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Steamed kefir-dough cheese dumplings

Prep Time 40 minutes
Cook Time 30 minutes
Dough resting 20 minutes
Total Time 1 hour 30 minutes
Servings 5 servings
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Ingredients

Dough

  • 330 ml plain milk kefir Choose thick, plain, unsweetened kefir, at room temperature.
  • 500 g all-purpose flour Have a little extra for dusting the work surface.
  • 1 egg yolk
  • ½ tsp baking soda
  • ½ tsp salt

Cheese filling

  • 300 g farmer's cheese Use unsalted curd cheese, or substitute the same weight of ricotta. Drain well before weighing.
  • 1 egg yolk
  • 2 tbsp sugar

To finish

  • 50 g butter The hot dumplings will melt it.

You will need

  • Mixing bowls
  • Fork
  • Kitchen scale and measuring spoons
  • Rolling pin
  • Round cutter or glass, about 7 cm across
  • Steamer with a lid
  • Clean steaming cloth
  • Food thermometer

Instructions

Make the dough and filling

  • Quickly mix the kefir, egg yolk for the dough, salt and baking soda in a bowl.
  • Add the flour straight away and knead into a soft, slightly sticky dough.
  • Cover the dough and let it rest for 20 minutes.
  • While the dough rests, use a fork to mash the cheese with the egg yolk for the filling and the sugar, breaking up any large lumps.

Shape and steam

  • On a lightly floured surface, roll the dough about 0.5 cm thick and cut out rounds about 7 cm across. Gather the scraps and roll them out again to cut more rounds.
  • Divide the filling among the centres of the rounds, leaving the edges clean. Fold each round in half and pinch the edges firmly shut.
  • Bring water to a boil in the steamer, keeping the water below the rack lined with a clean steaming cloth.
  • Steam a batch on the cloth, with gaps between the dumplings and the lid on, over boiling water for 5–7 minutes. Check that the dough has no raw centre and the filling reaches at least 71°C (160°F); steam longer if needed.
  • Gently turn the cooked dumplings in a bowl with the butter until coated. Steam and butter the remaining batches, then serve warm.

Storage and safety

Put leftovers in covered shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3 days. Reheat until the centre reaches 74°C (165°F).