Balls with cheese and buckwheat: a simple and inexpensive recipe from food blogger Victoria Popin

More and more housewives have recently returned to the forgotten recipes of Ukrainian cuisine, finding among them delicious and, above all, cheap dishes, which will also be the decoration of the table. Food blogger Victoria Popin on his website Picante Cooking he shared the secret of making dough balls stuffed with cottage cheese, boiled buckwheat and stewed onions.

“They are not cooked in my home region of Khmelnytsky, but I have heard of them more than once in western Ukraine or Poland. It was very tasty, unusual and interesting to me. After all , these are dough balls, and I love them more than all the dishes and I’m always happy with the new fillings, – says Victoria. – All you need is a little fried onion and dill, and it will be incredibly tasty. Like all dough balls, these, with curd and buckwheat, can be frozen raw and boiled without thawing, pouring boiling water. Just cook a little longer and stir a little more often during cooking. To make the filling more expressive, I added cheese. I like to brighten the taste of sugar-free dishes with cottage cheese by adding a little cheese. Try it, you’re sure to like it. Although, of course, cheese can be replaced by cottage cheese and cooked exclusively. “

Dough balls with cheese and buckwheat

Approximately 60 balls will come out of this portion.


½ Flame ration for dough balls

300 g of cottage cheese

100 g of cheese, crush with your hands (can be replaced by cottage cheese)

400 g of boiled buckwheat, cool completely

2 onions, peel, dice

50 g of butter or 50 ml of oil

Ground salt and black pepper – to taste

To file:

2 onions, peel, cut into half rings

70 g of lard or 70 ml of vegetable oil

½ Dill bunch, finely chopped

Prepare flakes for dough balls and cover the dough with a slightly damp towel and let it rest for an hour. For the filling, heat the butter or oil in a frying pan and add the onion. Fry, stirring often, until onions are soft. Remove from heat and cool.

In a deep bowl, combine buckwheat, cottage cheese, cheese, onion, along with the fat in which it was fried, and salt and ground black pepper to taste. Mix well. From the dough and the fillings, make dough balls, roll out a thin dough, cut a glass into circles, spreading about 2 teaspoons. with the top of the filling (or more or less, depending on the size of the circles). Glue the edges together carefully and place the dough balls glued to a tray or table covered with a paper towel or sprinkled with flour.

The glued dough balls should be covered immediately with a slightly damp, clean kitchen towel or cling film so that they do not dry out.

When all the dough balls are stuck, prepare a roast to serve the balls. To do this, heat butter or oil in a large frying pan, add the onion, salt and fry until golden. Boil the balls in plenty of salted water, stirring often, especially after dipping them in boiling water and boiling the water again. Drain the balls with cottage cheese and buckwheat and season immediately with the prepared roast. Place the dough balls on a serving platter, sprinkle with dill and serve.

Read also: These delicious and fragrant khachapuri will be a hit on your menu: a recipe for a traditional Georgian dish

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