Name: Filled Dumplings with Curd Cheese
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 200 ml Milk (Whole milk); 150 g Sugar; 1 Pck. Dry yeast; 500 g Wheat flour type 405; 3 piece Eggs (size M); 1 tsp Salt; 2 tbsp Sunflower oil; 500 g Curd cheese (40 %); 1 tsp Vanilla extract; 1 tbsp Lemon juice; 1 tsp Organic lemon zest; 150 g Powdered sugar for dusting

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Filled Dumplings with Curd Cheese is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These curd cheese filled dumplings are a real treat! I especially like to make them when I'm expecting visitors, because they are not only delicious, but also a real eye-catcher. The dough is nice and fluffy and the curd cheese filling is wonderfully creamy and slightly sour. Sprinkled with a little powdered sugar and served with a dollop of sour cream, they are simply irresistible. The preparation takes a little time, but it's definitely worth it! Perfect for a cozy Sunday brunch or as a sweet surprise in between.

Ingredients (12 ingredients)

Preparation (7 steps)

Activate yeast

Thermomix® Setting

2 min/99°F/Speed 2 37

Put 200 ml milk, 150 g sugar and 1 pack of dry yeast into the mixing bowl and heat for 2 min./37°C/speed 2. Then let it rest in the mixing bowl for 10 minutes until the mixture is foamy.

120

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Put 500 g wheat flour type 405, 3 eggs, 1 tsp salt and 2 tbsp sunflower oil into the mixing bowl and knead for 3 min./kneading level to a smooth, elastic dough. Place the dough in a bowl, cover and let rise in a warm place for about 1 hour until it has doubled in volume.

180

Prepare curd cheese filling

Thermomix® Setting

20 sec/Speed 3

Put 500 g curd cheese (40 %), 1 tsp vanilla extract, 1 tbsp lemon juice and 1 tsp organic lemon zest into the mixing bowl and mix for 20 sec./speed 3.

Roll out and cut out dough

Roll out the risen dough on a lightly floured work surface to a thickness of 2–3 cm. Cut out circles with a diameter of 8–10 cm using a round cutter or glass.

Fill and shape pierogi

Place 1 tsp of the curd cheese filling in the middle of each dough circle. Moisten the edges of the dough, fold the dough over the filling to form a semicircle and press the edges together thoroughly to enclose the filling well. Press the edges additionally with the tines of a fork.

Cook pierogi

Bring a large saucepan of salted water to a boil and add the pierogi in portions. Only put as many dumplings into the simmering water as can fit next to each other. As soon as the pierogi rise to the surface, continue cooking for 2–3 minutes, then remove with a slotted spoon and drain.