Recipe for: Small dumplings with white cheese and asparagus - photo 1
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Recipe for: Small dumplings with white cheese and asparagus

Snacks for Kids Regional Cuisine of Poland Snacks 75 min Medium 16 wyświetleń ~10.94 PLN * - (0)
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Description

Small dumplings with white cheese and asparagus are a delicate, spring snack inspired by Kashubian cuisine — combining creamy twaróg with firm green asparagus. The dough is thin and soft, the filling slightly tangy and fresh; served with melted butter and optionally with sour cream, it creates a contrast between the velvety cheese and the crispy tips of the asparagus. Perfect for family gatherings, as a snack for children (small portions), and also as a light spring meal with the addition of young herbs like sorrel. Visually appealing: small, semi-circular dumplings with a green accent inside and a golden crust after frying.

Ingredients Used

Ingredients (11)

Servings:
4
  • Wheat flour 300 g
  • Chicken egg 1 szt. (~60 g)
  • Water 120 ml
  • Butter 50 g
  • Cottage cheese 300 g
  • Asparagus 200 g
  • Onion 1 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~10.94 PLN (2.74 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Sift the wheat flour into a large bowl. Make a small well in the center. Add salt around the edge of the bowl. In a separate container, beat the egg with a fork and heat the water to a pleasantly warm temperature (35-40°C). Pour the egg into the well, add half of the melted butter, and start mixing with a fork, beginning in the center, combining the flour with the liquids until a thick paste forms.

Ingredients: Wheat flour, Water, Butter, Salt
Use a large ceramic or plastic bowl and a wooden spoon. If you don't have a scale, remember that 1 cup of flour is about 140-150 g — it's better to weigh it. Don't add all the water at once, monitor the consistency of the dough.
2

When the ingredients in the bowl combine into a paste, pour the mixture onto a lightly floured work surface and knead by hand for 7-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too dry, add a tablespoon of water at a time; if it is too sticky, sprinkle in a little flour.

Ingredients: Wheat flour, Water
Use a wooden board or a large work surface. If you have a mixer with a dough hook, knead in it for 5-7 minutes on medium speed. The dough is ready when it is smooth and elastic — press it with your finger, it should gently spring back.
3

Shape the dough into a ball, brush it lightly with butter, place it in a bowl, and cover it with a clean cloth. Let it rest for 20-30 minutes in a warm place — the resting will relax the gluten, making it easier to roll out the thin dough.

Ingredients: Butter
Use a bowl with a diameter of at least 20 cm. Do not skip this step — the dough will be more elastic and shrink less during rolling after resting.

Filling

4

Prepare the asparagus: snap off the woody ends (by bending the asparagus, it will naturally break at the right spot). If the stalks are thick, peel the lower 3-4 cm with a knife. Cut the asparagus into thin diagonal slices, about 3-5 mm thick.

Ingredients: asparagus
Use a small kitchen knife and a cutting board. The break indicates where the softer part begins — do not peel too much, as you will lose flavor.
5

In a pot, bring 1 liter of salted water to a boil. Add the chopped asparagus for 2-3 minutes (less if they are very thin) — they should be tender-crisp. Immediately transfer the asparagus to a bowl of ice-cold water to stop the cooking process. Drain and dry on a towel.

Ingredients: asparagus, Salt, Water
Use a large pot and a strainer. Blanching is quick cooking — if done too long, the asparagus will lose its vibrant color and become mushy.
6

In a pan, melt 20 g of butter, add finely chopped onion and sauté over medium heat for 4-5 minutes until it becomes translucent and slightly golden. Let the onion cool for a few minutes. In a large bowl, mash the cheese with a fork into a creamy mass, add the cooled onion and drained asparagus. Season gently with salt and pepper, mix thoroughly — the filling should be moist but not liquid.

Ingredients: Butter, Onion, Cottage cheese, asparagus, Salt, Black pepper
Use a pan with a diameter of 24-26 cm. If the cottage cheese has lumps, mash it longer or pass it through a sieve for smoothness, which will make it easier to shape the dumplings for children.
7

If you want to add sorrel (optional), finely chop the leaves and mix them into the filling just before shaping — sorrel adds a fresh acidity. Taste the filling, adjust the salt and pepper — for children, reduce the pepper.

Ingredients: sorrel, Cottage cheese
Sorrel is sour — add a little and check the taste. Additionally, you can add a pinch of nutmeg if you want a more aromatic filling.

Shaping and cooking

8

Roll out the dough on a lightly floured countertop to a thickness of about 2 mm. If you don't have a rolling pin, stretch the dough by hand. Cut out circles with a diameter of 6-7 cm (e.g., using a glass or round cutter). Place a teaspoon of filling (about 8-10 g) on each circle, moisten the edges of the circle with water using your finger, and fold it into a crescent shape, pressing the edges with your fingers, then seal with a fork or make small pleats.

Ingredients: Cottage cheese, Wheat flour, Water
Use a rolling pin, a glass with a diameter of 6-7 cm, and a teaspoon for filling. Try not to overfill the dumplings — excess filling makes sealing difficult. For children, make smaller circles if you want smaller portions.
9

In a large pot, bring salted water to a boil. Add the dumplings in batches — no fewer than 8-10 pieces at a time, to avoid overloading the pot. When the dumplings float to the surface, cook for another 1.5-2 minutes. Remove with a slotted spoon and set aside on a plate.

Ingredients: Salt, Water
Use a wide pot (min. 3 l) and a slotted spoon. Do not cook for too long — the dumplings should be delicate, soft, and the filling warm.
10

If you want to serve the dumplings with a delicate skin, heat the remaining butter (about 30 g) in a pan and sauté the cooked dumplings for 1-2 minutes on each side until they are lightly browned. This will add crispness and a nice color.

Ingredients: Butter
Use a non-stick pan and medium heat. Do not overcrowd the pan — fry in batches. For children, you can skip frying and serve the dumplings boiled only.

Serving

11

Serve the dumplings on a warm plate drizzled with melted butter and optionally with a dollop of sour cream on the side. Sprinkle with finely chopped sorrel or fresh parsley. For children, cut larger dumplings into smaller pieces before serving.

Ingredients: Butter, sour cream, sorrel
Use a white plate to highlight the green color of the asparagus. Additionally, you can serve a small bowl of sour cream for dipping. Be careful with the salt on the plate for small children.

Fun Fact

💡

Kashubian cuisine eagerly uses cottage cheese and fresh herbs from the area; combining cottage cheese with asparagus is a modern variation of traditional fillings used in the region, where seasonal products were utilized without waste.

Best for

wiosenne przyjęcie piknik rodzinny przekąska dla dzieci

Tips

🍽️ Serving

Serve the dumplings warm, immediately after draining. For children, prepare an extra portion of sour cream or natural yogurt for dipping. You can lightly sprinkle grated yellow cheese for older children and adults. Pair with a light addition: pickled radish or a fresh salad of radishes and dill.

🥡 Storage

Store cooked dumplings in the refrigerator for up to 24 hours in an airtight container. To freeze: arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a bag — they can be stored for up to 2 months. Drop the frozen dumplings into boiling water without thawing and cook for 3-4 minutes after they float.

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