Russian Cheese Dumplings - Varenyky

Russian Cheese Dumplings - Varenyky

Dumplings of any kind are everybody's favorites in our family. Children love them and they are highly appreciated whenever I prepare them for a meal with guests. Without being too modest, I would say I'm an expert at cooking any kind of dumplings. They come out perfectly each time. I really enjoy shaping them (I get to improve my patience, my skill and it's a good opportunity to practice meditation). My girls have learned too and help me shape any kind of dumplings, especially since they like the final product so much.

In addition to meat dumplings (pelmeni), those with potatoes, or Chinese dumplings, cheese dumplings are mandatory every time, at least in small quantities. I'm really surprised that I haven't made them for the website so far. You can only find them in the quick version, a kind of Lazy dumplings with cheese.

Anyway, they are delicious and tender, follow all the recommendations carefully and you will surely be very satisfied with these dumplings with cheese.

Ingredients

White flour
450 g
Salt
2.5 tsp
Egg
2 pieces
Vegetable oil
3 tbsp
Boiling water
250 ml
Farmers cheese
500 g
choose cow's cheese with big chunks, well drained
Butter
50 g

Step by step

Step 1

First we prepare the Pastry for the Cheese Dumplings:

In a bowl combine 450g of flour and 0.5 teaspoon of salt, mix.

Russian Cheese Dumplings - Varenyky - Step 1
Step 2

Add 1 egg and 3 tablespoons of oil.

Russian Cheese Dumplings - Varenyky - Step 2
Step 3

Mix in the flour and stir using a fork to make the dough look like fringes.

Russian Cheese Dumplings - Varenyky - Step 3
Step 4

Gradually add 250ml of hot boiling water and mix quickly with the fork, until all the water is incorporated.

Russian Cheese Dumplings - Varenyky - Step 4
Step 5

Then carefully start to mix the dough with your hands, initially it's a bit hot, but it gradually cools down and you can work it easily.

One more aspect - it may seem at first that the dough needs more water, but I recommend not adding more, it will soften quickly and will become perfect with just the above quantities.

Russian Cheese Dumplings - Varenyky - Step 5
Step 6

Turn dough out onto the table, knead it as well as possible until it becomes uniform and smooth, not sticky at all.

Russian Cheese Dumplings - Varenyky - Step 6
Step 7

It has a soft play-doh texture and it's easy to work.

Russian Cheese Dumplings - Varenyky - Step 7
Step 8

Let the dough ball rest for 10 minutes in the bowl, you can cover it with a bag, so it won't make a skin at the surface.

Russian Cheese Dumplings - Varenyky - Step 8
Step 9

After 10 minutes, cut into 2 roughly equal pieces.

Russian Cheese Dumplings - Varenyky - Step 9
Step 10

Shape into 2 uniform balls, let rest on the table for 10 minutes.

Russian Cheese Dumplings - Varenyky - Step 10
Step 11

In a bowl combine the cheese, 1 egg and 1-2 teaspoons of salt (I even recommend making it a little saltier than you like, it will adjust after the boiling and will have the perfect taste).

Russian Cheese Dumplings - Varenyky - Step 11
Step 12

Mix well with your hands, note that the cheese filling should be dense, slightly sticky and hold its shape well.

So, be sure to look for well drained cheese if you plan on cooking dumplings. Otherwise, the shaping process will be a nightmare and, when boiling, the cheese will all run out into the water.

Russian Cheese Dumplings - Varenyky - Step 12
Step 13

Now take each ball of dough one at a time and, with a rolling pin, roll out into a large circle, about 2-3mm thick.

Sprinkle with a little flour on the table, so that you can roll it more evenly and faster.

Russian Cheese Dumplings - Varenyky - Step 13
Step 14

With a glass cut out circles of about 7-8cm in diameter, so pretty big ones.

Russian Cheese Dumplings - Varenyky - Step 14
Step 15

Place about 1 tablespoon of cheese mixture on each round.

Notice that I gather it as much as possible in the middle, so as not to touch the area at the edges of the circle.

Russian Cheese Dumplings - Varenyky - Step 15
Step 16

Bring the opposite edges up and press them together with your fingers.

Russian Cheese Dumplings - Varenyky - Step 16
Step 17

Then keep pressing the edges together and go down along the left side.

Russian Cheese Dumplings - Varenyky - Step 17
Step 18

Do the same along the right side.

At the end, press once more along the sides to seal the dumplings as well as possible, so that the filling doesn't run out when boiling.

Russian Cheese Dumplings - Varenyky - Step 18
Step 19

Seal all the dumplings like this. When you finish with the first ball of dough, roll out, cut out and shape the second one.

Arrange the formed dumplings on a plate dusted with flour and keep a little distance between them, so that they don't stick to each other.

Russian Cheese Dumplings - Varenyky - Step 19
Step 20

When you have finished shaping all the dumplings, fill 2/3 of a large 5 liter pot with water, add 1 tablespoon of salt and bring to the boil.

As soon as the water starts to boil, place the dumplings in the pot.

Russian Cheese Dumplings - Varenyky - Step 20
Step 21

Stir carefully and simmer for 5 minutes.

Russian Cheese Dumplings - Varenyky - Step 21
Step 22

Remove the dumplings from the water using a sieve with a handle or a skimmer.

Add a few pieces of butter, a little oil or some onion fried in oil.

Russian Cheese Dumplings - Varenyky - Step 22
Step 23

Cover the bowl with a lid and shake the dumplings well, so that they are well coated in butter.

They can be mixed with a spoon, but they are very fragile now and you risk breaking them. Shaking to mix them is the most recommended here.

Russian Cheese Dumplings - Varenyky - Step 23
Step 24

We like cheese dumplings when they are warm, not hot. So, after I toss  and shake them in butter, I let them on the table for about 30 minutes to cool. Meanwhile, it's not bad to shake them from time to time, not to stick to each other as they cool.

Serve them with sour cream and savour, they are fantastically good!

Enjoy!

Russian Cheese Dumplings - Varenyky - Step 24
Quantity: 1 kg (6-8 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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