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Dumplings with cottage cheese and spinach

Dumplings with cottage cheese and spinach, Prescriptions, Any category, Any kitchen, Main dishes, Russian cuisine, Varenyky

Ingredients portion 10

Dumpling dough 800 g

Spinach 270 g

Cottage cheese 150g

Parmesan cheese 35g

Truffle oil 20 ml

Chicken broth 100 ml

Olive oil 3 tablespoons

Thyme 1 stem

Rosemary 1 stalk

Chicken egg 3 pieces

Dill 3 stalks

Laurel leaf 4 pieces

Garlic 4 cloves

Black pepper 4 g

Salt to taste

Ground black pepper to taste

Cooking instructions 35 minutes

1 Heat two tablespoons of olive oil in a pan, add 1 clove of garlic and a sprig of thyme and rosemary. Reduce the heat as soon as the oil begins to boil or it will burn. Add another clove of garlic, finely chopped, and 250g of spinach. Saute everything for a minute, stirring. Remove the pan from the heat, remove the whole garlic clove, thyme and rosemary and wring out the spinach in a colander.

2 Chop the spinach with the knife and mix with the curd and 15 g grated Parmesan. Add the hard-boiled eggs, one whole, finely chopped and two yolks, chopped coarsely. Season with salt and pepper, add a little olive oil (about 3 grams) and mix well.

3 Cut out circles from the rolled dough to a thickness of 1 mm using a 4.5 cm cooking ring. Place 5 grams of filling on each one, fold in half and pinch the edges together as a pigtail.

4 Pour five litres of water into a large saucepan, add salt, bay leaf, two crushed garlic cloves, black pepper and whole dill sprigs. Once the water is boiling, gently drop the dumplings into the pan and cook for 5-6 minutes until tender.

5 While the dumplings are cooking, prepare the sauce: mix the chicken stock with the truffle oil and 20 grams of grated Parmesan. Just before serving, place the remaining fresh spinach on a plate, top the dumplings with the sauce and a little olive oil.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .