Fancy dumplings with Adyghe cheese and beet cream

Kitchen appliances and utensils:

• deep bowl;
• scapula;
• tablespoon;
• kitchen scales;
• beaker;
• pan;
• grater;
• cutting board;
• knife;
• skimmer;
• blender
• plate;
• plate;
• shape (you can use a cup or glass);
• a baking sheet;
• oven.

Ingredients

Step cooking

1. Sifted flour is gradually mixed with cold water and add salt. For those who have little experience with the dough, it is better to add 1 chicken egg. We begin to knead. To make the dough more elastic, you can add 1 tbsp. l heavy cream or vegetable oil.
   
2. First, knead a thin dough and let it stand for 15 minutes.
   
3. After that, add the rest of the flour and knead until the dough stops sticking to your hands. Wrap the mixed dough in cling film and leave for 30 minutes.
   
4. While the dough is resting, proceed to the preparation of the filling. Rub Adyghe cheese on a coarse grater.
   
5. Add a little fat cream. A homogeneous, fatty mass should be obtained.
   
6. Beets must first be baked at a temperature of 180 degrees for 40 minutes. Cut the baked beets into small pieces so that it is more convenient to chop it with a blender.
   
7. Send the beets to the blender bowl. Add salt, if desired, a little nutmeg and 1 tbsp. l honey. To make it easier to whip, add a little cream.
   
8. Grind with a blender until smooth.
   
9. To make beetroot puree even more airy, separately whip the remaining cream and add to it. We mix gently. This is best done with a spatula.
   
10. Next, we begin to roll out the dough. Sprinkle the table with flour a little, knead the dough and roll it into a 3 mm thick layer.
    
11. We squeeze out round blanks with a shape. Instead of form, you can use a glass or cup.
    
12. Put some cheese stuffing in the middle of the workpiece.
    
13. Next, connect the two corners, then the next two corners so that we get a knot, and fasten the edges. The result should be a square envelope.
    
14. Dip the dumplings into boiling water, cook over low heat. After boiling, cook for 5 minutes.
    
15. Ready dumplings need to be seasoned with butter.
    
16. We spread the dumplings on portioned plates, decorate with beetroot cream. Optionally, you can also sprinkle with finely chopped parsley or dill. Enjoy your meal!
    

Video recipe

In this video you will find a detailed step-by-step recipe for making dumplings with Adyghe cheese and beet cream. The author tells in detail how to knead the dough, prepare minced cheese and beetroot cream. It also offers an interesting form of pinching dumplings in the form of a square envelope.

Other recipes for dumplings