Delicious and savory dumplings with cheese. Cheese dumplings - the best recipes, calories Salted cheese dumplings recipe

Do you like dumplings? They are good because they can be both a dessert and a second course - almost any food familiar to us can serve as a filling for them: cottage cheese, potatoes, minced meat, berries and fruits ... Have you tried cooking dumplings with cheese? Today we are sharing these wonderful recipes with you.

What are dumplings

The homeland of dumplings in their modern form considered Ukraine. It is in this country that dumplings are found everywhere: in literature, cinema, on the menu of traditional restaurants and cafes, on the tables of hostesses. But in fact, dumplings came to Ukrainian cuisine from Turkey - in the form of a dish called "dush-varu". The Ukrainians slightly modernized the recipe, adapting it to their own food possibilities.

And now we know dumplings as a kind of curly "pies" made of thin dough with any fillings. They are not baked or fried like ordinary pies, but boiled or steamed.

The shape of dumplings is also special, traditional. To prepare them, the dough, rolled into a thin layer, is cut into small circles or squares, put the filling in the middle and pinch the edges.

Delicious, juicy and spicy dumplings with cheese

There are many ways to pinch - from the simplest to the most complex, ornate. Each hostess has her own method. The main rule is that the pinch should be tight, without gaps through which the filling can “escape”.

Depending on the dough, dumplings are either boiled or steamed. In the first case, they are dipped in boiling water for several minutes, and when they emerge, they are taken out of the pan. In the second case, dumplings are laid out on a special stand with holes, and set in a saucepan so that the surface is above the water level. The readiness of dumplings can be determined by the changed color and consistency of the dough.

Ready dumplings are served, pouring melted butter, any sauce or sour cream to taste, depending on what filling was used - sweet, fresh or salty.

Ingredients and dough preparation

The lump of dough for dumplings should be elastic, easily lagging behind the hands

There are two traditional ways to make yeast-free dough for dumplings - warm and cold.

• In the first case, a tenth of the flour required by the recipe is poured with a third of the indicated amount of water, and very hot, almost boiling water. Thanks to this, the gluten swells well. Thoroughly knead the brewed flour until smooth, then add the rest of the water at room temperature and salt with eggs. The dough is brought to a uniform and elastic consistency so that it easily comes off the hands, after which it is allowed to brew for about 40 minutes.
• The second method is almost the same, except that the flour is poured very cold, almost ice water or milk. So the dough can be stored for quite a long time without drying out.

For our future dumplings, the following ingredients will be required:

• 4 cups flour;
• 1 glass of water;
• 1 egg yolk;
• 1 teaspoon of salt.

For the dough you need flour, water, eggs and salt

In some recipes, we will use a slightly modified dough composition. In such cases, we will indicate it in the description of the preparation.

A visual aid for preparing dough for dumplings - video

Step by step recipes for dumplings with cheese

Classic

We'll start with the classic simple recipe. How to cook the dough, you already know.

For the filling you will need:

• 300 g of any hard cheese;
• 1 egg white;
• 50 g butter;
• 1 teaspoon of salt.

1. Roll out the prepared dough into a thin layer (1.5–2 mm thick), cut circles out of it with a glass. The glass is placed on the priest, while its upper edges must be dipped in flour so that the dough does not stick. Press the bottom of the glass and scroll slightly in both directions. The circle is ready. It remains to make as many of the same as possible.

   The thickness of the rolled dough for dumplings should be no more than 2 mm

2. Prepare the filling. Grind the cheese on a coarse grater, add softened butter, beaten egg white, a pinch of salt. Mix well so that the products turn into a uniform mass.

   Grate the cheese and mix it with the spices to prepare the filling

3. Put the filling on the circles of dough, about 1 tablespoon without top. Fold the dough in half, pinch the edges well so that there are no holes left.

   Put the filling and pinch the dumplings

4. Dip the dumplings in boiling water, salting it. Boil 10 minutes. Remove from boiling water, season with butter. Sprinkle with herbs if desired.

With Adyghe cheese and herbs

Adyghe cheese has a very soft, spicy taste that is unique to it. Now this cheese can be bought in almost any grocery store or supermarket. Do not forget also about greens: according to the rules of Caucasian cuisine, there should be a lot of it in any dish, including dumplings.

Vareniki with Adyghe cheese and herbs

We suggest you cook such dumplings from dumplings dough, which is not much different from the one described above, except that there are two eggs in it, and not one.

So, take the following products:

• 3.5 cups flour;
• 200 ml of cold water;
• 2 eggs;
• 0.5 teaspoon salt.

For the filling you will need:

• 400 g of Adyghe cheese;
• 80 g butter;
• 1 bunch of greens - dill, parsley, onion (fresh or frozen without defrosting);
• salt, any ground pepper, seasonings - to taste.

1. Prepare the dough as described above, and leave it to rest for half an hour, covering it with a thick cloth.
2. Adyghe cheese is soft, so for the filling you can not only grate it, but also knead it with a fork. Add chopped herbs, spices, pepper, salt there. Add softened butter and mix all ingredients until smooth.
3. Roll out the dough, cut it into circles. Put the filling in the middle of each, blind the edges.
4. Dip a few dumplings into boiling water and stir so that they do not stick to the bottom and sides of the pan. After 7 minutes, remove the dumplings with a slotted spoon, put in a deep bowl, add butter and shake.
5. The best sauce for such dumplings is fat sour cream. Enjoy!

Georgian with Suluguni

This dish in Georgia is national and is called kvari.

1. The dough is prepared from the same products as in classic version, with the only difference being that the eggs are first beaten with water, and then the sifted flour is gradually added. Don't forget to stir constantly.

   Beat eggs with water, gradually add the sifted flour

2. Roll out the finished dough and cut into circles.

   Make even circles from the dough

3. Suluguni cheese (350 grams) for the filling is better to rub on a fine grater to make the flakes thin. No salt or seasoning is needed - this cheese itself is quite salty, spicy and savory.

   Finely grate the suluguni for the filling

4. Spread the prepared filling on the circles of dough and fasten the edges. Do this with your fingers or use a fork, pressing the edges of its cloves into the dough, thereby forming a pattern.

   Blind the dumplings by pinching the edges with a fork

5. Salt the boiled water in the pan and throw dumplings into it. Stir a little until boiling again so that the kvari do not stick to the bottom of the dish. Cook until they rise to the surface.

   Boil kvari in boiling water until tender

6. Serve with whatever your heart desires - sour cream, butter or any sauce.

With rocker, baked in the oven

This Bulgarian sheep cheese has an unusual spicy taste. We will cook dumplings with kachkaval (kashkaval) according to traditional recipe Bulgarian cuisine, in which they are called burekitos. The dough for them should be crumbly, and we will bake dumplings in the oven.

Vareniki with kachkaval cheese baked in the oven

For the test, take:

• 100 g diced butter;
• 500 g flour;
• 150 ml of cold water;
• 100 ml of sunflower oil;
• 1 teaspoon of salt;
• 5 g baking powder.

Filling products:

• 300 g kachkaval, chopped on a grater;
• 1 egg yolk;
• 1 tablespoon breadcrumbs (you can use flour);
• salt, pepper - to taste.

You will also need sesame seeds for sprinkling and a beaten egg to give the dumplings a glossy surface.

You can apply not only pumped, but also cheese in a ratio of 1: 1.

1. Mix flour, salt and baking powder in a bowl with high sides, add softened butter and start beating with a mixer at low speed. Gradually add sunflower oil first, then water. Continue to work with the mixer, bringing the dough to a homogeneous consistency. Roll it into a ball, wrap it in cling film and refrigerate for half an hour.
2. Meanwhile, make the filling by mixing the cheese with salt and spices. Add breadcrumbs so that the mixture is not runny and does not run out while the dumplings are baking.
3. Preheat the oven. Optimum temperature- 180 degrees.
4. Remove the dough from the refrigerator, roll out, cut into circles. Put the cheese filling on them, form dumplings.
5. Cover a baking sheet with parchment paper and lay out the dumplings. Since the dough contains oil, you do not need to grease the paper. Spread the surface of the burekitos with a beaten egg, sprinkle with sesame seeds. Send to the oven for 25 minutes, and then take it out, serve it to the table and enjoy the spicy taste!

With cottage cheese

We will make these dumplings from choux pastry mixed with boiling water.

You will need:

• 250 ml of water;
• 400 g flour;
• 50 ml sunflower oil;
• 200 g of cheese;
• 200 g of cottage cheese;
• 1 egg;
• salt;
• dill.

Be sure to add dill to these dumplings - both in the dough and in the filling

1. Pour sunflower oil into boiling water, pour 1 teaspoon of salt and the same amount of dry dill. Mix thoroughly and quickly add 200 g of flour. Mix well again until stiff, gradually adding another 200 g of flour. Cover the lump of dough with a clean, thick cloth and set aside to rest for half an hour.
2. Prepare the filling by mixing any grated hard or processed cheese and soft crumbly cottage cheese, add fresh or dried dill as you wish, salt to taste and an egg. Make a homogeneous mixture.
3. The dough has already rested, you can roll it out and divide it into circles. Lay out the filling and sculpt products of the shape that you prefer.
4. Boil prepared dumplings for 3 minutes in salted water.
5. Butter and sour cream will be a great addition to the dish.

If the dumplings turned out to be too much, some can be frozen - they are perfectly stored in the cold.

With cheese and potatoes

The peculiarity of these dumplings lies in the filling with potatoes and frying. But this recipe will require your attention and patience: there is a risk that dumplings with cheese and potato filling will not turn out right away.

Vareniki with cheese and potatoes

You will need:

• 500 ml of water;
• 1 kg of flour (less or more - how much dough will take);
• 100 g solid or processed cheese;
• 6 large potatoes;
• 1 egg;
• 1 onion;
• salt and spices to taste.

1. The potatoes taken for the filling must be raw. Peel it, wash it and grate it (or chop it in a blender). Squeeze out excess moisture, mix potatoes with grated cheese, sprinkle with salt and spices.

   Prepare a filling of grated cheese, potatoes and spices

2. Roll out the prepared dough into a layer, cut into circles. Distribute the filling over them, form dumplings. Put them in the freezer for a while so they don't fall apart.
3. While the dumplings are cooling, fry the onion in any oil. If desired, you can add grated carrot and spices. If you want to give an original look to dumplings, use red sweet onions.

   Fry the onion in vegetable oil

4. Boil the dumplings for 5 minutes, then remove with a slotted spoon, put on a dish and pour over the frying. Can be served with your favorite sauce.

With cheese and ham

These dumplings will become one of your family's favorite second courses. Their charm is that they are universal: if you want - cook, if you want - fry or bake. And serve on the table for dinner, and take it with you to work or school.

We take the usual dough, from classic recipe, and for the filling you need the following products:

• 500 g of hard cheese;
• 200 g of any ham;
• salt, spices, herbs to taste.

1. The prepared dough, cool, not too tight, put in the refrigerator for half an hour - let it sweat a little there.

   Prepare the dough and put it in the refrigerator for a while

2. Meanwhile, finely chop the ham and grate the cheese. You can add more meat if you like. And even an onion-carrot supplement will not be superfluous here. Optional, but why not? Mix well until the mass becomes homogeneous.

   Make a ham and grated cheese filling

3. Take out the dough. Roll out, divide into circles, put the filling and form dumplings. Send in boiling water and take out as soon as they swim to the surface to ask for a plate.

   Vareniki with pumpkin and ricotta - a gourmet dish

   You will need:

   • 1 medium-sized pumpkin of sweet varieties;
   • 3 teaspoons of pumpkin seed oil;
   • 200 g cream (fat content - 38%);
   • 15 g butter;
   • 2 tablespoons of olive oil;
   • 1 teaspoon brown sugar;
   • 150 g ricotta cheese;
   • 2 g grated parmesan cheese;
   • 2 g of peeled pumpkin seeds;
   • 100 g chicken broth;
   • 100 g shallots;
   • 6 stalks of cilantro;
   • 3 stalks of dill;
   • 2 stalks thyme;
   • 1 stalk of basil;
   • 3 bay leaves;
   • 2 cloves of garlic;
   • salt, black peppercorns and ground - as much as you want.

   Aren't you afraid of so many products? Oh, have you already bought it? So it's time to start cooking. Stock up on patience and good mood.

   1. Peel the pumpkin from the peel and seeds, take 150 g of pulp. Chop it as finely as you can and fry it in the heated olive oil and butter mixture for 3 minutes.
   2. Add sugar: let it dissolve and caramelize the pumpkin pieces. For flavor, put chopped thyme (1 sprig) and cilantro (3 sprigs), sprinkle with pepper.
   3. After 2 minutes, remove the mixture from the heat, season with pumpkin oil. Add ricotta, cilantro and salt, mix well. The filling is ready, set it aside for a while and prepare the cream.
   4. For the cream, take the remaining pumpkin pulp, chop and fry with thyme and basil in olive oil (the fire should be weak). Pumpkin should break up into fibers.
   5. Cut the shallots, put them in the pan with the pumpkin, pepper the mixture and fry for another 15 minutes, then pour chicken broth. Simmer the pumpkin until the liquid has almost completely evaporated.
   6. Remove the mixture from heat, transfer to a blender, add pumpkin seed oil and cream, grind into a smooth puree.
   7. Make broth for pouring dumplings. To do this, boil 5 liters of water with crushed garlic, pepper, salt, dill and bay leaf, boil for a couple of minutes.
   8. Blind the dumplings as you normally would. Boil them for 5 minutes in boiling broth. Then spread on a dish, decorate with pumpkin cream, grated parmesan and chopped seeds.

   Such dumplings can be treated on holidays, and guests will surely be delighted!

   With pumpkin and mozzarella cheese

   Perhaps such dumplings are also not a dish for lazy housewives. But they are very satisfying, juicy, incredibly tasty - just a godsend for the festive table.

   Dumplings with mozzarella cheese - a godsend for the festive table

   You will need the following products:

   • 400 g wheat flour;
   • 8 egg yolks;
   • 80 ml of water;
   • 1 egg white;
   • 1 whole egg;
   • 7 tablespoons of olive oil;
   • 1 teaspoon of salt;
   • 800 g pumpkin;
   • 250 g mozzarella;
   • 3 shallots;
   • 1 tablespoon of sugar;
   • 1 teaspoon balsamic vinegar;
   • parsley and ground pepper to taste.
   1. In flour, poured in a slide, beat in a whole egg, 8 yolks, 3 tablespoons of olive oil, water (it should be hot), salt and knead a strong dough. Leave it for a while.
   2. Very finely chop the cheese and 400 g pumpkin pulp. You can grind them in a blender, but then the filling will not have texture. Salt and pepper the mixture.
   3. Make even circles from the dough. Put the filling on one half of the mug, and coat the free edge of the second half with protein. Fold the edges and press against each other - the protein will stick them together well.
   4. Place dumplings in boiling water for 10 minutes. While they are cooking, you need to prepare the sauce.
   5. Peel the shallot and slice it thinly into half rings. Saute until translucent in 4 tablespoons of olive oil. Add the remaining diced pumpkin pulp, sugar and vinegar. Simmer for 15 minutes over medium heat until the pumpkin is quite soft, but retains its shape.
   6. Put the dumplings on a dish, pour over the sauce and garnish with parsley.

   Video: Georgian cheese dumplings

   Now a few more delicious, interesting dishes have appeared in your piggy bank of recipes, and you can please your family, friends and relatives with them at any time. Do not be afraid to experiment: cheese dumplings can be supplemented with any ingredients to your taste. Share with us in the comments your recipes for cheese dumplings: what varieties do you prefer, what foods do you combine with, do you like to cook, fry or bake in the oven? Enjoy your meal!

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. ready meal 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 a lot depends on the composition of the filling, the ratio of various ingredients in it. You can experiment 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. They go even better with mayonnaise or tomato sauce.

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 cheese filling on the tortilla. 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 fermented 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.

There is a mass options: lazy dumplings with cheese, dumplings with cottage cheese and cheese, with potatoes, cabbage, etc. Everyone decides for himself how to choose the right and the best one. However, no matter what the filling was, dumplings will always be the most favorite delicacy of children and adults.

Cheese dumplings are incredibly tasty, especially if you use Adyghe cheese (suluguni). Since the taste will be simply incredible, very tender and just melting in your mouth. Incredible dumplings in just a couple of minutes, so why not follow this recipe?

• 400 grams of flour;
• ½ cup of water;
• 1 chicken egg;
• 1 tablespoon of sugar;
• 1/3 teaspoon salt.
• A set of products for the filling:
• 400 grams of Adyghe cheese.

Recipe

Advice: Dumplings with Adyghe cheese are best served with real rustic sour cream.

Advice: the recipe does not prohibit replacing Adyghe cheese with suluguni cheese.

Advice: Using Adyghe cheese, you can try making lazy cheese dumplings, which are also incredibly tasty.

It is very easy to make dumplings with Adyghe cheese and it doesn’t matter which ones to cook: lazy or classic, the main thing is to make a lot of efforts, pick up an excellent recipe and the best ingredients, then everything will work out.

Vareniki with potatoes and cheese

Cheese dumplings are very popular, so you can cook them quite often. One has only to perform this recipe once, and it will immediately become one of the most beloved, especially since this dish is virtually universal.

A set of products for making dough

• 3 cups flour;
• 1 glass of warm water;
• 1 chicken egg;
• Salt to taste.

A set of products for the preparation of the filling

• 8 potatoes;
• 2 onions;
• 2 tablespoons of vegetable oil;
• 200 grams of processed cheese (you can use suluguni);
• Salt to taste.

Recipe

Vareniki with potatoes and cheese turn out to be very satisfying and tasty, so they can easily pass for the main full-fledged dish. These dumplings can be served both hot and cold, which makes them virtually universal.

Cooking delicious dumplings is not so difficult, you just need a little effort, attention and perseverance to make a real tasty dish.

Enjoy your meal!

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:

1. Beat two eggs and combine with water - 5 tablespoons, and salt - 0.5 tablespoons.
2. Rinse the mushrooms and dry, cut into slices.
3. Finely chop the greens, grate the carrots, cut the cheese into cubes.
4. Finely chop the onion and fry in butter.
5. Add carrots with mushrooms to the onion, fry for five minutes, stirring.
6. At the end of frying, add cheese with herbs and mix, add spices.
7. Divide the egg into yolk and white. Whisk the egg white a little and set aside. Stir the yolk, pour into the filling.
8. Roll out the dough thinly and cut into rectangles.
9. 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.
10. 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:

1. Mix salt with flour and add eggs.
2. Add water and knead the dough.
3. Mash the cheese, salt.
4. Divide the dough into four pieces and roll each into a layer, cut circles with a cup.
5. Form balls of cheese and place on mugs, fasten the edges.
6. 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:

1. Mix the eggs with salt and add half the flour.
2. Mix well, adding the rest of the flour gradually.
3. 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:

1. Combine salt with flour and gradually pour in water, kneading the dough.
2. Grind the cheese on a grater, chop the ham finely, mix.
3. Make cakes from the dough and put portions of the filling on each. Seal the edges nicely.
4. Put dumplings into boiling water and cook for four minutes when they float to the top.

Serve ready dumplings with fried onions.

Cheese dumplings - general principles of cooking

Cheese dumplings are one of the easiest options for preparing a popular dish, since you do not need to spend time preparing a complex filling. 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 before preparing the dough must be sifted, milk or water must be at room temperature. Cheese can be cut into small rectangles or grated.

Recipes for dumplings with cheese:

Recipe 1: Cheese dumplings

Very tasty 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 a stiff 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. 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 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.

- 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.