Lazy Dumplings
Appetizers • Russian
Description
Lazy dumplings with a sweet filling are great for breakfast, but you can also make them with potatoes, boil them in meat broth, and serve them for dinner. The quickest lazy dumplings are made with cottage cheese. The main difference between dumplings and pelmeni is in their shape and filling: dumplings are rarely made with meat, the dough is pinched differently, and pelmeni are never lazy. Dumplings fall behind in the number of monuments dedicated to them—there are several for lazy dumplings in different places: one is located in a Russian town, another in a village, and there's even one in a Canadian city.
Ingredients
- Cottage cheese 20 oz
- Chicken Egg 1 piece
- Semolina 2 spoons
- Wheat Flour a pinch
- Butter 1 tablespoon
- Sugar 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Place about 1 liter of water over high heat and add salt to taste — a large pinch is sufficient. Crack an egg into the cottage cheese, add sugar and semolina, and mix everything thoroughly.
Step 2
Dust the work surface with flour, roll half of the cheese mixture in it, shape it into a log about two centimeters in diameter, and cut it into diamond-shaped pieces approximately one and a half centimeters wide. This size is perfect for a single bite, but those who prefer can cut them larger.
Step 3
Drop the prepared dumplings into boiling water and be ready with a slotted spoon: as soon as the dumplings start to float, remove them and place them in a prepared dish with butter at the bottom.
Step 4
Once all the dumplings are ready, toss them gently and transfer them to a deep plate. Serve with sour cream or fruits.
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