Curd dumplings with apricot jelly

[preparing curd dumplings]

Curd dumplings with apricot jelly

Category: Culinary recipes

Ingredients
Curd dumplings:
Cottage cheese	250 g
Eggs	2 pcs.
Flour - by consistency	2-4 st. l.
Salt, sugar	taste
Milk	500 ml
Kissel:
Apricots - fresh	6 pcs. (+2 postpone)
Sugar	taste
Starch	20-25 g
Water	500 ml

Cooking method

• At first making jellyto cool down to warm.
  
• - In a small cup, pour about 100 ml of starch with raw water (from the total amount of water for jelly), stir.
  
• - Pour 200-250 ml into a saucepan. water, lower the halves of 6 pitted apricots, add sugar. We put on fire and let the fruit boil for 3-5 minutes.
  
• - Break the boiled fruit with a blender until puree right in the saucepan.
  
• - Put the saucepan on the fire again, add the remaining water, let the mixture boil. We check the taste for sugar, add more if needed.
  
• - Add starch diluted in water and cut into slices, the remaining 2 fresh apricots to the boiling mixture.
  
• - Stir the jelly, remove from the heat - let it cool. Kissel is ready!
  
• Kissel can be cooked in the evening, and in the morning it can be heated a little in the microwave, or used cold. Cold jelly and hot cottage cheese dumplings in milk are also delicious! A wonderful breakfast will turn out!
  
• 
  
• Now preparing curd dumplings.
  
• - Mix cottage cheese, eggs, salt, sugar, flour, beat with a mixer until smooth. We taste, adjust. If necessary, add flour to the desired dough consistency. The curd mixture should be soft, but not runny.
  
• - We put milk on the fire in a saucepan, when it boils, put the dumplings in it with a spoon. When the dumplings float up, they are ready.
  
• Advise mold raw dumplings with a spoon dipped in hot milk, in which you boil the dumplings - this way they are easier to mold, give the correct shape, and dip in milk.
  
• Advise do not throw the dumplings into milk, but lower them into milk, immersing the spoon completely with the dumpling there - then the dumplings will gently slide off the spoon themselves, and their shape will not be disturbed.
  
• Advise, after dipping the dumplings in milk, stir them gently so that they do not stick to the bottom of the pan and float up intact faster.
  
• 
  
• Gently spread the finished dumplings with a slotted spoon (to remove excess milk) in a plate with jelly and serve.
  
• Sweet and sour jelly, pieces of apricots, curd dumplings in milk - it's delicious
  

Note

From the remaining milk, you can also make medium-thick jelly and serve curd dumplings with milk jelly.
If milk is not required, it can be cooled and added to the bread dough.

Bon appetit to everyone !!!

Another question, but what do you think will be delicious with blueberry jelly? I just wanted to cook blueberry for my child, but by chance I got hooked on your dumplings: wow: he loves this :)

or will they paint over and be an unpleasant gray? or will they paint over and be an unpleasant gray?

Of course, they will color from blueberry
Then it is better to make dumplings separately, blueberry jelly separately and feed "a spoon for mom, a spoon for dad", from two plates - from one dumpling, wash down with jelly from a cup - everything will turn out OK!

I’ll probably do better with milk jelly, and then I’ll ask my mother for another apricot for jelly, in order to exactly repeat your dish!

Thank you

I did it not with blueberry jelly, but with lingonberry-blueberry (there are no apricots, but there are a lot of frozen berries). The ratio of lingonberries and blueberries is 3 to 1. And although the jelly turned out to be dark, the dumplings remained the same white on top, only colored from below (which is imperceptible).

Thanks for the delicious and healthy recipe.

[Duffy]

Duffy, eat for health