I love the most delicious unsweetened dumplings with cottage cheese, cheese and herbs. I love them and can eat a lot of them. Just by chance, I had cottage cheese, cheese and all sorts of greens in my refrigerator, and of course I immediately realized that yes, I needed to make dumplings, especially since I was expecting a dear friend to visit in the evening.
Required:
250 gr. cottage cheese
150 gr. cream cheese
Dill (I also used green onions) - by eye
2 eggs (one for minced meat, one for dough)
Salt
Flour – 200g.
Vegetable oil – 1 tbsp.

I washed it and chopped the greens. In this case, you may not use onions, but I have deep respect for them.

I grated the cheese, mixed it in a cup with cottage cheese, one egg, and herbs. I added salt.

I put it in the refrigerator.

And then I started testing. I like it to be elastic, but at the same time thin. Rolling out this dough thinly requires patience, of course. In general, I kneaded the dough and left it to rest for 1.5 hours, since I had to go to the station to meet the guest.

We arrived home and started making dumplings while talking over delicious cocktails.

Due to the eggs and cheese, the mass does not fall apart.

I like to sculpt in the shape of burdocks, and as I wrote above, the dough should be rolled out very thinly so that the greenery shines through them.

We boiled it in 5 minutes in portions and ate it so well. The dumplings definitely turned out great and were highly appreciated. The filling was tender and the dough was firm but thin. Served, of course, with sour cream and sprinkled with herbs.

Such dumplings appear on our table at the end of May and beginning of June, when in the Vyatka region there is a period of young, juicy and tender nettles... Dumplings with nettles, cottage cheese and cheese are not for everyone, but I think that there may be many such lovers. After all, the dish is very healthy and at the same time satisfying.

Prepare the dough for dumplings according to any suitable recipe from the site, for example suitable. In my version, this is exactly what is used in the amount of half the ingredients.

It is very advisable to collect nettles in clean places, away from roads and industrial enterprises; cut off the very tops by 10-15 cm with tender leaves. It keeps well in a food bag or airtight container and does not wither for several days, 4 days for sure, or maybe longer.

Different cheeses are suitable for filling, in the photo - grated suluguni. When I make pizza, I grate a large head of suluguni and freeze the rest. Then you can quickly use it in different dishes, it crumbles well, although it looks like a lump. I also prepared nettle dumplings with Adyghe cheese, with various semi-hard cheeses, with feta, but it’s especially tasty when the filling contains a mixture of different cheeses!

Chop the washed and dried nettles.

Combine fresh nettle greens with cottage cheese and different types cheeses that need to be grated for the filling. There is mainly Suluguni cheese and a little semi-hard Natura cheese, thanks to which no salt was needed.

Dumplings are formed in different ways. It’s easier in a “waste-free” way, when the dough is rolled out and cut into squares, which are pinched into a triangle. I really love this method!

And dumplings in the shape of a crescent with a beautiful tuck along the edge look more impressive and beautiful, which I can only do with the help of a device, and craftsmen can do it manually with a braid, etc.

To do this, you first need to roll out a piece of dough thinly and cut the pieces into circles of the desired size.

Take a portion of the filling with a teaspoon, holding it with your finger, it tends to fall apart... Place the filling in the center and form a dumpling.

Place prepared dumplings with nettles, cottage cheese and cheese on a floured board. They can be frozen for later or cooked immediately in the usual ways (in water, steamed or fried).

For serving, sour cream is very appropriate. Bon appetit!

Vareniki are considered a dish of Ukrainian cuisine, although many other nations have similar dishes. For example, in Georgia they prepare dumplings with cheese, although here they are called “kvari”. Dumplings can be made with different varieties cheese, and this combination of cheeses can already change the taste of the finished dish beyond recognition. Therefore, you should not think that since the recipes are similar, the dumplings themselves will taste similar. Dumplings with cheese give a lot of scope for creativity, because a lot depends on the composition of the filling and the ratio of various ingredients in it. You can experiment for as long as you like, since dumplings with cheese are very easy to prepare.

Cooking features

Dumplings with cheese taste best if they have little dough and a lot of filling. However, in order for the dough to be tender but strong, and, being rolled out very thin, not to tear during cooking, you need to know how to prepare it correctly.

  • Be sure to sift the flour before kneading the dough. This way it will not only be cleansed of debris, but also saturated with oxygen. This will make the dough more tender without losing its elasticity.
  • To make the dough more elastic, add a little vegetable oil to it, and after kneading, let it rest a little. At this time, the dough should be covered with cling film so that it does not dry out.
  • Roll out the dough for dumplings with cheese as thin as possible. If you cannot roll out a large piece of dough into a thin layer, you can roll the dough into a sausage, separate small pieces from it and roll them into round flat cakes.
  • To make the filling sufficiently viscous, you can add a little chicken protein to it.
  • Boil dumplings only in boiling water, in a large wide saucepan. At the same time, they need to be thrown into it one at a time, and not all at once, otherwise the dough may stick together.
  • To prevent the finished dumplings from sticking together, grease them with oil. It is best to use butter for this, but if necessary, it is permissible to replace it with vegetable oil, but only without a distinct odor.
  • If you want to give the dumplings an unusual yellowish tint, add turmeric to the dough. You don’t need to add a lot of this seasoning – half a teaspoon will be more than enough.
  • Dumplings will not fall apart if you steam them. In a multicooker in the appropriate mode, they should be cooked for 10 minutes. A double boiler, a mantysh pan, and even an ordinary pan with gauze stretched over it are also suitable for steaming dumplings.

Dumplings with cheese are usually served without any sauce - they are delicious on their own. But if you supplement them with sour cream, ketchup or mayonnaise, there will be no problem.

Dumplings with cheese - a simple recipe

  • flour – 0.5 kg;
  • chicken egg – 2 pcs.;
  • medium hard cheese – 0.3 kg;
  • water – 80 ml;
  • milk – 80 ml;
  • salt - to taste;
  • vegetable oil(optional) – 20 ml;
  • butter (for greasing) – how much will be needed.

Cooking method:

  • Sift the flour, combine it with a quarter teaspoon of salt.
  • Beat the eggs with a whisk, combine with milk and beat again.
  • After making a well in the flour, pour in the milk-egg mixture and water. Knead the dough, first working with a spoon, then with your hands. Finish kneading the dough on a floured board. The dough should be soft enough, elastic, not too sticky. If desired, when kneading, you can add a spoonful of vegetable oil to increase its elasticity.
  • After forming the dough into a ball, cover it with a damp towel and leave for 30-40 minutes.
  • Cut the cheese in half, chop one part on a fine grater, the other on a coarse grater. Stir.
  • Roll out the dough as thin as possible. Take a cup and turn it over. Place on the dough and press lightly. Cut out as many circles as possible from the dough this way. Roll the remaining dough into a ball, roll it out again, and cut circles out of it with a cup. This should be done until the dough is finished.
  • Fill the circles with cheese mixture and seal the edges. For reliability, the edges can be greased with egg white.
  • Boil water in a wide saucepan and add salt. Place 20-25 dumplings in water, wait for them to rise to the surface, and cook them for 2-3 minutes.
  • Place the dumplings on a plate and brush with butter.
  • Boil the remaining dumplings in the same way.

Dumplings with cheese can be served not only with sour cream. With mayonnaise or tomato sauce they go together even better.

Dumplings with Adyghe cheese and suluguni

  • flour – 0.75 kg;
  • water – 0.25 l;
  • chicken egg – 1 pc.;
  • fresh cilantro – 100 g;
  • Adyghe cheese – 150 g;
  • suluguni cheese – 150 g;
  • vegetable oil – 40 ml;
  • butter - how much will be needed.

Cooking method:

  • Finely chop both types of cheese with a knife and mix.
  • Finely chop the cilantro and mix with the cheese.
  • Add a pinch of salt to the sifted flour (0.5 kg).
  • After making a well in the flour, break the egg into it and pour in the oil and water.
  • After thoroughly stirring the contents of the bowl with a spoon, begin kneading the dough with your hands. While adding flour, ensure that the dough becomes sufficiently dense and elastic.
  • Wrap the dough in cling film and let it rest for 30 minutes.
  • Separate a large piece from the dough and roll it into a sausage. Cut a small piece and roll it into a flat cake with a diameter of about 7-8 cm.
  • Place some cheese filling on the tortilla. Lift and seal the edges. Follow the outline with a fork so that the edges of the dumpling do not fall apart during cooking.
  • Boil the dumplings in boiling water (about 3-4 minutes after rising). Remove with a slotted spoon, place on a plate, and brush with butter.

Dumplings stuffed with Adyghe cheese and suluguni go well with fermented milk drinks. They can be served with yogurt or curdled milk. You can chop the greens into the fermented milk product and add crushed garlic. In this case, the dish will turn out even more delicious, with Caucasian notes.

Dumplings with cheese and cottage cheese

  • flour – 0.5 kg;
  • water – 0.25 l;
  • vegetable oil – 20 ml;
  • dill – 100 g;
  • cottage cheese – 100 g;
  • hard cheese– 100 g;
  • feta cheese – 100 g;
  • salt - to taste.

Cooking method:

  • Sift the flour. Mix it with salt.
  • Boil the water. Pour a spoonful of oil into boiling water and stir.
  • Pour in hot water into flour, knead the dough. This dough is called choux pastry. If you are not sure that it is elastic enough, the amount of oil can be doubled.
  • Cover the dough with a bowl and set aside. It should “rest” for at least half an hour.
  • Rub the cottage cheese through a sieve. Finely grate the hard cheese. Cut the cheese into small pieces.
  • Chop the dill with a knife. If desired, it can be supplemented with parsley.
  • In a bowl, mix both types of cheese, cottage cheese and herbs.
  • Form dumplings from the dough, filling them with cheese and curd filling.
  • Boil the dumplings in boiling water. After surfacing, they should be cooked for about 4 minutes.

You can serve dumplings with sour cream or other sauce that suits your taste.

Step-by-step recipes for making dumplings with potatoes and cheese, sun-dried tomatoes and bacon

2018-03-30 Ekaterina Lyfar

Grade
recipe

1159

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

6 gr.

Carbohydrates

28 gr.

203 kcal.

Option 1: Classic recipe for dumplings with potatoes and cheese

When the usual filling for dumplings seems too boring, it’s time to experiment. If you add a little to regular potatoes grated cheese, the dish will be perceived completely differently.

Ingredients:

  • Flour - 450 g;
  • 3 eggs;
  • Milk - 150 ml;
  • Sour cream - 30 g;
  • Cheese - 200 g;
  • Potatoes - 500 g.

Step-by-step recipe for dumplings with potatoes and cheese

Place the milk in the freezer for 10 minutes. It should be icy. To save time, pass the flour through a sieve. Mix it with salt.

Beat two eggs with salt and milk until smooth.

Make a small indentation in the flour. Gradually pour in the egg-milk mixture, remembering to stir. When the resulting dough becomes homogeneous, wrap it in a bag. Let it sit for half an hour.

Boil the potatoes. Let it cool a little, peel off the peel. Grind using a grater; you can additionally rub the potatoes through a meat grinder.

Beat the second egg with salt, pour the grated cheese into the same bowl. Add sour cream and chopped potatoes. Mix the filling with a spoon.

Roll out the dough, cut it into small pieces. Make dumplings and cook them for a few minutes in salted water.

The so-called cheese product is not suitable for making dumplings. It's better to take some tasty hard cheese, such as Gouda, or even Parmesan.

Option 2: Quick recipe for dumplings with potatoes and cheese

As a rule, lazy dumplings are prepared with cottage cheese. But you can show a little imagination and make them with potatoes, and even cheese. And if you combine two types of filling, you get an incredibly tasty and simple dish.

Ingredients:

  • Potatoes - 300 g;
  • Bulb;
  • Oil - 30 ml;
  • Egg;
  • Cheese - 70 g;
  • Flour - 120 g;
  • Butter - 30 g.

How to quickly cook dumplings with cheese

Cut each potato into 2-4 pieces, depending on size. Boil until done.

Chop the onion. Melt half the butter along with the vegetable oil and fry the onion.

Drain the water from the potatoes and mash them into a puree using a potato masher. Add flour, remaining butter and egg. Before doing this, you need to lightly beat it with salt.

Grate the cheese and add it to the puree. Pour the flour there and knead the potato dough.

Boil 2 liters of water. While it is boiling, roll the dough into a sausage and cut it into small pieces. Dip them in flour and press lightly in the middle with your finger. It is thanks to the thin center that the dumplings will cook very quickly.

Add salt to boiling water and place dumplings in it. Stir them with a wooden spatula, cook for 2 minutes after floating.

Before serving, generously sprinkle each serving with fried onion. Instead, you can fry the dumplings with onions in a frying pan, it will turn out even tastier.

Option 3: Dumplings with cheese and sun-dried tomatoes

To replenish vitamin reserves in the body, prepare dumplings with sun-dried tomatoes. This dish turns out to be very original and delicious in taste; it goes well with Italian herbs.

Ingredients:

  • Flour - 450 g;
  • Potatoes - 500 g;
  • Butter - 50 g;
  • Suluguni cheese - 300 g;
  • Oil - 70 ml;
  • Water - 100 ml;
  • Sun-dried tomatoes - 100 g;
  • Large onion.

Step by step recipe

This recipe uses choux pastry, so you need to boil water. While it is heating up, pass the flour through a sieve and mix it with salt.

Add half the vegetable oil to boiling water. Pour the resulting mixture little by little into the flour, kneading the dough. When it has cooled down, you can start kneading by hand. The dough will be soft and elastic.

Boil the potatoes in salted water until tender. Peel the onion, cut into cubes or half rings.

Fry the onion in the remaining oil. It should become soft and golden, and a characteristic pleasant aroma will appear in the kitchen.

Grind cheese, fried onions and peeled potatoes through a meat grinder.

Finely chop the sun-dried tomatoes. Add them to the other filling ingredients and mix. Add more salt if necessary. Under no circumstances should you add salt and spices before the tomatoes, because dried vegetables also contain these ingredients. There is a risk of getting a tasteless, too salty or spicy dish.

Roll the dough into a sausage and chop it into several pieces. Roll out each of them, put the filling on top and mold the edges.

Place the dumplings one at a time in boiling water with salt, cook for 5-7 minutes. Grease hot products with oil to prevent them from sticking together.

To make the taste of the dish even closer to Italian cuisine, use olive oil instead of sunflower oil. You can also experiment with different types of cheese.

Option 4: Dumplings with potatoes, bacon and cheese

These dumplings are especially popular among connoisseurs of Ukrainian cuisine. Instead of bacon, you can add brisket, or even regular lard with a layer of meat. In combination with delicate cream cheese, it will turn into a delicious filling that even gourmets will like.

Ingredients:

  • Flour - 550 g;
  • Water - 200 ml;
  • 2 onions;
  • Potatoes - 300 g;
  • 2 eggs;
  • Cream cheese - 250 g;
  • Bacon - 200 g;
  • Milk - 100 ml;
  • Butter - 15 g;
  • Sunflower oil - 40 ml.

How to cook

Remove the skins from the onions. Finely chop both onions. Cut the bacon into thin strips.

Melt the butter. When it's hot enough, add the onion to the pan. Fry it until soft, then add the bacon. Fry everything together for 5-7 minutes.

Boil the potatoes in their skins. Carefully peel it and mash it into a puree.

Wash the eggs, break one of them into a deep bowl. Beat lightly with a whisk, mix with cheese and half of the fried onions.

Add mashed potatoes to the filling, salt and pepper. You can add dry or fresh chopped herbs.

Mix flour with salt. Add the second egg, mix the resulting dough well. Pour warm water and vegetable oil into it in small portions, stirring.

Roll out the dough. Using a regular glass, cut out circles in it. Place the filling inside each of them and pinch the edges.

Carefully place the dumplings in boiling water, wait for them to float, and cook until done. Mix the dumplings with the leftovers while they are still hot.

This dish does not require special serving. Just top the dumplings with sour cream and sprinkle with chopped parsley before serving. Your household will be delighted with this simple, but at the same time very tasty dish.

Option 5: Dumplings with melted cheese

This recipe uses processed cheese in triangles. You can get by with regular hard ones, but with this product it will taste best. Choose your cheese and butter responsibly, it can greatly affect the taste.

Ingredients:

  • Processed cheese - 70 g;
  • Onion - 150 g;
  • Serum - 200 ml;
  • Oil - 30 g;
  • Water - 50 ml;
  • Potatoes - 1 kg;
  • Flour - 600 g;
  • Soda - 5 g;
  • Greenery.

Step by step recipe

Sprinkle flour on work surface, make a small indentation in the middle.

Pour salt and soda into the resulting funnel on the surface of the flour. Carefully pour the whey there and knead the dough.

Mix the dough for 5-7 minutes. Then cover it with film and set it aside.

Boil the peeled potatoes. Drain the liquid and mash the potatoes. Add a little butter, stir until it melts.

Mash the melted cheese with a fork. Chop the greens and mix them with mashed potatoes. Pour the cheese there and mix the filling.

The rested dough can be rolled out and cut into pieces. Place the filling inside each of them and make dumplings. Boil or steam them.

Chop onion, fry it. Mix the resulting frying with the prepared dumplings.

If you don't have a double boiler, you can get by with a regular large saucepan. Fill the container with water and place gauze on top, folded in several layers. Tie it tightly so that the fabric is taut. When the water boils, you can place the dumplings on cheesecloth. They will be ready in 5 minutes.

Option 6: Recipe for dumplings with Adyghe cheese

These dumplings are pretty tasty dish, which is easy to do at home yourself. In addition, they can be prepared for future use - frozen. And take and cook as desired. Dumplings are prepared from classic dumpling dough, but there may be other variations. For example, phyllo dough (only without soda), lean dough without eggs, with mayonnaise or even table white wine. Which option to choose is up to you. The main ingredient for the filling is Adyghe cheese. Other products are also added to it - fresh or dried herbs, ground spices, butter or cottage cheese.

Ingredients:

  • half a kilo of wheat flour;
  • one egg;
  • a small pinch of salt;
  • a third of a glass of water;
  • 0.2 kg of Adyghe cheese;
  • 4-5 sprigs of parsley;
  • clove of garlic.

Step-by-step recipe for dumplings with Adyghe cheese

Start kneading the dough. Sift flour into a cup. Add an egg and a little salt. Pour water. Gather the flour from the edges into the center. Knead by hand until a full lump of dough with a homogeneous structure is formed. Now pack the lump in a bag and leave it on the table for half an hour.

During this time, rub the Adyghe cheese through a sieve. This way it will be softer, and the dumplings will be shaped smooth in appearance and tender in taste. Add finely chopped parsley to the cheese. And also garlic passed through a press. You may not use it if you wish. Or, if you like your dishes spicier, replace the garlic with the tip of a chili pepper.

Step 3:
.
Roll out the dough into a thin layer. For convenience, the lump can first be cut into a couple of parts. Cut out identical round blanks from the layer. Choose the mold diameter yourself. Spoon the cheese filling onto each piece. You don’t need a lot, otherwise it will be difficult to secure the edges of the dumpling. Fold each circle with cheese and herbs in half. Secure the edges.

Place the molded dumplings on a floured board or table. Semi-finished products are already ready for cooking. Place them in boiling water and cook until soft. They should float to the surface and cook for about 10 minutes. Or make dumplings for future use - freeze them in freezer. Once the dough has set in the cold, transfer the semi-finished products to a strong plastic bag or plastic container. Store in the freezer.

Instead of Adyghe cheese, use any other cheese for the filling according to your desire and taste. Soft, hard, pickled cheese, or even take homemade cream cheese, prepared yourself.

Option 7: Quick recipe for dumplings with Adyghe cheese

Prepare quick dough for dumplings with dry white wine - original and interesting! Homemade dumplings will become your signature dish. But don't worry, all the alcohol will come out during cooking - only a subtle bouquet of aromas will remain.

Ingredients:

0.1 l table white wine;

one heaped spoon of potato starch;

0.4 kg approximately wheat flour;

0.1 kg soft cottage cheese;

0.2 kg of Adyghe cheese;

half a teaspoon of dry basil.

How to quickly cook dumplings with Adyghe cheese

To make the filling, strain the cheese and soft cottage cheese through a fine iron sieve. Add dry basil. Stir.

Mix potato starch and flour, sift. Make a depression in the slide. Pour white wine into it. Use your hands to gather the dry mixture from the edges into the center. Knead the dough. Press down on it with your palm. After a couple of minutes, a homogeneous dough should come out.

Roll out the dough into a thin layer. Cut out round blanks. To do this, take a chef's ring, a cookie cutter, or a simple mug. Choose the diameter of the mold yourself. For example, for a children's menu it is better to take a mold with a diameter of 10-12 cm.

Place a little filling on each circle. Form dumplings. Then use it for its intended purpose - boil it in salted water or freeze it.

Instead of dry basil, use any herb you like. For example, a mixture of Provencal herbs or something else to your taste.

Option 8: Dumplings with Adyghe cheese on water dough

By classic recipes The dough for dumplings is made on cold water. You can even put a third of a glass of water in the refrigerator in advance. The dough on it will be soft and elastic. This is important because there will be no oil in it at all.

Ingredients:

  • 0.15 liters of ice water;
  • one egg;
  • 0.45 kg of wheat flour (+ for dust);
  • 0.3 kg cheese;
  • a couple of spoons of soft butter.

How to cook

Shake the egg and mix with water. Knead the dough with flour. The lump should be elastic and soft. There is no salt in the dough. This is because the filling for the dumplings is chosen with a strong salty taste. Adyghe cheese has a strong salty taste and there is no need for excess salt.

Mash the cheese with butter. Mix the mixture thoroughly. If you find the filling a little dry, add a spoonful of sour cream or cream.

Roll the dough into a sausage. Cut into approximately equal pieces. Roll out each piece separately with a rolling pin. Do not bread the tortillas in flour, otherwise their edges will not stick together later. Spread out the filling. Make semi-finished dumplings.

You can cover the edges of the dumplings in a simple way- press with fingers. Or figuratively - twisting it with a pigtail, pressing with a fork or a special knife for cutting dough.

Option 9: Dumplings with Adyghe cheese and nut butter

Nut butter successfully replaces in dough raw eggs. This is a universal thickener for any dough for semi-finished products or baked goods.

Ingredients:

  • 0.3 kg cheese;
  • one chicken egg;
  • a couple of tablespoons of any nut butter;
  • 0.5 tbsp. kefir;
  • half a kilo of wheat flour.

Step by step recipe

Rub the cheese through an iron strainer or puree with a blender. Add the beaten egg. Stir. The mass should be homogeneous and delicate in structure.

For the dough, combine nut butter and kefir. Add flour in portions. Knead the dough with your hands. Or in a dough mixing machine, if you have one. Next, place the lump on the table and roll it out with a rolling pin. Roll from the center to the edges - this way the layer will come out even in thickness. Cut out the blank circles.

With the filling, form dumplings from the blanks.

Use not only for dough wheat flour. But also add cereal if desired. So the nutritional value the dishes will be richer. Yes, and this diversifies the dish.

Option 10: Dumplings with Adyghe cheese made from green dough

The green dumpling dough is original. But it will also turn out delicious. Dessert greens - spinach - were chosen as a dye. This the best option for a vibrant, rich green color.

Ingredients:

  • two glasses of flour;
  • a little more than half a glass of boiling water;
  • a couple of spoons of mayonnaise;
  • a bunch of spinach;
  • 0.35 kg cheese;
  • a couple of spoons of sour cream;
  • a pinch of nutmeg.

How to cook

Start by juicing fresh spinach. But the greens need to be washed thoroughly. A whole mass of sand and earth is often hidden in the leaves of this greenery. Rinse the leaves in a container of water. Pull it out. Rinse thoroughly under running water. Then dry on a towel or napkin. Get the juice using a centrifugal juicer or yourself. For the second option, puree the leaves in a blender. Place the mixture in clean gauze. Squeeze out the juice. There won't be much of it. But this is quite enough to tint the dough. If you don't want to squeeze the juice, use thick spinach puree to knead the dough.

Dissolve spinach juice in boiling water. Add mayonnaise. The sauce is needed for a spicy taste. It also replaces the egg. Stir the mixture. Add some flour. Stir. Add the rest of the flour. Knead the dough. Leave it in the bag on the table for a quarter of an hour. During this time, it will become more sticky and elastic - it will be much easier to roll out.

Arm yourself with an iron sieve. Using a spoon or spatula, press the cheese through it. Add sour cream and nutmeg to the mixture. Stir. The result was a filling for semi-finished products.

Cut the dough into two or three pieces. Roll out one part with a rolling pin. Cut out the blank circles. Spread a little filling. Close the dough and seal the edges. Move on to the next piece of dough. So use up all the dough, form all the semi-finished products.

Children especially like colored dumplings. Make your dish brighter with natural dyes that you always have at home. These are beets for burgundy, cranberries for pink, blueberries for purple, carrots for orange, and turmeric for yellow. From vegetables, take only the coloring ones Fresh Juice. And turmeric (or saffron) will have to be pre-brewed with boiling water - for 0.5 teaspoon of spice, 2 tablespoons of boiling water. Bon appetit!

Dumplings with cheese and herbs, fried on butter. This dish is simply excellent. You will be able to taste dumplings in a new form. They will be deeply roasted, which will be an unexpected surprise for you. Prepare dumplings with cheese for your beloved husband, and he will remain full and satisfied.

Ingredients of the recipe for dumplings with cheese and herbs:

  • 3 cups flour
  • ½ tsp. salt
  • 3 tbsp. l. sour cream
  • ½ tsp. soda
  • 100 ml water
  • Adyghe cheese
  • Greens to taste (parsley, cilantro, dill....)

Recipe:

1. Pour flour, salt and soda into a saucepan.

2. Add sour cream and water.


3. Knead the dough, which is not very tight, so that it remains a little sticky.

4. Let it sit in the bag for half an hour until it reaches it.



5. Wash and finely chop the greens.

6. Three Adyghe cheese on a coarse grater and add greens to it.



7. Roll out the dough and use a glass to make circles. We put the filling in them and wrap the dumplings.

8. We do this with all the dough.



9. To cook dumplings, take water, bring it to a boil, add salt, add dumplings. Cook for about 5-10 minutes until done. It will depend on the thickness of the dough.

10. We will fry the boiled dumplings with cheese and herbs in a well-heated frying pan in butter until crispy.



Dumplings with cheese and herbs, deep fried, are ready. All the dumplings that you have left can be put in the freezer until better times =).