📝 About This Recipe
Vareniki are a cherished staple of Russian soul food, representing the ultimate comfort in a delicate, crescent-shaped dumpling. These particular vareniki are filled with Tvorog (Quark), a traditional farmhouse cheese that offers a unique, slightly tangy profile softened by a touch of sugar and vanilla. Boiled to perfection and served with a dollop of cold smetana, they offer a nostalgic taste of Eastern European heritage that works beautifully for breakfast or dessert.
🥗 Ingredients
For the Elastic Dough
- 3 cups All-purpose flour (plus extra for dusting the work surface)
- 1 Large egg (at room temperature)
- 1/2 cup Warm water (around 105°F)
- 1/2 cup Whole milk (lukewarm)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil (helps with elasticity)
For the Tvorog Filling
- 18 ounces Tvorog or Quark cheese (dry style is best; substitute with Farmer's cheese if needed)
- 1 Egg yolk (binds the filling)
- 3-4 tablespoons Granulated sugar (adjust based on desired sweetness)
- 1 teaspoon Vanilla extract (or 1 packet of vanilla sugar)
- 1 pinch Salt (to balance the sweetness)
- 1/4 cup Golden raisins (optional; soaked in hot water for 10 mins then dried)
For Serving
- 3 tablespoons Unsalted butter (melted)
- 1/2 cup Smetana or Sour cream (for dolloping)
- 1/2 cup Fresh berries (blueberries or raspberries for garnish)
- 2 tablespoons Honey or Fruit Jam (optional drizzle)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and salt together. Create a well in the center of the flour.
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2
In a separate small bowl, whisk together the egg, warm water, milk, and vegetable oil until combined.
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3
Gradually pour the liquid mixture into the flour well. Using a fork, begin incorporating the flour from the edges until a shaggy dough forms.
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4
Turn the dough onto a floured surface and knead for about 8-10 minutes. The goal is a smooth, elastic dough that doesn't stick to your hands. If it's too sticky, add flour one tablespoon at a time.
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5
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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6
While the dough rests, prepare the filling. If the Tvorog is very wet, strain it through cheesecloth to remove excess moisture. Mash it with a fork or pass it through a sieve for a smoother texture.
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7
Mix the Tvorog with the egg yolk, sugar, vanilla, and a pinch of salt. Fold in the raisins if using. Keep the filling chilled until ready to use.
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8
Divide the rested dough into two halves. On a lightly floured surface, roll out one half into a very thin sheet (about 1/16th of an inch thick).
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9
Using a 3-inch round cookie cutter or a glass, cut out circles from the dough. Re-roll the scraps once.
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10
Place a rounded teaspoon of the cheese filling in the center of each circle. Do not overfill, or the dumplings will burst during boiling.
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11
Fold the dough circle in half to create a crescent. Pinch the edges firmly to seal. For a decorative touch, you can use a 'braid' pinch or press the edges with a fork.
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12
Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches (about 10-12 at a time) to avoid overcrowding.
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13
Once the vareniki float to the surface, cook them for an additional 2-3 minutes. Use a slotted spoon to carefully remove them.
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14
Place the hot vareniki in a bowl and immediately toss with melted butter to prevent them from sticking together.
💡 Chef's Tips
Ensure your Tvorog is as dry as possible; a wet filling will make the dough soggy and cause the dumplings to open. Don't skip the dough resting period, as it is crucial for achieving that signature thin, silky texture without tearing. When sealing, ensure no filling touches the edges of the dough, or the seal won't hold during boiling. You can freeze uncooked vareniki on a floured tray; once frozen solid, transfer to a bag for a quick future meal. If you can't find Tvorog, use a mixture of dry ricotta and a little bit of Greek yogurt to mimic the tanginess.
🍽️ Serving Suggestions
Serve warm with a generous side of cold Smetana (sour cream) for a classic contrast. Drizzle with melted butter and a sprinkle of extra sugar or cinnamon for a sweeter treat. Pair with a glass of Ryazhenka (fermented baked milk) or a strong black Russian tea. Top with a homemade cherry or strawberry compote to add acidity and brightness. Serve alongside a few slices of fresh fruit for a complete breakfast spread.