Cheese stuffed dumplings are tender and very tasty. Cheese can be added to the filling of any variety. Several interesting recipes read below.
Vareniki with cheese and mushrooms
The dish takes 80 minutes to prepare. It turns out three servings, the total calorie content is 742 kcal.
Ingredients:
- 200 g mushrooms;
- 300 g flour;
- two carrots;
- 100 g of cheese;
- three eggs;
- 20 g of plum oil;
- bulb;
- two tablespoons of vegetable oil;
- bunch of parsley;
- spices.
Cooking steps:
- Beat two eggs and combine with water - 5 tablespoons, and salt - 0.5 tablespoons.
- Rinse the mushrooms and dry, cut into slices.
- Finely chop the greens, grate the carrots, cut the cheese into cubes.
- Finely chop the onion and fry in butter.
- Add carrots with mushrooms to the onion, fry for five minutes, stirring.
- At the end of frying, add cheese with herbs and mix, add spices.
- Divide the egg into yolk and white. Whisk the egg white a little and set aside. Stir the yolk, pour into the filling.
- Roll out the dough thinly and cut into rectangles.
- Put the filling on half of each rectangle and cover with the other half of the dough, pinch the edges and dip in egg white.
- Cook in boiling salted water.
Drizzle finished dumplings with melted butter.
Vareniki with Adyghe cheese
It's simple step by step recipe which will take 70 minutes.
Required Ingredients:
- half a kilo of flour;
- stack water;
- two eggs;
- half a spoonful of salt;
- 250 g.;
- 10 g of plum oil.
Cooking:
- Mix salt with flour and add eggs.
- Add water and knead the dough.
- Mash the cheese, salt.
- Divide the dough into four pieces and roll each into a layer, cut circles with a cup.
- Form balls of cheese and place on mugs, fasten the edges.
- Salt the water and bring to a boil. Boil for seven minutes when they float.
Calorie content - 1600 kcal. You will get seven servings of dumplings with Adyghe cheese.
Vareniki with suluguni cheese
It will take an hour to prepare. The calorie content of the dish is 2100 kcal. Makes seven servings.
Ingredients:
- 350 Suluguni;
- stack water;
- half l.ch. salt;
- two eggs;
- 3.5 stack. flour.
Cooking step by step:
- Mix the eggs with salt and add half the flour.
- Mix well, adding the rest of the flour gradually.
- Grind fine cheese on a grater, roll out small cakes from the dough and put a spoonful of filling on each, fasten the edges.
Dumplings are cooked for 55 minutes. Serve with sour cream.
Ingredients:
- half a kilo of flour;
- 230 g of ham;
- half a spoonful of salt;
- 250 g cheese;
- water.
Cooking steps:
- Combine salt with flour and gradually pour in water, kneading the dough.
- Grind the cheese on a grater, chop the ham finely, mix.
- Make cakes from the dough and put portions of the filling on each. Seal the edges nicely.
- Put dumplings into boiling water and cook for four minutes when they float to the top.
Serve ready dumplings with fried onions.
Dumplings are considered a dish of Ukrainian cuisine, although many other nations have similar dishes. For example, in Georgia they cook dumplings with cheese, however, here they are called “kvari”. Vareniki can be made with different types of 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, then the dumplings themselves will turn out to be similar in taste. Cheese dumplings give a lot of room for creativity, because the composition of the filling, the ratio in it various ingredients a lot depends. You can experiment for as long as you like, as dumplings with cheese are very easy to prepare.
Cooking features
Cheese dumplings are tastiest if they have little dough and a lot of toppings. However, in order for the dough to turn out to be tender, but strong, and, being rolled out very thinly, not to tear during cooking, you need to know how to cook it correctly.
- Be sure to sift the flour before kneading the dough. So it will not only be cleansed of litter, but also saturated with oxygen. Thanks to this, the dough will turn out more tender, without losing its elasticity.
- In order 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 must be covered with cling film so that it does not weather.
- Roll out the dough on dumplings with cheese as thin as possible. If you can’t roll a large piece of dough into a thin layer, you can roll the dough with a sausage, separate small pieces from it and roll them into rounded cakes.
- To make the filling sufficiently viscous, you can add a little chicken protein to it.
- Dumplings are boiled 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.
- So that the finished dumplings do not stick 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 pronounced smell.
- If you want to give the dumplings an unusual yellowish tint, add turmeric to the dough. You do not need to pour a lot of this seasoning - half a teaspoon will be more than enough.
- Vareniki will not fall apart if steamed. In a slow cooker in the appropriate mode, they should be cooked for 10 minutes. For steaming dumplings, a double boiler, a mantyshnitsa, and even an ordinary pan with gauze stretched over it are also suitable.
Cheese dumplings 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 trouble.
Cheese dumplings - a simple recipe
- flour - 0.5 kg;
- egg- 2 pcs.;
- cheese of medium hardness - 0.3 kg;
- water - 80 ml;
- milk - 80 ml;
- salt - to taste;
- vegetable oil(optional) - 20 ml;
- butter (for lubrication) - how much will go.
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 the milk-egg mixture and water into it. 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 it to increase its elasticity.
- After forming a ball from the dough, 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, turn it over. Place on dough and press lightly. In this way, cut out as many circles from the dough as possible. Roll the remaining dough into a ball, roll it out again, cut circles out of it with a cup. This should be done until the dough runs out.
- Start circles with cheese mass, fasten the edges. For reliability, the edges can be greased with egg white.
- Boil water in a wide saucepan, salt it. Dip 20-25 dumplings into the water, wait until they rise to the surface, and cook them for 2-3 minutes.
- Put dumplings on a plate, grease butter.
- Boil the rest of the dumplings in the same way.
Cheese dumplings can be served not only with sour cream. with mayonnaise or tomato sauce they match even better.
Vareniki 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 go.
Cooking method:
- Finely chop both types of cheese with a knife and mix.
- Finely chop cilantro and mix with cheese.
- Pour a pinch of salt into the sifted flour (0.5 kg).
- Make a well in the flour, break the egg into it, pour in the oil and water.
- After thoroughly stirring the contents of the bowl with a spoon, start kneading the dough with your hands. When adding flour, make sure 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, roll it into a sausage. Cut off a small piece and roll it into a flat cake with a diameter of about 7-8 cm.
- Put some on the cake cheese filling. Raise and pin the edges. Use a fork to go around the edges so that the edges of the dumpling do not come apart during cooking.
- Boil dumplings in boiling water (about 3-4 minutes after surfacing). Remove with a slotted spoon, put on a dish, grease with butter.
Vareniki stuffed with Adyghe cheese and suluguni go well with sour milk drinks. They can be served with yogurt or curdled milk. IN fermented milk product you can cut the greens, add crushed garlic. In this case, the dish will turn out even more delicious, with Caucasian notes.
Vareniki 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;
- cheese - 100 g;
- salt - to taste.
Cooking method:
- Sift the flour. Mix it with salt.
- Boil water. Pour a spoonful of oil into boiling water, mix.
- Pour in hot water flour, knead the dough. Such a dough is called custard. If you are not sure that it is elastic enough, you can double the amount of oil.
- Cover the dough with a bowl, set aside. It should “rest” for at least half an hour.
- Rub the cottage cheese through a sieve. Finely grate 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 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 you prefer.
Cheese dumplings - general principles of cooking
Cheese dumplings are one of the most simple options cooking a popular dish, as you do not need to spend time preparing complex fillings. Just grate or cut any cheese and wrap it in circles of dough. The dough itself for dumplings, as usual, is made from flour, eggs, salt and liquid (water or milk). For a more pronounced taste, aromatic seasoning (for example, turmeric) can be added to the dough, but this can also be done with the filling. For dumplings with cheese, you can use one or more cheese varieties. For "mono-filling" it is better to take medium-hard varieties of cheese. Cheese can be mixed in chopped herbs and cottage cheese - the treat will turn out even tastier! You can sculpt dumplings with cheese in any convenient way: cut out small circles from the dough and fill them with cheese, or roll out a layer, lay out pieces of cheese, and cover with another layer of dough on top - all that remains is to cut the “canvas” into dumplings.
Cheese dumplings - preparing food and dishes
What you may need: bowl, rolling pin, sieve, measuring cup, knife, glass with sharp edges, grater and saucepan.
Flour must be sifted before preparing the dough, milk or water must be room temperature. Cheese can be cut into small rectangles or grated.
Recipes for dumplings with cheese:
Recipe 1: Cheese dumplings
Very delicious dumplings with cheese, for the preparation of which you can take any kind of cheese. The dough is prepared as for ordinary dumplings: from flour, eggs, salt and milk. Only in the dough you need to add eggs not entirely, but only proteins.
Required Ingredients:
For test:
- Flour - 5 glasses;
- Milk - half a glass;
- 3 egg whites;
- Half a glass of water;
- Salt - 0.5 tsp
For filling:
- Semi-hard cheese - 650 g.
Cooking method:
Test preparation:
Whisk egg whites with milk, water and salt. Gradually add flour to the mixture and knead hard dough. Cover the dough with a towel and leave for 35-40 minutes.
Preparing dumplings:
Cut the cheese into small rectangles. Cut off a small piece from the dough and roll it into a thin layer. Spread the cheese slices on the layer in rows, leaving gaps between them. Cover the cheese layer with a layer of the same size. Press the dough down, paying special attention to the places between the dumplings. Cut the dumplings with a knife. Cook until tender in boiling salted water. Serve with sour cream, butter and chopped herbs.
Recipe 2: Cheese dumplings (from two types of cheese)
Cheese dumplings can be prepared from several types of cheese. This will make the dish even richer and tastier. Combine different varieties and proportions and come up with your own unique recipes for dumplings with cheese!
Required Ingredients:
For test:
- Flour - by eye;
- 15 ml (spoon) vegetable oil;
- Half a teaspoon of salt;
- 1/4 tsp turmeric;
- 5. Wheat bran - 1 tbsp. a spoon.
For filling:
- Adyghe cheese- 300 g;
- Any other hard cheese - 150 g.
Cooking method:
Test preparation:
Bran mixed with water, salt and turmeric. Then gradually add flour, kneading the dough as for dumplings. It should be quite steep, but not rigid. Add oil and mix again. Cover the bowl with the dough and leave for half an hour.
Preparing dumplings:
Grate both types of cheese on a coarse grater and mix. Roll out the dough into a thin layer and cut circles with a glass. take a spoon grated cheese and make a lump. Place a lump of cheese in the center of each circle, seal the edges tightly. Boil water in a saucepan, season with salt and toss in the bay leaf. Cook dumplings in boiling water for about 5 minutes. Serve with sour cream and butter.
Recipe 3: Vareniki with cheese and cottage cheese
Try to cook delicious cottage cheese and cheese dumplings and surprise your family and friends with a treat! The filling of cottage cheese and cheese turns out to be incredibly tasty and tender and goes well with thin dough.
Required Ingredients:
For test:
- Flour - half a kilo;
- 2 chicken eggs;
- 15 ml of vegetable oil;
- Glass of water;
- A little salt.
For filling:
- Half a kilo fat cottage cheese;
- 200 g of hard cheese;
- 2 eggs;
- Salt.
Cooking method:
Test preparation:
Sift the flour into a bowl and make a hole, break two eggs into it and add water with salt and vegetable oil. Mix all the ingredients and knead the dough. Leave the dough for 25-30 minutes.
Preparing dumplings:
Grate the cheese on a coarse and fine grater (50 to 50). Grind cottage cheese with eggs, salt and add cheese. Mix everything properly. Roll out the dough and cut out circles, put the filling, seal the edges. Boil the dumplings until tender in boiling water. Serve with butter and sour cream.
- When cooking, no more than 20-25 dumplings can be put in a saucepan at a time, otherwise the water will boil for a long time, and dumplings with cheese will stick;
- It is better to grate the cheese on different graters: small cheese will give the filling a single consistency, and large cheese will allow you to better feel the cheese taste;
- In order for the filling to “stick together” better, you can add 1 protein to the grated cheese.
Such dumplings are on our table in late May and early June, when in the Vyatka region there is a period of young juicy and tender nettles ... Vareniki with nettle, cottage cheese and cheese are not for everyone, but I think that there can 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, it is used in the amount of half the ingredients.
It is very desirable to collect nettles in clean places, away from roads and industrial enterprises, cut off the very tops by 10-15 cm with tender leaves. In a food bag or airtight container, it keeps well and does not fade for several days, 4 days - for sure, and maybe even longer.
Different cheeses are suitable for the filling, in the photo - grated suluguni. When I cook pizza, I rub a large head of suluguni and freeze the rest. Then it can be quickly used in different dishes, it crumbles well, although it looks like a lump. I also cooked nettle dumplings with Adyghe cheese, with different semi-hard ones, with feta, but it is especially tasty when the filling is a mixture of different cheeses!
Chop 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 cheese "Nature", thanks to which salt was not needed.
Dumplings are formed in different ways. It is easier in a "waste-free" way, when the dough is rolled out and cut into squares, which are pinched with a triangle. I love this method very much!
And crescent-shaped dumplings with a beautiful tuck along the edge look more spectacular and beautiful, which I can only do with the help of a device, and craftsmen - manually with a "pigtail", etc.
To do this, first you need to thinly roll out a piece of dough, cut the blanks 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 ... Lay the filling in the center and form a dumpling.
Spread the prepared dumplings with nettle, cottage cheese and cheese on a board sprinkled with flour. They can be frozen for later or cooked immediately in the usual ways (in water, steamed or fried).
To serve a very topical sour cream. Bon Appetit!
It is hard to imagine a hearty lunch or dinner without dumplings loved since childhood. Today we will learn how to make dumplings with cheese, cottage cheese and herbs according to recipes that have received universal recognition from good housewives.
Lazy dumplings with cheese
If you want to remember the taste of childhood, then this recipe lazy dumplings suits you like no other.
Ingredients:
- cottage cheese - 250 g;
- cheese hard grade optional - 100 g;
- flour - 8 tablespoons;
- sugar - 2 tablespoons;
- salt - 1 tsp
Cooking
First we rub the cheese, add cottage cheese, salt and sugar. In a separate bowl, knead the dough from boiled water and flour, roll it out and divide it into equal pieces with a glass or a knife. Next, we sculpt dumplings, filling the dough with filling. Here we are, ready with cheese. Store in the freezer on a floured surface.
The following recipe for dumplings is suitable for lovers of both suluguni cheese and cheese.
Vareniki with Adyghe cheese
Ingredients:
- flour - 750 g;
- chicken egg - 1 pc.;
- water - 250 ml;
- cilantro - 1 bunch;
- Adyghe / Suluguni cheese - 150 g.
Cooking
We prepare the dough from water, flour and a beaten egg. Mix thoroughly without leaving lumps. In another bowl, put grated cheese and chopped cilantro. Don't forget to salt to taste. Further, the method of preparation and storage is as in the recipe for lazy dumplings.
Now we are ready to get acquainted with the recipe for dumplings with cheese, cottage cheese and herbs.
Vareniki with cheese and herbs
Ingredients:
Cooking
Now we will summarize the question of how to properly cook dumplings with cheese. To begin with, we knead the dough from water, flour, eggs, salt and chopped dill. Then we are engaged in the filling: we rub the cheese, add the cheese, dill and cottage cheese, mix thoroughly. We roll out the dough in a way already known to us and sculpt dumplings. Serve ready meal better in sour cream or garlic sauce.
