Vareniki with cottage cheese (recipe for catering establishments, 1968)

[Dough for dumplings:]

Vareniki with cottage cheese (recipe for catering establishments, 1968)

Category: Dishes from cereals and flour products

Ingredients
Dough for dumplings:
flour	640gr
milk	250gr
eggs	3 pcs. C2 / 120gr
sugar	25gr
butter	40gr
salt	12gr
Curd mince (option 1):
cottage cheese	850
eggs	2 pcs. C2 / 80gr
sugar	80gr
flour	40gr
salt	10gr
vanillin / vanilla sugar
Curd mince (option 2):
cottage cheese	890gr
sugar	120gr
egg	1 PC. C2 / 40gr
salt	5gr
vanillin / vanilla sugar

Cooking method

• According to the instructions, 560g of minced meat is taken for 450g of dough. This is so that you understand the ratio of approximately how much to cook. Because recipes for public catering are all compatible, numbered and curd mince in quantity does not exactly coincide with the dough for dumplings (something will definitely remain), because it is used in a bunch of recipes. I think I clearly wrote my thought.
• The dough is unusually rich for me (with butter, sugar). But it is given in the book just for dumplings. The taste is pleasantly salty-sweet (just a little), harmonious.
• 1. Knead the dough from the dough ingredients. It is advisable to add butter last. I always knead in HP, and when she gathers everything into a single lump, I pull it out and wrinkle it with my hands without crazy fanaticism. Just so that the oven does not rape. Flour will most likely have to be added. Add, do not stink))). Let the kneaded dough stand for at least 30-40 minutes !!!
• 2. Mix the stuffing products.
• By the way, each minced meat exists in the recipe in a sweeter and less sweet version. Option 1 I laid out in a less sweet form, because that's what I did. I still cook the dumplings in a sauce with added sugar. Sweeter variation option 1 it is also designed for less fatty cottage cheese. There is less cottage cheese itself (785 g), but 40 g of butter, 100 g of sugar are added. The rest is the same. Option 2 I laid it out just in a sweeter form. Less sweet has 90g of sugar and 920g of cottage cheese.
• 3. We make dumplings!))) Who is used to it. I stubbornly continue to do with the help of the form for 3 dumplings from Tupperver and I'm just happy))). And I wish you the same)). If you want dumplings cooked in the same sauce as in my photo (it's orange sauce), you can see it here:
• Creamy / orange sauce for dumplings with cottage cheese
• This is the general principle of cooking dumplings, I invented it myself and use it myself mercilessly. Moreover, both for sweet and savory. Unsweetened, of course, not in orange))).

[Nata]

Nata, how delicious!

I love dumplings! Thank you, Natasha!

[Scarecrow]

Scarecrow, Nata, great recipe!
Thank you !
Now we will sculpt dumplings according to science, I took it to the piggy bank!

[Scarecrow]

Scarecrow, Natus, Very beautiful dumplings! Delicious is a doubt! In the bins, until the weekend! Thank you!

Thank you girls for the compliments! Now, neither manti nor dumplings are transferred after I began to store the dough for 2 weeks in the refrigerator and take cottage cheese and milk from the milkwoman every week))).

Not the most ceremonial photos, of course, but I had especially no time, hungry relatives pressed!)))

Here's another:

Ugliness!! She is also teasing!

Nata, what beautiful dumplings you have! Just like the ones drawn. I often break off and crumple. And yours is like chiseled, even after cooking! It is necessary to cook according to your recipe!

[Nata]

Nata, but did not you try to freeze these dumplings? Cracking?

[Lorrys]

Lorrys,

I think this is torment.Almost all of my durum dough is at least half. And not just durum, but also of two types: in the form of durum flour and durum semolina. Semolina in general and durum in particular in the dough very much absorbs liquid, "grasps" it when cooking and it is so "strong", rather tough.

Nata, but did not you try to freeze these dumplings? Cracking?

You know, whatever I've tried, they crack. I tried it not only on dumplings, but also on manti (I make them on the same form). The dough was made with kefir. in vegetable oil, custard, no eggs ... Crack. For manti, this is generally critical: the slightest hole and the juice is gone, and this is the very tsimes in the manti. Therefore, now I make almost always fresh. Only Plush has a small supply of frozen small dumplings. I will knead the dough, and it will remain in the refrigerator for a long time. Always available. Minced meat also lives in the refrigerator for a couple of days. Ended up - some other varnakay and sculpt myself. This is very fast if you have ready-made dough, ready-made minced meat and dough sheeters. Or a quick homemade pasta just with your harp cheese. 20 minutes after my arrival at home - everything is already cooked for everyone.

One BUT. it was from the cracking of frozen dumplings that I began to cook them in sauce (which I gave a link to), and then switched to the same cooking of fresh ones. If you cook the dumplings in the way I wrote - well, let them crack. The filling won't go anywhere, won't turn into pieces floating in a pot of water. Only the sauce will get inside. It's not scary.

[Nata]

Nata, Thank you! And I thought that I was a cross-handed person and I didn't know how to make dough ...

[Babushka]

Babushka,

No, no, do not sin on your wonderful pens!

It's just ... It's just you and me both club-handed perfectionists, here!

[Natasha]

How long have I not eaten real dumplings - all are lazy and lazy! I want it urgently - the photo looks so appetizing (and it's not hungry!).
Thanks for the recipe, Natasha!

[Nata]

Nata, I love you!

You know, whatever I've tried, they crack.

but I never crack. the skirt breaks off, but the dumplings themselves never and the filling flows out if only poorly blinded. but it used to be, now the form is good - no problem.

[Lorrys]

Here are my dumplings, this is how they look:



Lorrys,

There are no obvious cracks, but the smallest "cobweb" on top of the frozen ones is visible.

There are no obvious cracks, but the smallest "cobweb" on top of the frozen ones is visible.

I don't quite understand - how is it? web? hole dough (rough)

[Lorrys]

Lorrys,

No, just such tiny cracks on the surface (several pieces), if you look closely. There are no through holes, of course, the filling does not stick out, but for the juice of the manti, for example, a crack from the tip of a needle is enough - it flows away.

According to the instructions, 560g of minced meat is taken for 450g of dough.

Ingredients

Dough for dumplings:
flour 640g
milk 250g
eggs 3pcs. C2 / 120gr
sugar 25g
butter 40g
salt 12g

Tuusya! Explain pliz, to get 450 grams of dough, I need to make 1/2 portion, right? (well, I folded the number of grams and divided it by 2, it turned out 500 with a penny) I put 3 packs of cottage cheese to defrost, it should seem to be just right?
And maybe you remember how many dumplings are obtained from a full portion of dough?

Again, I can't find where you wrote the proportions for the noodle dough?

[marina-asti]

marina-asti,

Well, yes, you should agree with a debit credit))). It seems that you figured everything correctly.

I have no idea how many dumplings come out, because I never counted them)). I didn't even set myself such a goal!

I added there)
Something I decided to remember that there is a noodle cutter and I need to try out the form for dumplings. I'm confused about the amount of test))
For noodles, 1 egg per 100g of flour, right?
Debit with credit - yes! Quarter end, reporting))

here we discussed with you somewhere colored dough for dumplings in particular ... where is it? how would you get all the recipes in order to put you in order?

Natasha, please take out a link to a master class on making dumplings on 1 page at least
https://Mcooker-enn.tomathouse.com/in...932.0

Ahh, I said that I love you!
Here I lived for myself and did not want dumplings, molds for their modeling, here you are with your recipes! Oh, I love to eat delicious)
Hone your skills in rolling and sculpting, it will turn out faster. Everything worked out, thank you very much! Cooked in milk.
For myself, I will leave a note that out of 3 packs of cottage cheese, about 500 grams, I got 24 dumplings. I put half in freeze - we'll see how it will be, but eating everything at once is not possible

And I forgot, of course I could not help but juggle, I measured out all the ingredients in 1/2, but the milk boiled a full portion))) I think that it’s not a fig, I ran and added the rest to a full portion. Tell me, what should I do with the remaining dough now? Should I put it in the refrigerator in the bag or should I transfer it to the container?

[marina-asti]

marina-asti,

Tyk-s, I came back. The dough just in a plastic bag will lie quietly in the refrigerator. You will cut pasta out of it in the evening. Roll out, cut, boil (cook very quickly, literally 3 minutes in boiling water), drain the water, return the pasta back to the same pan, add a little milk (a few tablespoons), rub the cheese, stir, cover and let stand for 5 minutes. Open again, stir, sprinkle with a little black pepper (freshly ground) and eat right away. You'll like it!

For noodles - yes, 1 egg per 100 g of flour.

Frozen brews are also in milk, just a little longer. Everything will work out. I cooked repeatedly))).

I'm going to find a colored dough, chespionary)).

I cannot take the master class there. Editing is impossible, only by moderators. I'll write to them for a hour ...

Well, at least I would show you what you put on there, damn it, you are my sculptor!))) I'm here in the support group / fans sitting in ambush!))

[Scarecrow]

Scarecrow, Thank you! I have already wrapped the noodles, the duck broth is boiled, I will go to start it.
I put the dough in the refrigerator, I liked sculpting), maybe tomorrow dad and my husband will pile dumplings with potatoes for lunch, or something else).
I still have 30 kg of apples waiting for processing-lesson for the evening).
Now I'll try to download beauty from my phone!

Look!

Here, about the color dough recipe. Do you know how to make it in strips?

https://Mcooker-enn.tomathouse.com/in...843.0

[Scarecrow]

Scarecrow, Thank you!!! Let it be here at least, otherwise I'll be going to do it in the night, well, don't wake you up)

[marina-asti]

marina-asti,

For the sake of such a thing, you can raise it at night! ))) When it comes down to it - it's so itchy usually! I know from myself!)))

Listen, your dumplings turned out superb. I have exactly the same. How are you doing? I mean, rolling, form in work? Liked? I just love the tandem of the dough sheeter with this mold ...

30kg of apples ... I would like to dry it now ..

Liked?

I really liked working) Without a dough sheeter, I would not even have done it, but here it is quite fast and smoothly. The husband is responsible for the dough, straight bryams-bryams and stuck it! There will be a lot of dumplings this week!

We collected these apples all last weekend, I can't see it already)) - they brought them from my mother, they wait a week. I don't eat them too much, my husband asked for juice, and I want to try to put on cider - the simplest thing. Already made a bunch of mashed potatoes at the beginning of the season. My mom dries.
Do dumplings with apples are interesting ?!

How much dough can be in the refrigerator?

[Marina.]

Marina., what wonderful dumplings! Can I slam a couple of them?
Otherwise, hottsa dumplings, but I don't have the strength to sculpt today, I'm lying all day with a headache (

[marina-asti]

marina-asti,

You are a dumpling)))

I have the dough in the refrigerator for about 10 days.

[IRINA]

IRINA, help yourself, dear! Now I will play at least until the dough is over)

You are a dumpling)))

Hi! Itself provoked, and now yes! I will torture you with dumplings!

[marina-asti]

marina-asti,

Today I keep Buddhist calm. Today I had manti. And there is still plenty ...))) But tomorrow, when I get very hungry ...

[Scarecrow]

Scarecrow, you have a diet, according to it you cannot feel the feeling of severe hunger

[Scarecrow]

Scarecrowdo you miss? And here I am again with your dumplings!
Finally, the dough is over))) Today I finished the next portion.
I made about half of it with sauerkraut + sausages (I had to transfer them somewhere) - I froze it, they are waiting in the wings, from the remaining half in the morning I did it 4 times with cottage cheese.
Suddenly, who will come in handy infa - from a full portion in the recipe I got 90 pieces of dumplings.

[marina-asti]

marina-asti,

Well, how not to miss you and dumplings! Of course, everything has dried up, I think where Marinka wanders along with dumplings))).

After all, the dough sheeter and the tapper sculpting machine are a thing !! And when the dough is in the refrigerator at hand almost always - this is also a thing!)))

And when the dough is in the refrigerator at hand almost always - this is also a thing!)))

This is worse! This is a booty grow!
This morning, my husband announced: There is nothing in the house for breakfast, there will be dumplings with cottage cheese again!
Strange, but he was not in the least upset. Tomorrow I'll pick up my nephew, I'll also feed it with dumplings! Well, I tried in vain!
By the way, I made the dough 50% from solid flour (for pasta), it seemed to me a little tight, but it was molded well and the frozen ones did not crack.

[marina-asti]

marina-asti,

I have almost 100% of durum, everything is molded beautifully. What liquid did you have? I usually lay one egg and the rest is kefir. I can still splash white wine. Well this is for dumplings / manti.

Why would he be upset? Is he ginger or something to refuse dumplings ?! His wife feeds his dumplings from morning to evening, not some cabbage cutlets))). My husband is packed with dumplings to the eyeballs and does not complain. Loves dumplings / manti. Tanya-Oka came to me, so she will not let me lie: she, poor, was also fed with dumplings))). Of those notorious 4 types of meat))).

This is what made her happy! The second half of the flour was with me Alekseevskaya yellow, by the way I don't see it anywhere else yet.
I did it as in the recipe: egg and milk! My mother-in-law feeds my husband's dumplings, she is bored in the evenings in winter, she sits and sculpts. I already thought about manty, I have a pumpkin for this business, if tonight there is good minced meat in Crocus, maybe there will be manty

The people were going to buy durum, it is necessary to find out how it ended. They say there is a flour mill near my side and sells a 50kg bag of durum. If there are enough people, you can try to buy it back.

[marina-asti]

marina-asti,

Don't be bullshit. Durum is sold in Globus for sure: Garnets and Pudov. There is no need to get together with large companies))). You take this flour, take durum semolina (if there is one. If not - and figs with it: Mistral and Makfa), add about a quarter of the BC flour and knead. You can also buy Italian in an Internet store. Big bags (at the plant) should be looked at. I don't understand what kind of durum is completely white. I'm used to it - that it is yellow-golden.

[Scarecrow]

Scarecrow, Natasha, I bought Italian flour, it is beautiful yellow. But the question arose in what proportions to make dumplings, dumplings, noodles with it?

[Kirks]

Kirks,

I add to durum (I take durum in the form of only flour, or in the form of a mixture of flour and grains (aka semolina) - it doesn't matter, the main thing is durum) up to 30% of the BC flour. I use flour VS as a plastic base, which gives very good plasticity to the dough. After all, it is ground into dust, unlike even durum flour (it is still like sand crayons), not to mention grains. I once heard it from an Italian cook that with the BC flour (its addition to the dough), you kind of make duruma a "base". It will turn out to be 100% from one durum. It's just that with the addition of BC flour it is more pleasant for me to work and ... more economical.

[Scarecrow]

Scarecrow, our Globe is now so not conveniently located that we do not get there for 1.5 years. I'm waiting for the end of the year in Pushkino they promised to open it. While I still have a couple of kilograms of Italian durum in stock, but it’s a pancake now like a wing from an airplane, it’s easier to buy Italian ready-made pasta ((((but at my own pace I’ll have enough stock for half a year - a year), Mistral is lying on the sample, Makfu is not I didn’t see Garnets either, I kind of tried everything else with him.
I definitely don't need a big bag, until this moment of the year I took out a dough sheeter 1.5-2 years ago. Now I'll play and calm down

[marina-asti]

marina-asti,

I thought so too. In the sense that I'll play and quit))) ..

Don't look for MacFoo. Why, if there is a Mistral? This is also semolina. But it's worth looking for Garnets or Pudov. Because this is flour. So I stopped especially in Italian because it's worth dofigischa. Although I still have a bag of Italian durum. Which is 25 kg))). We have already eaten about half of it)).

[Scarecrow]

Scarecrow, no, I'm not in the sense of giving up, it's just my husband's toy, my mother-in-law gave him, I took it to use.
McFoo? Well, that was, purely out of interest! The main thing is that she stands in the bins)))
I realized that it is convenient for me to knead a whole portion, make, freeze, in times of crisis it is great to look into the hamster's reserves

We here in the fall in Crocus sold sprats for 37p on a share, I took it out of curiosity, if I thought I’d throw it out. Manufactured in Kaliningrad. Fuck what good sprats turned out to be, no worse than the Baltic ones. Then my husband and I went and bought a few cans in stock. No action for 39p))) We come to work somehow, I tell my dad that I haven't cooked anything and we will have black bread and sprats! I gave each one a can) The men were happy!
They laughed: "We used to have sprats on holidays, but now we eat them when there is nothing to eat."
I'll go, by the way, I'll look for a topic about goodies, I'll post pictures of sprat!

[marina-asti]

marina-asti,

And I have been using Kaliningrad sprats for a long time. I wonder if you and I ate the same or not.)))

[Nata]

Nata, thanks for another delicious recipe, which was carefully copied into the cherished notebook)) it didn't come to orange sauce. We like a little fried in butter and sugar. Such a creamy caramel crust turns out, well, sour cream on top))

[Zhannptica]

Zhannptica,

Here is a non-lazy girl - she sculpted with pens))). My enthusiasm does not have enough hands)).

so evenly stick it on and the handles need to be correct so that they are)))
I'm starting to think that I should probably look for a dumpling maker in the Flea market for a Tupper

Duc)) this happens to me three times a year ..., and all sorts of mulion adapt, but somehow it's still so interesting)))
For two days I sculpted dumplings for future use, and suddenly I found a lot of cottage cheese, well, I cut it for another day ...
But now a full box in the freezer)