Lazy Cheese Dumplings (Cheese Dough)
Quick dumplings made from soft cheese dough—thick strips boiled in salted water and served with butter and sour cream.
- Time
- 25 min
- Serving
- 725 kcal
- Ingredients
- ≈ $2.44
- Protein
- 44 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 200 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Wheat flour 50 g
- 4 Sugar 10 g
- 5 Butterpack 180 g ≈ $1.58 10 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix cottage1 cheese, egg, sugar, and salt in a bowl; stir in flour and knead a soft, firm dough for about 3 minutes.
Divide the dough into portions, dust the work surface with flour, roll into 2 cm-thick logs, and cut into 2 cm pieces.
Bring salted water to a boil in a large pot; add the dumplings and stir gently to prevent sticking.
Simmer over medium heat for 3 minutes after they float, until firm and holding shape.
Lift dumplings with a slotted spoon into warm bowls, add butter5, and toss for 1 minute until glossy.
Serve hot, topped with sour6 cream.
Tips
- Why it works
- Mix dough gently to avoid overworking cottage cheese. It releases moisture and makes the dumplings dense. Overmixing adds gluten, making them tough. Stop when just combined. Use a fork for texture.
- Substitutions
- Replace sugar with 10g honey for mild sweetness, or skip it entirely for a neutral taste. Use 50g cornmeal instead of flour for a nuttier, firmer bite.
- Common mistakes
- Dumplings sink and won’t float if undercooked; cut one open to check for a pale, creamy center. Overcooking turns them gray and mushy. Time them by the 3-minute simmer, not the boil.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a dry pan over medium heat for 2 minutes, stirring once. Freeze shaped logs for up to 1 month. Boil from frozen, adding 1 extra minute.
- Serve with
- Pair with a simple cucumber salad (thinly sliced cucumbers, dill, lemon juice, salt) for a light contrast. Serve as a dessert after a savory soup to balance richness.
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