for the dumpling and sauce mixture Cooking time: about 10 minutes for the dumplings and about 10 minutes for the sauce Servings: unspecified; the amount obtained is suitable for a family meal Difficulty: easy Recipe type: boiled whey or ricotta dumplings with tomato sauce Ingredients For the dumplings 250 g whey, well kneaded 2 eggs 50 g cheese, grated 5 tablespoons flour Salt, to taste Pepper, to taste 1/2 teaspoon dried basil For the tomato sauce 1 cup homemade tomato juice 1 tablespoon oil Salt, to taste Pepper, to taste 4 sprigs of fresh dill 1/2 teaspoon dried basil 1 cup of water Preparation method 1. Prepare the dumpling mixture Put the kneaded whey in a bowl. Add the eggs, grated cheese, salt, pepper, and dried basil. Mix everything by hand until the ingredients are well combined. Then incorporate the flour. You will obtain a soft and slightly sticky dough, not a firm one that can be kneaded like bread dough. There is no need to work it more than necessary for homogenization. 2. Bring the water to a boil In a pot, put water and a pinch of salt, then place the pot on the heat. The amount of water should be enough for the dumplings to boil without crowding too much, but the recipe does not specify an exact measure. When the water starts to boil, reduce the heat. The dumplings should be added to the water after reducing the heat, so the boiling is gentler. 3. Shape and boil the dumplings Take small portions from the mixture and shape them into dumplings the size of a walnut. The dough is sticky, so work carefully and do not try to achieve perfectly uniform shapes. The important thing is that they have similar sizes, so they boil approximately at the same time. Place the dumplings in the hot water and let them boil for about 10 minutes. After they are cooked, remove them with a slotted spoon and place them on a platter. Do not leave them in the boiling water after the time has passed. 4. Prepare the tomato sauce In a pan, put the oil, tomato juice, and the cup of water. Season with salt, pepper, and dried basil. Also add the chopped fresh dill. Mix and let the sauce reduce over medium heat. In the original recipe, the sauce boiled for about 10 minutes, but the time can vary depending on how thick the tomato juice is and the desired consistency. Turn off the heat when the sauce has reduced enough to cover the dumplings without being too watery. 5. Serve Put the boiled dumplings over the tomato sauce and serve them hot. The sauce can be poured into the pan over the dumplings or the dumplings can be placed directly in the sauce, depending on how you prefer to present them. Why I make this recipe often It is a useful recipe when I have whey and a few simple ingredients on hand. It does not require complicated preparation, and the dumplings boil quickly. The cheese gives them flavor, the whey keeps them soft, and the tomato sauce ties all the components into a warm and hearty dish. I also like it because it can be prepared without an oven. The dumplings are formed directly from the mixture and boiled, while the sauce is made separately in a short time. It is the kind of dish suitable for lunch or dinner, especially when you want something different from regular pasta or sweet dumplings. Tips The dumpling dough should remain slightly sticky. The 5 tablespoons of flour are the amount in the recipe and are incorporated after the whey, eggs, cheese, and spices have been mixed. Shape the dumplings to be about the same size. If some are much larger than others, they will not have the same boiling time. After the water starts to boil, reduce the heat before adding the dumplings. A gentler boiling helps the dumplings remain whole. The sauce can be left more fluid or thicker, depending on preference. In the original recipe, it was boiled for about 10 minutes until the desired consistency was reached. Substitutions Whey is the ingredient used in the basic recipe and gives the dumplings their specific texture. Ricotta is also mentioned in the labels because it can be used as a close substitute. However, if you make the substitution, the texture of the mixture may be different, and the amount of flour may not behave exactly the same. No alternative quantity is indicated in the original recipe, so it is safer to keep the proportions and check the consistency of the dough. Homemade tomato juice can be used just as mentioned in the recipe. If it is thicker, the sauce will reduce faster; if it is more fluid, it may need a bit more time to reach the desired consistency. Variations For the basic version, keep the dried basil in both the dumpling mixture and the sauce. Basil and dill are the indicated flavors in the original recipe, and it is not necessary to add other spices. You can adjust the amount of salt and pepper depending on how salty the cheese is and the taste of the tomato juice. The cheese already contributes to the salty taste of the dumplings, so it is better to season gradually. Serving ideas Serve the dumplings hot, placed over the tomato sauce. The sauce can be placed at the bottom of the dish, with the dumplings on top, or it can be gently mixed with them before serving. The fresh dill in the sauce adds freshness, while the dried basil maintains the specific flavor of the dish. The recipe is hearty enough to be served as a main course. Frequently asked questions Are the dumplings formed before or directly above the pot? They are formed from the obtained mixture and then placed in the hot water. They do not need to have a perfect shape, but it is good to be approximately the size of a walnut. What do I do if the dough is sticky? The dough is normally slightly sticky, according to the recipe. Mix the ingredients well and form small portions. It is not advisable to add extra flour unnecessarily, as the dumplings may become denser. How long do the dumplings boil? They boil for about 10 minutes after being placed in hot water with the heat reduced. In the end, they are removed with a slotted spoon and placed on a platter. How long should the sauce boil? The sauce is left over medium heat until it reduces to the desired consistency. In the basic recipe, it was boiled for about 10 minutes. Can I serve the dumplings cold? It is recommended to serve them hot, along with the tomato sauce. If they are left over, they can be stored and reheated later, but the texture is more pleasant when they are freshly boiled. Nutritional values The values below are estimates for the entire recipe and may vary depending on the type of whey, cheese, tomato juice, and the amount of salt used. For the entire amount of dumplings with sauce, the estimate is approximately 1,200-1,400 kcal, 65-75 g protein, 65-80 g fat, and 90-110 g carbohydrates. A serving cannot be accurately calculated since the recipe does not specify the number of servings. If the dish is divided into three servings, one serving would have approximately 400-470 kcal, 22-25 g protein, 22-27 g fat, and 30-37 g carbohydrates. These values are indicative, not an exact nutritional analysis. Storage and reheating Dumplings are best served immediately while they are hot and freshly boiled. If there are leftovers, store them along with the tomato sauce in a covered container in the refrigerator. For reheating, place the dumplings and sauce in a pan and heat them over low heat, stirring gently. Do not boil them again and do not stir vigorously, as they may break. If the sauce has thickened too much after storage, it can be gently heated until it returns to a suitable consistency.
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