Dumplings with cottage cheese
4 servings
30 minutes
Dumplings with cottage cheese are a delicate and nutritious dish of Ukrainian cuisine, filled with home comfort. Its origins trace back to traditional village kitchens where simple yet hearty ingredients were valued above all. The cottage cheese dough, enriched with eggs and sour cream, is shaped into soft balls that become airy and tender after boiling. Served with melted butter and sour cream, the dumplings acquire a velvety taste that perfectly complements the slight tang of the cottage cheese. This dish can be served as a standalone or as a side dish and is sometimes enhanced with sweet additions to turn it into a dessert. Dumplings with cottage cheese are a gastronomic embodiment of comfort and simplicity, perfect for a cozy family dinner.
1
Mix cottage cheese with eggs, sour cream, flour, and starch. Shape small balls from the resulting mixture.
- Curd cheese (tvorog): 600 g
- Chicken egg: 3 pieces
- Wheat flour: 60 g
- Potato starch: 20 g
- Sour cream: 40 g
2
Boil in salted water until the balls float.
- Salt: to taste
3
Place the cooked dumplings in a colander to drain the water, then pour melted butter and sour cream over them.
- Butter: to taste
- Sour cream: 40 g
