Salted dumplings with cottage cheese and herbs
4 servings
60 minutes
Salted dumplings with cottage cheese and greens are an exquisite combination of tender dough and aromatic filling that captivates the hearts of gourmets. This recipe has roots in European cuisine, where dumplings became a true symbol of home comfort and culinary traditions. The filling of cottage cheese, greens, and egg gives the dish a rich, slightly salty taste, perfectly complemented by sour cream or butter. The greens add freshness and lightness, making the dumplings not only delicious but also healthy. They can be served as a standalone dish or as an addition to a festive table. Their softness, airiness, and richness make each forkful a true gastronomic delight, while the cooking process turns into a creative ritual that unites generations.
1
Dough. Mix flour and salt in a deep bowl. Heat a glass of water to boiling, add vegetable oil to the water, then pour the mixture into the flour. Stir with a spoon while the mixture is hot, then when it cools down, knead the dough with your hands until soft and elastic. Cover it and let it rest for 20 minutes - then knead again.
- Wheat flour: 2 glasss
- Salt: to taste
- Water: 2 glasss
- Sunflower oil: 2 tablespoons
2
Sprinkle a clean surface of the table with a thin layer of flour and roll out the dough with a rolling pin. Use a cup to make circles from the dough.
- Wheat flour: 2 glasss
3
Let's prepare the filling. Wash the greens, dry them with paper towels, and chop them as finely as possible. Beat an egg into the cottage cheese, add salt and greens, and mix. We shape the dumplings.
- Spring onion: 3 stems
- Parsley: 3 stems
- Curd cheese (tvorog): 300 g
- Chicken egg: 1 piece
- Salt: to taste
4
Bring the water in the pot to a boil and add salt. Place the dumplings in the pot, and once they float, cook for another 3-4 minutes. Serve with sour cream or butter. Sprinkle with herbs on top.
- Water: 2 glasss
- Salt: to taste
