My family has a dumpling recipe that is similar. 2 eggs to 1 cup of flour and milk to moisten until dough is like super thick mashed potatoes. We add salt, dried parsley, pepper, Vegeta, garlic powder, etc. depending on what's in the cupboards. But we don't roll the dough. We use a butter knife to scrape out the dough directly from the mixing bowl - around an inch or so of dough - and put the knife in the bowling water. The dough slips right off. It's super easy and never makes a mess. I wonder if this could be incorporated this with your recipe. Seems very similar.
I love a good dumpling. I'll have to get my converter out for your measurements and try this.
That actually sounds very good - to scrape the dough right out of the bowl into the pan. Much easier and cleaner! Thank you so much, will try it next time. We recently started doing so with sirniki (cottage cheese pancakes). Before we were forming them with hands, dusting with flour and then frying. And now we just spoon them from the bowl into the pan and it works fine.
It is interesting - your savory dumplings version. A bit similar to Italian potato gnocchi, but they don't use milk.
Let me try to help with conversions: 2 eggs 2 table spoons sugar pinch of salt 2 cups cottage cheese 3/4 - 1 cup purpose flour (plus more for rolling) water and 1 tea spoon of salt (for boiling) around 3 table spoons butter (for serving)
Thank you so much for the conversion!!! I'm going to the store today - now I can pick up what I need to try your recipe. Nothing puts a smile on my face faster than a dumpling. :)
Lovely! Yes, you can definitely freeze them. After rolled the dough and cut it into pieces. You will need to keep them 1 layer on a dusted surface while they freeze. After some 2-3 hours though (when they are completely frozen) you can just transfer them into a plastic bag and they will occupy much less space. They keep in the freezer for several weeks. When you cook them, just through them into boiling water (without defreezing). Boiling will take 3-4 minutes more.
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I love a good dumpling. I'll have to get my converter out for your measurements and try this.
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We recently started doing so with sirniki (cottage cheese pancakes). Before we were forming them with hands, dusting with flour and then frying. And now we just spoon them from the bowl into the pan and it works fine.
It is interesting - your savory dumplings version. A bit similar to Italian potato gnocchi, but they don't use milk.
Let me try to help with conversions:
2 eggs
2 table spoons sugar
pinch of salt
2 cups cottage cheese
3/4 - 1 cup purpose flour (plus more for rolling)
water and 1 tea spoon of salt (for boiling)
around 3 table spoons butter (for serving)
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I'm going to the store today - now I can pick up what I need to try your recipe. Nothing puts a smile on my face faster than a dumpling. :)
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I am so making these for my family this week with butter and homemade cherry preserves.
Can you freeze the vareniki?
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You will need to keep them 1 layer on a dusted surface while they freeze. After some 2-3 hours though (when they are completely frozen) you can just transfer them into a plastic bag and they will occupy much less space. They keep in the freezer for several weeks.
When you cook them, just through them into boiling water (without defreezing). Boiling will take 3-4 minutes more.
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нет к сожалению, а сибирские это какие?
пока могу предложить украинские с картошкой
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