Sweet dumplings with cottage cheese: recipe for steaming in a slow cooker. Steamed dumplings Steamed dumplings made with kefir and cottage cheese

My family comes from the Poltava region and therefore, from time to time, dishes according to my grandmother’s recipes appear on our table. One of these dishes is steamed dumplings with cottage cheese. They can be sweet or salty, it's a matter of taste. In this recipe, I suggest you cook them with a sweet filling, and you decide for yourself.

Prepare the main ingredients.

For the filling for future dumplings, take cottage cheese, add sour cream and sugar to taste. Mix everything well, the cottage cheese should remain dry.

Dissolve yeast and sugar in a glass of warm kefir.

Beat in the egg and mix.

Add flour in small portions and knead the soft dough as for regular dumplings.

The amount of flour may be needed a little less or more, it all depends on its quality, etc.

Cover the finished dough with a towel and leave to rise for an hour.

Place the risen dough on a floured table and knead lightly.

Cut off part of the dough and roll it out into a layer up to 0.5 cm thick. Squeeze out circles.

Place 1 tsp of cottage cheese filling in each circle.

And we make dumplings.

We set up a steam bath. To do this, pour water into one pan and put it on fire. Place a steamer on top or cover the pan with a double layer of gauze and tie it around the edges. When the water in the pan begins to boil, place the dumplings on top of the steamer.

Cook for 3-5 minutes without turning over, covered.

Our steamed dumplings with cottage cheese are ready. Bon appetit!

Step-by-step recipes for steamed dumplings with potatoes, cabbage, strawberries and cottage cheese

2018-03-20 Rida Khasanova

Grade
recipe

2850

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

2 gr.

Carbohydrates

36 gr.

179 kcal.

Option 1: Classic recipe for steamed dumplings

Steamed dumplings are a surprisingly tender and tasty dish. Everyone can choose the filling to their own taste: sweet, with frozen or fresh berries, with cabbage or potatoes, with cottage cheese. It is especially good to steam dumplings with berry filling - the juice remains inside, and during cooking it often flows out.

You don't need to have a steamer to make dumplings. A multicooker with a special attachment will also work. Or an ordinary large saucepan and a metal colander. The dough is prepared very simply: using water or fermented milk products.

Ingredients:

• 700-750 gr. flour;
• a teaspoon of baking soda;
• half a teaspoon of salt;
• a couple of tablespoons of sugar;
• half a liter of kefir;
• half a kilogram of berries;
• sugar for filling.

Step-by-step recipe for steamed dumplings

Sift the flour into a large bowl to make the dough fluffier. Add salt, sugar and soda and mix thoroughly.

Make a well in the center of the flour with your hand and pour in the kefir. Using a spoon, mix everything with quick movements.

Then knead the dough with your hands, it is sticky - that’s how it should be.
Then transfer to a board lightly powdered with flour and knead again until the mass is elastic.

Divide the dough into two parts and place each in a plastic bag. Let rest for about twenty minutes.

Prepare the filling - you need strong berries, such as cherries or currants. Wash, remove tails, seeds, if any.

Place one part of the dough on a table sprinkled with flour and stretch it with your hands. Then roll out with a rolling pin to a thickness of 3-4 mm. There should be air bubbles on the surface of the dough.

Using a glass, cut out circles. Sprinkle a little sugar on each one and add berries. Lift the edges of the dough up and seal them together. In this way, form blanks from the entire dough.

Coat the surface of the steamer with oil and place a portion of dumplings. Cook for 7-8 minutes

Pour melted butter over the finished dumplings and serve immediately.

Option 2: Quick recipe for steamed dumplings

When you don’t have time to spend a long time preparing the dough and filling, but want to pamper your family with dumplings, a recipe with cottage cheese will help out. The dough is quickly kneaded, and cooking will take no more than 10-15 minutes.

Ingredients:

• one egg;
• two to three glasses of flour;
• half a glass of water;
• a pinch of salt;
• yolk (for filling);
• a couple of spoons of sugar;
• a couple of tablespoons of butter;
• 500 gr. cottage cheese.

How to quickly steam dumplings

Beat an egg into a glass of milk, add salt and stir well.

Sift the flour until fluffy and combine in one cup with the milk mixture. Knead a fairly stiff dough.

Grind the cottage cheese in a blender and combine with the yolk and sugar, pour in a tablespoon of melted butter.

Lightly beat the white of the remaining egg with a whisk.

Roll out the dough thinly and cut out circles using a glass. Coat each one with egg white, put cottage cheese in the middle, seal the edges tightly.

Dumplings can be prepared in advance and stored in the freezer. And prepare just before serving. They are cooked in a double boiler for 10 minutes.

Place the hot dumplings on a plate and top with butter, sweet syrup or sour cream before serving.

Option 3: Steamed dumplings with potatoes in a slow cooker

Dumplings stuffed with mashed potatoes, steamed in a slow cooker, turn out strong, fluffy and very filling. This dish is perfect for lunch or dinner with a side dish of salad.

Ingredients:

• two eggs;
• two glasses of flour;
• an incomplete glass of water;
• a couple of pinches of salt;
• 8 potatoes.

How to cook

Peel, wash and boil the potatoes in salted water. Drain the broth and mash the soft potatoes into a puree. If desired, you can stir fried onions into the porridge.

Break the egg into a deep bowl and stir.

Sift the flour so that it is saturated with oxygen, pour into the egg. Pour in heated water and knead the dough. Cover the bowl with cling film and leave for 20 minutes.

Divide the dough into a couple of equal parts and roll into a sausage. Cut each into small pieces.

Immediately roll the dough circles in flour, slightly flattening them on the table.

Roll out each flatbread and place a portion of puree in the middle. Seal the edges well so that they do not open during cooking.

Fill the multicooker bowl with a glass of water. Place a plastic tray and lightly coat it with vegetable oil. Arrange the dumplings, close the lid and cook on the “Steam” mode. If the dough is rolled out thinly, then 10-12 minutes is enough, if thicker, then 18-20 minutes.

Serve dumplings with sour cream and fresh herbs sauce. Also an excellent addition to this dish would be onions fried until golden brown.

Option 4: Steamed dumplings with fried cabbage

Steamed vegetable dumplings are not only tasty and satisfying, but also a dietary dish. For a brighter taste, cabbage is fried, but you can simply stew it. The tomato sauce in the filling gives the dish a pleasant sourness and bright taste.

Ingredients:

• kilogram of white cabbage;
• three large onions;
• carrot;
• a couple of tablespoons of tomato sauce;
• salt;
• ground black pepper;
• vegetable oil;
• half a liter of kefir;
• a teaspoon of soda;
• a teaspoon of sugar;
• 4-5 glasses of flour.

Step by step recipe

Remove the top leaves from the cabbage. Finely chop, add salt and mix with your hands to release the juice.

Peel the onions and carrots. Finely chop the onion with a knife and grate the carrots on a fine grater.

Heat vegetable oil in a frying pan, reduce heat to medium and add cabbage, lightly fry, then add two onions and carrots. Cover with a lid and fry for 5 minutes.

Pepper the cabbage, pour in the tomato sauce, stir and close the lid again. Fry over low heat for about another 20 minutes. You can add salt if necessary.

Fry the remaining onion in vegetable oil until beautifully browned.

In a deep plate, combine kefir, half the flour, salt, a teaspoon of granulated sugar and soda. Mix with your hand, then add the second part of the flour and knead the dough. It should be slightly sticky, not tight.

Roll out the dough into a sausage, then cut into rounds about 1 cm thick. Roll each one in flour and roll out thinly. Place the cabbage filling and carefully pinch the edges.

Place on a steamer and cook, covered, for seven minutes.

Place the finished dumplings on a plate and sprinkle with fried onions along with the oil in which they were cooked.

Option 5: Steamed dumplings with strawberry filling

Strawberries for dumplings should be ripe and juicy. It is advisable to take fresh berries, but frozen ones are also suitable. For the dough, it is recommended to use fatty yogurt, then it will turn out fluffy and tasty.

Ingredients:

• 650-700 gr. flour;
• egg;
• a glass of curdled milk;
• two tablespoons of sugar;
• a couple of pinches of soda;
• four tablespoons of sugar (for filling);
• two tablespoons of starch;
• 500 gr. fresh strawberries.

How to cook

Break an egg into a deep enamel bowl, add salt and sugar, beat with a whisk, but do not allow foam to form.

Add yogurt and soda to the egg mixture and stir with a tablespoon until the soda dissolves.

Add some of the flour, stir until smooth, then add the remaining flour. Knead into a plastic, soft dough. The volume of flour will depend on the thickness of the curdled milk.

Roll the dough into a ball, place in a bowl and cover with a thin towel or plastic bag.

Wash the strawberries, remove the stems and dry them from moisture.

In a separate plate, combine sugar and starch.

Roll out the dough into a not very thin layer and cut out circles with a glass. Place half a teaspoon of starch and sugar on each, then a berry. Bring the edges of the dough together and run your fingers moistened with water over them several times to prevent them from opening in the steamer.

Pour water into the steamer. When it starts to boil, place a wire rack and place a portion of dumplings on it so that they do not touch. Cook for 5-6 minutes.

When serving, drizzle with melted butter or low-fat cream. Bon appetit!

Fluffy Ukrainian dumplings that are steamed are almost a work of art, honestly! Tested on many guests: if there is a bowl of these beauties on the table, no one will run away from the house until all its contents are finished. Tender and soft, they just beg to be put into your mouth! In general, it's time for you to learn how to cook steamed dumplings- For example, . Fatty, rich, homemade cottage cheese, heated in the oven along with cream.... Am I dreaming? Well, okay, then we’ll take the store one, we persuaded him. Having mastered the basic principle and understood and felt the dough for fluffy steamed dumplings, you will be able to treat your family to all other types - sweet and savory. True, you should be careful in your skills and abilities - now you will develop the talent to cook delicious Ukrainian dumplings, and that’s it: a crowd of guests will constantly jostle in your house, queuing up for the next lush handsome man. Jokes aside, of course, but it’s actually mind-blowingly delicious!

I usually prepare the dough for dumplings with kefir or sour milk (and the second one usually turns out better - fluffier and softer), but this time I tried to use fermented baked milk. What can I tell you? There is no difference in texture, but the taste is subtly different - melted, viscous and very creamy caramel. Overall, I liked it!

Did you know that fermented baked milk is recommended for those who want to lose weight? This fermented milk product promotes the breakdown of fats and helps the absorption of fat-soluble vitamins.

Steamed dumplings, of course, it’s better to eat right away - as soon as they, soft and fluffy, plopped into butter and sugar. Eat, burning yourself, dipping them into the sauce that has formed at the bottom of the bowl, not paying attention to the fatty drops running down your hands, enjoying and even smacking your lips slightly. However, the yield of dumplings according to this recipe is huge, and even our trained family rarely manages to finish everything at once, so we... heat them up in butter. Yes, yes, we simply fry it. Tasty!

Ingredients:

• 5 glasses of flour;
• 0.5 l ryazhenka;
• 1 tsp. soda;
• 1/2 tsp. salt;
• 2 tbsp. l. sugar for dough;
• approximately 0.5 kg of cottage cheese + sugar for filling;
• 1-2 eggs;
• butter for greasing dumplings.

Let's go! The process of creating (not cooking, but creating!) steamed dumplings is so exciting and creative that you will have a lot of fun, I guarantee! In a bowl, convenient and large enough, pour flour (don’t go wrong with glasses), sugar, salt and soda. Stir, stir and mix - you want the soda to spread evenly throughout the flour.

Pour fermented baked milk. Bravely and decisively.

Mix everything in a bowl with a fork - “roughly”, just to moisten the flour. Then place the resulting “flakes” on a board dusted with flour and knead with your hands.

If necessary, add flour, but do not be too zealous - the dough should not be too tight.

Even if well kneaded, it will be a little damp and uneven when cut - this is how it should be: soda works, so don’t stretch out the pleasure too much, work quite quickly and efficiently.

Wrap the finished dough in a bag and set aside for 10 minutes. Meanwhile, the filling is waiting for you. We spread the cottage cheese - I have homemade cottage cheese, cooked in the oven, layered, fatty and very tasty.

Breaking the eggs. If the cottage cheese is not wet, you can take two. If it’s a little runny, limit yourself to one or even just add a yolk - you, of course, won’t ruin the taste with two eggs, but you’ll have a hard time making it.

Add sugar to taste and mix.

Cut the dough for dumplings into 3-4 parts, work alternately. Roll out into a layer, thickness approximately 3 mm. It shouldn’t be thin, otherwise it won’t be lush.

Using a cup or glass, cut out circles.

Place a small amount of filling in the center.

We fasten at the top in the center.

Then close the edges.

My steamer holds 6 dumplings - I make them in batches of 6 and cook for exactly 6 minutes. If the dough is a little thicker (easier to work with), you can cook for 7 minutes.

Ready, beauties!

Grease with butter, sprinkle with sugar, top with sour cream and berry sauce and enjoy!

The indicated ingredients make a large bowl, but don’t be afraid of volumes - everything is eaten.

In Ukraine, according to tradition, at the end of Maslenitsa week, on Sunday we went to the cemetery to remember loved ones and leave pancakes on the graves. And in the evening the family gathered again at the large table.

The main dish is no longer pancakes, but dumplings with sour cream. So, let’s prepare steamed dumplings with cottage cheese.

Ingredients

2-3 cups flour, 1/2 cup milk, 2 eggs, 500 g cottage cheese, 2 tbsp. sugar, 2 tbsp. butter, 1/2 tsp. salt, sour cream to taste.

Preparation

• Beat the egg with milk, adding salt.
• Add the sifted flour and knead until stiff.
• Pass the cottage cheese through a meat grinder, add sugar, yolk, 1 tbsp. melted butter. Mix everything thoroughly.
• Roll out the dough very thin, cut out circles using a glass or metal cutter, brush them with whipped egg white and place about 1 tsp on each circle. curd mass. Bring the edges together and pinch.
• 10-15 minutes before serving, place the dumplings in a double boiler or on cheesecloth or a sieve over a pan of boiling water.
• Ready dumplings can be poured with melted butter. Serve them with sour cream or fruit syrup.

Magic dumpling

Please note that the cottage cheese from the last dumpling was considered magical. According to legend, anyone who manages to preserve it until 2000 will be able to see brownies and witches.

After dinner, they performed another interesting ritual - rinsing. There was an opinion that if this is not done at the end of Maslenitsa, then the devils will slowly take crumbs of cottage cheese out of them, until they pull them out with their teeth.

Almost all adults love cottage cheese. As for children, parents sometimes have to sweat before feeding their child what they think is a healthy dish. Children often do not understand their parents’ desire for healthy and proper food and often do not like cottage cheese, although in fact it is very tasty.

To save both of them from problems, cottage cheese can be added to dumplings and served with your favorite jam, honey or condensed milk. Well, to make the dish tender and soft, the dumplings are not boiled, but steamed; the process is simple and does not require special equipment, as many people think. But let’s get back to the dumplings, because we’re talking about them.

Steamed dumplings on water with cottage cheese

Dough for dumplings can be made using different liquids; to start with, we suggest a recipe using water.

In a bowl, combine flour and salt, beat in two eggs and pour half a glass of warm water. In this case, you need about 3 cups of flour. The result is a stiff dough that needs to rest for a while.

In another bowl, combine half a kilogram of cottage cheese, vanilla to taste, yolk and sugar (add it to taste). Grind well with a fork until smooth.

Divide the dough into parts, roll the sausages and cut them into plates, roll each one out a little until a circle is formed. Place a spoonful of filling in each and seal.

Now the most interesting thing: if you have a double boiler or a multicooker with a steamer function, that’s great, but if not, then you need to boil water in a saucepan. We use a colander, put cheesecloth in it and dumplings on it, cook for about 20 minutes, depending on the holes in the colander (the more there are, the faster the dish is cooked).

Serve the finished dumplings with sugar, honey, jam or any other topping or syrup.

Steamed kefir dumplings with cottage cheese

You can make delicious dumplings with kefir, here is one of the recipes.

Combine half a kilogram of cottage cheese with a pinch of salt and yolk, mix thoroughly. Sift 700 grams of flour, in a deep bowl combine half a liter of kefir, a pinch of salt and a teaspoon of soda. When the crystals dissolve, add flour little by little and knead the dough. Note that you may need more flour, so it’s better to stock up on it.

Divide the dough into parts, roll each one up to a centimeter thick and squeeze out circles with a glass (preferably a faceted one or a shot glass). Place a little filling in each and seal.

Steam as in the previous recipe in a colander, in a slow cooker or double boiler. Since this version of dumplings is unsweetened, serve with sour cream or butter.

Instead of soda, you can put egg and yeast in the dough for dumplings. This dough turns out fluffy and airy.

To cook dumplings with cottage cheese in a slow cooker or double boiler using the “steaming” program, you should pour boiling water into a pan, place a cooking rack, grease it with butter and place the raw ingredients. Close the appliance and set the cooking time to about 10-15 minutes, and turn on the cooking program.

There is nothing complicated, even if the necessary equipment is not in your kitchen, the main thing is that you have the desire, the rest can be invented.