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How To make Cottage Cheese Vareniki
2 c Flour
1 ts Salt
1 lb Cottage cheese (may use
-low-fat) 1 Egg, lightly beaten
1/3 c Milk
Melted butter Bread crumbs, browned in -butter Sour cream (optional) Fried bacon, crumbled -(optional) COTTAGE-CHEESE FILLING: 1 lb Dry cottage cheese
1 Egg, lightly beaten
Salt Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery) Serves: 6
NOODLES: Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the rim of a glass. For speedier work, the dough may be cut into 2 - 2 1/2 inch squares. Put a round or square of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 4 minutes. Vareniki are ready when they are well puffed. Remove them to a
colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. Top with bread crumbs. The traditional accompaniment is sour cream or crumbled bacon, or both. An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry. << Joyce Monschein >>
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Vareniki – Ukrainian Potato Dumplings
Vareniki or varenyky are traditional Russian and Ukrainian dumplings. There are many different types of vareniki; potato vareniki, cheese vareniki, cherry vareniki and more. This dish is also very common in Poland, they call it pierogi and they make it pretty much the same. Vareniki are usually served with sour cream and fried onions. This recipe is the classic version of homemade vareniki and they are perfect for weekend breakfast or brunch.
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Ingredients:
For the dough:
2/3 (160ml) Warm water
1/2 teaspoon Salt
2 cups (250g) Flour
2 tablespoons Oil
For the filling:
400g Potatoes, peeled
2 Onions, chopped
Salt to taste
Pepper to taste
For serving:
Sour cream
Directions:
1. Make the dough: In a small bowl, mix warm water, salt and oil. In a separate large bowl, place flour, make a well in the middle, then pour the wet mixture into the well. Mix until smooth dough is formed.
2. Set aside to rest while making the filling.
3. Make the filling: fill a medium-large pot with water, add 1 tablespoon of salt, add potatoes and bring to a boil. Boil until tender.
4. Place boiled potatoes in a large bowl and mash.
5. In a medium sized pan, heat 2 tablespoons of oil, add chopped onions and cook until golden.
6. Add 3/4 of the onions to the mashed potatoes, season with salt and pepper and mix well.
7. Assembly: divide the dough into 4 pieces. Roll each piece into a 1/8cm thick. using a glass or a cookie cutter, cut 6-7cm circles. Fill each circle with 1 teaspoon of filling. Seal the dough and repeat with the rest of the dough.
8. Cook the vareniki: boil a large pot of salted water. Add the vareniki the boiling water and boil until floats. Drain.
9. Serve with the rest of the fried onions and with sour cream.
How To Make Pierogi with Cottage Cheese | Gluten Free Pierogi with Cottage Cheese
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Pierogi or Vareniki are a Ukrainian kind of stuffed dumpling associated with Ukrainian cuisine. However, they have become so popular that we eat them everywhere in Russia, Latvia & all over Eastern European countries! To me, nothing says more comfort food than these yummy cheese-filled pierogies!
Simple and Delicious Lazy Dumplings from Cottage Cheese. Step by Step Recipe
Lazy varenyky, cottage cheese dumplings, is a dish inspired by the Ukrainian traditional dish varenyky, but in its simplest and quickest version. That’s why the name of a dish is lazy varenyky or lazy dumplings. The ingredients for this dish are the simplest and those that are always at hand. All you need is 1 tsp of salt, 2 tbsp sugar, 10 tbsp of all-purpose flour (you may need less or even more), 1 1/2 cup of cottage cheese, and one egg. I suggest mixing all ingredients without flour first and gradually add that much flour as the mixture may «take». It mostly depends on how wet is the cottage cheese and how big the egg is. It’s important not to over-knead the dough. Add flour little by little until the consistency of the mixture allows to form the dumplings. The most common way to shape the dumplings is to roll the dough into a «sausage» and cut it into smaller pieces. But you may shape them into hearts, stars, circles, as your fantasy tells you. Now all that remains is to boil them in salted water. But here is my little secret. Place them in the freezer for twenty to thirty minutes before boiling. They will become harder in touch and will not stick together during cooking. Cook them in a wide saucepan, don't throw in too many in one go, and you'll quickly and easily have a delicious and nutritious breakfast!
Sweet Cottage Cheese dumplings | LAZY VARENIKI with Cottage Cheese | Delicious Cuisine
How to make Sweet Cottage Cheese dumplings (LAZY VARENIKI with Cottage Cheese)
♡For more detailed recipes, please click on the down below♡
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Recipe:
200 g dry cottage cheese
1 egg
1 tbsp sugar (vanilla sugar)
2 tbsp flour
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Ukrainian vareniki with cottage cheese