Home General issues Vareniki with cheese and herbs. Vareniki with cottage cheese, cheese and herbs. Lazy dumplings with cheese

General issues

Vareniki with cheese and herbs. Vareniki with cottage cheese, cheese and herbs. Lazy dumplings with cheese

Vareniki is one of everyone's favorite dishes. Although they are available in various national cuisines, in Russia, housewives also like to cook such yummy for lunch or dinner. The main advantage is that you don’t need to have special skills for cooking and, even better, you don’t need a lot of expensive ingredients. Cheese stuffed dumplings are popular due to their satiety, and they also vary depending on the type of cheese inside.

Cooking features

The basis of any dumplings is the dough. For its preparation, premium flour is required, thanks to which the base is elastic, does not boil soft, and during modeling it is easy to give in even to inept hands. Although today in the store you can already buy ready dough, many housewives still knead it on their own and sculpt dumplings by hand, stuffing them with various fillings. Preparing the dough for dumplings with cheese is very simple, you will need:

water - 0.5 tbsp.;
egg - 1 pc.;
premium flour - 1.5 tbsp.;
salt - 1/2 tsp.

A slide is made of flour, in it is a hole into which an egg is broken. All ingredients are thoroughly mixed and a homogeneous elastic dough is kneaded. If you feel that the dough sticks to your hands, then you should add a little more flour, but keep in mind that it should be easily rolled into a layer, from which circles are subsequently cut out for subsequent modeling. After kneading, it is necessary to let the mass rest for 20-30 minutes, and only after that start sculpting dumplings. Here are a few simple tips to ensure that your dish always turns out delicious:

It is better to sift the flour before kneading. So you are not only guaranteed to rid it of debris, but also saturate it with oxygen, and this will make your products more tender.
Before removing the mass to "rest", cover it with cling film.
The dough is rolled out thinly so that the filling is translucent after cooking.
If you want to make the filling more viscous and juicy, add egg white to it.
Everything needs to be cooked large saucepan. Moreover, this can be done both in ordinary water, and chicken or meat broth.
You can give the finished dish a yellow tint with turmeric.
Sprinkle hot dumplings with grated parmesan, thyme or seasonings to taste, pour olive oil - this way you get a new one. savory dish.
Frozen blanks will not fall apart if they are steamed. To do this, you can use a slow cooker or a mantle.

Recipe for dumplings with cheese

Vareniki with cheese filling is a great alternative to any other variety of this dish, especially since there are a lot of options for this filling: with Adyghe, suluguni, potatoes, ham, cottage cheese, greens, and melted. so tasty hearty meal It is quite capable of replacing a full meal. Served with sour cream, butter, mayonnaise, spicy vinegar or other sauce. Choose your favorite recipe from the photo and try it!

Classic

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 290 kcal / 100 g.
Destination: for lunch.
Cuisine: international.
Difficulty: easy.

The easiest option for making dumplings with cheese filling is to use the products that you have in the refrigerator. For such a hearty filling, absolutely any kind is suitable: gouda, Dutch, Russian, and so on. They can be cooked both in water and steamed, and it is better to serve such a dish with butter or liquid sour cream and chopped herbs.

Ingredients:

dough - 300 g;
hard cheese - 300 g;
butter- for lubrication.

Cooking method:

With dry hands, use a rolling pin to shape the dough into a sheet.
Using a glass with a diameter of 7-8 cm, make circles. Roll out the remaining dough again and cut out circles again. Do this until the dough runs out.
Divide the cheese in half. Grind one half on a fine grater, the second on a coarse grater. Mix.
Start sculpting: put a bowl of water next to it, put the filling on the workpiece (a little more than half a tablespoon), grease the edges of the mug with water and fasten both edges.
Boil water in a saucepan. Put your future dumplings in it and cook until cooked until they float.

Recipe with suluguni

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 300 kcal / 100 g.
Destination: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

Delicious suluguni, which is especially popular in Georgia, Armenia, is also used for filling. It is only advisable to choose a fresh product, otherwise the stale one releases more salt, so your dumplings with suluguni cheese may turn out to be too salty. It is best to serve such a dish with matsoni - it is popular in these countries. fermented milk product with low fat content, which can be compared with kefir.

Ingredients:

dough - 300 g;
suluguni - 300 g;
butter - 20 g.

Cooking method:

Make a layer from the dough, cut out circles with a diameter of 6-8 cm.
Grind Suluguni with a fine grater.
Blind dumplings: stuffing, ½ tablespoon, put on one half of the round blank, cover with the second half, fasten Georgian dumplings.

With Adyghe cheese

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 250 kcal / 100 g.
Destination: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

Another delicious variety of stuffing product is Adyghe, it is used for making salads, bruschetta, khachapuri, Ossetian pies and dumplings. It tastes very delicate, practically unsalted, has a curd texture. For dumplings, you don’t even have to grate it, but you just need to mash it with a fork so that it turns into a homogeneous crumbly mass, or simply cut into small sticks.

Ingredients:

dough for dumplings - 300 g;
Adyghe cheese - 300 g;
cilantro - a bunch;
salt - ½ tsp.

Cooking method:

elastic dough roll out with a rolling pin and cut into 7 by 7 cm squares.
Cheese knead.
Chop the cilantro with a knife.
Mix greens, cheese, salt.
Put the filling on each square so that then fix the dough and make triangles. For a better pinch, lubricate the edges with water.
Boil 10 minutes.
As soon as you lay out the finished dish, immediately pour it with butter so that the dough does not stick together.

With cottage cheese and cheese

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 270 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

The refrigerator does not always have all the ingredients for cooking, so cunning housewives come up with different ways than to replace this or that product. So, cheese for dumplings can be mixed with ordinary cottage cheese, and you get an equally tasty lunch. This filling is made both salty and sweet, depending on the type of cheese that is used. It is most delicious to eat such dumplings with butter.

Ingredients:

dough - 300 g;
cottage cheese - 150 g;
hard cheese - 150 g;
salt - ½ tsp;
egg - 1 pc.

Cooking method:

Grind the cheese with a grater.
Cottage cheese mash with a fork, salt.
Mix the ingredients, break the egg to them, mix again.
Roll out the dough, cut out circles with a glass or a mold.
Spread the filling on each circle, fasten the ends with a pinch.
Boil for 10-15 minutes.

With greenery

Time: 40 minutes.
Servings: 4 persons.
Destination: for lunch.
Cuisine: international.
Difficulty: easy.

What could be better than in the summer to cook dumplings with cheese and herbs, which were immediately collected from the garden? And it can be anything: dill, parsley, basil, cilantro, celery, green onion... Suluguni or Adyghe cheese is best combined with greens, but you can act on your own and take another one. You can cook such dumplings both in water and in a double boiler.

Ingredients:

dough - 300 g;
suluguni - 200 g;
dill - 10 g;
parsley - 10 g;
green onion - 10 g;
cilantro - 10 g;
basil - 5 g.

Cooking method:

Suluguni must be crushed with a grater.
Rinse all greens thoroughly, dry, finely chop. Some housewives even use a blender, but then the greens turn into a homogeneous mass.
Mix the herb with the cheese.
From the rolled out layer, cut out circles or squares at your discretion.
Spread the filling and pinch the dough together.
Cook in water or steam until done: the dough should become translucent.

With pumpkin and mozzarella cheese

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 220 kcal / 100 g.
Destination: for lunch.
Cuisine: international.
Difficulty: easy.

It will be very difficult to refuse such a dish, because the combination of soft stretching mozzarella and tender sweet pumpkin unique. When choosing mozzarella, pay attention to the name of the product on the package: it should be only mozzarella, and not a cheese product, which can now often be seen on store shelves. The taste of the whole dish will depend on this.

Ingredients:

mozzarella - 150 g;
pumpkin - 150 g;
dough for dumplings - 300 g;
sugar - 1 tsp;
spices, herbs - to taste.

Cooking method:

raw pumpkin grate or chop very finely.
Do the same with cheese. Mix ingredients, add sugar.
Make blanks from the rolled out layer: circles no more than 2 mm thick.
Lay out the filling, pinch the edges.
Cook dumplings in steam or boiling water until the dough is transparent.
Serve with butter or sour cream.

With cheese and potatoes

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 200 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

One of the classic recipes are dumplings with potato stuffing. Moreover, the housewives learned to diversify the same cooking method, diluting the main component with onions, herbs, mushrooms, bell pepper. For this cooking method, you will need cheese, which will melt and mix with potatoes during the cooking process, making the filling tender.

Ingredients:

potatoes - 4 pcs.;
cheese - 100 g;
salt - ½ tsp;
milk - 100 ml;
butter - 20 g;
ready-made dough - 300 g.

Cooking method:

Peel potatoes, put to boil. Salt the water.
Remove from heat, drain water. Mash potatoes with milk and butter. It is not necessary to make a uniform consistency.
Rub the cheese on a fine grater, put it on the potatoes, mix.
Prepare blanks for dumplings from the dough.
Lay out the filling, pinch the edges.
Vareniki can be fried in vegetable oil or boiled.

With ham

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 230 kcal / 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

The combination of cheese and ham can also be called a classic, because it is not just used to make puffs or hearty pancakes. So dumplings can be made using these products. It is recommended to take the cheese that will melt well during cooking (mozzarella, gouda, Russian), that is, the Adyghe one will not work, because it has a curd consistency. For spice, you can add basil or garlic to the filling.

Ingredients:

dough - 300 g;
ham - 150 g;
cheese - 150 g;
garlic - 2 cloves.

Cooking method:

Remove the film from the sausage, grate with cheese on a small heifer, mix.
Squeeze the garlic through a press, add to the filling.
Cut circles from the rolled out layer.
Fill them halfway with stuffing, fasten the ends so that they do not open during the cooking process.
Throw the blanks only in boiling water so that the dough grabs. Cook, stirring, for about 10 minutes.

With kachkavalo baked in the oven

Time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 300 kcal / 100 g.
Destination: for lunch.
Cuisine: international.
Difficulty: medium.

Another unusual recipe true gourmets will like dumplings with caciocavallo. This is the name of an exhaust cheese made from sheep's or cow's milk, which has a very pleasant spicy taste and was previously made only in Sicily. The finished dish is called there a little differently - burekitos, and it is also served in a different way: sprinkled with sesame seeds. In addition, you will need crumbly dough, and bukeritos will be cooked in the oven.

Ingredients:

for the test
butter - 100 g;
flour - 500 g;
water - 150 ml;
refined sunflower oil - 100 ml;
salt - 1 tsp;
baking powder - 5 g;
For filling
caciocavallo - 300 g;
yolk - 1 pc.;
breadcrumbs- 1 tbsp. l.;
salt, ground pepper - to taste.

Cooking method:

Mix flour, salt and baking powder in a bowl.
The butter needs to be softened first. Add it to the dry ingredients and beat with a whisk by hand or with a mixer.
Gradually enter sunflower oil and then water. Knead into a homogeneous mass.
Remove the dough to cool for 30 minutes.
Grate cheese, mix with salt, spices to taste. Add breadcrumbs.
Turn on the oven, set it to 180 degrees and let it heat up.
Roll out a layer of chilled dough, cut circles up to 10 cm in diameter.
Put the filling on them, fasten the edges.
Put your blanks on a baking sheet, brush with egg and bake for 25 minutes.

Video

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

2018-03-30 Ekaterina Lyfar

Grade
prescription

1159

Time
(min)

servings
(people)

In 100 grams ready meal

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 ordinary potatoes grated cheese, the dish will be perceived in a completely different way.

Ingredients:

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

Step by step recipe for dumplings with potatoes and cheese

Place the milk in the freezer for 10 minutes. It must be ice cold. In order not to waste 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 stand for half an hour.

Boil potatoes. Let it cool down a bit, peel it off. Grind with 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. Stir in the filling with a spoon.

Roll out the dough, cut it into small pieces. Blind dumplings, boil them for several minutes in salted water.

The so-called cheese product is not suitable for making dumplings. It is better to take some delicious hard cheese, such as gouda, or even parmesan.

Option 2: A quick recipe for dumplings with potatoes and cheese

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

Ingredients:

Potato - 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 the size. Boil until done.

Chop the onion. Melt half the butter with vegetable oil, fry the onion.

Drain the water from the potatoes, mash them with a potato masher. Add flour, rest of butter and egg. Before that, it needs to be lightly beaten with salt.

Grate the cheese, add it to the puree. Pour flour into the same place, knead the potato dough.

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

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

Sprinkle each serving generously with fried onion before serving. Instead, you can fry dumplings with onions in a pan, it will turn out even tastier.

Option 3: Vareniki with cheese and sun-dried tomatoes

To replenish the reserves of vitamins in the body, cook dumplings with sun-dried tomatoes. This dish turns out to be very original and refined in taste, it goes well with Italian herbs.

Ingredients:

Flour - 450 g;
Potato - 500 g;
Butter - 50 g;
Suluguni cheese - 300 g;
Oil - 70 ml;
Water - 100 ml;
Dried tomatoes - 100 g;
Large bulb.

Step by step recipe

This recipe uses choux pastry so the water needs to be boiled. While it is heating, pass the flour through a sieve, mix it with salt.

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

Boil the potatoes until tender in salted water. 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.

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

Finely chop the sundried tomatoes. Pour them to the other ingredients of the filling, mix. If necessary, add salt. In no case should you add salt and spices before tomatoes, because these ingredients are also present in dried vegetables. There is a risk of getting a tasteless, too salty or spicy dish.

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

Put dumplings one by one in boiling water with salt, cook for 5-7 minutes. Grease hot products with oil so that they do not stick together.

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

Option 4: Vareniki with potatoes, bacon and cheese

Connoisseurs of Ukrainian cuisine especially like these dumplings. Instead of bacon, you can add brisket, or even regular bacon with a meat layer. In combination with delicate cream cheese, it will turn into an exquisite filling that even gourmets will like.

Ingredients:

Flour - 550 g;
Water - 200 ml;
2 onions;
Potato - 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 skin from the onion. Finely chop both onions. Cut the bacon into thin strips.

Melt the butter. When it warms up well, pour the onion into the pan. Saute it until soft, then add the bacon. Fry everything together for 5-7 minutes.

Boil potatoes in their skins. Gently peel it, mash it into a puree.

Wash the eggs, break one of them into a deep bowl. Lightly beat with a whisk, mix with cheese and half of the onion fry.

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 well the resulting dough. Pour warm water and vegetable oil into it in small portions, stirring.

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

Gently lower dumplings into boiling water, wait for them to float, cook until tender. Mix the dumplings with the rest of the frying while they are still hot.

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

Option 5: Vareniki with melted cheese

This recipe uses processed cheese in triangles. You can get by with the usual solid, but with such a product it will be tastiest. Responsibly approach the choice of cheese and butter, this can greatly affect the taste.

Ingredients:

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

Step by step recipe

Sprinkle flour onto a work surface and make a small well in the middle.

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

Knead the dough for 5-7 minutes. Then cover with foil and set aside.

Boil the peeled potatoes. Drain liquid, mash potatoes. Add some butter, stir until it melts.

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

The rested dough can be rolled out, cut into pieces. Put the filling inside each of them, blind the dumplings. Boil or steam them.

Chop the onion, fry it. Mix the resulting frying with ready-made dumplings.

If you do not have a double boiler, you can get by with a regular large saucepan. Fill the vessel with water, place gauze folded in several layers on top. Tie it tightly so that the fabric is pulled tight. When the water boils, it will be possible to spread the dumplings on cheesecloth. They will be ready in 5 minutes.

Option 6: Recipe for dumplings with Adyghe cheese

Such dumplings are quite tasty dish which is easy to make at home. In addition, they can be prepared for future use - frozen. And take and cook at will. Dumplings are prepared from the classic dumplings dough, but there may be other variations. For example, filo dough (only without soda), lean dough without eggs, on 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 Adyghe cheese;
4-5 sprigs of parsley;
clove of garlic.

Step-by-step recipe for dumplings with Adyghe cheese

Get busy with the dough. Sift flour into a cup. Add an egg, a little salt. Pour in some water. Gather the flour from the edges to the center. Knead by hand until a full-fledged lump of uniform dough is formed. Now pack the lump in a bag and leave it on the table for half an hour.

During this time, wipe the Adyghe cheese through a sieve. So it will be softer, and dumplings will be formed even in appearance and tender in taste. Add finely chopped parsley to the cheese. As well as garlic passed through the press. It may or may not be used as desired. Or, if you like spicier dishes, 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 diameter of the mold yourself. Place a spoonful of cheese filling on each piece. You don't need much, otherwise it will be difficult to secure the edges of the dumpling. Fold each circle with cheese and herbs in half. Fasten the edges.

Lay the dumplings on a board dusted with flour or on the table. Semi-finished products are ready for cooking. Place them in boiling water and cook until soft. They should float and cook for another 10 minutes. Or prepare dumplings for the future - freeze in the freezer. As soon as the dough is cold-set, transfer the semi-finished products into a strong plastic bag or Plastic container. Store in the freezer.

In the filling, instead of Adyghe, use any other cheese of your choice and taste. Soft, hard, pickled cheese, or even take a homemade cream cheese made by yourself.

Option 7: A quick recipe for dumplings with Adyghe cheese

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

Ingredients:

0.1 l of table white wine;

one heaping spoonful of potato starch;

0.4 kg approximately wheat flour;

0.1 kg of 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, pass the cheese through a fine iron sieve and soft curd. Add dry basil. Stir.

mix potato starch and flour, sift. Make a hole in the hill. Pour white wine into it. Using your hands, gather the dry mixture from the edges to the center. Knead the dough. Press 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 pieces. To do this, take a chef 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. And then use it for its intended purpose - boil in salted water or freeze.

Instead of dry basil, take any spicy herb to taste. For example, a mixture provencal herbs or something else to your liking.

Option 8: Dumplings with Adyghe cheese on dough from water

By classic recipes 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 turn out tender and elastic. This is important, because there will be no oil in it at all.

Ingredients:

0.15 l of ice water;
one egg;
0.45 kg of wheat flour (+ for dusting);
0.3 kg of cheese;
a couple of tablespoons of soft butter.

How to cook

Shake the egg, 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 dumplings is chosen with a bright salty taste. Adyghe cheese has a strong salty taste and excess salt is no longer needed.

Mash cheese with butter. Mix well. If the filling seems dry to you, add a spoonful of sour cream or cream.

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

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

Option 9: Vareniki with Adyghe cheese in nut butter

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

Ingredients:

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

Step by step recipe

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

For the dough, combine nut butter and kefir. Add flour in batches. Knead the dough with your hands. Or in a dough mixer if you have one. Then lay out the lump on the table, roll it out with a rolling pin. Roll from the center to the edges - so the layer will come out even in thickness. Cut out circles.

With the filling, form dumplings from the blanks.

On the dough, take not only wheat flour. But add cereal if desired. So the nutritional value meals will be richer. And yes, it makes the dish different.

Option 10: Vareniki with Adyghe cheese from green dough

Green dough dumplings - original. But it will also be delicious. Dessert greens - spinach - were chosen as a dye. This is the best way for bright saturated green.

Ingredients:

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

How to cook

First, get the juice of fresh spinach. But the greens need to be washed thoroughly. The leaves of this greenery often hide a whole mass of sand and earth. Rinse the leaves in a container of water. Pull out. Rinse thoroughly under running water. Then dry on a towel or napkin. Get juice using a centrifugal juicer or do it yourself. For the second option, puree the leaves with a blender. Put the mass in a clean cheesecloth. Squeeze out the juice. It won't make much. But this is quite enough to tint the dough. If you don't want to do the juicing, use thick spinach puree to knead the dough.

Dilute spinach juice in boiling water. Add mayonnaise. Sauce is needed for piquancy of taste. It also replaces the egg. Stir the mass. Add some flour. Stir. Pour in 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, rub the cheese through it. Add in sour cream and nutmeg. Stir. It turned out a filling for semi-finished products.

Cut the dough into two or three pieces. Roll out one piece with a rolling pin. Cut out circles. Spread out some of the toppings. Close the dough and close 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. Brighten up your dish with the natural colors 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 coloring fresh juice. And turmeric (or saffron) will have to be brewed with boiling water beforehand - for 0.5 teaspoon of spice, 2 tablespoons of boiling water. Bon appetit!

Cheese dumplings - general principles 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

Highly 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 cheese dumpling recipes!

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. the 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 spoonful of 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 of 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.

Cheese dumplings - secrets and helpful tips from the best chefs

- 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.

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 for 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. It is better to serve the finished dish in sour cream or garlic sauce.

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;
chicken 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 with 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 a 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.