Lazy dumplings
Where lazy dumplings actually came from in our cuisine, it is quite difficult to say with certainty now. Perhaps they appeared as a type of sweet cheese halushki, popular not only in Ukraine, but also in Hungary, Slovakia, the Czech Republic and Poland. Or maybe Mr. William Pokhlebkin was right when he said that this is not quite a national dish, but rather a restaurant dish, which appeared only 80-90 years ago because of the unwillingness to mess with real vareniki.
Ingredients
| cottage cheese 350 g |
| wheat flour 100 g |
| yolks 2 pcs |
| sugar 1 tbsp. |
| butter 40 g |
| sour cream 100 g |
| acacia honey 2 tsp. |
| salt to taste |
Instructions
Step 1
Pass the fresh fat cottage cheese through a sieve.
Step 2
Grind it in a bowl together with salt, sugar, egg yolks to a homogeneous consistency.
Step 3
Add the sifted flour and knead the dough.
Step 4
Meanwhile, mix the sour cream with 2 teaspoons of acacia honey.
Step 5
Divide the dough into 4 parts, each of which we roll out with our hands. You should get rolls 2.5 cm thick and 30 cm long. Cut each roll into 1.5 cm pieces.
Step 6
Put the formed lazy dumplings into well-salted boiling water.
Step 7
As soon as they float, take them out with a skimmer, put them on a plate and pour melted butter over them. Serve with sweet sour cream.
The dedication of Odessians to this simple endeavor makes us akin to the Italians (well, where can we go without them?). Obviously, gnocchetti di ricotto and our lazy dumplings have a lot in common, although we eat "Odessa gnocchi" only for breakfast.
