📝 About This Recipe
A beloved staple of Slavic breakfast tables, Lazy Vareniki (Lenivye Vareniki) offer all the soul-warming comfort of traditional filled dumplings without the time-consuming labor of rolling and folding dough. These tender, pillow-soft morsels are made from protein-rich Tvorog (farmer's cheese), creating a delicate balance of tangy sweetness and a melt-in-your-mouth texture. Perfectly boiled in just minutes, they are the quintessential 'comfort food' that bridges the gap between a hearty breakfast and a light, elegant dessert.
🥗 Ingredients
The Dumpling Dough
- 500 grams Tvorog (Farmer's Cheese or dry Pot Cheese) (well-drained; use 9% fat for best flavor)
- 1 Large Egg (at room temperature)
- 1/2 to 3/4 cups All-purpose Flour (plus extra for dusting the work surface)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Vanilla Sugar or Vanilla Extract (for a fragrant aroma)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
- 1 tablespoon Unsalted Butter (melted and cooled slightly)
The Cooking Liquid
- 3 liters Water (for boiling)
- 1 pinch Salt (for the water)
Traditional Toppings
- 1/2 cup Sour Cream (Smetana) (high fat content preferred)
- 2 tablespoons Unsalted Butter (melted, for drizzling)
- 1/2 cup Fresh Berries (raspberries, blueberries, or strawberries)
- 2 tablespoons Honey or Maple Syrup (optional for extra sweetness)
- 3-4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Place the Tvorog (farmer's cheese) in a medium mixing bowl. If the cheese is very chunky, press it through a fine-mesh sieve or mash it thoroughly with a fork to ensure a smooth, uniform texture for the dumplings.
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2
Add the egg, granulated sugar, vanilla, and salt to the cheese. Mix with a spatula until the ingredients are well incorporated and the mixture is creamy.
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3
Stir in the melted butter. This adds a subtle richness and helps keep the dumplings tender.
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4
Gradually sift in the flour, starting with 1/2 cup. Fold gently until a soft, slightly sticky dough forms. Avoid overworking the dough, as too much flour or mixing will make the vareniki tough.
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5
Bring a large pot of lightly salted water to a gentle boil over medium-high heat.
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6
Generously dust your clean work surface with flour. Divide the dough into 3 or 4 manageable pieces.
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7
Roll each piece of dough into a long rope or 'log' about 3/4 inch (2 cm) in diameter.
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8
Using a sharp knife, cut the ropes diagonally into bite-sized pieces, roughly 1 inch long. You can leave them as is or press a thumb into the center of each to create a small indentation to catch the sauce.
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9
Once the water is boiling, carefully drop the dumplings into the pot. Do this in batches if necessary to avoid overcrowding.
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10
Gently stir once with a slotted spoon to ensure they don't stick to the bottom of the pot.
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11
Wait for the vareniki to rise to the surface. Once they are floating, let them cook for an additional 2-3 minutes.
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12
Use a slotted spoon to lift the dumplings out of the water, shaking off any excess liquid, and transfer them immediately to a warm bowl.
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13
Toss the hot dumplings with a tablespoon of butter to prevent them from sticking together.
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14
Serve immediately while steaming hot, garnished with a generous dollop of sour cream and your choice of sweet toppings.
💡 Chef's Tips
If your farmer's cheese is very wet, wrap it in cheesecloth and squeeze out the excess moisture before starting; wet dough requires too much flour, leading to rubbery dumplings. For the fluffiest results, use the minimum amount of flour possible—the dough should be just manageable enough to roll. You can freeze the raw cut dumplings on a tray and then transfer them to a bag; cook them straight from the freezer for an extra 1-2 minutes for a quick weekday breakfast. Try adding a pinch of lemon zest to the dough for a bright, citrusy lift that cuts through the richness of the cheese. Avoid a rolling boil; a gentle simmer prevents the delicate dumplings from breaking apart in the water.
🍽️ Serving Suggestions
Serve with a side of hot Black Tea with lemon, the traditional Russian pairing for sweet dumplings. Top with a warm cherry compote or raspberry jam for a classic 'Vareniki with Fruit' flavor profile. Drizzle with condensed milk for a decadent, kid-friendly version of the dish. Pair with a glass of Ryazhenka (baked fermented milk) for an authentic Slavic breakfast experience. Dust lightly with cinnamon sugar and serve alongside fresh sliced peaches or apricots.