Cheese-Filled Dumplings
A familiar dish with an interesting twist - such a find! If you haven’t tried cheese-filled dumplings yet, you should. They have pliable scalded dough and a delicate filling. Shaping is easy, and eating them is even more enjoyable!
Updated : 18 February, 2026
Easy
About 1 hour.
Ingredients
Dough
3 cup
Wheat flour
1 cup
Water
0.3 teaspoon
Salt
1
Eggs
1.5 tablespoon
Vegetable oil
Filling
450 grams
Adyghe cheese
1
Egg yolks
4 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make dumplings with Adyghe-style cheese? Prepare the ingredients for the dough. Use all-purpose wheat flour of the finest grade. Vegetable oil is best if it’s neutral (no strong aroma).
Step 2
Sift 2½ cups of flour into a wide, roomy bowl with high sides. This makes kneading easier and keeps flour from spilling. Sifting also aerates the flour, making the dough more tender and elastic.
Step 3
Add salt to the sifted flour and stir.
Step 4
Pour in the vegetable oil to make the dough more elastic. Mix lightly.
Step 5
Bring water to a boil. Carefully (to avoid burns) pour the boiling water into the flour.
Step 6
Quickly stir everything with a spoon. Leave the dough on the table to cool.
Step 7
When the dough is warm, add the egg and mix first with a spoon.
Step 8
Then start kneading by hand, adding the remaining flour as needed.
Step 9
The dough will still be very soft and slightly sticky. Transfer it to a floured surface and keep kneading, dusting the table with flour as needed. Keep in mind you may need a bit more flour.
Step 10
Knead until the dough is smooth and uniform. Wrap it in plastic wrap and let it “rest” for 30 minutes. During this time the gluten relaxes and the dough becomes more pliable and elastic.
Step 11
While the dough rests, make the filling. Use a mild, soft cheese such as Adyghe-style or sulguni. It’s best if the cheese isn’t overly salty. For herbs, parsley works well; dill or green onions also work.
Step 12
Grate the cheese or mash it with a fork.
Step 13
Rinse the herbs, pat dry, and chop finely.
Step 14
Add the egg yolk and the chopped herbs to the cheese.
Step 15
Mix well. The filling is ready.
Step 16
Divide the rested dough into 2 parts. Wrap one part back up so it doesn’t dry out. Roll the other part into a sheet on a floured surface. The dough is very soft and rolls out easily.
Step 17
Cut rounds from the dough using a cutter of the desired diameter. You can also shape the dough another way: divide it into portions, roll each into a rope, cut into pieces, then roll each piece into a circle.
Step 18
Place filling onto a dough circle.
Step 19
Bring the edges together and pinch tightly to seal.
Step 20
You can make a decorative crimp so the dumplings look prettier. It also seals the edges more securely.
Step 21
Place the formed dumplings on a surface dusted with flour.
Step 22
How to boil the dumplings? In a pot large enough, bring water to a boil. There should be enough water for the dumplings to float freely without sticking together. Salt the water, add the dumplings, and stir. Over high heat, bring back to a boil. During this time, stir once more so they don’t stick to the bottom.
Step 23
Cook at a gentle boil. Cooking time depends on size - on average 10-12 minutes from the moment it boils again. Remove the cooked dumplings with a slotted spoon to a plate.
Step 24
Serve with butter or sour cream. Enjoy your meal!
Author note
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