Chechelnitsky style dumplings with cottage cheese
5 servings
90 minutes
Chechelnitsky dumplings with cottage cheese are a traditional Ukrainian dish infused with the spirit of home comfort and family traditions. Their recipe has been passed down through generations, preserving simplicity and rich flavor. The tender dough envelops a juicy cottage cheese filling that pairs perfectly with crispy pork cracklings. The salty cottage cheese adds a slight tang to the dumplings, while the fried cracklings contribute a deep, rich aroma. These dumplings are served hot, drizzled with fragrant fat that prevents them from sticking together and makes each bite melt in your mouth. They are eaten as a main dish or complemented with sour cream to enhance the creamy taste. Chechelnitsky dumplings with cottage cheese are a symbol of true homemade Ukrainian cuisine, filled with warmth and hospitality.
1
Mash the cottage cheese, add 1-2 eggs. Add 0.5 tsp of salt (heaped) for 400 g of cottage cheese, and mix well.
- Dry curd cheese: 500 g
- Chicken egg: 2 pieces
- Salt: 30 g
2
Place about 1.5 teaspoons of cottage cheese on the prepared dough circles (I won't provide the dumpling dough recipe as it's assumed to be known). Fold each circle in half and pinch the dough to form a dumpling. (I won't mention obvious truths like: pinch very carefully, otherwise the cottage cheese will leak out or don't salt the dough otherwise it will spread and the cottage cheese will fall out).
- Dry curd cheese: 500 g
3
We place the dumplings on a floured surface (waiting for the water to boil and preparing the cracklings).
- Wheat flour: 300 g
4
While the dumplings wait their turn (the water is boiling), we prepare the cracklings. Cut the fat (of course, pork fat) into cubes with edges of about 1-1.5 cm and fry in a pan until crispy and golden brown (try not to 'overdry').
- Pork fatback: 150 g
5
In salted water (about 1 tsp per 2 liters), bring to a boil, cook the dumplings for 2-3 minutes after they float, and place them in a large bowl.
- Salt: 30 g
- Dry curd cheese: 500 g
6
Pour the dumplings with fat and cracklings and shake (mix) to coat the dumplings in fat to prevent sticking.
- Pork fatback: 150 g
7
Serve the food.