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Lazy Dumplings with Curd – Classic Recipe
Instructions
I prepare the products for the classic lazy dumplings: good-quality cottage cheese with 9% fat content (650 g), 1 room-temperature egg, sugar, flour, vanillin and salt. Cottage cheese at 9% is the golden middle – not too dry (5%), not too fatty (18%). For extra tenderness you can rub the curd through a fine sieve once or twice.
Into a large mixing bowl I put the cottage cheese (650 g), add the sugar (50 g), 1 egg, a pinch of salt (it balances the sweetness) and a sachet of vanillin (2 g) for aroma. All the ingredients should be at room temperature – cold ones combine less easily into a smooth mass.
Using a silicone spatula or a spoon, I mix the mass thoroughly until smooth for 2–3 minutes. Anyone who does not like cottage cheese lumps can blend the mass for 30 seconds with a blender for a smooth, creamy texture. Then the curd will not be visible at all in the finished dumplings – only the tender taste.
In two or three stages, I add the sifted flour (200 g) to the curd mass, kneading thoroughly after each portion. Adding the flour gradually gives control over the consistency – the dough will be sticky at the first stage, so it is better to knead it in the bowl with a spatula or spoon rather than with your hands.
I move to the work surface – I dust the table with a little flour, place the dough on it and quickly knead by hand for 1 minute so that the mass gathers into one smooth, soft lump. Do NOT overload the dough with flour – it should stay slightly sticky. For convenience, divide the mass in half.
From the dough I form long ropes about 3 cm in diameter on a floured surface. If a rope does not fit on the board, divide it into 2–3 parts. The ropes should be of even thickness along their whole length – uneven ones give differently sized dumplings.
With a sharp knife, dusted with flour beforehand (so the dough does not stick to the knife), I cut the rope into equal pieces 1.5–2 cm wide. For a pretty shape you can use a decorative vegetable cutter with a wavy blade – the dumplings will look restaurant-style with fluted edges.
Into a large, wide-bottomed pot I pour water and bring it to the boil. I add 1 tsp of salt and 1 tsp of vegetable oil – so the dumplings do not stick together while cooking. I carefully lower the prepared dumplings into the boiling water one or two at a time with a slotted spoon or wooden spoon. Right after adding them I gently stir with the slotted spoon so the dumplings do not stick to the bottom. When the dumplings float to the surface, I boil them for another 2–3 minutes until fully cooked and carefully remove them with the slotted spoon. Straight away I add a knob of butter (30 g) to the hot plate – it melts into a fragrant, creamy glaze.
I serve the finished lazy dumplings with cottage cheese HOT – once cold, they lose half their taste and tenderness. They are ideal with thick, full-fat sour cream 20% (100 g), any homemade jam (100 g), orange jam or simply icing sugar. You can sprinkle them with cinnamon, poppy seeds or sesame seeds for variation. The classic lazy dumplings with cottage cheese are ready!
Tips
- 1
Keep the cottage cheese to flour proportion at 3:1 – no more than 200 g of flour for 600 g of curd. Too much flour makes the dumplings rubbery.
- 2
Do not overload the dough with flour – it should stay slightly sticky. Dry dough gives dense, tough dumplings rather than tender, curd-like ones.
- 3
Add 1 tsp of vegetable oil to the water when boiling – the dumplings will not stick together. I use a similar principle to make syrniki with cottage cheese.
- 4
Serve the dumplings with sour cream 20%, homemade jam, jam or simply icing sugar – versatile sweet additions.
FAQ
Can I freeze lazy dumplings in advance? +
Yes, they freeze excellently before boiling – a handy homemade convenience product. Arrange the prepared raw dumplings on a chopping board dusted with flour, 1 cm apart from each other, and freeze them individually for 1–2 hours in the freezer. Then tip them into a tight bag – they will not stick together. They keep in the freezer for up to 3 months. Do not defrost them before cooking! Drop the frozen dumplings straight into boiling water and cook them 2–3 minutes longer than usual. A lifesaver for a quick breakfast on weekdays.
Why do the dumplings spread apart during cooking? +
The main reasons: the dough is too runny (not enough flour – add another 1–2 tbsp), the curd is too wet (squeeze it through cheesecloth before use), the water is boiling too fiercely (cook over medium heat, not maximum), or there are too many dumplings in the pot at once (cook in batches of 10–15). The dumplings can also spread apart if they are dropped into cold water – ALWAYS use boiling water. Check the dough with a test dumpling – boil 1 piece, and if it spreads apart, add flour to the whole batch of dough.
How long do the cooked dumplings keep? +
The cooked dumplings are best eaten straight away while hot – once cold, they lose half their tenderness and taste. In the fridge, cooked dumplings keep for 1 day in a tightly closed container. Before serving, reheat them in the microwave for 30–60 seconds (without sour cream) or warm them in water for 1 minute. Raw dumplings keep in the freezer for up to 3 months in a tight bag – a handy convenience product. Do not freeze the cooked ones – they will fall apart into mush when defrosted. Ideally, cook as many as you will eat in one sitting.
What can I serve lazy dumplings with? +
Classic accompaniments: with sour cream 20% fat (the Russian tradition), homemade jam (cherry, raspberry, strawberry – a children’s serving), orange or apricot jam, honey (a wholesome breakfast) or condensed milk (just like in childhood). For an adult version – with fruit sauces (strawberry, apricot), maple syrup or chocolate sauce. For drinks – black tea with milk, cocoa with marshmallows, milkshakes or dried-fruit compote. For a weekend family breakfast – a Russian alternative to pancakes. The perfect children’s breakfast for an energetic day.
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