Name: Dumplings with curd filling
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 0
Ingredients: Water - 0.5 Art.; Chicken egg - 1 PC.; Milk - 0.5 Art.; Salt - 0.5 Tsp; Flour - 6 Art.; Bold curd - 400 gram; Chicken egg - 1 PC.; Sugar - taste

Ingredients for - Dumplings with curd filling

1. Dough Water 0.5 Art.

2. Dough Chicken egg 1 PC.

3. Dough Milk 0.5 Art.

4. Dough Salt 0.5 Tsp

5. Dough Flour 6 Art.

6. Filling Bold curd 400 gram

7. Filling Chicken egg 1 PC.

8. Filling Sugar taste

How to cook deliciously - Dumplings with curd filling

1 . Stage

Mix milk with water, add salt and beaten egg, mix well and gradually add the sifted flour. Knead the dough, it should not be too tight, cover with a towel and let lie for 15 minutes.

2 . Stage

While the dough is resting, we will prepare the filling. Just mix the cottage cheese with egg and sugar, you can add raisins if desired.

1. Stage. Dumplings with curd filling: While the dough is resting, we will prepare the filling. Just mix the cottage cheese with egg and sugar, you can add raisins if desired.

3 . Stage

Roll out the dough, cut out the circles with a glass or into squares, put the filling in the center and close the edges well.

1. Stage. Dumplings with curd filling: Roll out the dough, cut out the circles with a glass or into squares, put the filling in the center and close the edges well.

4 . Stage

Make the rest of the dumplings.

5 . Stage

Boil water, add a little salt and gently lower the dumplings, cook after boiling for 3 minutes.

6 . Stage

Serve with sour cream or just greased with butter.

7 . Stage

Bon Appetit!!!

8 . Stage

Dumplings with curd filling are simply very tasty, tender and juicy. Cooking such dumplings is not more difficult than any other. You can make the cottage cheese sweet by adding sugar and optionally raisins, or add salt and some salt to the salt. Dumplings themselves are cooked very quickly, but you need to be patient while sculpting. Dough based on milk and water just melts in your mouth, be sure to try cooking.