Vareniky Recipe

Name: Vareniky
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: Dry Curd Cottage Cheese; 1/4 cup finely chopped onion; 2 1/2 teaspoons salt (divided use); 2 large egg yolks; 2 large egg whites; 1/4 cup milk; 3 cups all-purpose flour

Experience the comforting warmth of Varenyky, a delightful Russian-Mennonite dish similar to pierogies! These savory dumplings are generously filled with a creamy, flavorful cottage cheese mixture and are perfect for a vegetarian meal. Easy to freeze for later, this recipe is a family favorite – hearty, satisfying, and unbelievably delicious. Get ready to savor this adopted Recipezaar classic!

Prep Time 45 mins

Cook Time 150 mins

Calories 351.1 kcal

Protein 47g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vareniky

Dry Curd Cottage Cheese
1/4 cup finely chopped onion
2 1/2 teaspoons salt (divided use)
2 large egg yolks
2 large egg whites
1/4 cup milk
3 cups all-purpose flour

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How to Make Vareniky

In a medium bowl, combine 16 ounces (450g) cottage cheese, 1/4 cup finely chopped onion, 1/2 teaspoon salt, and 2 large egg yolks.
Gently mix with your hands until the cottage cheese is broken down into fine curds.
In a separate large bowl, whisk together 2 large egg whites, 1/4 cup milk, 2 teaspoons salt, and 3 cups all-purpose flour.
Gradually mix, adding more flour as needed until a firm, smooth dough forms that is slightly stiff to the touch.
On a lightly floured surface, roll out the dough to 1/8 inch thickness.
Use a 5-inch cookie cutter or a knife to cut out circles.
Place 1 rounded tablespoon of the cottage cheese filling in the center of each circle.
Fold the circle over to form a half-moon shape.
Press the edges firmly to seal, crimping with a fork for a decorative edge. You can dip your fingers in water if the dough is sticking.
Bring 4-6 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt.
Carefully add the varenyky to the boiling water in batches, ensuring not to overcrowd the pot.
Cook for 5 minutes, or until the varenyky float to the surface and are cooked through.
Remove with a slotted spoon and drain well.
Serve immediately. (Optional: Creamy Gravy - Melt 2 tablespoons margarine or butter in a skillet. Sauté 1 small finely chopped onion (optional). Stir in 1 cup heavy cream, salt, and pepper to taste. Heat gently, do not boil.)