Dumplings with spinach, cottage cheese, and brine cheese are delicious and satisfying. They have a thin very tender dough and a juicy and bright filling. The dish turns out to be quite nutritious and not at all heavy. The usual steps for making dumplings, but as a result, this traditional dish will sparkle with new colors!

Summary

Ingredients

• Flour – 500 g (about 3 cups of 250 ml)
• Water (warm) – 250 g
• Butter – 1 tbsp
• Salt – 1 teaspoon

For filling:

• Frozen spinach – 300 g
• Cottage cheese – 300 g
• Pickled cheese (for example, feta cheese) – 200 g
• Garlic – 2 cloves
• Butter – 1 tbsp
• Ground nutmeg – 0.5 teaspoon (or to taste)
• Salt to taste
• Ground black pepper – to taste

For the filling (optional):

• Butter – to taste
• Sour cream – to taste

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Instructions

1. Prepare the dough. In the microwave or in a water bath, melt 1 tablespoon. a spoonful of butter.
   Pour the sifted flour into a mixing bowl. Make a depression in the center of the flour, add salt, melted butter, and water.
2. Knead a moderately dense, homogeneous dough. Knead the resulting dough bun for 7-10 minutes. Cover the bowl with the dough with a damp towel or cling film and leave for 30 minutes at room temperature.
3. In the meantime, prepare the filling. Put 1 tablespoon into the pan. spoon of butter and melt it. Layout the defrosted spinach, stir.
4. Peel the cloves of garlic and pass through a press or chop with a knife. Add garlic, salt, nutmeg, and ground pepper to a frying pan with spinach.
5. While stirring, cook over low heat for about 5 minutes. During this time, excess moisture should evaporate from the spinach.
6. Put the cheese in a bowl and mash it with a fork. (If your cheese is dense enough, you can grate it on a fine grater.)
7. Add cottage cheese and spinach to the cheese.
8. Mix thoroughly. Remove the sample and add more salt and pepper if necessary.

   

9. Separate 1/3 of the dough and roll it into a thin layer about 1-2 mm thick. (Cover the remaining dough with plastic wrap to prevent weathering.)
10. Cut out circles from the dough with a metal cutting (mine is 7.5 cm in diameter) or with ordinary glass. Gather the dough pieces together and return to the remaining dough piece.
11. Place a portion of the filling on the center of each dough piece – about 1 tbsp.

    

12. Combine the edges of the dough and form a dumpling. Thus, mold the dumplings using all the dough and filling. (From this number of products, I got 45 dumplings.)
13. Dumplings can be boiled immediately or frozen for future use. To boil the dumplings, bring 2 liters of water to a boil. Season with salt and lower the batch of dumplings (about 15 at a time). When the water boils again, and the dumplings float to the surface, cook them for another 2-3 minutes. (If the dumplings are frozen, cook for 3-5 minutes longer.)
14. Remove the finished dumplings with a slotted spoon and place them in a bowl/plate.

Enjoy your meal!