Choux pastry dumplings

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Ingredients for Cooking Chopped Dumplings

For the test

Wheat flour 200-230 grams
Chicken egg 1 piece
Water 100 milliliters
Sugar 1/2 teaspoon
1/4 teaspoon salt or to taste

For filling

Curd 180 grams
Sugar 1/2 tablespoon or to taste
Chicken egg 1 piece

Main Ingredients Eggs, Flour, Sugar
Serving 3 servings

Inventory:

Cooker, Saucepan, Skimmer, Rolling Pin, Whisk, Plates, Cup

Cooking Chopped Dumplings:

Step 1: prepare the filling.

To get started, let's get stuffed. We wash 2 eggs under hot running water from various kinds of pollution. After we break one egg into a plate, add cottage cheese to it and sugar to taste. Mix with a tablespoon until smooth. The filling is ready and you can proceed to the preparation of the dough.

Step 2: prepare the dough.

To prepare the dough, the first thing you need to boil water. Then we pour it into a glass and set it aside. Next, we break the second washed egg into a deep plate or bowl. Add salt, sugar and whisk with a whisk until smooth. Then, without stopping mixing, pour hot water. And with quick movements, beat the liquid to a foamy state. The main thing in this process is that the egg white does not curl. Now gradually add the flour component and first whisk with a whisk, and then with your hands. The dough should not be too crumbly or stick to your hands, but rather be malleable and even.

Step 3: prepare the custard dough.

Sprinkle a flat surface with a small amount of flour. We form a ball from the dough and transfer it to the prepared surface.

Knead the dough with your hands and roll it out into a dough sheet with a thickness of about 5 -7 millimeters. For ease of rolling, the dough can be divided into 2 parts.

After we have a layer of the desired thickness, we begin to squeeze out circles. For these purposes, you can use a wide cup or saucer.

Step 4: forming the dumplings.

On the obtained test circles with a teaspoon, spread the filling. Then gently bend them in half.

In order to prevent the dumplings from sticking out during cooking and the filling not to fall into the water, we fasten the edges tightly, either pinch with your fingers or connect with a fork. Put the resulting dumplings to one side, and from the remaining scraps, knead the dough again, roll out and squeeze the next batch of circles, which we stuff with the filling.

Step 5: boil the dumplings.

Turn on the temperature of the stove to a high level. We put the pan on the burner and pour water. Bring the liquid to a boil, then add salt and begin to spread the dumplings. After the water boils again, we reduce the temperature of the plate, mix the contents with the back of the spoon and leave to cook. The readiness of the dish can be easily determined visually, as soon as all the dumplings float to the surface, and this will happen 5 to 10 minutes after the start of cooking, turn off the fire. Then we put the dumplings on the plates with a slotted spoon and can be served.

Step 6: serve the custard dumplings.

Chopped dumplings are considered the second course and served hot. You can supplement them with your favorite jam, sour cream or melted butter. Dumplings can be served for breakfast or lunch. Cook with pleasure. Enjoy your meal!

Recipe Tips:

- - The filling for dumplings can be replaced, for example, with jam, mashed potatoes, cabbage or any other to your taste.

- - The test dish can be stored for a long time if you sprinkle a flat container with a small amount of flour, put the dumplings into it, sprinkle with flour again, and then wrap it with cling film and put it in the freezer

- - In order to make the filling more tender, the cottage cheese can be grated through a sieve, and then mixed with egg and sugar.