Vareniki are the pride of Ukrainian cuisine. They are prepared from unleavened dough using various fillings (cottage cheese, berry, vegetable, mushroom, etc.) and have analogues in many cuisines of the world. With a certain skill, dumplings are prepared quickly enough, they can be frozen for future use and are suitable for both everyday and festive tables.
It is necessary
-
- For dumplings with cottage cheese:
- 500 g of cottage cheese;
- ¾ glasses of sour cream;
- 2 eggs;
- 2 cups of flour;
- 2 tbsp. tablespoons of sugar;
- 1 tbsp. a spoonful of vegetable oil;
- 2 tbsp. tablespoons of butter;
- salt.
- For lazy dumplings:
- 500 g of cottage cheese (dry);
- 2 eggs;
- 1 g vanillin;
- 2 tbsp. tablespoons of sugar;
- 3 tbsp. tablespoons of flour.
- For dumplings with cherries:
- 500 g cherries;
- 200 g sugar;
- 600 g flour;
- 2-3 st. tablespoons of vegetable oil;
- salt;
- 1 glass of water.
Instructions
Step 1
Dumplings with cottage cheese
Beat the egg in ½ cup cold water or milk, adding a teaspoon of salt (no topping). Add 2 cups pre-sifted flour and knead into a tough dough. Pass the cottage cheese through a meat grinder, add the yolk, a tablespoon of vegetable oil, granulated sugar, ½ teaspoon of salt to it and mix it all well. Roll out the dough as thin as possible, cut out circles with a metal notch or glass. Brush them with whipped egg white, place on top of each filling. Join the edges and pinch. About 10 minutes before serving, dip the dumplings in salted boiling water, stir gently and cook until they float. Then catch them with a slotted spoon, transfer to a plate or into a deep salad bowl. Drizzle with melted butter, sour cream or fruit syrup separately.
Step 2
Lazy dumplings
Wipe through a sieve or pass the cottage cheese through a meat grinder. Add eggs, sugar, flour and vanillin to it and mix everything thoroughly. On a board or table, sprinkled with flour, form a sausage from the curd dough (1.5-2 cm in diameter). Then, with a sharp knife, cut into dumplings about 0.5 cm thick. Pour cold water into a saucepan, put on a medium heat, bring to a boil and salt (1 teaspoon of salt is added to 1.5 liters of water). Dip the dumplings into boiling water and stir well. As soon as they come up, the dumplings are ready. Catch them with a slotted spoon, pour over sour cream and sprinkle with sugar.
Step 3
Dumplings with cherries
Knead a tough dough with half a kilo of flour, warm water, salt and vegetable oil. Put it in a plastic bag and let it rest for about an hour. For the filling, separate the seeds from the cherries and mix the berries with sugar and 2-3 tbsp. spoons of flour. Sprinkle flour on a board (or table) and roll out the dough into a thin layer (about 2 mm thick). Cut it into small squares. Put the filling in the middle of each square, grab the opposite corners and pinch with an envelope. Dip the dumplings into boiling salted water, stir and cook until they float. Serve the dumplings with sour cream and sugar.
