In the family of Mama Tuta’s brand chef Gia Khuchua there is a rule: Lilia Khuchua, his wife, is in charge of the kitchen at home.
She does it perfectly! Among her friends, Lilia is famous for her specialties - homemade lazy dumplings being one of them, the recipe of which she has brought from Odessa, Lilia’s hometown.
The chef has a big family - three children and each of them is a fan of dumplings, so Lilia’s technique of shaping and cooking has long been perfected. Gia was so inspired by their family breakfasts that he decided to add his wife’s lazy dumplings to the breakfast menu of MAMA TUTA on Patriarch Ponds and PROBKA in St. Petersburg. The recipe is very simple!
Ingredients:
Cottage cheese (9% fat) - 200g
1 egg white Flour - 10g
A pinch of salt
Combine the flour, egg white, cottage cheese and salt. Mix well - a spatula could be handy. ‘Knead” the dough until it becomes smooth and does no longer stick to the spatula.
Add another sprinkle of flour and roll the dough out, shaping it into a small log (about 2cm thick). Cut the log up into small pieces, roll them in flour and form little balls.
Cook for 1-2 minutes in lightly salted boiling water. Do not overcook! Be sure to take out the dumplings as soon as they rise to the surface of the water.
For the sauce:
Sour cream - 40g
Honey - 10g
Butter - about 1 tsp
Melt and warm the ingredients in a saucepan on low heat, stirring to combine. Add in the cooked dumplings and allow the sauce to boil slightly. Serve on an elegant platter with mulberry jam. An extra tip from the chef: try adding walnut or white cherry jam to the dish for a gourmet experience.
She does it perfectly! Among her friends, Lilia is famous for her specialties - homemade lazy dumplings being one of them, the recipe of which she has brought from Odessa, Lilia’s hometown.
The chef has a big family - three children and each of them is a fan of dumplings, so Lilia’s technique of shaping and cooking has long been perfected. Gia was so inspired by their family breakfasts that he decided to add his wife’s lazy dumplings to the breakfast menu of MAMA TUTA on Patriarch Ponds and PROBKA in St. Petersburg. The recipe is very simple! Ingredients:
Cottage cheese (9% fat) - 200g
1 egg white Flour - 10g
A pinch of salt
Combine the flour, egg white, cottage cheese and salt. Mix well - a spatula could be handy. ‘Knead” the dough until it becomes smooth and does no longer stick to the spatula.
Add another sprinkle of flour and roll the dough out, shaping it into a small log (about 2cm thick). Cut the log up into small pieces, roll them in flour and form little balls.
Cook for 1-2 minutes in lightly salted boiling water. Do not overcook! Be sure to take out the dumplings as soon as they rise to the surface of the water.
For the sauce:
Sour cream - 40g
Honey - 10g
Butter - about 1 tsp
Melt and warm the ingredients in a saucepan on low heat, stirring to combine. Add in the cooked dumplings and allow the sauce to boil slightly. Serve on an elegant platter with mulberry jam. An extra tip from the chef: try adding walnut or white cherry jam to the dish for a gourmet experience.