Pasta
Vareniki (Ukrainian dumplings)
- Preparation time
- 1 h
- Servings
- serves 4 (~30 pieces)
Ingredients
- Flour — to buy400 g
- Egg — to buy1
- Salt — to buy1/2 tsp
- Potato — to buy500 g
- Cottage cheese — to buy200 g
- Onion — to buy1
- Butter — to buy40 g
- Cream — to buy100 ml
Preparation
Make the dough: mix the flour, egg, salt and about 150 ml of warm water, knead for 8-10 minutes until you get a smooth, pliable dough. Cover with film and rest for 30 minutes: resting relaxes the gluten and makes the dough easier to roll thin.
Meanwhile, cook the potatoes in salted boiling water for 20 minutes, drain and mash them.
Slice the onion and cook half of it in the butter for 5 minutes, then mix it into the mash with the fromage blanc, salt and pepper: this is the classic vareniki filling.
Roll out the dough thinly (2-3 mm) on a floured surface, cut circles about 8 cm wide with a glass or cutter.
Place a spoonful of filling in the centre of each circle, fold into a half-moon and pinch the edges firmly to seal: a poorly sealed edge and the vareniki will burst open while cooking.
Cook the vareniki in small batches for 3-4 minutes in a large pot of salted boiling water, until they float to the surface.
Drain, serve with the remaining onion browned in butter and a generous spoonful of sour cream.