In this article, we will tell you how to cook cassava with cottage cheese. This dish of Ukrainian cuisine is a matter of national pride, along with borsch, dumplings, Greek dumplings, howls ... But stop! Let's go back to the cloisters. They come in a variety of fillings. At weddings they are served with minced chicken or minced meat. On christening - sweet, with raisins, apples, or cherries with sour cream and honey sauce. On weekdays - with cabbage, mushrooms, liver, feta cheese. In general, the stuffing for this dish can be the same products as for dumplings. But the classics of the genre were and still are scriptbooks with cottage cheese. And making the dough for them is a bit like kneading the basics for Russian pancakes. But it has its own specifics. Let's figure it out.
Ingredients for the dough
Russian pancakes, French crepes, Mexican tortillas, English pancakes - they have a lot in common. A little aloof from these, of course, delicious national dishes are Ukrainian pilgrims: with cottage cheese, meat, any other filling. They are not just fried in a pan, but then baked in the oven with sauce or sour cream. Therefore, the dough for flour envelopes should be special. Each region of Ukraine has its own nuances. In Galicia, clerks are made with sour milk or whey. In Central Ukraine - on a fresh product. Soda is added somewhere, and starch is added somewhere. But the required ingredient is eggs, but not some, but homemade ones. The brighter the yolks, the more elastic the dough for shamrocks will turn out. There is another difference between this dish and Russian pancakes. You can add a little vegetable oil to the base.
Dough
It is with his kneading that we begin to prepare Ukrainian coffins with cottage cheese (photo). The recipe will help us understand this whole and quite simple process. The dough is kneaded in two stages. At first it is made very thick (like a pancake), and then, after half an hour, it is bred with a large amount of milk. But we begin by rubbing four eggs with a third glass of sugar. Add a pinch of salt and about six tablespoons of wheat flour. We breed with a small amount of milk - pour about a quarter or half a glass from a liter. We leave the thick dough at room temperature for thirty minutes. After this, add the rest of the milk, mix thoroughly. The dough should turn out to be very liquid, but do not be afraid. Some housewives add a couple of tablespoons of sunflower oil to it. Others do not do this, but frit the pilgrims, after having previously passed a piece of bacon on the bottom of the pan, which is planted on a fork.
Baking
To get delicious - and, most importantly, whole - pancakes, we need to have a good cast-iron pan with a thick bottom. Each Ukrainian lady has a special “bed for the pilgrims” in the household - a small diameter so that it is more convenient to turn the pancake over. We heat the pan well, but do not heat it. Pour a little dough. In this case, shake the pan so that it spreads evenly. If vegetable oil has been added to the dough, do not pour it separately into the pan. It must be remembered that after frying, the pancakes with cottage cheese will “reach” in the oven, so it is important not to dry them. It would even be better if the pancakes come out a little damp. You can turn them over when the edges dry out a little and rise. If the dough is kneaded correctly, the pancakes will turn out to be very thin, translucent, but at the same time strong and elastic. We put them in a stack in a plate and immediately cover them so that the steam softens the dough.
Filling
If you want to cook real Ukrainian pancakes with cottage cheese, do not stint on good farm cheese. Low-fat product behaves badly in the oven and can ruin the whole dish. The classics of the genre presuppose two variants of cassava with cottage cheese: dessert and savory. Let's start with the first one. We knead a kilogram of fresh fat cottage cheese with a fork and knead with two eggs and two-thirds of a glass of granulated sugar. You can add another bag of vanillin for taste. In a savory version, simply limit the amount of sugar and add a few pinches of salt. In no case should the mass turn out to be liquid. If this happens, wring out the filling in gauze. It’s easy to shape the plaques: put a spoonful of filling on the pancake, wrap it in an envelope or tube. This dish is similarly prepared with any other mincemeat.
Ovens with cottage cheese in the oven
Grease refractory ceramic dishes with butter. We put finished tubes or envelopes in rows in it. We shift them with pieces of butter. Heat the oven slightly. Cover the dishes and set to minimum heat for an hour. Attention: you do not need to feel sorry for the butter, otherwise the cloaks will dry out and not be steamed. If you want to make the dish more economical, bring the pancakes to readiness in a pan. But be sure to fry the shamrocks in butter. Or pour pancakes in the oven with sour cream sauce. Serving clovers is customary in painted clay bowls. Separately, put on the table sour cream, honey and jam (for the dessert option) or chopped green onions and dill for savory pancakes.
Variants of cassava with cottage cheese
The fillings of these Ukrainian pancakes can be countless. But if you decide to make them with cottage cheese, then your imagination will not be limited to certain canons. You can cook them with cherries or vanilla, dried apricots or poppy seeds. Especially tasty are the case with cottage cheese and raisins. The process of preparing the filling is extremely simple. Soak the washed raisins (100 grams per kilogram of cottage cheese) in boiling water. When it swells, mix the fat country cottage cheese with yolks, sugar, vanilla. At the end add the strained raisins. Lay out the filling on a pancake, roll up a straw. Put the shingles in the mold, not only adding pieces of butter, but also sprinkling caramelized sugar on top. The Poltava version of this dish also involves smearing each pancake with sour cream. Bake at 160 ° C for about an hour. Serve with sour cream mixed with condensed milk.