Lazy Dumplings (Cheese)
Soft, pillowy cheese-filled dumplings boiled in water, tossed with butter, and served with sour cream.
- Time
- 20 min
- Serving
- 335 kcal
- Ingredients
- ≈ $1.11
- Protein
- 21 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 90 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 25 g
- 4 Sugar 4 g
- 5 Butterpack 180 g ≈ $1.58 4 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the farmer’s cheese with a fork, then mix in the egg and sugar until smooth.
Stir in the flour and knead into a soft dough, reserving a little flour for dusting.
Lightly flour the work surface, roll the dough into a 2 cm-thick log, and cut into 2 cm pieces.
Bring a pot of water to a boil, add the dumplings, and cook for 3 minutes after they float.
Use a slotted spoon to transfer them to a bowl, drizzle with melted butter5, and gently toss.
Cool slightly before serving with sour6 cream.
Tips
- Why it works
- Mash the cottage cheese well to avoid lumps. Uneven texture will make the dumplings dense or break apart while boiling.
- Substitutions
- Use ricotta instead of cottage cheese (90g) for a lighter texture. Replace sugar with honey (3g) if you prefer a less sweet taste.
- Common mistakes
- Overcooking turns dumplings rubbery; they’re done when they float and the edges puff but stay intact.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat in a dry pan for 2 minutes to crisp slightly.
- Serve with
- Pair with a simple cucumber salad for a balanced, light dinner.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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