📝 About This Recipe
Experience the ultimate comfort food with these handcrafted Vareniki, a staple of Eastern European Jewish dairy cuisine. These delicate dough pockets are filled with a rich, velvety Farmer's cheese mixture that can be customized for a sweet dessert-style treat or a savory lunchtime delight. Whether tossed in golden melted butter or dolloped with cool sour cream, these dumplings offer a nostalgic taste of heritage and home.
🥗 Ingredients
For the Tender Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 Large egg (at room temperature)
- 1/2 cup Sour cream (full fat preferred for elasticity)
- 1/2 cup Warm water (around 100°F)
- 1/2 teaspoon Kosher salt
For the Cheese Filling Base
- 16 ounces Farmer's cheese (well-drained; dry curd cottage cheese is a good substitute)
- 1 large Egg yolk (to bind the filling)
- 1 tablespoon Unsalted butter (softened)
Flavor Options (Choose One)
- 3 tablespoons Granulated sugar (for Sweet Version)
- 1 teaspoon Vanilla extract (for Sweet Version)
- 1 tablespoon Fresh dill (finely chopped, for Savory Version)
- 1/4 teaspoon Black pepper (freshly cracked, for Savory Version)
For Finishing and Garnish
- 4 tablespoons Unsalted butter (melted for tossing)
- 1/2 cup Sour cream (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg, sour cream, and warm water.
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2
Gradually incorporate the flour into the wet ingredients using a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface.
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3
Knead the dough for 5-8 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. In a medium bowl, mash the Farmer's cheese with a fork until smooth. Stir in the egg yolk and softened butter.
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5
Add your chosen flavorings: for Sweet Vareniki, add sugar and vanilla; for Savory Vareniki, add the dill and black pepper. Mix until well combined.
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6
Divide the rested dough into two halves. On a floured surface, roll out one half into a very thin sheet, about 1/8-inch thickness.
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7
Using a 3-inch round cookie cutter or a glass rim, cut circles out of the dough. Gather the scraps to re-roll later.
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8
Place a rounded teaspoon of the cheese filling in the center of each circle. Do not overfill, or they will burst during cooking.
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9
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal. For an authentic look, you can use a fork to crimp the edges or use a decorative braid pinch.
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10
Bring a large pot of lightly salted water to a gentle boil. Carefully drop the vareniki into the water in batches of 10-12 to avoid overcrowding.
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11
Once the vareniki float to the surface, let them cook for an additional 2-3 minutes. Use a slotted spoon to remove them carefully.
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12
Place the hot vareniki in a bowl and immediately toss with melted butter to prevent sticking. Serve warm with a side of sour cream.
💡 Chef's Tips
Always ensure your Farmer's cheese is very dry; if it's watery, wrap it in cheesecloth and squeeze out the excess moisture to prevent a soggy filling. Resting the dough is crucial—it makes the rolling process much easier and prevents the dough from snapping back. When sealing, ensure there is no filling on the edges of the dough, as fat from the cheese will prevent a proper seal. You can freeze uncooked vareniki on a parchment-lined tray; once solid, transfer to a bag and boil directly from frozen for an extra 2 minutes. If making the savory version, try adding a tiny pinch of salt to the cheese, but be careful as Farmer's cheese can sometimes be salty already.
🍽️ Serving Suggestions
For Sweet Vareniki, serve with a warm blueberry or cherry compote and a dusting of powdered sugar. For Savory Vareniki, top with golden caramelized onions and a sprinkle of fresh chives. Pair with a glass of cold buttermilk or a hot cup of Russian tea with lemon. Serve alongside a fresh cucumber and tomato salad with a light vinaigrette to cut through the richness. For a decadent breakfast, pan-fry the boiled vareniki in a little butter until the skins are crispy and golden.