Lazy dumplings (recipe for catering establishments. 1968)

Category: Dairy and egg dishes
Lazy dumplings (recipe for catering establishments. 1968)

Ingredients

cottage cheese 820gr
flour 115gr (I put 120-130gr)
egg 60gr (1pc. CO category)
sugar 60gr
salt 8gr
Brown sugar
butter
vanilla sugar

Cooking method

  • Today my husband purred over the plate and said with a sage look: "Still, the GOSTs were not invented by fools!" I often make lazy dumplings (the obligatory trip to the milkmaid once a week affects - we always have heaps of cottage cheese pastries and dishes))). The same ratio of ingredients, which would be on the verge, could not catch everything: still curd-curd, but almost do not fall apart)).
  • The characteristics of the curd are of great importance. I use homemade cottage cheese. It is not wet, not grainy, but layered, oily. I keep forgetting to try to replace some of the flour with semolina, it seems to me that it will keep its shape even better, but so far I can’t say for sure. So, when kneading, the dough should not be flowing, and if it is "liquid" - add flour, there is no other way. The "curd" taste will go away with each additional spoonful of flour, but if they fall apart into porridge, it will be even worse. When I lift the hook of the food processor after kneading, the remaining dough on it is held in a lump and does not drip or fall.
  • The dough should lie on a floured cutting board, moist and sticky, but in a lump. The dough will smear like hell, so all the work is on a greasy layer of flour. Take part of the dough (this amount is usually divided by 5 servings / pieces of dough). Roll out into a sausage 2-3 cm in diameter and chop with a sharp knife into strollers 1-1.5 cm wide. Place only in moderately boiling water. As soon as everything pops up (it usually takes one and a half or two minutes) - cook for another half a minute and pull out with a slotted spoon, otherwise they will begin to creep. With dumplings, in which there is really a lot of cottage cheese, this can happen very quickly, do not leave the pan. I cook each portion separately (for each plate, do not change the water, of course!), Because one "sausage" for about one portion is obtained. It is impossible to work with a very long one, and dumplings do not like to wait - they stick to the board if cut, or boil down into trash if already in a saucepan.
  • Catch them carefully (carefully, these are very delicate creatures!), Immediately pour a teaspoon of brown sugar (even if white - it will do) and add a piece of butter. Proceed to the next portion.
  • The text came out of something dofigish, but I tried to convey the essence.
  • Listen, I don't eat dumplings with sour cream. In general, for many years. I do not understand this, for the life of me. Cottage cheese already has a slight sourness, plus the sourness of sour cream - too much for me. But butter and the caramel of brown sugar incredibly balance and harmonize the taste.
  • There were five plates, of course, but I brought you only 3. And then, I barely had time)). With a piece of butter - Plushina.)) The first thing she did, bustling over the plate, was eating a piece of non-melted butter.
  • Lazy dumplings (recipe for catering establishments. 1968)Lazy dumplings (recipe for catering establishments. 1968)

The dish is designed for

5 servings

Note

This dish is very satisfying. And it is also Soviet, from my pioneer childhood ... I sat over it today in thought, enjoying the taste in the evening. As a child, my mother used to cook lazy dumplings and cheesecakes for me ... Now I am a mother and I cook lazy dumplings for my children, and in almost the same way and according to the same "recipes" ... Everything returns to the same point. Queue for cheesecakes. The same as then ...

Elena Tim
Throughout my childhood, I ate such dumplings performed by my grandmother and my mother, and when I grew up and cooked it myself, it turned out beee, no cottage cheese was heard. I didn't cook anymore. And only Manka - a kind woman, at the dacha fed me lazy dumplings for breakfast, slightly different, but incredibly tasty!
So, maybe now, thanks to your recipe, Natus, I will dare to learn how to cook them. It's so yummy !!!
Thank you, druhh! Do not let, damn it, fall asleep hungry!
Scarecrow
Quote: Elena Tim

Thank you, druhh! Do not let, damn it, fall asleep hungry!

Yes, I am a rare sheep, but for some reason my husband considers it my highlight .. Goonies, in short. But he has vinaigrette and dumplings in his belly ...
Elena Tim
Quote: Scarecrow
But he has vinaigrette and dumplings in his belly ...
Wise guy!
vedmacck
Today (already yesterday) I just made lazy dumplings. Finally I found an inexpensive cottage cheese, from which it turned out delicious. Just like in the description:
Quote: Scarecrow
It is not wet, not grainy, but layered, oily.
Don't think of it as an advertisement, but it was 9% "Every day" (or "Every day"? To go down to the kitchen too lazy), branded "Dixie". But this is for those who love, like me, sour curd.
Pchela maja
thanks for the recipe, I will definitely take note)
marina-asti
And here every weekend morning began almost the same, with mom's cheese cakes or lazy dumplings and dad's favorite record of a rock group, by the way, you have to ask who sounded more often))) this combination is firmly in the head, but the parents do not remember this, they did not seem to notice how commonplace has become a kind of tradition.
I sometimes make lazy dumplings and also eat without sour cream, just with a little butter and sugar, so that it crunches on my teeth) I really do the proportions by eye, but I love the curd component. I will have to try to do it in such proportions.

Natasha, she laughed about the vinaigrette with dumplings))) how these guys manage to combine what is not compatible)))
Doesn't he eat a sausage sandwich with milk by accident?)))
lettohka ttt
It's been a long time since I ate those! Nostalgia. : girl_red: Thank you Natasha for the taste of childhood, bookmarked !!!
vedmacck
And what is incompatible with sausage and milk?
Elena Tim
Quote: vedmacck
Do not think of it as an advertisement, but it was 9% "Every day" (or "Every day"? Go down to the kitchen too lazy), branded "Dixie".
No, Tan, Every day is Ashanovsky, but Diksi’s - First of all, well, or simply Dixie.
But in any case, thanks for the tip, I'll know!
vedmacck
Exactly! "First thing"! There was "Curd product" and "Curd 9%". Of course, I took the cottage cheese.
In general, while they are starting - the products should be good. Then, perhaps, quality will merge. But now it is quite acceptable. At least I liked their flour.
Florichka
I am not good friends with lazy dumplings, but I love them very much. Now I will definitely do it. A meticulous and detailed recipe, I love these, thanks.
louisa
Nata, struck down on the spot, as my grandmother died, I never ate such varenicoffffs, I tried to cook myself, but something somehow went wrong;) now I will definitely cook my daughter, thank you very much))
Trishka
Well, I'm telling you that it's time for you Natusya to open a separate Temka "Tastes of Our Childhood"
Thank you for another deliciously correct recipe!
And for some reason they didn’t cook this in my childhood, but when I started to cook it myself, then I tried it.
But my aunt, when she was vacationing in Ukraine, always fed dumplings with cottage cheese, steamed strawberries and cherries, mmmmm .... that was my death! I ate until I lost my pulse!
Took away in!
I already have a whole list of goodies according to guests from you Nata, thanks!
Wild cat
Everyone ate them in childhood ... why didn't they feed me like that?
They made ordinary dumplings.

I would not even think that this is a GOST recipe.
For the first time in my life I saw recently, in contact. But I added everything "by eye". Everything is very fast, simple and without unnecessary gestures.
Now I will do according to the mind, according to the recipe!
I'll report back this weekend!
Tumanchik
Oh, how great! According to the Romin-Tanyushin recipe, I finally learned how to cook cheesecakes normally.And now I can also lazy dumplings! Thank you Nat - from the heart and belly!
By the way, I remember someone said that one of the first that the capitalists poured out of the USSR after the collapse were GOSTs (there were not only culinary masterpieces there). This is the work of more than one organization, more than one day ... got it for free!
MariS
Quote: Trishka
it's time for you Natusya to open a separate Temka "Tastes of Our Childhood"
And I have the same opinion ... It would be great!
Thanks for the childhood memories Natasha! I do not always get the right ones: either cottage cheese with herbal additives, or something else interferes with enjoying the real ones - those from childhood !!!
gala10
Natasha, thanks for such an accurate recipe! Something lazy dumplings urgently wanted ... And I support the idea with the theme "Tastes of our childhood", so it will be easier to find the desired recipe.
Bast1nda
Scarecrow, Nat, how do they differ from these?
Vareniki "The most lazy"
marina-asti
Bast1nda, I am not a Scarecrow, but - by proportions and composition, and also by the method of molding, they suggest molding with a spoon, and Natasha and "from my childhood" had just a sausage, which is cut into round pieces with a knife.
Summer
Quote: Wildcat

Everyone ate them in childhood ... why didn't they feed me like that?
They made ordinary dumplings.
And we made ordinary dumplings with a beautiful pigtail. And lazy, I already tried to do it as an adult, it turned out to be complete nonsense. We must try Natasha, with such detail, this recipe is doomed to success.
Thank you Natasha
Scarecrow
Bast1nda,

The ratio of ingredients.)) And so - nothing)). Also lazy dumplings. Try any that the eye will catch.
xoxotyshka
Scarecrow, wonderful dumplings! I have children and my husband just adore them. Only she began to cook not in water, but in milk, as Admin-Tatiana advised. I also add a pinch of cinnamon and a little salt. A plate of gravy, sugar and various berries. Yummy !!!
Scarecrow
xoxotyshka,
I cook classic dumplings in a very small amount of water, which are inside the dough. There yes: a little water or milk, a little butter, sugar, cover with a lid, and when it is almost cooked - remove the lid and almost evaporate the liquid. It turns out an awesome taste: in a thick creamy sauce (it thickens from the dough boiled in it, flour gets into it). But the lazy in a small amount of vein will fall apart, and to translate a lot of milk - I see no point, to be honest.
xoxotyshka
Scarecrow, The point is not in the sense, but in the fact that we liked it that way. And too much milk is not used.
We must try with evaporation, I didn't. Thanks for the recommendations.
I have the same proportions as you wrote.
toffee
Quote: Scarecrow

xoxotyshka,
I cook in a very small amount of water the classic dumplings inside the dough. There yes: a little water or milk, a little butter, sugar, cover with a lid, and when it is almost cooked - remove the lid and almost evaporate the liquid. It turns out an awesome taste: in a thick creamy sauce (it thickens from the dough boiled in it, flour gets into it).
[/ qu
Well, nifassa, what's going on! This is the first time I've heard about this. And how much water do you need? So that the dumplings are just covered or even half on the surface?
Scarecrow
Quote: xoxotyshka

Scarecrow, The point is not in the sense, but in the fact that we liked it that way. And too much milk is not used.
We must try with evaporation, I didn't. Thanks for the recommendations.
I have the same proportions as you wrote.

No, I understand. that it's not about the sense, but about the taste)). I mean that there seems to be a lot of milk needed (so that they can swim freely), but where to put it later? It's with flour, flakes of dumplings ... That's what I'm talking about. In short, I'm a bitch, I feel sorry for milk))). And what is tastier - I definitely believe!))

Quote: iris. ka


Well, nifassa, what's going on! This is the first time I've heard about this. And how much water do you need? So that the dumplings are just covered or even half on the surface?

Irin, take a small deep frying pan / stewpan (so that the dumplings lie in one layer and there is not a lot of free space, it is better that there is no space at all))), there water and oil, let it boil and put the dumplings.The water should go up to about 2/3 of the dumplings. Add sugar right away and cook. Do not pour a lot of water at once, it is better to correct it with boiling water, because the volume of water will increase when you put dumplings there. Shake the dumplings with water periodically and stir gently (use a spatula / spoon). Especially until the water boils. To prevent the bottom of the dumplings from sticking. It's like with pasta, which you put into boiling water and if you don't stir it at first, some of them will stick. That is why I am writing: let the water boil, the BUTTER is there, and only then lower the dumplings. The likelihood of sticking decreases significantly. Cover with a lid. Let it "steam", open the lid and cook / evaporate until tender. It all takes about 10 minutes usually. It is necessary to find a middle ground between the readiness of the dumpling and the amount of water. As soon as the liquid has turned into viscous and has greatly decreased in quantity - that's it, it's good to cook. It's very tasty, really, try it. I can lay out the recipe even, because as a thing!))
Lerele
Scarecrow, do a good deed, I've never done that, but even reading is delicious
Scarecrow
Quote: Lerele

Scarecrow, do a good deed, I've never done that, but even reading is delicious

I periodically caught scraps from dumplings with cottage cheese (they fell apart during cooking), cursed, and then I figured out that if you cook in a small amount of water, even the broken one will remain in a plate with sauce, and not boil down in a large amount of water in the trash))). And so it happened ..
xoxotyshka
Quote: Scarecrow
I mean that there seems to be a lot of milk needed (so that they can swim freely), but where to put it later? It is with flour, dumplings flakes ...
Nata, in fact, there is not much milk left, I still pour it into the plate as a sauce, and the leftovers go perfectly into the bread))) The most interesting thing is that there are no scraps or very few of them, only thickened milk. As they say, a matter of taste and that's it. )))
Have a nice day!
Trishka
Scarecrow, oh, Natusya, you have a lot of ischo and a wonderful way of cooking varenichkofff!
We are waiting, we have already prepared the notebooks!
cake machine
Bliin cho is coming! I, too, are not fed with such tasty treats. And I didn't really respect simple dumplings with a pigtail. And here everything is so deliciously written, well, salivation flows. And I wanted dumplings and cheesecakes. Death is like! I would have lived until Saturday. Buy homemade cottage cheese on the market.
Lerele
Scarecrow, and I have already done and ate everything, I didn't even take a picture. I made it in a large deep frying pan, poured some water, put butter, salted a little, then added milk when it boiled, laid out the dumplings, sprinkled them with sugar, sometimes stirring, like turning it over. There was water until the middle of the dumpling. But it was boiling, so it would overwhelm the dumplings and they would have been cooked without upheavals. The sauce thickened at the end, only the next time I put a little vanilla, for the smell.
I don't know if it's right or not, but it was SO delicious !!!
Thank you very much!!!!
Albina
Nata, a wonderful recipe The most not troublesome I also make dumplings lazily, but I take everything by eye. And here everything is measured
Scarecrow
Lerele,

Everything is correct, what could be wrong ...

I also cooked it in orange juice ... With zest ...

This is such a setup, right ?! _)))
eye
Natasha, I also wanted such an experience

Quote: Scarecrow
the same ratio of ingredients that will be on the verge: still curd-curd, but almost do not fall apart)).
you need to try half a portion.
I tried Nika Belotserkovskaya's recipe, more rich.

Quote: Scarecrow
I keep forgetting to try to replace some flour with semolina
forget it, don't remember !!!
I don't add flour to cottage cheese either in cheesecakes, or in casseroles, or in juices, or in filling for dumplings, or in pancakes when stuffing, only semolina.
with lazy dumplings, the trick failed: they were scattered into rags. there is only flour, or maybe corn starch?

Quote: Scarecrow
gnawed at the unmelted butter in a piece.
an acquaintance about her daughter told me that at the age of 3 she also ate a PACK of butter from the refrigerator, saying; "Maёzhenka)))"
Quote: Bast1nda
and how do they differ from these?
completely different recipe

Quote: Scarecrow
I am a rare sheep, but for some reason my husband considers this to be my highlight ..
Natasha, you just wanted to: "With all the shortcomings, considering them .... riddles!"

and me too ... and that's probably it ...



Quote: Scarecrow
sour cream is too much for me
and try vanilla sauce with them, or creamy, GOST, for sure there is, or sweet liquid bechamel, or sour cream, boiled with sugar and butter. it tastes like melted ice cream
Zeamays
I tried it with semolina and .... returned to flour. It is the flour that "keeps" the shape of the dumpling.
And for this dish, the cottage cheese was at least 9% fat.
eye
Quote: Zeamays
not less than 9%
for me at least 18%
eye
Quote: Scarecrow
if you cook in a small amount of water, even the collapsed one will remain in the plate with the sauce, and will not boil down in a large amount of water into the trash))).
Damn, well, what a prudent mistress!
genius in the little things ...
Lerele
Scarecrow, I was not ready, I wanted them so much, the good was the dough, yesterday I sculpted dumplings with potatoes in stock, the dough remained, so I rushed to make them, but how did I cook them quickly ate I ate, wanted to take another picture, but I didn't have the strength, I had to eat as soon as possible
And my husband ate everything, you bastard, but says that he doesn't like dumplings with cottage cheese, this did not prevent him from swallowing a full plate, and so abstrusely tells me, they say, sometimes you can, even though I don't eat cottage cheese
Scarecrow
Quote: ok

for me at least 18%

Take the butter right away and don't worry!)))
eye
Quote: ok
and try vanilla sauce with them, or creamy, GOST, for sure there is,
but there is:
Sweet milk sauce (GOST)

1 liter of milk
120 g sugar
40 g flour
40 g butter
Spasse flour with butter, dilute with milk, boil for 7-10 minutes, season, strain if necessary, vanillin to taste.

a source 🔗
Scarecrow
eye,

In my book it is a little different, but the principle is the same, so "Oh, thank you ..." (what fairy tale is this from?))))
eye
Quote: Scarecrow

eye,

In my book, it's a little different, but the principle is the same, so "Oh, thank you ..." (what fairy tale is this from?))))

yes lana, what is from a fairy tale ... real me ...
eye
Quote: Scarecrow

Take the butter right away and don't worry!)))
Natasha, but I really do not taste when low% fat, 0% do not take into account, this is tada water.
and so I mnu och delicious cheesecakes, yes!
toffee
And I do not know how to pass flour and butter, and then add milk. It always turns out in lumps, how can I not, nope!
louisa
Quote: iris. ka
It always turns out in lumps, how can I not, nope!
well, if it's in lumps, you can blender)) I used to get it in lumps too, then I picked up a proportion of more oil so that the flour could be fried freely in it and gradually pour in the milk - everything turns out
Zeamays
[
Natusik
Scarecrow, Nata, this is the taste of my childhood! Delicious!!!
Nikusya
Scarecrow, Natusik, take the report!
Just nostalgia, childhood, pioneer camp on the Black Sea coast ....... and delicious stolovskiy lazy dumplings.
Thanks for the recipe and fond memories.
Lazy dumplings (recipe for catering establishments. 1968)

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