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.

- 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.

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

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

• 400 grams of flour;
• ½ glass of water;
• 1 chicken egg;
• 1 tablespoon 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 country sour cream.

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

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

It is very simple to make dumplings with Adyghe cheese and it does not matter which one to cook: lazy or classic, the main thing is to make a lot of effort, choose an excellent recipe and the best ingredients, then everything will work out.

Dumplings with potatoes and cheese

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

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

Recipe

Dumplings 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, and this makes them virtually universal.

It is not so difficult to prepare delicious dumplings, it only takes a little effort, attention and perseverance to make a real tasty dish.

Bon Appetit!

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.

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.

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