PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE)
Pierogi with farmer's cheese is as classic Ukrainian as it gets. Called "vareniki," these little dumplings are filled with sweet cheese and absolutely to-die-for!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 1h50m
Number Of Ingredients 10
Steps:
- Mix sugar, farmers cheese and egg, until it's fully mixed in. Set it aside.
- Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
- To the liquid ingredients, add in flour, sugar and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
- Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
- One by one fill your circles with filling, placing the filling in the center.
- Fold over the edges and tighten them up with your fingers, making sure it's firm enough for your filling not to fall out.
- Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.Tip: If freezing the pierogi, use a floured cooking sheet or cutting board. Once the pierogi are fully frozen, move them to a ziplock bag.
Nutrition Facts : Calories 56 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 90 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SWEET GERMAN DUMPLINGS (DAMPFNUDEL)
Dessert German-style, these little dumplings, or 'dampfnudel', can be sweet or savoury. Ours are poached to perfection and bathed in vanilla custard - a comfort-food classic
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 14
Steps:
- To make the dumplings, heat the milk to lukewarm. Be careful not to go any hotter or you risk destroying the yeast. Stir in 1 teaspoon of the sugar and the dried yeast and leave in a warm place for 10 minutes until bubbles begin to appear on the surface.
- In a large mixing bowl, combine the flour, the remaining sugar, egg, melted butter and the yeast mixture. Stir together with a wooden spoon at first, then using your hands once the dough starts to come together in a ball. Tip out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and springy.
- Put the dough in a greased bowl, cover with cling film, and leave to rise somewhere warm for 1 hour, or until doubled in size.
- While the dough is proving, make the vanilla sauce. Put the milk and vanilla seeds in a saucepan and warm gently. In a separate bowl, whisk together the egg yolks and sugar. Pour the warm milk onto the egg yolk mixture, whisk everything together, then return the mixture to the pan and heat very gently, stirring all the time, until the mixture thickens. This might take up to 20 minutes over a low heat, so to speed things up, you could slake 2 teaspoons of cornflour with a splash of water, stir together, then add it to the sauce. Keep cooking until it has thickened to your liking.
- When the dough has almost finished proving, prepare the poaching liquid. Put the milk, sugar and butter in a large saucepan or deep sided frying pan, with a tight-fitting lid and heat until the butter has melted and the sugar is dissolved.
- Divide the dough into 8 equal portions and shape each portion into a ball, being careful to tuck the seams in underneath so you have a smooth top to each ball. Pop the dumplings into the poaching liquid, making sure they are all sitting on the base of the pan with a little space in between each dumpling, and put the lid on and don't remove it for the first 25 minutes of cooking time. Keep the heat low under the pan so the dumplings are poaching. After 25 minutes, check the tops of the dumplings feel firm to the touch, cook for a little longer if you need to, then remove the lid and cook for a further 5 minutes or until any remaining liquid has evaporated so that the dumplings develop their characteristic golden bases. Pour the vanilla sauce over the dumplings to serve.
Nutrition Facts : Calories 528 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
- Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
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