It is difficult to imagine a hearty lunch or dinner without dumplings loved from 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;
• hard cheese of your choice - 100 g;
• flour - 8 tablespoons;
• sugar - 2 tablespoons;
• salt - 1 tsp

Preparation

First, 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 using a glass or knife. Next, we sculpt the dumplings, filling the dough with the filling. So ready and cheese. Store in the freezer on a floured surface.

The following recipe for dumplings is suitable for lovers of both suluguni cheese.

Dumplings with Adyghe cheese

Ingredients:

• flour - 750 g;
• chicken egg - 1 pc.;
• water - 250 ml.;
• cilantro - 1 bunch;
• Adyghe cheese / suluguni - 150 g.

Preparation

Prepare the dough from water, flour and a beaten egg. Mix thoroughly without leaving lumps. Put grated cheese and chopped cilantro in another bowl. Do not forget to salt to taste. Further, the method of preparation and storage is the same 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.

Dumplings with cheese and herbs

Ingredients:

Preparation

Now we will summarize the question of how to properly cook dumplings with cheese. First, knead the dough from water, flour, eggs, salt and chopped dill. Then we do the filling: rub the cheese, add feta cheese, dill and cottage cheese, mix thoroughly. We roll out the dough in a way we already know and make dumplings. It is better to serve the finished dish in sour cream or garlic sauce.

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

What are dumplings

Ukraine is considered the homeland of dumplings in their modern form. It is in this country that dumplings are found everywhere: in literature, cinema, on the menus 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 have slightly modernized the recipe, adapting it to their own food options.

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 form of dumplings is also special, traditional. To prepare them, the dough, rolled into a thin layer, is cut into small circles or squares, the filling is placed in the middle and the edges are pinched.

Dumplings with cheese are delicious, juicy and spicy

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

Depending on the dough, the dumplings are either boiled or steamed. In the first case, they are dipped in boiling water for a few minutes, and when they come up, they are taken out of the pan. In the second case, the 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 the dumplings can be determined by the changed color and consistency of the dough.

Ready-made dumplings are served, sprinkled with melted butter, any sauce or sour cream to taste, depending on which filling was used - sweet, unleavened or salty.

Ingredients and dough preparation

A lump of dough for dumplings should be elastic, easily falling off 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 specified 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 homogeneous and elastic consistency so that it easily sticks 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 with very cold, almost ice-cold water or milk. This way the dough can be stored for quite a long time without drying out.

Our future dumplings will require the following ingredients:

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

You need flour, water, eggs and salt for the dough.

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

A visual aid for making dough for dumplings - video

Step-by-step recipes for dumplings with cheese

Classic

We'll start with the classic, simplest recipe. You already know how to make the dough.

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), use a glass to cut circles out of it. The glass is placed on the bottom, while its upper edges must be dipped in flour so that the dough does not stick. Click on the bottom of the glass and scroll slightly in both directions. The circle is ready. It remains to make as many of the same ones 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. Stir well to make the food into an even mass.

   Grate the cheese and mix with the spices to make the filling

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

   Add the filling and pinch the dumplings

4. Dip the dumplings into boiling water and add some salt to it. Cook for 10 minutes. Remove from boiling water, season with butter. Sprinkle with herbs if desired.

With Adyghe cheese and herbs

The Adyghe cheese has a very mild, piquant taste, peculiar only to it. Now this cheese can be bought at 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.

Dumplings with Adyghe cheese and herbs

We offer you to 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 foods:

• 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, onions (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 at a time in boiling water and stir to prevent them from sticking to the bottom and sides of the pot. After 7 minutes, remove the dumplings with a slotted spoon, put in a deep bowl, add the butter and shake.
5. The best sauce for such dumplings is fatty sour cream. Enjoy!

Georgian with suluguni

This dish is national in Georgia and is called kvari.

1. The dough is prepared from the same products as in the classic version, with the only difference that eggs are beaten with water first, and then sifted flour is gradually added. Remember to stir constantly.

   Beat eggs with water, gradually add sifted flour

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

   Make even circles out of the dough

3. Suluguni cheese (350 grams) for the filling is best grated on a fine grater so that the flakes are thin. Neither salt nor seasoning is needed - this cheese itself is quite salty, spicy and piquant.

   Grate the suluguni finely for the filling

4. Put the prepared filling on dough circles and fasten the edges. Do this with your fingers or use a fork to press the edges of the cloves into the dough to form a pattern.

   Blind the dumplings by pinching the edges with a fork

5. Salt the boiled water in a saucepan and throw the dumplings into it. Stir slightly until boiling again to prevent the quari from sticking to the bottom of the pan. 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.

Rocked in the oven

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

Rocked cheese dumplings 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 salt
• 5 g baking powder.

Filling products:

• 300 g rocking shaft, chopped on a grater;
• 1 egg yolk;
• 1 tablespoon of breadcrumbs (flour can be used);
• salt, pepper - to taste.

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

You can use not only rocking, but also feta cheese in a 1: 1 ratio.

1. Mix flour, salt and baking powder in a bowl with high sides, add softened butter and beat with a mixer at low speed. Gradually introduce sunflower oil first, then water. Continue working with a mixer, bringing the dough to a uniform consistency. Roll it into a ball, place in plastic wrap and refrigerate for half an hour.
2. In the meantime, make the filling by mixing the cheese with salt and spices. Stir in the breadcrumbs so the mixture doesn't run out and run out while the dumplings are baking.
3. Preheat the oven. The optimum temperature is 180 degrees.
4. Remove the dough from the refrigerator, roll it out, cut into circles. Place the cheese filling on them, form the dumplings.
5. Cover the baking sheet with baking paper and spread 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 and sprinkle with sesame seeds. Put in the oven for 25 minutes, and then remove, serve and enjoy the spicy taste!

With the addition of 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 of 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, add 1 teaspoon of salt and the same amount of dry dill. Mix thoroughly and quickly add 200 g flour. Stir well again until steep, gradually adding another 200 g of flour. Cover a lump of dough with a clean dense 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 dry dill as you wish, salt to taste and an egg. Make a homogeneous mixture.
3. The dough is already rested, you can roll it out and divide it into circles. Lay out the filling and sculpt products in the shape that suits you best.
4. Boil the prepared dumplings for 3 minutes in salted water.
5. Butter and sour cream are great additions to your meal.

If the dumplings are 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 fried. But this recipe will require your attention and patience: there is a risk that dumplings with cheese and potato filling will not work right away.

Dumplings with cheese and potatoes

You will need:

• 500 ml of water;
• 1 kg of flour (less or more - how much dough it will take);
• 100 g of hard 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 grind it in a blender). Squeeze out excess moisture, mix potatoes with grated cheese, sprinkle with salt and spices.

   Make a filling with grated cheese, potatoes and spices

2. Roll the prepared dough into a layer, cut into circles. Spread the filling over them, form the dumplings. Put them in the freezer for a while to keep them from falling apart.
3. While the dumplings are cooling, sauté the onions in any oil. If desired, you can add grated carrots and spices. If you want to give the dumplings an original look, use red sweet onions.

   Saute the onions 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. Serve 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: you want - cook, you want - fry or bake. And serve on the table for dinner, and take with you to work or school.

We take the usual dough from a classic recipe, and the following products are needed for the filling:

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

1. Cooked dough, steep, not too tight, put it 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. If desired, you can add some more meat, if any. And even an onion-carrot supplement will not be superfluous here. Optional, but why not? Stir well until the mixture is smooth.

   Make the ham and grated cheese filling

3. Take out the dough. Roll out, divide into mugs, add filling and form into dumplings. Send in boiling water and remove as soon as they come to the surface to ask for a plate.

   Pumpkin and ricotta dumplings - an exquisite dish

   You will need:

   • 1 medium-sized sweet pumpkin;
   • 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 stems of thyme;
   • 1 stalk of basil
   • 3 bay leaves;
   • 2 cloves of garlic;
   • salt, black peppercorns and ground - as much as you want.

   Not scared of so many products? Ah, have you already got it? So it's time to start cooking. Please be patient and in a good mood.

   1. Peel the pumpkin and seeds, take 150 g of pulp. Chop it finely and finely as soon as you can, and fry in a heated mixture of olive oil and butter for 3 minutes.
   2. Add sugar: let it dissolve and caramelize the pumpkin pieces. For flavor, add chopped thyme (1 sprig) and cilantro (3 sprigs), sprinkle with pepper.
   3. After 2 minutes, remove the mixture from the heat and season with pumpkin seed oil. Add ricotta, cilantro and salt and stir 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 (keep the heat low). The pumpkin should break down into fibers.
   5. Chop the shallot, place it in the skillet over the pumpkin, pepper the mixture and fry for another 15 minutes, then pour over the chicken broth. Simmer the pumpkin until almost completely evaporated.
   6. Remove the mixture from heat, transfer to a blender, add pumpkin seed oil and cream, grind into a homogeneous puree.
   7. Make broth for pouring dumplings. To do this, boil 5 liters of water with crushed garlic, pepper, salt, dill and bay leaves, boil for a couple of minutes.
   8. Blind the dumplings as usual. Cook them for 5 minutes in boiling broth. Then place on a platter, garnish with pumpkin cream, grated Parmesan and chopped seeds.

   You can treat such dumplings 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 a festive table.

   Dumplings with mozzarella cheese - a godsend for a 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 olive oil
   • 1 teaspoon salt
   • 800 g pumpkin;
   • 250 g mozzarella;
   • 3 shallots;
   • 1 tablespoon sugar
   • 1 teaspoon balsamic vinegar
   • parsley and ground pepper to taste.
   1. In flour, poured in a slide, beat a whole egg, 8 yolks, 3 tablespoons of olive oil, water (it should be hot), salt and knead a strong dough. Leave it on for a while.
   2. Chop the cheese and 400 g pumpkin pulp very finely. You can grind them in a blender, but then the filling will not have texture. Season with salt and pepper.
   3. Make even circles out of 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 together - the protein will glue them well.
   4. Place the dumplings in boiling water for 10 minutes. While they are cooking, you need to prepare the sauce.
   5. Peel the shallots and cut them into half rings thinly. Fry until transparent 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. Place the dumplings on a platter, top with the sauce and garnish with parsley.

   Video: Georgian dumplings with cheese

   Now in your piggy bank of recipes there are several more tasty, interesting dishes, and you can please your relatives, friends and relatives with them at any time. Don't be afraid to experiment: cheese dumplings can be supplemented with any ingredients you like. Share with us in the comments your recipes for dumplings with cheese: what varieties do you prefer, what products do you combine with, do you like to cook, fry or bake in the oven? Bon Appetit!

Dumplings with cheese and herbs fried in butter. This dish is amazing. You can taste the dumplings in a new way. They will be deep roasted, which will be an unexpected surprise for you. Prepare dumplings with cheese for your beloved husband, and he will remain well-fed and satisfied.

Composition of the recipe for dumplings with cheese and herbs:

• 3 cups flour
• ½ tsp salt
• 3 tbsp. l. sour cream
• ½ tsp soda
• 100 ml of water

• Adyghe cheese
• Greens to taste (parsley, cilantro, dill ...)

Recipe:

1. Pour flour, salt and soda into a saucepan.

2. Add sour cream with water.

3. Knead the not very tight dough so that it remains a little sticky.

4. We leave it for half an hour in a bag to lie down for it to come.

5. We wash and finely chop the greens.

6. Three Adyghe cheese on a coarse grater and add greens to it.

7. Roll out the dough and make circles with a glass. Put the filling in them and wrap the dumplings.

8. Do this with the whole test.

9. To cook dumplings, take water, bring it to a boil, salt, add dumplings. Cook for about 5-10 minutes until tender. Will depend on the thickness of the dough.

10. Boiled dumplings with cheese and herbs will be fried in a well-heated pan in butter until crisp.

Dumplings with cheese and herbs, deep fried are ready. All the dumplings that you have left can be put into the freezer until better times =).

Dumplings are one of everyone's favorite dishes. Although they are found in various national cuisines, in Russia housewives also love to cook such yummy for lunch or dinner. The main advantage is that you don't need to have any special skills to cook and, even better, you don't need a lot of expensive ingredients. Dumplings with cheese filling 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 dough. For its preparation, premium flour is required, thanks to which the base is elastic, does not boil over, and during molding it easily lends itself even to inept hands. Although today you can buy ready-made dough in the store, many housewives still knead it on their own and manually sculpt dumplings, stuffing with various fillings. Preparing 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, a hole in it, into which an egg is broken. All ingredients are thoroughly mixed and a homogeneous elastic dough is kneaded. If you feel that the dough is sticking to your hands, then you should add a little more flour, but keep in mind that it should easily roll out 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 the dumplings. Here are some simple guidelines to ensure that your dish always turns out delicious:

• It is better to sift flour before kneading. So you are not only guaranteed to get rid of debris, but also saturate with oxygen, and this will make your products more delicate.
• Before removing the rest mass, cover it with cling film.
• The dough is rolled out thinly, so that the filling is visible after cooking.
• If you want to make the filling more viscous and juicy, add egg white to it.
• Cook everything in a large saucepan. Moreover, this can be done both in ordinary water and in chicken or meat broth.
• You can add a yellow tint to the finished dish with turmeric.
• Sprinkle hot dumplings with grated Parmesan, thyme or seasonings to taste, pour over with olive oil - this will create a new savory dish.
• Frozen pieces will not fall apart when steamed. To do this, you can use a multicooker or mantle.

Recipe for dumplings with cheese

Dumplings with cheese filling are 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, herbs, processed. Such a delicious hearty dish is quite capable of replacing a full meal. Served with sour cream, butter, mayonnaise, spicy vinegar or other sauce. Choose your favorite recipe with a photo and try it!

Classic

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 290 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

The easiest way to make cheese-filled dumplings is to use the foods you have in the fridge. For such a hearty filling, absolutely any kind is suitable: Gouda, Dutch, Russian, and so on. You can cook them 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:

1. With dry hands, use a rolling pin to make a layer of the dough.
2. Use a 7–8 cm glass to make circles. Roll out the remaining dough again and cut out the circles again. Do this until the dough runs out.
3. Divide the cheese in half. Grind one half on a fine grater, the other on a coarse one. Mix.
4. Start sculpting: place a bowl of water next to it, put the filling on the blank (a little more than half a tablespoon), grease the edges of the mug with water and hold both edges together.
5. Boil water in a saucepan. Put your future dumplings in it and cook until tender until they pop up.

Suluguni recipe

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 300 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

1. Make a layer from the dough, cut out circles with a diameter of 6-8 cm.
2. Grind the suluguni with a fine grater.
3. Blind the dumplings: filling, ½ tablespoon, put on one half of the round blank, cover with the other half, fasten the Georgian dumplings.

With Adyghe cheese

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

Another delicious variety of filling product is Adyghe, it is used for making salads, bruschetta, khachapuri, Ossetian pies and dumplings. It tastes very tender, practically unsalted, and has a curd consistency. 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 it into small cubes.

Ingredients:

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

Cooking method:

1. The elastic dough must be rolled out with a rolling pin and cut into 7 by 7 cm squares.
2. Mash the cheese.
3. Chop the cilantro with a knife.
4. Mix greens, cheese, salt.
5. Place the filling on each square so that then fix the dough and make triangles. For a better pinch, lubricate the edges with water.
6. Cook for 10 minutes.
7. 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 Per Container: 4 Persons.
• Calorie content: 270 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

1. Grind the cheese with a grater.
2. Mash cottage cheese with a fork, salt.
3. Mix the ingredients, break an egg to them, mix again.
4. Roll out the dough, cut out the circles using a glass or mold.
5. Place the filling on each circle, pinch the ends together.
6. Cook for 10-15 minutes.

With greens

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

What could be better than making dumplings with cheese and herbs in the summer, which were immediately collected from the garden? And it can be anything: dill, parsley, basil, cilantro, celery, green onions ... Suluguni or Adyghe cheese is best combined with herbs, but you can act on your own and take another. 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 onions - 10 g;
• cilantro - 10 g;
• basil - 5 g.

Cooking method:

1. Suluguni must be chopped with a grater.
2. Rinse all greens thoroughly, dry, chop finely. Some housewives even use a blender, but then the greens turn into a homogeneous mass.
3. Combine the herb with the cheese.
4. Cut out circles or squares of your choice from the rolled out layer.
5. Spread the filling and pinch the dough together.
6. Cook in water or steam until tender: the dough should be translucent.

With pumpkin and mozzarella cheese

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 220 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: easy.

It will be very difficult to refuse such a dish, because the combination of soft stretching mozzarella and delicate sweet pumpkin is unique. When choosing mozzarella, pay attention to the name of the product on the package: it should only be mozzarella, and not the cheese product that 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:

1. Grate raw pumpkin or chop very finely.
2. Do the same with the cheese. Mix ingredients, add sugar.
3. Make blanks from the rolled layer: circles no more than 2 mm thick.
4. Lay out the filling, pinch the edges.
5. Steam or boil the dumplings until the dough is transparent.
6. Serve with butter or sour cream.

With cheese and potatoes

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 200 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Dumplings with potato filling are considered one of the classic recipes. Moreover, the hostesses have learned to diversify the same cooking method, diluting the main component with onions, herbs, mushrooms, bell peppers. For this cooking method, you need cheese, which will melt during cooking and mix with the potatoes, 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:

1. Peel the potatoes, cook. Salt the water.
2. Remove from heat, drain water. Mash the mashed potatoes with milk and butter. It is not necessary to make a uniform consistency.
3. Grate the cheese on a fine grater, put it on the potatoes, mix.
4. Prepare blanks for dumplings from the dough.
5. Lay out the filling, pinch the edges.
6. Dumplings can be fried in vegetable oil or boiled.

With ham

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 230 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The combination of cheese and ham can also be called 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 cheese that will melt well during cooking (mozzarella, gouda, Russian), that is, the Adyghe cheese will not work, because it has a curd consistency. For piquancy, you can add basil or garlic to the filling.

Ingredients:

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

Cooking method:

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

Rocked in the oven

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 300 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: international.
• Difficulty: medium.

Another unusual recipe that will appeal to true gourmets is dumplings with cacocavallo. This is the name of the extract 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 differently: sprinkled with sesame seeds. In addition, you will need a crumbly dough, and the bookeritos 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
• cachocavallo - 300 g;
• yolk - 1 pc.;
• bread crumbs - 1 tbsp. l .;
• salt, ground pepper - to taste.

Cooking method:

1. Combine flour, salt and baking powder in a bowl.
2. The oil must be softened in advance. Add to dry ingredients and whisk by hand or with a mixer.
3. Gradually add sunflower oil and then water. Knead into a homogeneous mass.
4. Remove the dough to cool for 30 minutes.
5. Grate cheese, mix with salt, spices to taste. Add the breadcrumbs.
6. Turn on the oven, set it to 180 degrees and leave to heat.
7. Roll out a layer from the chilled dough, cut out circles up to 10 cm in diameter.
8. Put the filling on them, fasten the edges.
9. Put your blanks on a baking sheet, brush with an egg and bake for 25 minutes.

Video

Dumplings with cheese - general cooking principles

Dumplings with cheese are one of the easiest options for preparing a popular dish, since you do not need to waste time preparing complex filling. Just grate or slice any cheese and wrap it in dough circles. The dough itself for dumplings, as usual, is made from flour, eggs, salt and liquid (water or milk). For a more pronounced flavor, you can add an aromatic seasoning (such as turmeric) to the dough, but you can also do this with the filling. For cheese dumplings, you can use one or more cheese varieties. For "mononachinka" it is better to take medium-hard cheese varieties. Cheese can be mixed in chopped herbs and cottage cheese - the treat will be 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 you have to do is cut the "canvas" into dumplings.

Dumplings with cheese - preparing food and dishes

What you may need: A bowl, rolling pin, sieve, measuring cup, knife, sharp edged glass, grater, and saucepan.

Before making the dough, flour must be sieved, milk or water must be at room temperature. The cheese can be cut into small rectangles or grated.

Cheese dumplings recipes:

Recipe 1: Dumplings with cheese

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 you need to add eggs not whole to the dough, but only proteins.

Required Ingredients:

For the 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:

Dough preparation:

Beat the whites with milk, water and salt. Gradually add flour into the mixture and knead into a tough dough. Cover the dough with a towel and leave for 35-40 minutes.

Cooking dumplings:

Cut the cheese into small rectangles. Cut a small piece from the dough and roll it into a thin layer. Arrange pieces of cheese in rows on the layer, leaving gaps between them. Cover the cheese layer with the same size layer. Press down on the dough, 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: Dumplings with cheese (from two types of cheese)

Cheese dumplings can also be made from several types of cheese. This will make the dish even richer and tastier. Combine different varieties and proportions and create your own unique recipes for cheese dumplings!

Required Ingredients:

For the test:

• Flour - by eye;
• 15 ml (spoon) of 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:

Dough preparation:

Mix the bran with water, salt and turmeric. Then gradually add flour, kneading the dough as for dumplings. It should be cool enough, but not tough. Add oil and stir again. Cover the bowl with the dough and leave for half an hour.

Cooking dumplings:

Grate both types of cheese on a coarse grater and mix. Roll out the dough into a thin layer and cut out circles with a glass. Take a spoonful of grated cheese and make a lump. Place a lump of cheese in the center of each mug, close the edges tightly. Boil water in a saucepan, add salt and toss in the bay leaf. Cook the dumplings in boiling water for about 5 minutes. Serve with sour cream and butter.

Recipe 3: Dumplings with cheese and cottage cheese

Try to make delicious curd 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 the test:

• Flour - half a kilo;
• 2 chicken eggs;
• 15 ml of vegetable oil;
• Glass of water;
• A little salt.

For filling:

• A pound of fat cottage cheese;
• 200 g of hard cheese;
• 2 eggs;
• Salt.

Cooking method:

Dough preparation:

Sift flour into a bowl and make a hole, break two eggs there and add water, salt and vegetable oil. Stir all ingredients and knead the dough. Leave the dough for 25-30 minutes.

Cooking dumplings:

Grate the cheese on a coarse and fine grater (50 to 50). Grind cottage cheese with eggs, salt and add cheese. Mix everything well. Roll out the dough and cut out circles, put the filling, close up the edges. Boil the dumplings until tender in boiling water. Serve with butter and sour cream.

Dumplings with cheese - secrets and tips from the best chefs

- When cooking, no more than 20-25 dumplings can be put into a saucepan at a time, otherwise the water will boil for a long time, and the dumplings with cheese will unstick;

- It is better to grate the cheese on different graters: small cheese will give the filling a uniform consistency, and large cheese will allow you to better experience the cheese taste;

- In order for the filling to "hold together" better, you can add 1 protein to the grated cheese.