Dumplings With Cheese: Step By Step Recipes With Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Delicious and spicy dumplings with cheese

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 to cook dumplings with cheese? Today we will master these wonderful recipes together with you.

Content

• 1 What are dumplings

• 2 Ingredients and dough preparation

  2.1 A visual aid for making dough for dumplings - video

• 3 Step-by-step recipes for dumplings with cheese

  • 3.1 Classic
  • 3.2 With Adyghe cheese and herbs
  • 3.3 Georgian with suluguni
  • 3.4 Rocked in the oven
  • 3.5 With the addition of cottage cheese
  • 3.6 With cheese and potatoes
  • 3.7 With cheese and ham
  • 3.8 With pumpkin and ricotta
  • 3.9 With pumpkin and mozzarella cheese
• 4 Video: Georgian dumplings with cheese

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.

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 uniform and elastic consistency so that it easily sticks off the hands, and then let it 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 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.

1. Pour flour into a deep bowl so that it lies on a slide.
2. Make a depression in the middle of the slide (like a crater in a volcano), pour in salted water.

3. Add the egg yolk there. Mix everything thoroughly.

   

   Beat an egg into the flour and add water

4. Knead a lump of dough so that it becomes thick enough (lagging behind your hands), but not too hard, otherwise it will be difficult for you to roll it out and cover the edges of the dumplings.

   

   Knead the dumplings dough thoroughly

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 priest, 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 cheese and mix with spices to make 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 in boiling water and add salt. 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 of 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, covered 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 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 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 to make the flakes thin. No salt or 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 its 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 a little until boiling again so that the quari does not stick to the bottom of the dish. Cook until they rise to the surface.

   

   Boil kvari in boiling water until tender

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

Rocked in the oven

This Bulgarian sheep cheese has an unusual spicy flavor. We will prepare dumplings with kashkaval (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.

Oven baked dumplings with rocked cheese

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 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.

1. Mix flour, salt and baking powder in a bowl with high sides, add softened butter and begin to beat with a mixer at low speed. Gradually introduce sunflower oil first, then water. Continue to work 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. Meanwhile, make the filling by mixing the cheese with salt and spices. Add the breadcrumbs so that the mixture is not runny and runs 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 don't need to grease the paper. Spread the surface of the burekitos with a beaten egg, 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 curd, add fresh or dry dill as you wish, salt to taste and an egg. Make a uniform 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 salt water.
5. Butter and sour cream will be a great addition to the dish.

With cheese and potatoes

The peculiarity of these dumplings is filling with potatoes and frying. But this recipe will require attention and patience from you: 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 and grate (or grind 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 so they don't fall apart.

3. While the dumplings are cooling, fry 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 will take the usual dough from the 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. In the meantime, 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 circles, add filling and form into dumplings. Send to boiling water and remove as soon as they come to the surface to ask for a plate.

   

   Shape the dumplings

4. With stewed cabbage, these dumplings are heavenly delight!

   

   Serve the dumplings with stewed cabbage

With pumpkin and ricotta

This recipe is for real gourmets, connoisseurs of haute cuisine. The dough for them needs an ordinary, classic one. When you cook it, keep in mind that you should get 800 grams of product.

The whole charm of such dumplings is in their filling. This is where you have to try not only in cooking, but also in finding the ingredients. Trust me, the effort is worth it!

Dumplings with pumpkin and ricotta - an exquisite dish

You will need:

• 1 medium sized pumpkin, sweet varieties;
• 3 teaspoons of pumpkin seed oil;
• 200 g cream (fat content - 38%);
• 15 g butter;
• 2 tablespoons of olive oil;
• 1 teaspoon brown sugar
• 150 g ricotta cheese;
• 2 g of grated parmesan cheese;
• 2 g of peeled pumpkin seeds;
• 100 g of 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 afraid of so many products? Ah, have you already? 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, 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 aroma, add chopped thyme (1 sprig) and cilantro (3 sprigs), sprinkle with pepper.
3. After 2 minutes, remove the mixture from heat and season with pumpkin seed oil. Add ricotta, cilantro and salt, 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 sauté 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 stock. Simmer the pumpkin until almost completely evaporated.
6. Remove the mixture from heat, transfer to a blender, add pumpkin seed oil and cream, and grind into a smooth puree.
7. Make broth for pouring dumplings. To do this, boil 5 liters of water with crushed garlic, pepper, salt, dill and bay leaf, boil for a couple of minutes.
8. Blind the dumplings as usual. Cook them for 5 minutes in a 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 in 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 completely soft, but retains its shape.
6. Place the dumplings on a platter, pour over the sauce and garnish with parsley.

Video: Georgian dumplings with cheese

Now in your piggy bank of recipes there are several more delicious, interesting dishes, and you can please your relatives, friends and relatives with them at any time. Do not 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!