Elena Motovoy dumplings are associated with childhood, comfort and home.
And she even finds it difficult to say what she likes more — to eat or sculpt them?
The most important thing is to firmly remember the test for dumplings: eggs are not needed there.
For dumplings with cottage cheese and other sweet fillings, I prefer to add a little butter and sour cream to the dough.
And for unsweetened dumplings, besides flour, only water and a little refined vegetable oil are needed.
In order to make about 25 dumplings with cottage cheese, sift 200 g of flour into separate dishes (the amount of flour is approximate, it may take a little more).
To the flour add a pinch of salt, 1 tablespoon of sour cream and 10 g of melted butter. Then pour 100 ml of hot water (about 60 degrees) and start kneading the dough.
Heap the table with flour and continue to knead on it.
The dough is moderately steep and quite elastic.
When dough ready, you should make a ball out of it, put in a bowl, cover with a wet towel and leave for half an hour.
If you give gluten time to form, it will become much easier to work with the dough.
At this amount of dough is about 350 g of filling from the curd. Cottage cheese should be dry and fairly fat.
It can be passed through a press or punch through a blender, so that it is homogeneous, without grains and lumps.
Then a little salt, add the yolk and not more than 1 tablespoon of sugar.
Good and fresh cottage cheese has only a slight sourness, and therefore sugar is needed just a little.
Other sweet fillings can be: cottage cheese with dried apricots, apples or fresh raspberries, cherries, plums, blueberries, other wild berries of the solo or in any combination, strawberries, poppy with raisins and nuts, slightly caramelized apples with vanilla and cinnamon, and so on.
Roll out the dough with a rolling pin, cut out cups with a glass, put 1 teaspoonful on top of the curd filling, and pinch the edges.
This dough is just very convenient to practice pinching. vareniki artistically — braided rope.
But the traditional way of working with dough, which I learned from my Ukrainian friends, seems to me to be simpler and faster. From the dough you need to roll up the sausage, cut off the washers from it, roll each one into a circle and fill it.
With all the seemingly laboriousness, there are no scraps left and the process is quick and fun, especially if you do it in four hands.
All that is not cooked immediately, you need to freeze.
Recipes from Elena Motova:
Sour cream dough
I found this recipe in the pre-revolutionary cookbook of P. P. Alexandrova-Ignatieva, a teacher at a St. Petersburg culinary school.
Cookie Dough: Biscotti
In the world culinary table of ranks, biscotti is twice baked dry biscuits.
Every self-respecting pastry chef has his own biscotti recipe.
Chocolate chip cookies
Elena Motova offers the perfect option for morning coffee or evening tea — a simple and vital recipe for chocolate chip cookies.
A simple chocolate-orange cream will save time when preparing a cake and minimize caloric content.
Traditionally for whipped chocolate cream. See below.