Lazy dumplings with cottage cheese. Delicious lazy dumplings

Traditional dumplings are a tasty and satisfying dish that is equally enjoyed by adults and children. Depending on the filling, they can be sweet or savory. Dumplings are often made with fillings of berries, potatoes, mushrooms, cabbage, and cottage cheese. The last option is especially popular. However, not all housewives agree to spend time and effort making dumplings. Fortunately, in addition to the traditional ones, there are lazy dumplings with cottage cheese. They were called “lazy” because they are very easy to make. In addition, preparing lazy dumplings will not take much time.

Cooking features

Despite the fact that the process of preparing lazy dumplings is simple in itself, there are several subtleties that the housewife should know before starting cooking.

• The calorie content of the finished dish will largely depend on how full-fat cottage cheese you use. If you are on a diet, choose low-fat.
• Don't try to save sour cottage cheese by making lazy dumplings. It will not be possible to overcome the unpleasant taste, and the dumplings will be tasteless. It is unlikely that your children will eat these with pleasure, if they do not refuse breakfast at all.
• Cottage cheese for lazy dumplings needs to be ground through a sieve. Thanks to this, the dumplings will be tender and will look attractive in appearance, without large white spots. It is especially important to follow this rule if you use granular cottage cheese to prepare dumplings.
• Flour for lazy dumplings also needs to be sifted. In some recipes it is replaced with semolina.
• In order for lazy dumplings to have a neat shape and look the same in size, the dough for dumplings is rolled into a sausage with a diameter of about 2 cm, then it is cut with a sharp knife into pieces about 1.5 cm wide at the same angle, you can choose an angle of 30 degrees or 45 degrees.
• To prevent the dumplings from sticking together during boiling, you need to throw them into the water one at a time, and only after it boils.
• You need to cook the dumplings in a large saucepan with plenty of water, otherwise they will stick together, despite all your efforts. If you don't have a large saucepan, you'll have to cook in small batches.
• An indicator of the readiness of lazy dumplings is their floating to the surface. Any floating dumplings should be removed with a slotted spoon and placed on plates. You can’t cook them for a long time, as they can lose their beautiful shape and turn into mush.
• Dumplings, even if they are sweet, should be boiled in salted water. Then they will turn out much tastier.

Lazy dumplings can be frozen, but this should be done before boiling. In this case, you will need to cook them without defrosting. Dumplings can be stored in the freezer for a month. This makes them convenient to prepare for breakfast. After all, all the housewife needs in this case is to boil water and throw dumplings into it, in about five minutes breakfast will be ready.

Classic recipe for lazy dumplings

• butter – 70 g;
• cottage cheese 9 percent fat – 0.4 kg;
• chicken eggs – 2 pcs.;
• wheat flour - 160 g (not counting the cost of sprinkling);
• sugar – 60 g;
• salt - a pinch in the dough, to taste in the cooking water.

Cooking method:

• Melt the butter in the microwave or in a water bath.
• Wipe the cottage cheese into a separate container, pour melted butter into it, and mix thoroughly.
• Add raw eggs, sugar and salt, mix thoroughly.
• Sift the flour and pour it into the bowl with the curd mass. Stir until you get a homogeneous consistency.
• Place the mixture on a floured board and knead the dough. To prevent it from sticking to your hands, treat them with flour more often.
• Divide the dough into several pieces, roll each piece into a sausage with a diameter of about 2 cm. Lightly flatten the resulting sausages with your hand and use a knife to cut them into pieces of the same size, not too thin.
• Boil water, salt it to taste. Drop the dough pieces into the boiling water and cook them for 5 minutes after the water returns to a boil. By this time, all the dumplings should float to the surface. If this does not happen, remove the ones that have floated with a slotted spoon, and cook the rest for another couple of minutes.

Lazy dumplings made according to the classic recipe are usually served with sour cream or jam. Adults usually like the first option more, children - the second.

Lazy dumplings, like in kindergarten

• low-fat cottage cheese – 0.6 kg;
• chicken eggs – 2 pcs.;
• wheat flour – 0.2 kg;
• sugar – 50 g;
• butter – 50 g;
• vanillin - on the tip of a knife;
• salt - a pinch.

Cooking method:

• Rub the cottage cheese through a sieve.
• Wash the eggs and break them into cottage cheese.
• Add salt, sugar and vanillin, grind until smooth. First, do this conveniently with a fork, and then stir with a spoon or mixer.
• Sift the flour and, pouring it in parts into the curd mass and mixing it thoroughly, knead a fairly dense dough.
• Divide the dough into several parts.
• Dust a cutting board with flour and dip your palms in flour.
• Place one part of the flour on a cutting board, roll it into a sausage, cut into pieces of the same size.
• Do the same with the remaining dough.
• Boil the water. There should be quite a lot of it, at least three liters, or better yet, even more. Add a little salt to the water and stir.
• Place the resulting dumplings into the water one at a time. Cook them, stirring gently with a spoon to prevent them from sticking, for about a minute or two after floating.
• Remove the lazy dumplings with a slotted spoon and place on plates.
• Melt the butter and pour it over the dumplings.

You can serve lazy dumplings with sweet or unsweetened yogurt, sour cream, however, even in this case, it is better not to exclude butter from the recipe - it is this that gives the dumplings a unique creamy taste. If desired, before putting the dumplings into boiling water, you can form them into different shapes: stars, leaves, diamonds. Then children will eat them with even greater pleasure.

Tender lazy dumplings with semolina

• cottage cheese (any fat content) – 0.5 kg;
• semolina – 0.25 kg;
• flour – 100 g;
• chicken eggs – 2 pcs.;
• sugar – 100 g;
• salt - a pinch (not counting the cost of boiling).

Cooking method:

• Rub the cottage cheese through a sieve.
• Check the quality of semolina (it often harbors insects), measure out the required amount.
• Sift the flour into a separate container.
• Break eggs into a bowl with cottage cheese, add sugar and salt. Grind until smooth.
• Add semolina, mix thoroughly and put in the refrigerator for half an hour.
• Remove and place on a floured board.
• Add flour and knead into a stiff dough with your hands.
• Divide the dough into several fragments, roll each into a rope, cut into pieces of equal size.
• Boil the lazy dumplings in salted water until they all float. You can put them in water only after it boils.
• Remove the dumplings from the pan and distribute among plates.

Lazy dumplings prepared according to this recipe turn out very tender. You can serve them with any sweet sauce, such as one made from fruits or berries, syrup, sweet yogurt or condensed milk. If you are not a big fan of sweets, you can top the dumplings with melted butter or sour cream.

Lazy dumplings with cottage cheese and potatoes (unsweetened)

• potatoes – 0.5 kg;
• cottage cheese – 0.2 kg;
• chicken eggs – 2 pcs.;
• flour – 100 g;
• potato starch – 100 g;
• onions – 0.2 kg;
• vegetable oil – 50 ml;
• salt, ground black pepper - to taste.

Cooking method:

• Peel the potatoes, cut into large pieces and boil in salted water until soft. Mash to make mashed potatoes.
• Mix the cottage cheese, pureed through a sieve, with eggs, salt, pepper and starch.
• Add sifted flour. Mix thoroughly.
• Combine the curd mass with mashed potatoes, knead the dough.
• Form the dough into small balls and flatten them with your hand.
• Place the dumplings in boiling water. Wait for them to float up. Remove with a slotted spoon and place in a large bowl.
• Peel the onions and chop them finely. Fry the onion in oil until golden brown.
• Pour the fried mixture into the bowl with the dumplings, stir gently and serve.

There is no need to serve these dumplings with sauce - they turn out delicious without it. However, sour cream will still not be superfluous. It can be placed on the table separately. Mushroom sauce is also suitable for these dumplings. Dumplings will taste better if you add butter or cream to the mashed potatoes when cooking.

Economical lazy dumplings without eggs

• cottage cheese – 0.5 kg;
• potato starch – 60 g;
• wheat flour – 150 g;
• sugar – 100 g;
• salt - a pinch.

Cooking method:

• Sift flour into a bowl and mix it with starch.
• Add sugar and salt, stir.
• Place cottage cheese, pureed through a sieve, on top.
• Mix everything with your hands until you get a homogeneous mass. Prepare in advance for the fact that this will take quite a bit of time. So in fact, this recipe will only be useful to hardworking housewives.
• Make sausages from the dough, cut them into small pieces and boil them in salted water.

You can serve it with jam or jam, fresh or canned fruit, which the thrifty housewife will almost certainly have prepared for future use.

Video: Delicious lazy dumplings with cottage cheese. Stunning recipe

Lazy dumplings are a unique dish. It's easy to prepare and doesn't take much time. At the same time, the dish turns out tasty and appetizing, it almost never gets boring, especially if you diversify the form of serving lazy dumplings to the table.

We probably all love dumplings with cottage cheese, of course we love the dumplings that you and I have already prepared, but here we will talk specifically about dumplings with cottage cheese and not just about dumplings, but about lazy dumplings. Often we don’t have enough time to make and cook dumplings, and here lazy dumplings come to the rescue, which is what we will cook today.

Step-by-step recipe for lazy dumplings with cottage cheese with photos

It would seem, well, what can you come up with? Everything is the same. Yes, of course, the cooking process is very similar in all cases, but please note that each recipe has its own twists.

Menu:

Ingredients:

• Cottage cheese - 500 g.
• Eggs - 4 pcs.
• Butter - 30 g.
• White flour - 150 g.
• Sour cream or melted butter for dressing - 30 g.

Preparation:

1. Well-pressed, fresh, non-acidic cottage cheese is rubbed through a sieve or passed through a meat grinder twice.

2. Separate the whites from the yolks of four eggs.

3. Place the butter in a deep cup and grind with the yolks, adding them one at a time.

4. Add grated cottage cheese, a pinch of salt to the resulting mixture and mix with a spoon,

until you get a homogeneous mixture.

5. Beat the whites until foamy and place on top of the curd mass.

6. Sift the flour over the whites and knead the soft dough with a spoon.

7. When the dough becomes quite thick, but not yet smooth, turn the dough out onto a floured work surface, this could be a table or cutting board.

8. For convenience, you can divide the dough into several parts. Roll the prepared part of the dough into a sausage, about 2 cm thick. Patting the top with a knife, give the dough a slightly flat shape.

9. Cut the dough into small pieces, constantly rolling the knife in flour.

10. Pour 3 liters of water into a saucepan, bring to a boil, add about 3 teaspoons of salt. Place the dumplings in boiling water and stir. Close the lid, let it boil and reduce the heat.

11. Cook the dumplings for about 5 minutes, at a constant boil. Place the finished dumplings on a dish with a slotted spoon.

12. Pour the dumplings with sour cream or melted butter.

We serve very tasty and easy-to-prepare dumplings to the table.

Bon appetit!

Have you tried it? Liked? Write in the comments.

Ingredients:

• Cottage cheese - 220 g.
• Sugar - 1.5 tbsp.
• Vanilla sugar - 1 sachet (8-30 g)
• Flour - 4 tbsp. with top.
• Soda - 1/4 tsp.
• Egg - 1 pc.

Preparation:

1. Place the cottage cheese in a deep cup. Grind with a potato masher. Add one and a half tablespoons of sugar, you can of course add more or less as you like. Pour vanilla sugar in there, also to taste. Add salt, soda. Soda is needed to extinguish the acidity of the cottage cheese; if your cottage cheese is bland, you don’t have to add soda.

2. Beat in the egg. Mix everything thoroughly. We ended up with such a homogeneous liquid mass. We need to thicken it.

3. We thicken it with flour. Depending on what kind of cottage cheese you have, you may need a little more or a little less flour. Add flour and mix thoroughly again.

4. This is the dough we got, but it sticks a lot to our hands.

5. Add another spoonful of flour and mix again and observe the consistency. We need the dough to be very soft, sticky, but at the same time not liquid.

If you shift the flour, the dumplings will be beautiful, smooth, but tasteless. They will be so dry and dense. If you add little flour, the dumplings may fall apart during cooking.

We have kneaded all the dough and will not add any more flour.

6. Sprinkle the table with flour and lay out the dough. The dough turned out sticky, moist, and soft.

7. Now you need to roll out the dough. Roll it out with your hands into a sausage. We got a lot of dough, so we divide it in half.

8. Roll out half. Here you don’t need a lot of flour for rolling. Roll out as thick as you wish. If you want larger dumplings, make them thicker, smaller, thinner.

9. Lightly press the resulting sausage on top and sides with your hands. This is only to ensure that the dumplings are oblong in shape. You can make any shape you want. Roll out the second sausage in the same way.

10. By the way, we have already supplied water; it is heating up to a boil. There should be enough water so that after we put the dumplings in boiling water, it will quickly boil again.

11. Cut the dough into pieces. We cut it a little diagonally. Notice how beautiful and oblong our blanks are. After the water has boiled, put the dumplings in there.

12. Gently stir occasionally.

13. Cook the dumplings for 2-3 minutes after boiling. That's it, they're ready.

Using a slotted spoon, carefully place them on a plate.

Pour them with melted butter, sour cream, condensed milk, as you like.

Bon appetit!

Ingredients:

• Cottage cheese – 600 g.
• Chicken eggs – 2 pcs.
• Sugar – 3 tbsp. l.
• Vanilla sugar – 1 sachet
• Salt – ½ tsp. + 1/4 tbsp.
• Semolina – 100 g.
• Flour – 150 gr. + 50 gr. for table sprinkles
• Turmeric – ¼ tsp.

Preparation:

1. Place cottage cheese in a deep cup. add 1/2 teaspoon of salt, add vanilla sugar.

2. Add turmeric, it will give a beautiful color, for those who love it.

3. Break two eggs into the cottage cheese.

4. Add semolina. 100 g is approximately 6 tablespoons. Add sugar to taste. We took 3 tablespoons.

5. Sift 150 grams of flour through a sieve.

6. Knead the dough well with your hands. Once all ingredients are mixed, the dough will be sticky. But it's not scary. Cover it with a lid, towel, plastic bag, etc. and put it in the refrigerator. About 20-25 minutes. During this time, the semolina will swell and absorb excess moisture. And the dough will not stick to your hands.

7. Take the dough out of the refrigerator, add flour to the table, knead it a little and form small sausages from it. Cut the dough into 2-3 pieces to make it easier to work with.

8. Turn on the stove and put on the water. Bring it to a boil.

9. Roll out the sausages to the size we need. If you want bigger dumplings, make the sausages thicker and vice versa. Flatten the sausages on top and cut them into pieces diagonally. This is for the beauty of the dumplings.

10. These are the blanks we got.

11. The water has boiled, add about 1/4 tablespoon of salt, if you like it more salty, add a little more salt. But don't oversalt. We lower our preparations into boiling water. Mix very carefully.

12. After the dumplings have floated to the surface, cook for another 2-3 minutes at medium boil.

13. Well, our fluffy, cute dumplings are ready. We take them out onto a plate with a slotted spoon.

Serve with sour cream, butter and other favorite sauces.

Bon appetit!

Ingredients:

• Cottage cheese - 400 g
• Eggs - 2 pcs
• Flour - 4-5 tbsp.
• Sugar to taste
• Salt to taste
• Vanilla

Preparation:

1. Break eggs into a deep cup.

2. Add sugar, beat a little, add a bag of vanilla sugar. Beat well.

3. We have a foamy white mixture. Add a pinch of salt to the mixture. Stir a little to dissolve the salt.

4. Place cottage cheese into the mixture.

5. Mix the eggs and cottage cheese well.

6. Little by little, stirring constantly, add the pre-sifted flour.

7. Having kneaded the flour to the consistency we need, soft, but the dough still sticks a little to our hands, spread the dough on a work surface sprinkled with flour in advance. Here we knead the dough with our hands until it stops sticking to our hands.

10. These are the dumplings we got.

11. Place the dumplings in a pan of boiling, salted water. Mix gently a little.

12. As soon as the dumplings float to the surface, after half a minute they can be taken out with a slotted spoon or a strainer.

Place the dumplings on a plate. Drizzle with your favorite sauce. We poured sour cream on it.

It turned out very tasty.

Bon appetit!

Ingredients:

• Cottage cheese - 400 g.
• Vanilla sugar - 1 tsp.
• Cinnamon - 1/5 tsp.
• Turmeric - 1/5 tsp.
• Sugar - 1 tbsp.
• Semolina - 3 tbsp.
• Flour - 2 tbsp. with a slide

Preparation:

1. Place cottage cheese in a deep cup and sprinkle with a pinch of salt.

2. Break an egg into the cottage cheese.

3. Add vanilla sugar and cinnamon.

4. Add turmeric. For boiled dough this gives an attractive color.

5. Add a spoonful of sugar, you can add more if you like sweets, add semolina - three tablespoons, flour - two heaped tablespoons.

6. Mix all this using a potato masher.

8. In the end it should look like something between a liquid and stiff dough.

9. After you have kneaded the dough, cover it with a lid, plate and place it in the refrigerator for 45 minutes.

10. The dough stood in the refrigerator for 1 hour. During this time, flour and semolina absorbed the moisture that was in the cottage cheese. The dough has become very plastic. Now you can make dumplings from it.

11. Pour some flour onto the work table, take some of the dough and roll out the sausages.

12. Using your fingers, press down on top, as if dividing the sausages into pieces, using teeth.

13. Cut the sausages into pieces. It is best to cut diagonally.

14. Before that, we set the water to boil. The water boiled, we salted it and put our dumplings in it. Mix carefully so that the dumplings do not stick together.

15. After the dumplings float, reduce the heat to low and let cook for another 5 minutes. Do not cover the pan. You need to remove the dumplings using a colander, taking the dumplings out of the water, and not vice versa, draining the water into a colander.

Place the dumplings on a plate and serve. My favorite way to season lazy dumplings is with sour cream or butter.

Bon appetit!

Remembering your childhood, you mentally admire the picture presented, where your mother puts dumplings on a plate. This dish does not lose its relevance, with one difference - if previously it was practically the most affordable, now it happily “perky” dilutes the menu of “boring” semi-finished products from stores.
Warm, cozy dumplings, where the contents always set the mood. You can use meat, potato, assorted vegetables, and sweet filling. If the housewife is looking for compromises: tasty and healthy, she decided to stick with cottage cheese.
Preparing lazy dumplings with cottage cheese does not require much time; they can be made in 20-25 minutes. It is better to use homemade cottage cheese or store-bought grain cheese for lazy dumplings; you can also make lazy dumplings from the cheese mass, but they will turn out to have a slightly different, more uniform consistency. In real lazy dumplings you should feel small grains of cottage cheese.

Taste Info Dumplings, dumplings

Ingredients

• cottage cheese - 300 gr.
• flour - 4 tbsp. l.
• egg - 1 pc.
• salt (0.5 tsp)
• butter
• sugar

How to cook lazy dumplings with cottage cheese

Place the cottage cheese in a bowl, mash thoroughly with a fork so that there are no lumps, you can rub the cottage cheese through a sieve, then you will get a more uniform consistency.


Add salt, egg, 2 tablespoons of flour. Stir. You should know that you don’t need to mix a lot of flour into lazy dumplings, as the taste of the cottage cheese may be lost and the dumplings may become overly floury.


Dust your work surface with flour. Spread out the curd mixture. Carefully roll the ball for our dumplings over the surface so that the top is covered in flour.


When the dough stops sticking to your hands, stop mixing in the flour, it is ready. Do not mix in a lot of flour and make sure the dough is tight. One of the main properties of ready-made lazy dumplings is their airiness.

Roll the dough into “sausages” about 2 centimeters thick and about 4-5 cm wide. Press each “sausage” along the entire length with a knife, the sausage should be covered with flour on all sides.


Cut into pieces at an angle. Dip the corners in flour too, we do this so that during cooking our dumplings do not fall apart and all the cottage cheese remains inside the lazy dumpling and does not float in the pan.
Sprinkle a tray or large flat plate with flour and place the lazy dumplings. In this form it is convenient to freeze lazy dumplings with cottage cheese for future use. Once frozen, they can be poured into a bag and stored.


Boil the required amount of dumplings in lightly salted water (after floating to the surface, cook for 2 minutes).


Serve the dumplings hot, with sugar and butter or sour cream. In summer you can serve them with sugar and fresh berries, for example, red currants, strawberries.
Tips for making lazy dumplings with cottage cheese:
Flour for lazy dumplings should be sifted. This will help them be softer and more airy.
Don't use too many eggs. One is enough for the above quantity of ingredients. Exceeding their number will make the dough heavier, sticking it together.
Great option for breakfast. To avoid fiddling with dough in the morning, simply freeze the dumplings for reserve.
Cottage cheese is a source of calcium. If a child does not want to consume this product, offer him lazy dumplings with cottage cheese - this can save the situation. Give your children pleasant memories of morning breakfasts or Sunday afternoon snacks.

Lazy cottage cheese dumplings are one of those few cottage cheese dishes that are enjoyed with pleasure even by those who do not have a special love for cottage cheese. Which is not at all surprising, because they turn out light, but filling and very, very tasty! In this case, it will take you no more than 30 minutes to prepare. Agree, this is a decent time saving, considering that the taste of the dish only benefits from such “simplification”. I suggest making the simplest lazy cottage cheese dumplings. The recipe with step-by-step photos will certainly come in handy if you make such dumplings not so often or for the first time, and have not yet had time to learn all the intricacies of the process. Tender, moderately sweet and aromatic, they hold their shape perfectly and do not fall apart when cooked. Delicious!

Ingredients:

• cottage cheese (I have 5%) – 400 g,
• egg – 2 pcs.,
• sugar – 4 tbsp. l. with a mound,
• vanillin – 0.5 sachet,
• salt – 0.5 tsp. in the dough + salt the water when cooking the dumplings,
• flour – 1-1.5 tbsp. + a handful for dust.

How to make lazy cottage cheese dumplings

Take a cup suitable for kneading dough and add cottage cheese into it. I made lazy dumplings with different cottage cheese and, to my taste, they turn out softer and more tender with more fat – from 5% and above. Excellent dumplings come out of the curd mass, but here you will need to adjust the amount of sugar.

Add sugar to the cottage cheese and add some salt.

Add the eggs to the cup and grind the mixture until smooth. I like the grains of cottage cheese in the dumplings to be noticeable, so I just stir everything with a whisk. To obtain a less grainy mass, it is better to use a blender.

Add vanillin to the sweet curd mass. You should not put more than half of the bag - the curd dough will taste bitter.

Following the vanilla, sift the flour into a cup. I don’t write down the exact amount, because even with cottage cheese from the same manufacturer it always turns out differently. This time it took me exactly 1.5 cups.

The dough should be soft and crumbly (if you didn't use a blender). It will stick to your hands, so flour for dusting when working with it is definitely needed.

As soon as the dough is ready, you can add water to cook the dumplings; they will form very quickly. Cut a small piece of dough, dust it with flour, and roll it into a rope. Adjust the width and height of the rope at your discretion, depending on what size dumplings you want to get.

Next, cut the rope into approximately equal pieces. In principle, already in this form, lazy dumplings can be sent to boiling water for cooking. But if you have the desire and time allows, you can quickly make them a little more accurate. Turn the cut pieces of curd dough over with the cut side down and, dusting them with flour on both sides, flatten them a little. The resulting dumplings are oval-shaped with a small depression in the middle.

Now use a fork to give these oval dumplings some relief. We do not press the fork too hard, just to indicate “striations.” All this is very fast.

It took me literally 10 minutes to make a batch of 40 dumplings. The second batch went to be frozen.

The water has just boiled at this point, put the dumplings in it and add some salt. Gently stir them so that they do not stick to the bottom and stick together, and cover with a lid.

As soon as it boils, remove the lid, let it boil for a maximum of a couple of minutes and you can remove it. I read in many recipes that when cooking lazy dumplings you need to boil for 5 minutes. In my opinion this is too long! During this time, they manage to boil heavily, become sticky and too soft (this is not good for dough products). Dumplings should be cooked like pasta - until al dente. That's when they turn out really tasty!

You can serve lazy cottage cheese dumplings with butter, sour cream, jam or any sweet syrup. Bon appetit!

Cooking dumplings, and lazy ones at that, is not a troublesome task. And if for classic ones you need to roll out the dough, lay out the filling and sculpt it like dumplings, then with the lazy ones everything is easier. They are prepared within 10 minutes.

What is the secret of lazy dumplings? Some claim it’s the ease of preparation, others the availability of ingredients, while others admit that they were accustomed to lazy dumplings from childhood. And we are sure that it’s all about the taste - always tender, creamy, a little sweet. with butter, sour cream, berries. This is probably the main secret of lazy dumplings.

Everyone should choose the recipe that suits them. Cook with joy and soul, this is the basis of a truly delicious dish.

1. To make the dumplings airy and tender, add a little cream to the dough.
2. Be sure to sift the flour
3. Boil the dumplings in plenty of water so that they float in the water.
4. After transferring the dumplings from the pan to a plate, immediately add the butter and stir so that they do not stick together
5. It will be an interesting dish for children if you roll out the dough into a pancake 1.5 cm thick and cut out various figures from it
6. When preparing for breakfast, be sure to add berries
7. If you have dumplings left uneaten, you can reheat them in the microwave.
8. Melt a piece of butter in a frying pan and fry the remaining dumplings in it, you will get another amazing, tasty dish

Who do you think invented lazy dumplings? We don’t know either, because such a dish is as universal as it is multinational. Under different names, in one variation or another, it is present in different cuisines of the world.

Ukrainians, Belarusians and Russians call them dumplings, Czechs call them dumplings, Italians call them gnocchi. In a word, the essence is the same, but the names are different.

Simple recipes for lazy dumplings

Classic lazy cottage cheese dumplings

The technology for preparing lazy dumplings is identical in almost all recipes - knead the dough, form dumplings and boil them in salted water. But despite this similarity, the composition of the dough can differ greatly; in the classic version, the dough contains butter and a sufficient amount of flour, which makes the dish quite satisfying and easily digestible.

• 400 g cottage cheese
• 2 tbsp. spoons of flour
• 1 egg
• 1 tbsp. spoon of sugar
• 100 g sour cream
• 1 tbsp. spoon of butter

How to cook:

Add the egg, mashed with sugar and butter, and flour to the pureed cottage cheese. Mix everything thoroughly, roll it into a rope, roll it in flour and cut crosswise into pieces 4-5 cm long. Steam for 15 minutes. Serve with sour cream.

Dumplings with semolina

If you want to know how to cook dumplings with cottage cheese in a different way, this recipe is just for you. Instead of flour we use semolina, and thanks to this grain the products will turn out even more fluffy and tender.

Ingredients

• 1 egg;
• two pinches of vanillin;
• 4 tbsp. l. Sahara;
• 200 g cottage cheese;
• 30 g butter;
• 7 tbsp. l. semolina;
• 100 g flour for kneading.

How to cook:

Place the egg, vanilla, butter and sugar in a deep bowl. Beat everything with a whisk or mixer until smooth; there should be no grains in the resulting mass. We pass the cottage cheese through a meat grinder or grind it through a sieve, then it will be finer. Mix cottage cheese with other ingredients in a bowl. Next, add semolina into the resulting mixture, then mix everything well again. Place the dough in a warm place for about an hour.

Next, sprinkle flour on your work surface and place the curd mixture there. Knead it well with your hands and make sausages out of the dough. Cut the sausages into pieces with a knife; they should not be too thick. All that remains is to weld your products.

Place the pieces into boiling slightly salted water and stir, otherwise they will begin to stick to the walls of the pan. After about five minutes, take out the dumplings with a slotted spoon and place them on plates. Drizzle melted butter on top. Both honey and condensed milk will go well with these lazy cottage cheese dumplings.

Recipe for lazy cottage cheese dumplings just like in kindergarten

What could be better for a child than a dish made from cottage cheese? But we probably all remember our favorite recipe from kindergarten. This is still my favorite dish, even my adult son loves to indulge in these children's dumplings.

We will need to take:

• 600 gr. cottage cheese
• A glass without a slide of flour
• 2 eggs
• 30 gr. melted natural butter
• Vanilla sugar
• Pinch of salt
• 2 large spoons regular sugar

Cooking process:

We rub the curd through a sieve; if it is soft enough, you can simply mash it with a fork.

Add salt, vanilla sugar, a small spoon is enough, add regular sugar and break the eggs. Mix the mass well. Sift half the flour into it and stir.

Sift the second part of the flour directly onto the table and spread the dough. Now it needs to be rolled out. Roll the prepared dough into sausages and cut the dumplings into the required size.

Boil for five minutes in slightly salted water. Serve with jam or condensed milk. For children's dumplings, you can make homemade cottage cheese, we sometimes make it from goat cottage cheese, it turns out delicious.

Lazy dumplings without flour

Delicious, fast and very simple! Lazy dumplings without flour for breakfast - what could be tastier?

Ingredients

• 1 large egg
• 1 tbsp. l. with a pile of sugar
• 200 g cottage cheese
• 4 tbsp. l. decoys
• a pinch of salt

How to cook:

Lightly beat the egg with sugar and a pinch of salt. Add cottage cheese, mash it with a fork. Add semolina, mix. Leave the mixture for 15 minutes for the semolina to swell. Boil water in a saucepan, add lightly salt. Form the dough into small balls with your hands and place in boiling water. Stir lightly after each ball to prevent the dumplings from sticking to the bottom. Cook until the dumplings float (while you throw the balls, the first ones will already start to float, the process is quick). Drain the water and serve the dumplings with sour cream or jam.

Cottage cheese dumplings with cherries

Dumplings with cherries are an amazing dish that can now be prepared at any time of the year. And if you use this lazy recipe, the process won’t take much time. The amount of flour will depend on the moisture content of the cottage cheese; you may need a little more; for dumplings you can use fresh cherries or frozen berries.

Ingredients

• 0.25 kg cottage cheese;
• 0.5 cups cherries;
• 2 tbsp. l. Sahara;
• egg;
• 4 tablespoons flour;
• 20 g butter.

How to cook

We make the simplest dough for lazy dumplings. Grind the cottage cheese, egg and a couple of tablespoons of sugar, add a pinch of salt. If you can’t handle the lumps, you can take a blender. After bringing the mass to homogeneity, add flour. Making soft dough. Immediately transfer it to a sprinkled board.

Remove the seeds from the berries. If the cherries are after the freezer, then it is advisable to squeeze them out a little; the curd dough does not need excess juice.

First make a long sausage from the curd mass with your hands, then flatten it or sprinkle it with flour and lightly roll it out with a rolling pin. We need a ribbon. We lay out a chain of cherries along its entire length.

Now we lift one edge of the ribbon and hide the berries. You should end up with a sausage with cherries inside. Cut it into pieces, which will become dumplings. We quickly level each one and press the berry so that it does not fall out during cooking.

Place cherry lazy dumplings in boiling water and boil for two minutes. Remove with a slotted spoon, carefully shaking off all droplets. Add a small piece of butter to prevent the lazy dumplings from sticking together. Stir gently and serve.

It is important to cook dumplings in enough water, this will have a positive effect on the taste and shape. For 200 grams of dough you need about a liter of liquid. It is also important not to neglect adding salt to the water, it significantly improves the taste of the dish.

Recipe for cooking in a slow cooker

Ingredients

• 250 g cottage cheese,
• 2 eggs,
• 1 tbsp. l. Sahara,
• 1 tbsp. l. butter,
• 2 tbsp. l. flour,
• 2 tbsp. l. sour cream,

Preparation:

Mix cottage cheese with egg, sugar, flour, butter and knead until smooth. Roll long flagella from the resulting mass, roll in flour, cut into circles.

Pour water into the multicooker, set the “Soup” mode and place the dumplings in boiling water. Cook until they float. If desired, you can drain the water, pour sour cream over the dumplings and bake for 10 minutes in the “Baking” mode. Another option: do not boil the dumplings in water, but put them on a wire rack, pour water into the multicooker according to the instructions and cook them in the “Steam” mode for 40 minutes.

Lazy dumplings with rosemary and olive oil

Each of us has dishes that they have not eaten since childhood. I had a difficult relationship with lazy dumplings. It was worth eating to find out that dumplings don’t have to be wet and slippery. If you fry them in oil, the cottage cheese will be covered with a wonderful crispy crust. You can cook this food for dinner and invite friends. Dumplings, like Gogol’s in “Evenings on a Farm near Dikanka,” will jump into your mouth themselves! Similar food is prepared not only from cottage cheese, it can also be made from dough, semolina or potatoes. In Ukraine they call it “dumplings”, in Italy – “gnocchi”, in Germany – “kloss”, in the Czech Republic – “dumplings”... How and when they migrated to Russian cuisine is not known. I made the dumplings unsweetened and added a bunch of spinach to the cottage cheese, but you can use any other greens.

Ingredients

• 350 g good dry cottage cheese
• 150 g of any hard cheese
• 1 egg
• 1 cup flour
• 100 g spinach
• 3 cloves garlic
• a few sprigs of rosemary
• Chili peppers, fresh or dry
• 100 ml olive oil

Preparation:

1. Heat a saucepan over medium heat. Coarsely chop the spinach, place in a saucepan and cover with a lid. After a minute or two, the leaves will become limp, remove the saucepan from the stove and let the spinach cool.
2. Grate the cheese. In a bowl, mix cottage cheese, cheese, flour, spinach, egg, add salt. Knead the dough. If the cottage cheese contains a lot of moisture, then more flour will be needed. The dough should not stick too much to your hands.
3. Dust a work surface with flour, lay out the curd dough, divide into two parts and roll each into a sausage. If the dough sticks to your fingers, add more flour. Using a knife or hand, cut the sausage into dumplings, slightly larger than a walnut. Dip each dumpling in flour, shake off excess and place dumplings on a baking sheet lined with baking paper. Cover with film and refrigerate for at least 30 minutes. You can make dumplings for future use, put them in a container and put them in the freezer.
4. Bring water to a boil in a five-liter saucepan, add salt, carefully add a third of the dumplings, stirring so that they do not stick to each other. As soon as the dumplings float, wait
5. 2 minutes and remove with a slotted spoon. Place dumplings on paper towels to remove excess moisture. Cook all the other dumplings in the same way.
6. Place the frying pan over medium heat, heat the olive oil, add rosemary, pepper and crushed peeled garlic. In two or three batches, fry the dumplings for a couple of minutes until they brown on both sides.

Lazy dumplings with potatoes and cottage cheese

Dumplings, including those prepared according to the lazy recipe, can be not only sweet, but also salty. To do this, during the process of kneading the dough, you can not add sugar to it, but add more salt. But it will be much tastier if you replace the sugar in the recipe with other ingredients, such as fresh herbs or potatoes.

To prepare these dumplings you will need:

• 500 g cooled mashed potatoes,
• cottage cheese (150 g),
• 1 egg,
• salt and flour (about ½ tbsp.).

How to cook:

The products are formed in the same way as in previous recipes. First, small ropes are cut from the dough. They are then formed into sausages, which in turn are cut into pieces.

Ready lazy dumplings are served hot with butter. They can also be sprinkled with green onions, dill or parsley and served with sour cream.

Now you know how to make lazy dumplings, which are ideal for both breakfast and dinner. This dish is easily digestible, light, and after a tasty and satisfying breakfast there will be no heaviness in the stomach. And they are very easy to make, you have convinced yourself of this and no particularly expensive products are required for preparation.

Bon appetit!