Step-by-step recipes for dumplings with cottage cheese – how to cook a delicious dough, sweet or salty filling

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Dumplings with cottage cheese are especially popular among children and adults among homemade dishes: a company-specific step-by-step recipe for a sweet or unsweetened version can be found in the cookbook of any housewife. At the first acquaintance with them, questions arise literally at every step: how to cook the curd filling, what is the difference between several types of dough and how to cook the resulting semi-finished product?

How to make dumplings with cottage cheese

The general algorithm of actions for this dish is similar to that used for dumplings, as they are “relatives”. The process of making dumplings with cottage cheese is as follows: you knead the dough according to the selected recipe, roll out not too thin, cut out the base in the shape of a circle. After laying out the filling, placing it in the center or with a lateral shift, and form a semicircle, closing it. The result can be sent to freeze, if you cooked for the future, or immediately boil and serve with butter and sour cream, sauce, jam.

Homemade Dumplings on a Cutting Board

Cooking rules

If you have prepared the required ingredients, found a deep bowl for kneading the base and a smaller bowl – for the filling, you can get to work. However, you should first find out a couple of subtleties of a simple, but requiring close attention to the dish:

  • In the process of rolling the base, you need to periodically dust the board with flour – so you will avoid excess stickiness.
  • Starting to roll out the base for dumplings or sculpt them, grease your hands with vegetable (preferably olive) oil – it will not stick to your palms.

Dumplings with cottage cheese are also boiled according to the rules:

  • The pan is filled to the edge with water, and its volume should be large – the products must be allowed to move quietly inside, otherwise they will stick together.
  • Water must be salted.
  • Dumplings with cottage cheese in the filling and their lazy version are prepared before the ascent, since all components, except the eggs, are edible in raw form.

How to choose cottage cheese for dumplings

Experts continue to argue about the fat content of the key component (both the base and the fillings): someone advises taking the minimum so that there is no excess moisture, and someone does not like dryness. A compromise is 5% cottage cheese, with which the dumplings will turn out soft, especially if it is lazy, and when it is used in the filling, it does not follow. It is much more important to pay attention to the freshness of this product – too acidic you will not improve even with a large portion of sugar.

A few tips:

  • If you bought fat-free cottage cheese, add a spoonful of sour cream before continuing with it..
  • Dry cottage cheese used for the filling can be saved by adding an egg..
  • Too fat product (if it goes to the filling) can be mixed with rice starch.

Recipe for dumplings with cottage cheese

There are several options for the basis, which differ in elasticity, taste, density and structure. Experts advise starting the development of dumplings according to the classic recipe, and then switch to custard, kefir, etc. Separately, you should keep in memory several basic points that will help to avoid errors and failures:

  • To maintain the correct elasticity, you need to use 2 cups of wheat (!) Flour per 1 egg. Whole grain or rice take less.
  • Salt is an optional component, sugar can be completely avoided – it has only the taste component in it.
  • If oil is used, it is added last.

In milk

The most delicious dough for dumplings with cottage cheese, according to the hostesses, is where the main liquid is milk. Preferably fresh, classic 2.5% fat. If there is no milk, you can use sour cream: dilute 1-2 tablespoons with warm water to get the right amount of liquid. From the egg, according to this recipe, only yolks are used, so that the base is softer.


  • flour – 375 g;
  • egg yolks – 2 pcs.;
  • milk – 170 ml;
  • butter – 10 g;
  • salt – 1/2 tsp.

Cooking method:

  1. Melt butter but do not boil.
  2. Separately beat the yolks, combine.
  3. Salt, pour warmed milk.
  4. Last to start adding flour and immediately knead the dough. Cover it with a napkin, roll it out in half an hour.

Ball of dough

Classic Dough Recipe

A fresh base that matches perfectly with any filling – this is what the classic dough used for dumplings looks like. The necessary ingredients are flour, water, salt and an egg. For a softer structure, experts advise adding a little oil, but this is an optional nuance. You can cook noodles and even bread from these products, only the proportions between them will change.


  • flour – 450 g;
  • egg 1 cat .;
  • salt – 1 tsp;
  • cold water – 150 ml;
  • vegetable oil – 1 tsp.

Cooking method:

  1. Sift flour twice, in the center with a bent finger to pit.
  2. Pour salt there, break the egg (do not beat!).
  3. Manually mix these products.
  4. Start pouring water gently while mixing all components.
  5. As soon as you get a soft but elastic ball, you need to add oil, mix again and cover it with wet gauze.
  6. After half an hour, knead with your hands (spread out your fingers and press on top – so you release oxygen, let the dough breathe) and proceed to rolling.

Dough on a plate and prepared dumplings

Lush on kefir

This recipe is liked by lovers of the yeast base in baking, because there are similarities in the structure: due to the soda, which reacts with the acidic environment of kefir, the dumpling shell becomes soft and airy. However, in view of the peculiar taste obtained from a fermented milk drink, it is advisable to make the filling savory: cottage cheese with herbs, spices, salt, etc..


  • kefir 3.2% – 300 ml;
  • egg;
  • soda – 1 tsp;
  • flour – 520 g;
  • a pinch of salt.

Cooking method:

  1. Mix the salt with the chicken egg, gently whisking with a whisk. If you are planning a curd filling, combined with a sweet component (fruit, jam), add half a teaspoon of sugar.
  2. Mix soda with kefir, combine both mixtures.
  3. Pour the sifted flour in portions half a glass, kneading a dense soft lump. Give him a quarter of an hour to rest under a towel.

Dough in a bowl

Thin boiling water

The key point of this basis for dumplings is the need to work quickly, ideally use a blender or food processor for kneading, which will not allow the mass to cool. Eggs according to this recipe are not used, since contact with boiling water leads to folding of the protein, so you need to roll it carefully, into a not too thin layer – it can break when you lay the filling and form a dumpling.


  • flour – 400 g;
  • hot water – 250 ml;
  • olive oil – 50 ml;
  • salt – 1/2 tsp.

Cooking method:

  1. Pour oil into boiling water, add salt to the liquid and start adding flour.
  2. Knead the dough quickly, not allowing to cool (you can put a cup in a water bath).
  3. As soon as the mass becomes homogeneous, you can start rolling.

Choux pastry

Dumplings recipe with cottage cheese

Even with only 4 types of basis for this delicacy, which can be a very nutritious dinner or a delicious breakfast, there are many variations of dumplings. The general scheme of how to cook them is the same, but the nuances are what make each recipe special, so they are given close attention. The last stage of work is cooking, which in the recipes below is not covered in detail, since the process is the same for all types of dumplings and is described earlier.

Lazy Dumplings

  • Cooking time: 30 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content: 1488 kcal.
  • Destination: for dinner.
  • Cuisine: Ukrainian.
  • Difficulty: easy.

If the classic recipe is frightening to roll out the dough and fix the edges correctly, not to go too far with the filling and to prevent it from flowing, take a simplified version of cottage cheese dumplings into your culinary piggy bank. They are devoid of filler, all components are kneaded into a single mass, and the question “how to cook” does not arise even for a child – it is impossible to cope with this recipe.


  • 9% curd mass – 400 g;
  • egg yolks – 2 pcs.;
  • granulated sugar – 50 g;
  • vanillin;
  • flour – a glass;
  • salt.

Cooking method:

  1. Mix granulated sugar with egg yolks with a whisk, add a pinch of vanillin, salt.
  2. Separately, knead the curd mass, mix in the egg.
  3. Sift flour, add in portions: watch for the consistency of the mixture – when you get a soft, but shape-holding ball, stop.
  4. Dust the surface of the table or cutting board, transfer the resulting ball to it.
  5. Then there are 2 options: either cut the sausage formed from the dough longitudinally into pieces, or roll the cake and cut the dumplings from it with small molds. The last option is suitable to feed the baby.

Ready lazy dumplings in a plate

Sweet dumplings with cottage cheese

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 3154 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Tasty dumplings with cottage cheese and raisins that sweet tooths like are recommended to be cooked on a classic basis, but making a small change: some of the flour is replaced with starch to create a more delicate structure. This does not affect the strength and ease of rolling. You can use any edge matching technology, the standard gluing option is described below.


  • flour – 300 g;
  • starch – 70 g;
  • egg;
  • a whisper of salt;
  • water – 280 ml;
  • curd mass 9% – 700 g;
  • raisins – 200 g;
  • vanilla pod;
  • sugar – 50 g.

Cooking method:

  1. Knead the classic base on the first 5 components manually. Let lie down.
  2. Pour boiling water over raisins, chop finely, add to the curd mass.
  3. Sprinkle the vanilla pod with sugar, remove after 15 minutes. Add cottage cheese and raisins to sugar.
  4. Roll out the base thinly, cut circles.
  5. Put the filling with a shift to the right, cover with the left half and blind the edges.

Ready-made dumplings on a plate

With cottage cheese and semolina

  • Cooking time: 35 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 3147 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Connoisseurs of interesting filling can try making dumplings stuffed with cottage cheese with grated apple, cinnamon and cardamom. If, after cooking, pour them with hot honey and serve with mint tea or cocoa, the house will smell of Christmas holidays. The algorithm does not have any difficulties, but semolina is necessarily introduced into the filling, since apples will give excess liquid.


  • milk – 200 ml;
  • flour – 600 g;
  • egg;
  • green apples – 200 g;
  • semolina – 50 g;
  • 5% curd mass – 200 g;
  • sugar – 50 g;
  • cardamom, cinnamon – 1/2 tsp..

Cooking method:

  1. Grate coarsely peeled apples, sprinkle with sugar, put in a pan. Warm up for about a quarter of an hour, stirring vigorously.
  2. Season with cinnamon and cardamom, mix. Add semolina.
  3. When the apple mass has cooled, combine it with the curd.
  4. Do the test, kneading it from the rest of the components. Pre-heat the milk, and beat the egg separately.
  5. Fill the carved round “cakes” with filling, form semicircular products.

Lazy jam with sour cream and strawberries in a plate

With cottage cheese and green onions

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 3170 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Among the savory fillings, the curd-onion mixture leads to the rating of votes, to which some housewives add spices and other types of herbs. It is prepared in a similar way to sweet, but with the introduction of an egg for softness – it turns out almost a cream that requires tight bonding of the seams. The shape of the products is also with a twist: round. If you wish, you can make squares, as for ravioli.


  • eggs – 4 pcs.;
  • flour – 700 g;
  • water – 400 ml;
  • green onions – 100 g;
  • curd fat-free mass – 500 g;
  • salt, black pepper.

Cooking method:

  1. Knead a traditional fresh base using 2 eggs and flour with water. No need to add salt.
  2. Put the resulting ball in the refrigerator, wrapping it with foil.
  3. Chop green onions, mix with curd.
  4. Salt, add ground pepper. Check the mixture for taste, introduce beaten eggs.
  5. Roll out a not too thin layer of chilled fresh base, cut circles with a diameter of 8-10 cm in an even amount.
  6. In the center, put a curd and onion mixture with a teaspoon, cover with the second round on top.
  7. Squeeze the edges, wrap with a pigtail.

Dumplings stuffed with cottage cheese, boiled eggs and green onions

Curd dumplings in a kindergarten

  • Cooking time: 20 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 2081 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

If you nostalgically recalled the delicate delicious dumplings that were served in kindergarten, and wondered how to cook them at home, this step-by-step recipe should definitely be studied in detail. The highlight is a soft curd mass for the base, the addition of butter with vanilla sugar and the obligatory serving under fresh liquid sour cream.


  • cottage cheese 9% – 650 g;
  • eggs – 2 pcs.;
  • butter – 30 g;
  • vanilla sugar – 10 g;
  • flour – 150 g;
  • sugar – 30 g;
  • sour cream 15% – for serving.

Cooking method:

  1. Drive the egg into the cottage cheese mashed with a fork, add sugar, mix well.
  2. Melt the butter, pour in the same, but after cooling.
  3. Following send the remaining products, excluding sour cream.
  4. If the base is still liquid, you can sprinkle a couple of spoons of starch.
  5. To give the finished shape a thick sausage (diameter about 7 cm), cut diagonally into slices the thickness of a finger.

Curd lazy dumplings, as in a kindergarten

With salted cottage cheese

  • Cooking time: 20 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 3395 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Cottage cheese is a product that can be mixed with sugar and salt with equal success, and it will always be perceived perfectly, therefore dumplings with salted cottage cheese are not exotic, but a great option for those who don’t like sweets. The base can be prepared with kefir, and choose the amount of salt and other seasonings according to your taste preferences: try the filling during kneading.


  • flour – 500 g;
  • kefir – 200 ml;
  • soda – 1 tsp;
  • eggs – 2 pcs.;
  • cottage cheese 9% – 900 g;
  • ground pepper mixture – 1 tsp;
  • coarse salt – 1.5 tbsp. l.

Cooking method:

  1. Mix half the sifted flour with 2 egg whites and 1 yolk.
  2. Kefir separately mixed with soda, pour in the same.
  3. Add the remaining flour, cover the dough with a napkin.
  4. Knead the cottage cheese well, introduce the yolk, pepper (you can add more seasonings), salt. Try the filling.
  5. Roll out the base thinly (due to salinity, the filling will not float), lay out the curd mass in the center, form semicircular items. Pinch the edges tightly.

Ready-made butter dumplings

With cottage cheese and cherries

  • Cooking time: 20 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 2237 kcal.
  • Destination: for breakfast.
  • Kitchen: home.
  • Difficulty: medium.

If the curd filling for dumplings is supplemented with berries, it is important to take care of the density of the dough and seams. It is advisable to fasten them with a pigtail, which is performed through the edge of the edge diagonally inward. Chicken dough can be used as a base, rolled out with a thickness of 3 mm or a little more. Frozen cherries need to be squeezed out well before putting to other components of the filling, or sprinkled with starch.


  • boiling water – 300 ml;
  • flour – 500 g;
  • salt – 1 tsp;
  • curd mass – 200 g;
  • cherry – 200 g;
  • egg yolk.

Cooking method:

  1. Create a classic custard base from the first 3 products.
  2. Mash curd with yolk, add chopped cherry.
  3. Put the filling on the dough (pre-cut blanks), form semicircular products.

Dumplings with cottage cheese and cherry filling

Recipe for cottage cheese and herbs dumplings

  • Cooking time: 25 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 904 kcal.
  • Destination: for breakfast.
  • Kitchen: home.
  • Difficulty: medium.

Breakfast can be not only sweet if you cook lazy dumplings from low-fat cottage cheese mixed with lots of fresh herbs. Only protein can be left from an egg, sugar can not be laid, and rice or whole grain flour can be taken. Useful and tasty version of a dish familiar from childhood, the caloric value of which you can not be afraid of.


  • 0% cottage cheese – 500 g;
  • fresh dill – 50 g;
  • egg whites – 2 pcs.;
  • salt – 1 tsp;
  • flour – 150 g;
  • clove of garlic.

Cooking method:

  1. Finely chop the garlic and herbs, mix with protein, salt.
  2. Drive the curd into the liquid mass, gently add the flour.
  3. Roll up a wide long cylinder, cut transversely.
  4. Boil in boiling water until items float..

Stuffed salted cottage cheese and greens on slices of dough

How much cottage cheese dumplings are boiled

When taking into account the composition of this dish, it does not need long-term heat treatment: only the egg cannot be eaten raw from the components (if you analyze the ingredients). Cooking time is counted from the moment of laying the products in a boiled (!) Liquid and cannot be fixed: experts recommend focusing on the change in the state of the semi-finished product – when it floats to the surface, we take it out with a slotted spoon, put it in a deep bowl and serve.


An interesting method of heat treatment of dumplings, dumplings and other products of this type is steaming. The dough will be softer than when cooking, the filling will not come out, the chances of breaking an item accidentally adhered to the bottom are also less. If there is no double boiler, you can cook using a saucepan:

  1. Pour water into it, stretch the gauze on top.
  2. When the boil begins, spread the items over the gauze, keeping a short distance.
  3. Cover with a large lid, wait 7 minutes and the dish is ready.

Vareniki in a double boiler

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