Steamed dumplings with cottage cheese
8 servings
90 minutes
Steamed dumplings with cottage cheese are a delicate, airy dish of Russian cuisine, lovingly passed down through generations. Unlike traditional boiled dumplings, steaming makes them especially soft and fluffy while preserving the natural taste of the dough and the tenderness of the cheese filling. They are made from elastic kefir dough that becomes silky and tender after thorough kneading. The filling of fresh cottage cheese with added egg and sugar gives the dumplings a light sweetness and creamy softness. Thanks to steaming, the dumplings remain juicy and incredibly aromatic. This dish is perfect for both family dinners and cozy breakfasts. The aroma of freshly made dumplings smeared with butter creates an atmosphere of home comfort, awakening memories of childhood and traditional family meals.
1
Sift the flour, add salt, sugar, and baking soda. Mix, crack in one egg, add kefir, and knead the dough. Place the dough on a floured table. Knead the dough well by hand (don't be lazy, knead for about 15 minutes. The dough should be smooth, uniform, and not stick to your hands. If necessary, add flour, but don't overdo it to keep the dough airy). In the end, shape the dough into a ball and 'thump' it on the table a few times. Cover with a towel and let it rest for about thirty minutes.
- Wheat flour: 500 g
- Salt: to taste
- Sugar: to taste
- Soda: 1 teaspoon
- Chicken egg: 2 pieces
- Kefir: 1 glass
2
Meanwhile, prepare the filling. Mash the cottage cheese well with a fork. Add the egg, sugar, and salt. Mix everything.
- Cottage cheese: 400 g
- Chicken egg: 2 pieces
- Sugar: to taste
- Salt: to taste
3
Divide the dough into 2 parts. Roll into a sausage with a diameter of 2.5–3 cm. Cut into pieces of 2 cm. Roll each piece into a circle, 0.5 cm thick. Place a teaspoon of cottage cheese in the center. Join the edges and pinch them with your fingers.
4
And now the most important thing! My grandmother always steamed the dumplings, and because of that they turned out fluffy and very tasty. Everyone in my family does it this way. Take the widest pot. Pour a third of its volume with water. Place a piece of cheesecloth on top of the pot and tie it with a rubber band, tucking the ends of the cheesecloth around the band. Cover with a lid and place on the stove. Once the water boils, place four dumplings on the cheesecloth without them touching each other, cover with a lid and cook for 5 minutes. Remove with a spoon and place in a covered dish greased with butter. This way, prepare all the dumplings in batches.
- Butter: 1 tablespoon