Such an unusual dough for dumplings without eggs. Lazy dumplings without eggs Choux pastry dumplings without eggs recipe

Sometimes it comes time to experiment in the kitchen, and there can be many reasons for that. For example, you are expecting a group of vegan friends to visit. A relative has an allergy to eggs. Finally, the Orthodox fast is approaching. And in general, just one of your desire to turn off the beaten path and please yourself and your loved ones with something new. Therefore, such a recipe can become very relevant - we are talking about the dough for dumplings without eggs.

Some classic dough it seems harsh - I would like it softer and more elastic, and so that it rolls out well, others just want to save on ingredients, others really like the pleasant taste. We'll consider different ways cooking without eggs, including not quite ordinary ones. You just have to choose the one that you like the most.

Basic recipe

• flour - 3 cups;
• chilled boiled water - 1 glass (maybe a little more, depending on the quality of the flour);
• vegetable oil - 2 tablespoons;
• salt - 1 teaspoon, with a slide.

It turned out a dough for dumplings with potatoes without eggs. Its consistency is such that you can start sculpting immediately. But if you have time, it is better to put it in a bag or cling film and put it in the refrigerator for 1.5 hours, and then it will become very malleable.

The same method can be used for kneading in a bread maker. To do this, you need to use the option "Pelmeni", or "Pizza", or "Kneading the dough" (depending on your model), pouring in salt water and oil, and sifting flour on top. After taking out the dough, put it in a bag and let it rest for about an hour.

In Ukrainian

It is believed to be real Ukrainian dumplings are made not on water, but on kefir. This recipe dumplings without eggs also involve the addition of baking soda. The dough will be very soft and airy, and the dish will cook quickly. After cooking, the products become voluminous and with rather thick "walls", but unusually tender and tasty.

You will need:

• flour - 3 cups;
• water - 1/3 cup;
• kefir - 2/3 cup;
• soda - 1 teaspoon (no slide);
• salt - 0.5 teaspoon.

1. Combine flour, salt and baking soda in a bowl.
2. Add water to the kefir (up to the edge of the glass) and stir until smooth.
3. Gradually pouring the resulting liquid into the flour, knead the dough. It should not be too hard and not sticky to your hands.
4. Soak for 20 minutes.
5. Blind dumplings.
6. Place the products in a large saucepan, filled 2/3 full of boiling salted water, and after surfacing and increasing in size, keep them in water for no more than 1 minute.

Milk dough

Great dumplings will come out even if you use dough with milk for them. By the way, you can often hear that the "milk" version is much more tender than with eggs. Try this one the simplest recipe for dumplings without eggs.

You will need:

• flour - 3 cups;
• salt - 0.5 teaspoon;
• milk - 1 glass (from the refrigerator or room temperature).

1. In a bowl, mix 2 cups of flour and salt and pour in the milk.
2. Stir the ingredients with a spoon until the mixture is relatively homogeneous.
3. Add the remaining flour gradually and continue kneading with your hands.
4. Stir until the mixture is tight and elastic and does not stick to your hands or to the surface.
5. Leave the dough to rest for half an hour (or longer), wrapping it tightly in cling film.

Dumplings with potatoes from dough without oil

We stick delicious dumplings with potatoes without eggs - here's another uncomplicated option... It will taste tender and very satisfying.

You will need:

• water - 200 milliliters;
• salt - 1 teaspoon;
• flour - up to 3 glasses;
• onions - 3 pieces;
• potatoes - 9 medium;
• vegetable oil for frying onions - 3 tablespoons.

1. Mix salt and water.
2. Make a hole in the flour sifted with a slide and, gradually adding liquid, knead a dense dough.
3. Place the dough in a bowl, cover with a lid for half an hour.
4. Peel the potatoes, chop randomly, boil and drain the water into a separate bowl.

Make mashed potatoes with potato broth.

Chop the onion finely, fry it in vegetable oil and stir in mashed potatoes.

Stick the dumplings.

Pour about two liters of water into a large, low saucepan, bring to a boil, season with salt, and dip your items into it. Cook for 4 minutes after surfacing (without bringing to a boil).

You can notice that there are enough ideas for cooking, and it will not be boring, even if you do not add the usual ingredients. It is quite easy to make a dough for dumplings in water without eggs (or you can use milk or kefir), it kneads quickly, and you will see: the finished dish tastes great. Most likely, your loved ones will really like these dumplings.

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Prepare the required ingredients.

Add a small portion of the sifted flour.

Then add the remaining flour in small portions. It also needs to be sieved.

After each addition of flour, the dough must be thoroughly mixed with a silicone spatula (or spoon).

When the dough becomes thick enough and it will be difficult to knead with a spatula, grind the table with flour and put the dough on it.

Continue kneading the dough on the table. It will absorb all the flour and stop sticking to both hands and the work surface.

Continue kneading for another 5-7 minutes.

Then add vegetable oil to the dough.

Continue kneading for another 3-4 minutes. The dough will become tender, manageable and pleasant to the touch.

Cover the dough with a napkin and let it rest for 15 minutes.

The dough cooked in water according to this recipe is very pliable. It is easy and pleasant to work with him. Dumplings during cooking do not lose their shape, do not boil over and have a great taste. They go well with homemade sour cream.

Bon Appetit! Cook with love!

It happens: they decided to stick mouth-watering homemade dumplings, but they forgot to buy eggs. The absence of such a seemingly key ingredient is not a hindrance. You just need to pick up the recipe. A way will come in handy how to do delicious dough for dumplings without eggs, and in fasting, when the selection of products is especially strict, and the menu must remain nutritious enough to maintain the health of oneself and the family.

Recipe 1. Simple

Dough for dumplings without eggs, made by classic recipe, has a pleasant taste, turns out to be moderately elastic and soft, while it is possible to save on components. This option is perfect for cooking in a bread maker - just use the "Dough", "Pizza", "Pelmeni" function. Just load all the products into the device, after the kneading is over, take out the mass, wrap it in foil and let it rest for about 60 minutes.

Ingredients:

• 3 cups flour;
• 1 glass of water;
• 2 tbsp. tablespoons of vegetable oil;
• 1 teaspoon of salt (with a slide).

Advice
Different types of flour will require different amounts of water. The desired consistency will be obtained if you first take half the flour indicated in the recipe and pour it in as you knead.

How to cook:

1. Mix flour with salt.
2. Add water and knead the dough with your hands for no more than one minute.
3. Leave it on for 30 minutes. During this time, the gluten contained in the flour should swell.
4. Pour in the butter and mix the dough well by hand. The butter should be absorbed completely, and the dough should be soft and stick a little to the table surface.

Advice
The mass when rolling will be very pliable, if you do not sculpt the dumplings right away, but send the dough to the refrigerator, wrapping it with plastic cling film for about an hour and a half.

The dough in water is perfect for making dumplings with potato filling.

Recipe 2. On milk

Dumplings with milk turn out to be much softer in taste than if you add eggs during cooking.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• half a teaspoon of salt.

How to cook:

1. Season with 2 cups flour and milk. Stir the mixture well with a spoon until a homogeneous consistency is obtained.
2. Pour the remaining glass of flour in portions, while kneading the mixture with your hands. Knead the dough thoroughly, gradually it will acquire elasticity and stop sticking to your fingers and the table surface.
3. Wrap the mixture in plastic wrap and let it brew for at least thirty minutes.

The dough does not lose its properties when stored in the refrigerator, so you can not cook dumplings immediately, but the next day.

Recipe 3. With potatoes

Dumplings with potatoes turn out to be hearty, very tender and tasty, if you roll out the dough thinly, you should get about 90 pieces.

Ingredients:

• 2-3 glasses of flour;
• 9 potato tubers (medium size);
• 3 onions;
• 3 tbsp. tablespoons of vegetable oil (for frying onions);
• 1 teaspoon of salt.

How to cook:

1. Peel the potato tubers, cut into chunks and boil them. When the potatoes are ready, drain the broth into a separate container. You will need it in order to make mashed potatoes.
2. Mash the potatoes by adding the broth to it.
3. Chop the onion and fry in oil in a skillet.
4. Combine the onion and mashed potatoes.
5. Sift the flour into the puree and onions while the mixture is hot. Use a whisk, fork or mixer to avoid scalding your hands. The potatoes will gradually cool down. Add flour - you get an elastic and rather tough dough, like for dumplings.
6. Make dumplings: separate small lumps from the mass, roll them into bundles and cut into pieces, about 2 cm thick.
7. Fill a wide saucepan with water (should be about 2 liters), boil, add salt and pour the dumplings in the middle so they don't stick together.
8. After surfacing, cook for about 4 minutes.
9. Remove with a slotted spoon, put a piece of butter on a slide. Serve with sour cream, fresh herbs, or your favorite sauce.

Recipe 4. In Ukrainian

Traditional Ukrainian dumplings are prepared with kefir. To make the mass airy and soft, add soda. Ready-made dumplings turn out to be large, with plump walls, but very delicate in taste.

Ingredients:

• 3 cups flour;
• a third of a glass of water;
• two-thirds of a glass of kefir;
• 1 teaspoon of baking soda (no slide);
• half a teaspoon of salt.

How to cook:

1. Mix flour with baking soda, salt.
2. Combine water with kefir.
3. Pour the kefir-water mixture into the flour in small portions, while kneading the dough, which should be thick enough without sticking to your fingers.
4. Let the resulting mass sit for 20 minutes.
5. Fill a wide saucepan with water two-thirds full, season with salt and bring to a boil.
6. Pour the dumplings into boiling water and cook after floating and swelling for one minute.

Advice
If the mixture sticks to your hands, add a little more flour to it.

Recipe 5. Choux with boiling water

Choux pastry for dumplings perfectly rolls out into a thin layer, practically does not dry, its taste goes well with sweet and ordinary fillings. The products are simple, but the result is amazing.

Ingredients:

• 400 g flour (about 3 and a half cups);
• 250 ml boiling water;
• 3-4 tbsp. tablespoons of vegetable oil;
• half a teaspoon of salt.

Advice
Kitchen gadgets will help facilitate kneading the dough: a mixer or a food processor.

How to cook:

1. While stirring with a spoon, pour oil into boiling water, salt and add 200 g of flour (a little more than a glass).
2. Stir first with a spoon, as soon as the mass has cooled, start kneading with your hands, adding flour in small portions.
3. It is important to achieve a uniform consistency. The mass should look like plasticine - smooth, soft and dense, without lumps.
4. Start sculpting the dumplings as soon as the dough is mixed well enough.

Advice
If the mass is too thick, put it in the refrigerator for half an hour, having previously wrapped it with cling film. After that, the mixture will become more plastic.

The dough prepared according to this recipe is suitable not only for dumplings. You can make pita bread or pasties from it.

Recipe 6. Choux with milk

Choux pastry can be made not only in water, but also in boiling milk. Main property choux pastry- elasticity, therefore, when kneading, you may not need all the amount of flour indicated in the recipe.

Ingredients:

• 3 cups flour;
• 1 glass of milk;
• 1 teaspoon of milk.

How to cook:

1. Combine 2 cups of flour with salt.
2. Pour milk into the flour, stirring at the same time with a spoon - the mass should turn out to be homogeneous.
3. While kneading slightly cooled dough with your hands, add flour in small portions. The mass should become elastic, homogeneous, without lumps, not very thick, but not liquid either. It is very convenient to make dumplings from it.
4. Wrap the dough in plastic wrap and let it brew for half an hour.

Recipe 7. On sour cream

The dough, cooked with sour cream, turns out fluffy, tender and soft.

Ingredients:

• 3 cups flour;
• half a glass of water;
• 3 tbsp. spoons of sour cream;
• half a teaspoon of baking soda;
• the same amount of salt.

How to cook:

1. Mix slightly warmed water with sour cream, salt.
2. Pour the mixture into a bowl and pour the sifted flour there, add soda.
3. Knead the mixture well by hand. The finished dough will not stick to your hands.
4. Wrap the mixture in plastic wrap and store in a warm place for half an hour.

The dough is ready, from it you will get not only excellent dumplings, but also delicious dumplings.

Recipe 8.With cottage cheese

Classic, curd lazy dumplings can be made without adding eggs. They turn out to be no less tasty and many like them even more than those made with eggs.

Ingredients:

• 400g soft, non-grained cottage cheese;
• 2-3 st. tablespoons (55 g) granulated sugar;
• 3 tbsp. tablespoons of semolina;
• a pinch of vanilla sugar;
• some flour for rolling.

How to cook:

1. Mix in a deep bowl semolina, cottage cheese and granulated sugar.
2. Salt, add vanilla sugar and stir again thoroughly.
3. To swell the semolina, let the dough sit for 20 minutes.
4. Make small balls from the curd mass, roll in flour.
5. Boil water in a wide saucepan.
6. Pour the dumplings into boiling water and after the water boils again, cook for about 4 minutes.

Advice
Mash the mixture of cottage cheese, semolina and sugar first with a fork, and then stir well with a spoon.

Serve the finished dish with condensed milk, sour cream, jam.

The following recommendations of experienced chefs will allow you to prepare a really tasty dough for dumplings:

1. The dumplings will turn out tender, airy and much tastier if you add a little cream to the dough.
2. Be sure to sift the flour before you start kneading the dough. This will saturate it with air, the dough will turn out to be more fluffy, since the fermentation process will go more actively.
3. Cook the dumplings in plenty of water. They should swim freely in it.
4. After cooking, transfer to a plate and stir immediately with the addition of butter. This will prevent them from sticking together.
5. If you make dumplings without eggs, then it is better to take flour from hard varieties wheat.
6. An elastic and non-sticky dough will be obtained if you knead it for a very long time, about 10-20 minutes, adding flour in small portions.
7. It is necessary to wrap the dough with cling film so that it does not "wind up" in those 30 minutes while it is infused. Another option is to simply grease the mass with vegetable oil.
8. Insisting for half an hour is necessary so that the dough does not shrink when rolling it into a layer.
9. Depending on the ingredients that make up the dough, the duration of the "infusion" can be increased up to one and a half hours or more.
10. For berry fillings roll out a layer 3 mm thick, as the juice released during cooking can "perforate" the shell of the dough. The optimal layer thickness for dry fillings is one and a half millimeters.
11. Lazy dumplings which have cooled down, reheat by frying in a skillet in vegetable oil. Thus, you will get a slightly different taste, but no less tasty dish.

In the article we discuss dough for dumplings. We tell you how to make dough in water, mineral water, kefir, milk, in a bread machine, custard. You will learn about the basic principles and secrets of product preparation.

The classic dough is bland, but for sweet fillings it can be sweetened. “Cool”, plastic, soft, thinly rolling and not too sticky - it is from such a product that it is best to sculpt homemade dumplings. During freezing, it does not crack, and during cooking, it does not burst.

The dough is best made with ice water. Due to the fact that moisture is retained in it for a long time, the dough does not dry, it sticks together perfectly during molding. But at the same time, there are other methods that involve the use of warm water(30-35 degrees). It all depends only on individual preferences.

Many culinary experts are wondering how to make the dumplings not boil over. There are several secrets:

• If you use flour, water, salt and an egg in the dough, knead the product in ice water. In this case, the dough should not be too elastic. When cooking eggs, use durum wheat flour. An important rule: Always pre-sift regardless of grade.
• To make the dough pliable, stir in a little vegetable oil. To obtain an elastic and slightly sticky dough, knead the product for 10-20 minutes, gradually adding flour. To prevent the dough from “shrinking” during rolling, let it “rest” for 30-90 minutes. To prevent airing, wrap the food with cling film or vegetable oil.
• Roll out layers for “wet” fillings (for example, fruit, cottage cheese or berry fillings) thicker - 3 mm. If the dough is thinner, then the dumplings will begin to boil during the cooking process. Don't put too much filler; pinch the edges well.
• Pour a lot of water into a cooking pot, and add dumplings in small portions. After spreading, immediately gently stir the water in the container with a slotted spoon.

Secrets of making dumplings

The finished dish will be most delicious if you follow these simple rules:

• For making dumplings with salted filling (potatoes, cabbage, mushrooms, etc.), custard or unleavened dough on the water.
• Kefir or yeast dough goes best with sweet filling.
• Cook dumplings with salted filling for 5 minutes. Remove dumplings with sweet filling immediately after boiling water in a saucepan and raising the dumplings to the surface.

Classic dough for dumplings

Below is the step by step recipe cooking classic test, which is suitable for dumplings with absolutely any filling. The composition includes simple products, and the cooking process itself does not take much time.

You will need:

• egg - 1 pc;
• flour - 2 cups;
• salt to taste;
• water - 50 ml.

How to cook:

1. Use room temperature water for mixing.
2. Sift flour through a sieve. Make a small funnel in the middle of the flour on top, then add the egg beaten with salt to it.
3. Knead the dough by gradually pouring water into it as you continue kneading.
4. Knead the dough until smooth and not sticky.
5. Cover ready dough with a damp towel, and let it “rest” for 30-60 minutes.

Dough for dumplings without eggs

This simple recipe will come in handy if you don't have eggs at hand, but you really want dumplings.

You will need:

• flour - 0.35 kg;
• ice water - 1 glass;
• salt to taste.

How to cook:

1. Pour water into a deep container, add salt and sift flour.
2. Stir the dough with a spoon.
3. Pour some flour onto the board, then place the cooked mixture on top of it.
4. Begin kneading the dough (at least seven minutes).
5. Wrap the finished dough in plastic wrap, let it “rest” for a quarter of an hour.

Dough for dumplings with butter

Below is a recipe for a very simple dough using vegetable oil.

You will need:

• flour - 2 cups;
• water - 110 ml;
• vegetable oil - 20 ml;
• egg - 1 pc;
• salt - 1 pinch.

How to cook:

1. Combine water with oil.
2. Beat an egg into a bowl, add salt, 100 g flour, stir the composition with a spoon.
3. Sift the flour, then add it in portions to the main composition until it becomes difficult to stir with a spoon.
4. Sprinkle some flour on the table, then place on the dough. Knead it until it is cool.
5. The resulting mass should be sticky and easily detach from your hands.
6. Cover the dough with a bowl and let it sit for 30 minutes.

Choux pastry recipe

The most delightful and tender dough for dumplings it is custard. It is prepared on the basis of boiling water.

You will need:

• water - 220 ml;
• flour - 4 cups;
• vegetable oil - 2 tbsp;
• salt - 3 g.

How to cook:

1. Sift half the flour into a deep bowl.
2. Boil water, add salt to it and slowly pour into the flour, stirring the mixture.
3. Add oil and stir again.
4. Add the rest of the flour, then start kneading the dough, it should be plastic and not sticky.
5. Place the resulting mass in a bag and leave to “rest” for 20 minutes.

Yeast dough

Most often, unleavened dough is used to make dumplings. But if berries are used as a filling, then in this case we recommend using the recipe yeast dough... The best way to cook the dish is to steam it.

You will need:

• kefir - 0.5 l;
• baking flour - 600 g;
• yeast - 10 g;
• sugar - 1 tbsp;
• salt - 1 pinch;
• soda - 2 g.

How to cook:

1. Heat the fermented milk drink to 35-40 degrees, then add salt, yeast and sugar to it. Stir well, add baking soda, mix again.
2. Let the dough sit for 20 minutes.
3. Gradually start adding flour to the composition.
4. Knead the dough, when it stops sticking to your hands, cover it with a towel and place in a warm room for 30-40 minutes.

On kefir

If you want the dough to be tasty and fluffy, use kefir instead of water. This dough is suitable for both sweet and salty fillings. The recipe uses flour top grade.

You will need:

• kefir - 250 ml;
• flour - 3 cups;
• salt to taste;
• - 1 pinch.

How to cook:

1. Sift the flour several times, then mix it with salt and make a small funnel.
2. Pour kefir with soda in small portions.
3. Knead until smooth.
4. Cover the finished dough with cling film or a towel and stand for 30-60 minutes.

With serum

The whey dough is tender and airy. The water should be boiled and not cold.

You will need:

• serum - 110 ml;
• flour - 3 cups;
• water - 110 ml;
• salt - 3 g;
• soda - 1 tsp

How to cook:

1. Pour soda, salt, flour into a container, mix well.
2. Add water to the whey, mix.
3. Start gradually pouring the water-whey composition into the flour, knead the dough.
4. Soak the finished dough for 20 minutes in plastic wrap.
5. Blind the dumplings, then place them in a large saucepan of boiling water. Cook the dish no longer than a minute after surfacing.

Video: How to make dough for dumplings

Dough for dumplings with mineral water

it universal recipe making dumplings on mineral water is suitable for both sweet and salty fillings. The finished dough turns out to be soft and elastic, and is not damaged during cooking and modeling.

You will need:

• mineral water - 1 glass;
• egg - 1 pc;
• flour - 4 cups;
• vegetable oil - 50 ml;
• salt to taste;
• granulated sugar - 1 tbsp.

How to cook:

1. Sift flour twice, then pour it into a deep container, add salt and sugar, stir.
2. In the middle of the flour, make a small depression, add a slightly beaten egg, vegetable oil, and stir.
3. Start pouring in water little by little, kneading the dough until elastic. Add more flour if necessary.
4. The finished dough should "rest" for half an hour, after which you can start sculpting.

With starch

The addition of starch during the preparation of the dumpling dough helps to make it elastic and avoid damage during molding.

You will need:

• cold water - 110 ml;
• potato starch - 110 g;
• flour - 220 g;
• vegetable oil - 1 tbsp;
• salt to taste.

How to cook:

1. Sift the flour, then mix it with the starch and salt.
2. Make a small funnel and pour oil and water into it.
3. Knead the dough until it becomes elastic.
4. Wrap the finished product in foil, wait half an hour, then start sculpting.

Dough for dumplings in a bread maker

If you have an assistant bread maker in your kitchen, then you can greatly facilitate the process of making the dough.

You will need:

• egg - 1 pc;
• warm water - 0.4 l;
• premium flour - 0.9 kg;
• vegetable oil - 1 tbsp;
• salt to taste.

How to cook:

1. Pour oil and water on the bottom of the bread machine, add salt and a broken egg.
2. Sift the flour and pour it gently into the bread maker.
3. Close the lid of the bread machine, then activate the "Dough" mode.
4. As a rule, the dough kneading process takes an hour and a half.
5. After the signal, take out the finished dough and start sculpting.

Dough for dumplings with milk

The dough cooked in milk is elastic and tender. Use lukewarm water.

You will need:

• warm milk - 0.25 l;
• flour - 3-4 cups;
• egg - 1 pc;
• vegetable oil - 1 tbsp;
• water - 100 ml;
• salt and granulated sugar to taste.

How to cook:

1. Combine one fourth of the flour with sugar and salt, then make a depression in the resulting composition.
2. Pour in milk and stir until smooth.
3. Beat the egg, then add it to the dough, mix.
4. Add water and oil, stir again until smooth.
5. Gradually start adding the remaining flour, kneading the dough, so that it becomes elastic and strong, and does not stick to your hands.
6. Wrap the dough in cling film, start modeling in half an hour.

Now you know simple and best recipes preparation of dumplings dough. Bon appetit and all the best!

Lazy dumplings are a dish from childhood, because it was very often served in kindergarten... Usually used for cooking chicken eggs, but it is quite possible to do without them. We recommend that you try a completely different recipe - lazy dumplings without eggs. The finished dish will amaze you with its special taste, because the dumplings are extremely tender and simply melt in your mouth.

If you want to surprise the children, shape the dough into small curd circles, cook in the usual way and serve with chocolate or creamy sauce... It is worth noting that the process of making delicious lazy dumplings takes a minimum of time. Treat yourself and your family with an original variation of a familiar dish.

Ingredients

• cottage cheese - 400 g;
• salt - a pinch;
• sugar - 2 tablespoons;
• starch -1 tbsp;
• semolina - 2 tablespoons;
• sour cream 1 tbsp (if the cottage cheese is dry);
• wheat flour - 2 tbsp. in the dough + 1.5 tbsp. for powder.

Preparation

Transfer the cottage cheese to a bowl (preferably deep), in which you will knead the dough. Grind the curd through a sieve, thanks to this you get a more homogeneous curd mass without grains. Add to bowl required amount sugar and salt, mix everything with a spoon or a silicone spatula. Cottage cheese can be used both medium fat and low fat.

On a note: If the curd is very dry, add some sour cream or homemade yogurt.

Add semolina to the curd, as well as starch (you can use corn or potato). Stir the curd mass until a homogeneous consistency is obtained.

Wheat flour must be sifted through a strainer, then added in portions to curd mass... Continue stirring at the same time with a spoon or spatula.

Then place the mixture on a floured board. Knead the dough with your hands to make it firm and not sticky to your hands. Add flour if necessary.

Divide curd dough into four parts, then roll up oblong strands from each.

Cut the flagella into pieces, approximately 1-2 cm apart, form small balls

Advice: You can also freeze dumplings. To do this, put the products on a board, cover them with cling film, then send them to the freezer. At any convenient time, you can prepare a delicious and hearty breakfast.

Boil water in a saucepan, lightly salt it. Dip into the boiled liquid curd balls... Stir the contents of the pot to prevent the dumplings from sticking to the bottom. Boil them for 4-6 minutes after boiling.

Remove the balls with a slotted spoon, put in a bowl, add butter.

Pour your favorite sweet sauce over the lazy cottage cheese dumplings without eggs and serve immediately. Bon Appetit!

Cooking tips

• If you have frozen lazy dumplings with cottage cheese, you can prepare them in an unusual way - fry on butter, having previously rolled in bread crumbs, it will turn out incredibly tasty.
• If you are using sufficiently dry cottage cheese, reduce the amount of flour used, or add a little kefir or sour cream to the dough.