I don’t know about you, but I really love dumplings, but often I simply don’t have the time to prepare them. But today I will show you how to cook lazy dumplings in the easiest and fastest way. I will make them from cottage cheese and serve them with butter and fresh berries. They turn out soft and very filling. They can be made for breakfast or for an afternoon snack. Made according to this recipe, they perfectly diversify the children's menu.
Lazy curd dumplings are a great way to use up leftover curd without the hassle of fussing with them. The composition includes several simple products, which ultimately yield about 30 - 35 small dumplings. This dough is good because it doesn’t need to be kneaded for a long time, which makes it soft.
Look at these lazy cottage cheese dumplings: the recipe with photos will help you clearly see the whole process. I advise you to prepare it.
Ingredients:
- Homemade cottage cheese – 250 g
- Chicken egg – 1 pc.
- Granulated sugar – 2 tbsp in dough + 1 tbsp in water
- Salt – 2 pinches
- Wheat flour – 3 tbsp + for shaping
234 Kcal per 100 g
Quantity: 30 – 35 pieces
How to make lazy dumplings
To make lazy dumplings, I first prepare the curd, or rather, put it in a bowl and mash it with a fork to break up the pieces. To make it more uniform, you can grind it through a sieve, but this takes quite a long time.
Mix well until smooth.
Add the last bit of flour and stir.
The result is a homogeneous but rather sticky dough. There is no need to add more flour, as this is enough to make excellent lazy dumplings with cottage cheese, and the step-by-step recipe is a clear example of this.
Sprinkle the surface with flour and spread the curd mass on it.
Before forming the hand, I also sprinkle it with flour so that the dough does not stick. Next, I make a long thin sausage from this mass. If necessary, I just sprinkle the surface with a little more flour.
Lazy cottage cheese dumplings for children are almost ready. Now I put a small amount of water into a saucepan and put it on the fire, since we need boiling water. While it is heating up, I cut the cottage cheese sausage into small pieces and roll each of them into a ball.
As soon as the water boils, I pour sugar and a pinch of salt into it, and then throw in the formed balls one by one. Now I’ll tell you how and how much to cook lazy dumplings so that they are perfectly cooked. As soon as they float to the top, I cook them for 5 minutes and no more so that they do not become overcooked.
I transfer the finished dumplings to a plate, put a piece of butter on top and they are ready to serve. But before that, I sprinkle them with currants, or maybe with various other berries. They are also eaten with sour cream or jam, so choose the option that suits you.
Now you know how to cook lazy dumplings so that they turn out tasty and tender. Cook for your health and bon appetit!
Lazy cottage cheese dumplings are one of those few cottage cheese dishes that are enjoyed with pleasure even by those who do not have a special love for cottage cheese. Which is not at all surprising, because they turn out light, but filling and very, very tasty! In this case, it will take you no more than 30 minutes to prepare. Agree, this is a decent time saving, considering that the taste of the dish only benefits from such “simplification”. I suggest making the simplest lazy cottage cheese dumplings. The recipe with step-by-step photos will certainly come in handy if you make such dumplings not so often or for the first time, and have not yet had time to learn all the intricacies of the process. Tender, moderately sweet and aromatic, they hold their shape perfectly and do not fall apart when cooked. Delicious!
Ingredients:
- cottage cheese (I have 5%) – 400 g,
- egg – 2 pcs.,
- sugar – 4 tbsp. l. with a mound,
- vanillin – 0.5 sachet,
- salt – 0.5 tsp. in the dough + salt the water when cooking the dumplings,
- flour – 1-1.5 tbsp. + a handful for dust.
How to make lazy cottage cheese dumplings
Take a cup suitable for kneading dough and add cottage cheese into it. I made lazy dumplings with different cottage cheese and, to my taste, they turn out softer and more tender with more fat – from 5% and above. Excellent dumplings come out of the curd mass, but here you will need to adjust the amount of sugar.
Add sugar to the cottage cheese and add some salt.
Add the eggs to the cup and grind the mixture until smooth. I like the grains of cottage cheese in the dumplings to be noticeable, so I just stir everything with a whisk. To obtain a less grainy mass, it is better to use a blender.
Add vanillin to the sweet curd mass. You should not put more than half of the bag - the curd dough will taste bitter.
Following the vanilla, sift the flour into a cup. I don’t write down the exact amount, because even with cottage cheese from the same manufacturer it always turns out differently. This time it took me exactly 1.5 cups.
The dough should be soft and crumbly (if you didn't use a blender). It will stick to your hands, so flour for dusting when working with it is definitely needed.
As soon as the dough is ready, you can add water to cook the dumplings; they will form very quickly. Cut a small piece of dough, dust it with flour, and roll it into a rope. Adjust the width and height of the rope at your discretion, depending on what size dumplings you want to get.
Next, cut the rope into approximately equal pieces. In principle, already in this form, lazy dumplings can be sent to boiling water for cooking. But if you have the desire and time allows, you can quickly make them a little more accurate. Turn the cut pieces of curd dough over with the cut side down and, dusting them with flour on both sides, flatten them a little. The resulting dumplings are oval-shaped with a small depression in the middle.
Now use a fork to give these oval dumplings some relief. We do not press the fork too hard, just to indicate “striations.” All this is very fast.
It took me literally 10 minutes to make a batch of 40 dumplings. The second batch went to be frozen.
The water has just boiled at this point, put the dumplings in it and add some salt. Gently stir them so that they do not stick to the bottom and stick together, and cover with a lid.
As soon as it boils, remove the lid, let it boil for a maximum of a couple of minutes and you can remove it. I read in many recipes that when cooking lazy dumplings you need to boil for 5 minutes. In my opinion this is too long! During this time, they manage to boil heavily, become sticky and too soft (this is not good for dough products). Dumplings should be cooked like pasta - until al dente. That's when they turn out really tasty!
You can serve lazy cottage cheese dumplings with butter, sour cream, jam or any sweet syrup. Bon appetit!
A recipe for those who always lack time: very tasty lazy cottage cheese dumplings. They cook quickly, they turn out very beautiful, incredibly soft and incredibly tender. This recipe will come to the rescue when you need to prepare a quick and satisfying breakfast. The dumplings turn out soft, tender - and very tasty. Homemade dumplings with cottage cheese retain all the benefits of the dairy product and its unique taste.
Ingredients:
- 450 grams of cottage cheese;
- 0.3 teaspoon salt;
- one tablespoon (or to taste) sugar;
- fresh chicken egg;
- 140-180 grams of flour.
Very tasty lazy dumplings. Step by step recipe
- Beat one fresh chicken egg into a deep bowl.
- Add salt and a tablespoon of sugar.
- Advice. If you like it sweeter, you can increase the amount of sugar to your taste.
- Place cottage cheese of any fat content into a bowl and mix all ingredients well.
- Advice. Soft, moderately fatty cottage cheese is most suitable for lazy dumplings. It is advisable to first grind dry and loose cottage cheese so that there are no lumps left.
- Sift flour through a sieve into a bowl.
- First knead the dough with a spatula in a bowl, and then continue with your hands on the table.
- Advice. Adjust the amount of flour yourself: you may need more or less, it all depends on the moisture content of the cottage cheese.
- The finished dough is soft, elastic, elastic, slightly sticks to your hands.
- Immediately divide the dough into two parts, for convenience.
- From each part we roll out a sausage with a diameter of 15-20 millimeters.
- Cut into pieces that can be cooked immediately.
- But I suggest making dumplings not only tasty, but also beautiful: especially since it’s so simple.
- Take a piece of dough and a fork. Place the dough on a fork and press well with floured fingers. Then roll the dough with a fork and secure the end of the roll with a fork. You can see in more detail how I do this in my video under the recipe.
- Dumplings can be cooked immediately or frozen for future use.
- I'll cook it right away. I pour water into the pan, add salt and let the water boil.
- I put the dumplings into boiling water and cook until they completely float to the surface. I take it out with a slotted spoon or put the dumplings in a colander.
Serve cottage cheese dumplings with butter or sour cream, sprinkling with sugar if necessary. A great addition to this breakfast is condensed milk, sweet cream or chocolate fudge. You will find even more recipes with my video on the “Very Tasty” website. Bon appetit and good mood.
Cooking dumplings, and lazy ones at that, is not a troublesome task. And if for classic ones you need to roll out the dough, lay out the filling and sculpt it like dumplings, then with the lazy ones everything is easier. They are prepared within 10 minutes.
What is the secret of lazy dumplings? Some claim it’s the ease of preparation, others the availability of ingredients, while others admit that they were accustomed to lazy dumplings from childhood. And we are sure that it’s all about the taste - always tender, creamy, a little sweet. with butter, sour cream, berries. This is probably the main secret of lazy dumplings.
Everyone should choose the recipe that suits them. Cook with joy and soul, this is the basis of a truly delicious dish.
- To make the dumplings airy and tender, add a little cream to the dough.
- Be sure to sift the flour
- Boil the dumplings in plenty of water so that they float in the water.
- After transferring the dumplings from the pan to a plate, immediately add the butter and stir so that they do not stick together
- It will be an interesting dish for children if you roll out the dough into a pancake 1.5 cm thick and cut out various figures from it
- When preparing for breakfast, be sure to add berries
- If you have dumplings left uneaten, you can reheat them in the microwave.
- Melt a piece of butter in a frying pan and fry the remaining dumplings in it, you will get another amazing, tasty dish
Who do you think invented lazy dumplings? We don’t know either, because such a dish is as universal as it is multinational. Under different names, in one variation or another, it is present in different cuisines of the world.
Ukrainians, Belarusians and Russians call them dumplings, Czechs call them dumplings, Italians call them gnocchi. In a word, the essence is the same, but the names are different.
Simple recipes for lazy dumplings
Classic lazy cottage cheese dumplings
The technology for preparing lazy dumplings is identical in almost all recipes - knead the dough, form dumplings and boil them in salted water. But despite this similarity, the composition of the dough can differ greatly; in the classic version, the dough contains butter and a sufficient amount of flour, which makes the dish quite satisfying and easily digestible.
- 400 g cottage cheese
- 2 tbsp. spoons of flour
- 1 egg
- 1 tbsp. spoon of sugar
- 100 g sour cream
- 1 tbsp. spoon of butter
How to cook:
Add the egg, mashed with sugar and butter, and flour to the pureed cottage cheese. Mix everything thoroughly, roll it into a rope, roll it in flour and cut crosswise into pieces 4–5 cm long. Steam for 15 minutes. Serve with sour cream.
Dumplings with semolina
If you want to know how to cook dumplings with cottage cheese in a different way, this recipe is just for you. Instead of flour we use semolina, and thanks to this grain the products will turn out even more fluffy and tender.
Ingredients
- 1 egg;
- two pinches of vanillin;
- 4 tbsp. l. Sahara;
- 200 g cottage cheese;
- 30 g butter;
- 7 tbsp. l. semolina;
- 100 g flour for kneading.
How to cook:
Place the egg, vanilla, butter and sugar in a deep bowl. Beat everything with a whisk or mixer until smooth; there should be no grains in the resulting mass. We pass the cottage cheese through a meat grinder or grind it through a sieve, then it will be finer. Mix cottage cheese with other ingredients in a bowl. Next, add semolina into the resulting mixture, then mix everything well again. Place the dough in a warm place for about an hour.
Next, sprinkle flour on your work surface and place the curd mixture there. Knead it well with your hands and make sausages out of the dough. Cut the sausages into pieces with a knife; they should not be too thick. All that remains is to weld your products.
Place the pieces into boiling slightly salted water and stir, otherwise they will begin to stick to the walls of the pan. After about five minutes, take out the dumplings with a slotted spoon and place them on plates. Drizzle melted butter on top. Both honey and condensed milk will go well with these lazy cottage cheese dumplings.
Recipe for lazy cottage cheese dumplings just like in kindergarten
What could be better for a child than a dish made from cottage cheese? But we probably all remember our favorite recipe from kindergarten. This is still my favorite dish, even my adult son loves to indulge in these children's dumplings.
We will need to take:
- 600 gr. cottage cheese
- A glass without a slide of flour
- 2 eggs
- 30 gr. melted natural butter
- Vanilla sugar
- Pinch of salt
- 2 large spoons regular sugar
Cooking process:
We rub the curd through a sieve; if it is soft enough, you can simply mash it with a fork.
Add salt, vanilla sugar, a small spoon is enough, add regular sugar and break the eggs. Mix the mass well. Sift half the flour into it and stir.
Sift the second part of the flour directly onto the table and spread the dough. Now it needs to be rolled out. Roll the prepared dough into sausages and cut the dumplings into the required size.
Boil for five minutes in slightly salted water. Serve with jam or condensed milk. For children's dumplings, you can make homemade cottage cheese, we sometimes make it from goat cottage cheese, it turns out delicious.
Lazy dumplings without flour
Delicious, fast and very simple! Lazy dumplings without flour for breakfast - what could be tastier?
Ingredients
- 1 large egg
- 1 tbsp. l. with a pile of sugar
- 200 g cottage cheese
- 4 tbsp. l. decoys
- a pinch of salt
How to cook:
Lightly beat the egg with sugar and a pinch of salt. Add cottage cheese, mash it with a fork. Add semolina, mix. Leave the mixture for 15 minutes for the semolina to swell. Boil water in a saucepan, add lightly salt. Form the dough into small balls with your hands and place in boiling water. Stir lightly after each ball to prevent the dumplings from sticking to the bottom. Cook until the dumplings float (while you throw the balls, the first ones will already start to float, the process is quick). Drain the water and serve the dumplings with sour cream or jam.
Cottage cheese dumplings with cherries
Dumplings with cherries are an amazing dish that can now be prepared at any time of the year. And if you use this lazy recipe, the process won’t take much time. The amount of flour will depend on the moisture content of the cottage cheese; you may need a little more; for dumplings you can use fresh cherries or frozen berries.
Ingredients
- 0.25 kg cottage cheese;
- 0.5 cups cherries;
- 2 tbsp. l. Sahara;
- egg;
- 4 tablespoons flour;
- 20 g butter.
How to cook
We make the simplest dough for lazy dumplings. Grind the cottage cheese, egg and a couple of tablespoons of sugar, add a pinch of salt. If you can’t handle the lumps, you can take a blender. After bringing the mass to homogeneity, add flour. Making soft dough. Immediately transfer it to a sprinkled board.
Remove the seeds from the berries. If the cherries are after the freezer, then it is advisable to squeeze them out a little; the curd dough does not need excess juice.
First make a long sausage from the curd mass with your hands, then flatten it or sprinkle it with flour and lightly roll it out with a rolling pin. We need a ribbon. We lay out a chain of cherries along its entire length.
Now we lift one edge of the ribbon and hide the berries. You should end up with a sausage with cherries inside. Cut it into pieces, which will become dumplings. We quickly level each one and press the berry so that it does not fall out during cooking.
Place cherry lazy dumplings in boiling water and boil for two minutes. Remove with a slotted spoon, carefully shaking off all droplets. Add a small piece of butter to prevent the lazy dumplings from sticking together. Stir gently and serve.
It is important to cook dumplings in enough water, this will have a positive effect on the taste and shape. For 200 grams of dough you need about a liter of liquid. It is also important not to neglect adding salt to the water, it significantly improves the taste of the dish.
Recipe for cooking in a slow cooker
Ingredients
- 250 g cottage cheese,
- 2 eggs,
- 1 tbsp. l. Sahara,
- 1 tbsp. l. butter,
- 2 tbsp. l. flour,
- 2 tbsp. l. sour cream,
Preparation:
Mix cottage cheese with egg, sugar, flour, butter and knead until smooth. Roll long flagella from the resulting mass, roll in flour, cut into circles.
Pour water into the multicooker, set the “Soup” mode and place the dumplings in boiling water. Cook until they float. If desired, you can drain the water, pour sour cream over the dumplings and bake for 10 minutes in the “Baking” mode. Another option: do not boil the dumplings in water, but put them on a wire rack, pour water into the multicooker according to the instructions and cook them in the “Steam” mode for 40 minutes.
Lazy dumplings with rosemary and olive oil
Each of us has dishes that they have not eaten since childhood. I had a difficult relationship with lazy dumplings. It was worth eating to find out that dumplings don’t have to be wet and slippery. If you fry them in oil, the cottage cheese will be covered with a wonderful crispy crust. You can cook this food for dinner and invite friends. Dumplings, like Gogol’s in “Evenings on a Farm near Dikanka,” will jump into your mouth themselves! Similar food is prepared not only from cottage cheese, it can also be made from dough, semolina or potatoes. In Ukraine they call it “dumplings”, in Italy - “gnocchi”, in Germany - “kloss”, in the Czech Republic - “dumplings”... How and when they migrated to Russian cuisine is not known. I made the dumplings unsweetened and added a bunch of spinach to the cottage cheese, but you can use any other greens.
Ingredients
- 350 g good dry cottage cheese
- 150 g of any hard cheese
- 1 egg
- 1 cup flour
- 100 g spinach
- 3 cloves garlic
- a few sprigs of rosemary
- Chili peppers, fresh or dry
- 100 ml olive oil
Preparation:
- Heat a saucepan over medium heat. Coarsely chop the spinach, place in a saucepan and cover with a lid. After a minute or two, the leaves will become limp, remove the saucepan from the stove and let the spinach cool.
- Grate the cheese. In a bowl, mix cottage cheese, cheese, flour, spinach, egg, add salt. Knead the dough. If the cottage cheese contains a lot of moisture, then more flour will be needed. The dough should not stick too much to your hands.
- Dust a work surface with flour, lay out the curd dough, divide into two parts and roll each into a sausage. If the dough sticks to your fingers, add more flour. Using a knife or hand, cut the sausage into dumplings, slightly larger than a walnut. Dip each dumpling in flour, shake off excess and place dumplings on a baking sheet lined with baking paper. Cover with film and refrigerate for at least 30 minutes. You can make dumplings for future use, put them in a container and put them in the freezer.
- Bring water to a boil in a five-liter saucepan, add salt, carefully add a third of the dumplings, stirring so that they do not stick to each other. As soon as the dumplings float, wait
- 2 minutes and remove with a slotted spoon. Place dumplings on paper towels to remove excess moisture. Cook all the other dumplings in the same way.
- Place the frying pan over medium heat, heat the olive oil, add rosemary, pepper and crushed peeled garlic. In two or three batches, fry the dumplings for a couple of minutes until they brown on both sides.
Lazy dumplings with potatoes and cottage cheese
Dumplings, including those prepared according to the lazy recipe, can be not only sweet, but also salty. To do this, during the process of kneading the dough, you can not add sugar to it, but add more salt. But it will be much tastier if you replace the sugar in the recipe with other ingredients, such as fresh herbs or potatoes.
To prepare these dumplings you will need:
- 500 g cooled mashed potatoes,
- cottage cheese (150 g),
- 1 egg,
- salt and flour (about ½ tbsp.).
How to cook:
The products are formed in the same way as in previous recipes. First, small ropes are cut from the dough. They are then formed into sausages, which in turn are cut into pieces.
Ready lazy dumplings are served hot with butter. They can also be sprinkled with green onions, dill or parsley and served with sour cream.
Now you know how to make lazy dumplings, which are ideal for both breakfast and dinner. This dish is easily digestible, light, and after a tasty and satisfying breakfast there will be no heaviness in the stomach. And they are very easy to make, you have convinced yourself of this and no particularly expensive products are required for preparation.
Bon appetit!
Curd lazy dumplings
Ingredients:
250 g fresh homemade cottage cheese of medium fat content (or low fat)
1 egg
2-3 tbsp. spoons of flour
vanillin and salt to taste
How to cook cottage cheese lazy dumplings:
The cottage cheese is rubbed and mixed with flour, egg, vanilla and salt, after which a soft dough is kneaded, which should not stick to your hands.
Then the dough is placed on a board generously sprinkled with flour, a sausage-shaped piece of 1.5-2 cm in diameter is cut from it, rolled in flour and cut into pieces of 1.5-2 cm.
From each such piece you need to roll a ball and cook the resulting dumplings in salted, highly boiling water, of which there should be a lot so that the tender dumplings do not stick together.
The finished dish is served with powdered sugar, sour cream, sweet milk sauce or butter.
Original lazy dumplings with strawberries and coconut flakes
Ingredients:
250 g cottage cheese
200 g strawberries
1 egg
1 tbsp. spoon of butter
1 cup of sugar
1 cup flour
How to cook lazy dumplings with strawberries:
Beat the sugar well with the egg until light and homogeneous, mix with soft butter and cottage cheese, mix again until smooth, add flour and knead the dough.
If desired, you can use rendered pork fat instead of butter, which is a 100% natural product. The curd dough is divided into portions and placed on a floured board.
From each portion, small cakes are formed, one strawberry is placed inside, the dough is pinched and rolled into balls.
Then the dumplings are boiled in boiling water until they float, and then cooked for another 3 minutes, after which they are taken out with a slotted spoon, cooled and rolled in coconut flakes.
Potato lazy dumplings
Ingredients:
500 g mashed potatoes
100 g flour
1 egg
spices and sour cream to taste
How to cook potato lazy dumplings:
If desired, you can make golden onion frying in vegetable oil, which is mixed with potatoes. To make the puree soft and airy, you need to beat it with a mixer and mix with flour, egg and spices.
Then knead the dough, roll it into a roll and cut it into equal pieces. The finished lazy dumplings are dipped in small portions into boiling water, brought to a boil again and continued to boil in this manner for another 7 minutes.
Then they are taken out with a slotted spoon, placed in a bowl, fresh butter is added to them and a little salt is added. Potato dumplings are served hot, with sour cream, garlic and finely chopped fresh herbs.
This dish is excellent for a Lenten table, but if desired, it can also be served with golden brown cracklings, which make it even more appetizing.
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