A famous and popular dish of Slavic cuisine is dumplings. Most likely, the name comes from the method of their preparation, namely, boiling. It is believed that the homeland of dumplings is Ukraine, and thanks to Ukrainian cuisine, they have spread throughout the world. A huge number of fillings (salty or sweet) allows you to prepare them for every taste. The filling in the dough is wrapped in a ready-to-eat form, this is what distinguishes the dumplings from their "counterparts" - dumplings, in which the raw filling is prepared along with the dough.
Vareniki is a family dish. After all, the process is laborious, it makes no sense to cook a small amount, moreover, in the form of a semi-finished product in they can be stored in the freezer for a long time, so the whole a family.
But there are situations when you suddenly want dumplings, then a "lazy" recipe comes to the rescue. For example, lazy cottage cheese dumplings, and in the filling - whole cherries. The beauty of the recipe is not only in the speed of formation of these delicious dough products, but also in the fact that frozen cherries are suitable as a filling, which does not need to be defrosted, which means a dish all-season.
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Ingredients:
Cottage cheese - 500 g
Chicken egg - 1 pc.
Semolina - 40 g
Wheat flour - 60 g (+ a little for molding)
Sugar - 100 g
Cherries (pitted, frozen) - 100 g
Sour cream - for serving
Step by step recipe:
Prepare your ingredients. If the curd is too grainy, it is better to rub it through a sieve.
You can add sugar to taste, because the filling will only contain sour cherries. However, its amount will also depend on the sauce with which the finished dish will be served. If it's a sweet syrup, then you don't need much sugar.
Place the curd in a deep bowl, add the egg and sugar. Mash these foods with a potato grinder or crush.
The result is a thick and homogeneous curd mass. For a more sophisticated taste and aroma, you can add a little vanillin to it.
Add semolina and flour. Spoon them into the curd mass.
The dough is sticky. It is inconvenient to work with him right away. It's tempting to add a little more flour, but it's best to let it sit in the cold for a while. Tighten the bowl with cling film and refrigerate for a few hours, after which the dough will become less sticky.
By the way, this technique is also convenient in that it allows you to plan the time: you can quickly cook the dough in the evening, put it away for the night to "lay it down", and in the morning stick dumplings for brunch.
Dust the work surface, hands and knife with flour. Form a thin sausage from a portion of the dough.
Cut it into several pieces with a knife.
Take one piece of dough in your hands and press the frozen cherries into it.
"Seal" the filling. Then roll the ball between your palms to smooth the seam. You should get a smooth round dumpling, in which the cherry is safely hidden.
Do this with all the dough and cherries. Dust the surface and hands with flour periodically. You need to act as quickly as possible, because at room temperature the dough will become sticky again, and the cherries will begin to melt and let the juice flow.
Put the formed dumplings on a board sprinkled with flour. In this form, they can be frozen, and then transferred to a bag for longer storage, or you can immediately boil them.
Put a large pot of water on the fire, add a pinch of salt and bring to a boil. Dip the dumplings, stir and let the water boil again. Cook lazy foods for no more than 5 minutes (depending on their size). Once they surfaced, the dish is ready.
Use a slotted spoon to place the lazy cherry dumplings into plates or bowls.
Serve the dish hot with sour cream or any other topping: yogurt, syrup, dessert sauce.
And enjoy, because it's insanely delicious!
Lazy cherry dumplings are good not only for breakfast, they can be served for afternoon tea and for dinner. The dish is great for baby food. Little tasters will surely appreciate the delicious surprise filling hidden in the curd dough.
Bon Appetit!
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