If you’ve ever craved a dish that feels like a warm hug, let me introduce you to Vareniki! These delightful Russian dumplings are the ultimate comfort food. Imagine tender, pillowy pockets of dough filled with a sweet, creamy farmer’s cheese, then boiled to perfection and drizzled with melted butter. Often compared to their savory Italian cousin, ravioli, or their Polish relative, pierogi, these sweet cheese vareniki hold a special place in Eastern European cuisine. They’re surprisingly simple to make from scratch and are guaranteed to become a new family favorite. Let’s get kneading!
Ingredients
• For the Dough
• 1½ cups / 180g all-purpose flour, plus more for dusting
• ½ tsp / 3g salt
• 1 large egg
• 4 Tbs / 60ml cool water
• 1 Tbs / 14g unsalted butter, melted
• For the Sweet Cheese Filling
• 12 oz / 340g farmer cheese or hoop cheese
• ½ cup / 120g full-fat sour cream
• 1 large egg
• 2½ Tbs / 32g granulated sugar
• A pinch of salt
• 2 Tbs / 28g unsalted butter, melted
• For Serving
• 4 Tbs / 56g unsalted butter, melted
• Sour cream, optional
Instructions
1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Make a well in the center. In a separate small bowl, beat the egg with the water. Pour this mixture into the well.
2. Mix and Knead: Gradually stir the flour into the egg mixture with a fork until a shaggy, sticky dough forms. If it’s too dry, add a little more water, one teaspoon at a time. Mix in the 1 tablespoon of melted butter.
3. Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes, until the dough is smooth, firm, and elastic. Cover with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes.
4. Make the Filling: While the dough rests, prepare the filling. For the smoothest texture, press the farmer cheese through a fine-mesh sieve into a medium bowl. Add the sour cream, egg, sugar, salt, and 2 tablespoons of melted butter. Mix until everything is thoroughly combined. Taste and adjust sweetness if desired.
5. Shape the Vareniki: Divide the rested dough in half. On a lightly floured surface, roll one half of the dough out as thinly as you can, about ⅛-inch thick. Use a 2-inch round cookie cutter or the rim of a glass to cut out circles.
6. Fill and Seal: Place about a teaspoon of the cheese filling in the center of each dough circle. Be careful not to overfill. Lightly brush the edge of the circle with a fingertip dipped in water. Fold the dough over to create a half-moon shape, pressing the edges together firmly to seal completely.
7. Cook the Vareniki: Bring a large pot of salted water to a rolling boil. Gently drop the vareniki into the water, working in batches to avoid overcrowding the pot. Boil for 12-15 minutes, or until they float to the surface and the dough is cooked through.
8. Serve and Enjoy: Use a slotted spoon to carefully remove the vareniki from the pot, allowing them to drain well. Transfer to a serving dish, toss gently with the additional melted butter, and serve immediately. They are delicious on their own or with an extra dollop of sour cream!
Nutritional Information
• Serving Size: 1/6th of recipe
• Calories: 355 kcal
• Protein: 15g
• Carbohydrates: 32g
• Fat: 18g
• Note: This is an estimate and may vary based on exact used.
Pro Tips
• Ensure your vareniki are sealed tightly to prevent the filling from leaking out during boiling. Pinch the edges firmly, or even crimp them with a fork for an extra-secure seal.
• It’s tempting to pack in the filling, but overstuffing makes the vareniki difficult to seal and more likely to burst. A small teaspoon is all you need for a perfect dumpling.
• Cook the vareniki in batches. Overcrowding the pot will lower the water temperature and can cause them to stick together and cook unevenly.
• Vareniki freeze beautifully! Place uncooked, assembled dumplings on a baking sheet in a single layer. Once frozen solid, transfer them to a freezer bag. Boil directly from frozen, adding a few extra minutes to the cooking time.
