Feta cheese dumplings
4 servings
30 minutes
Cheese dumplings are a traditional dish of European cuisine that combines the tenderness of dough with the rich flavor of cheese. Historically, such dumplings were made in rural homes where cheese was a staple dairy product. They have a soft, airy texture and acquire an appetizing golden crust when fried. Dumplings are served hot, usually with sour cream or butter, making them even creamier and richer. They are perfect as a standalone dish or as a side to meat and vegetable dishes. Their simplicity in preparation and accessible ingredients make this dish a favorite in many families.
1
Grate fresh, not very salty cheese through a sieve, place it in a bowl, pour in milk, add 2 cups of wheat flour, 1 tablespoon of melted butter, a raw egg, and mix everything.
- Brynza cheese: 100 g
- Milk: 0.5 glass
- Wheat flour: 1 glass
- Vegetable oil: 2 tablespoons
- Chicken egg: 1 piece
2
Knead the obtained dough until smooth, cover with a damp cloth, and leave it for an hour. Adding flour, roll out the dough to a thickness of about 1/2 cm, cut into strips 2 cm wide, cut them into small pieces, and drop into salted boiling water.
- Wheat flour: 1 glass
3
Dumplings should be boiled until they float to the surface. After that, use a slotted spoon to transfer them to a sieve and let the water drain. Fry the cooked dumplings in a pan with oil. Serve the dumplings hot with sour cream or butter.
- Vegetable oil: 2 tablespoons
- Sour cream: 5 tablespoon
