Cottage cheese pancakes: A quicker twist on classic dumplings
Until recently, I used to spend half the evening every week at the kitchen counter, treating the making of "cottage cheese dumplings" as a Friday ritual. Eventually, I decided it was time for a change. I discovered something better – "cottage cheese pancakes." These are the perfect combination of the familiar potato and cheese filling, encased in crispy pancakes. No rolling, sticking, or boiling is needed. I mix everything in one bowl, fry, and after a few minutes, I have a meal that tastes like homemade dumplings but without all the fuss.
Up until recently, I spent Friday afternoons at the kitchen counter, making pierogi—potatoes, cottage cheese, and onions – the classics that never get old. However, let's be honest: it's time-consuming and somewhat tiring. So, one day, I decided to simplify my life. Instead of the filling going inside, everything is combined in one bowl. Instead of dough, quick frying. That's how cottage cheese pancakes, which taste like pierogi but are made quickly, were created. They have taken over my kitchen.
Recipe for cottage cheese pancakes
Cottage cheese pancakes are a dish that's made in no time and tastes like a classic. It's a perfect option when you crave pierogi but lack the time and energy to make them. Leftover potatoes from the previous day? Perfect. Cottage cheese in the fridge? That's enough. It's a recipe that saves not only Fridays but any day when you need something homemade, straightforward, and delicious.
Ingredients (for 8-10 pancakes):
- 5 potatoes (can be cooked a day earlier),
- 1 large onion,
- 2 tablespoons canola oil + oil for frying,
- 250 grams of fatty cottage cheese,
- 1 egg,
- 3-4 tablespoons of all-purpose flour,
- A pinch of salt, pepper, and nutmeg.
Instructions:
- Grate the potatoes or mash them with a fork if they are cooked. Finely chop the onion and sauté it in oil until it becomes translucent.
- Put the potatoes, onion, cottage cheese, egg, and spices into a bowl. Add the flour and mix everything until a cohesive mass forms.
- Heat oil in a frying pan. Form small pancakes and fry them on both sides until golden, about 2-3 minutes on each side.
- After frying, drain them on paper towels. Serve them with sour cream, dill, or caramelized onions for an added touch. It can't get any simpler.
What's the idea behind cottage cheese pancakes?
Ruskie placki are a clever combination of the well-known pierogi filling, presented in the form of a potato pancake. This solution was born out of the need to simplify classic dishes – and it works wonderfully. By using ingredients that we often already have in the fridge (cooked potatoes, onion, cottage cheese), we can prepare a hearty, homemade meal without tedious folding.
Additionally, frying gives the pancakes a crispy crust, and the interior remains creamy and aromatic, almost like pierogi, just quicker. It's a perfect example of how cooking can be both traditional and convenient.
