Chive Cottage Cheese Dumplings with Caramelized Onions

Chive Cottage Cheese Dumplings with Caramelized Onions - Alex Guarnaschelli
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These are like a hybrid between a Pierogi filling and gnocchi. The cottage cheese provides lusciousness and protein. While subtle, the cottage cheese is critically important.


February 24, 2021

I love the synergy between the chive flavors of the cottage cheese with the caramelized onions and the fresh chives. Such a simple flavor in various forms in this recipe is tasty. These dumplings are wonderful as a side dish with roasted chicken, steak or even a grilled vegetable platter. They can also stand on their own as a main course or as an appetizer.

Chive Cottage Cheese Dumplings with Caramelized Onions - Alex Guarnaschelli

Chive Cottage Cheese Dumplings with Caramelized Onions

Course: Main Course
Serving Size: 6 - 8
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Ingredients for the dumplings:

  • 1 pound Cottage Cheese w/ Chive
  • cups all-purpose flour plus extra for rolling
  • Kosher salt
  • 2 large eggs lightly beaten

Ingredients for the onions:

  • 2 tbsps extra-virgin olive oil
  • 4 medium yellow onions halved and thinly sliced
  • 2 tbsps Balsamic vinegar
  • Freshly ground black pepper
  • 1 small bunch chives cut into 1-inch "batons" to equal ½ cup


Make the dumpling mix:

  • Transfer the cottage cheese to a large bowl. Use a strainer to sift the flour in an even layer over the cottage cheese. Sprinkle with 2 teaspoons of salt and pour the eggs over the flour. Use a rubber spatula (or your hands) to mix the dough just so it comes together. Do not over mix or the dumplings will be chewy. Let the mix rest at room temperature for 10 minutes.

Cook the onions:

  • Heat a medium size skillet over medium heat. When the pan is good and hot, add the oil, the onions in an even layer and a pinch of salt. Add 1 cup water and cook over medium low heat, stirring, until the water cooks down and they become caramelized and tender when pierced with the tip of a small knife, 15-20 minutes. Add the Balsamic and cook until the vinegar reduces, 3-5 minutes more. Taste for seasoning. Keep warm.

Form and cut the dumplings:

  • Transfer the dough to a lightly floured surface. Divide it into 4 parts and roll each into a 7-8 –inch log about 2 inches in diameter. Cut each log into ½ to ¾ inch slices and gently roll each one to smooth the cut edges. Each one should look like a little, oval “gnocchi”. Arrange them in a single layer on a lightly floured baking sheet.

Cook the dumplings:

  • In a large saucepan, bring 1 1/2 quarts of water to a simmer over medium heat. Season with 1 tablespoon salt. Stir so the salt dissolves. Drop half of the dumplings gently into the simmering water. Lower the heat and cook until they puff but are also fairly firm, 8-10 minutes. Use a slotted spoon to remove from the water and drain on a kitchen towel. Repeat with the remaining dumplings.


  • Drain the water from the large skillet, wipe dry, heat and add half of the butter over medium heat. Add half of the dumplings back in a single layer. Cook 2-3 minutes, letting them brown slightly, tossing in the butter. Season with salt and pepper. Taste for seasoning.

Serve family style:

  • Arrange half of the warm onions on the bottom of a serving platter. Spoon the dumplings over top. Cook the remaining dumplings in the rest of the butter. Spoon the other dumplings on top with the remaining onions and sprinkle with the chives.

Serve individually:

  • Alternatively, divide the onions among 6-8 serving plates and spoon the dumplings on each and top with the chives.

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