Dumplings for Independence Day!
Ingredients for the stuffing
250 g white cheese
approx. 40-50 g of VERA sundried tomatoes, diced finely
1 small onion, finely chopped
oil
salt and freshly ground black pepper to taste
Dumpling dough:
250-300 g flour
pinch of salt
1 tbsp oil
boiling water to pour over the flour and mix into a smooth ball
Preparation
Heat the olive oil in a frying pan, add the chopped onion and fry it until it glazes. Add the chopped sundried VERA tomatoes and fry together for a while. Let cool. Crumble the cottage cheese in a bowl. Add the fried onions and tomatoes to the cottage cheese. Mix thoroughly with salt, pepper. Prepare the dough: add the salt and oil to the flour, then pour in the boiling water gradually, stirring until a uniform ball is formed. Turn out onto an floured work surface and knead until the dough is elastic. Set aside for about 30 minutes. Roll out the dough thinly and cut out discs (e.g. with a glass). Put a portion of the filling on each disc, press together and form into dumplings. Cook the dumplings in salted boiling water for approx. 2-3 minutes from the moment they float to the surface.
Serve them with herb butter or fried onions - and you have a true harmony of tradition and modernity on your plate.
