Baked dumplings
2 servings
55 minutes
Baked dumplings are an amazing combination of airiness and a delicate creamy flavor. Unlike traditional dumplings, they are baked to a light golden crust, giving the dough a special texture. Baked variations are believed to have emerged from the experiments of European chefs aiming to make the familiar dish more refined. The main ingredient – cottage cheese – gives the dumplings softness and a slight tanginess, harmoniously complemented by the sweetness of sugar. Baking adds a light crispness, while sour cream filling makes the dish juicy and rich. They are perfect for breakfast or a cozy family dinner. Baked dumplings with berries or honey are especially good, adding extra notes of freshness and sweetness.
1
Preheat the oven to 200 degrees. Add sugar and an egg to the cottage cheese and mix until smooth.
- Sugar: 3 tablespoons
- Chicken egg: 1 piece
- Curd cheese (tvorog): 400 g
2
Add a pinch of salt, flour, and mix again until smooth.
- Wheat flour: 1 tablespoon
3
Sprinkle some flour on the surface and start rolling the sausage.
4
We slightly press each sausage from the top and cut it at an angle.
5
Place parchment paper on the baking tray and arrange the dumplings evenly, leaving a small space between them.
6
Bake for 40 minutes. But I recommend keeping an eye on them to avoid drying out.
7
In a pot, add sour cream (over medium heat), dumplings, pour in a little boiling water, and stir. Let it sit for a while.
- Sour cream 25% fat: to taste
8
Use sour cream for dressing.
- Sour cream 25% fat: to taste
