Vareniki

Category: Dairy and egg dishes
Vareniki

Ingredients

cottage cheese 500gr.
eggs 3 pcs.
flour 3st. l.
vanillin
for refueling:
sugar
butter

Cooking method

  • The whole process is carried out in a food processor using the "universal knife" attachment, for 3-4 minutes.
  • We put a wide saucepan with salted water on the fire.
  • Put the cottage cheese into the combine and at medium speed (I have 2 out of 4) chop it with knives until a homogeneous paste. Without stopping the processor, add the eggs one at a time until they are mixed until smooth. Here you need to scrape off the stuck cottage cheese from the walls once with a spatula so that the mass is homogeneous. You will get such a thin mass:
  • Vareniki
  • Now add flour for 1 tbsp. l. The mass will thicken and should become the consistency of thick standing sour cream, or thick pancake dough, so that it stands on a spoon with a mound, does not drain. The flour is different for everyone, you may need to add another spoon and a half flour. The correct consistency is visible here:
  • Vareniki
  • If it is thinner, it can creep out during cooking, if it is thicker, it will be denser, not so tender.
  • Now add vanillin, stir for a couple more seconds, and turn off the combine. We do not add salt or sugar when kneading.
  • Now we begin to get our hands dirty - we scoop up the curd mass with a teaspoon and push it into a pan with boiling water. Cook for 1 minute after surfacing.
  • Vareniki Vareniki
  • The dumplings are tender, so it is better to immediately lay them out in portions on plates. Put butter in a plate and add sugar to taste.
  • Vareniki Vareniki
  • Shake the finished dumplings in a plate so that they are evenly covered with a sweet butter-sugar sauce. And it's sooooo delicious
  • Since the curd mass itself is not salty and not sweet, these dumplings can be made salty - put melted bacon, finely chopped dill in a plate and add a little salt. So delicious too
  • Our family adores lazy dumplings, but their preparation using the classical technology (making sausages, which are then cut into pieces) can hardly be called my favorite pastime. And so, I found a way for myself how to do it cleanly, quickly and tasty, and with minimal damage to the shape of the dumpling, I am not afraid of this word, my dumplings are the most "lazy"

Note

Vareniki is a traditional Ukrainian dish made from unleavened dough with a variety of fillings: cottage cheese, potato, onion, cabbage, mushroom, fruit, etc. They are also popular in Russia.

Rina
Oh, I myself did not have the honor to describe this recipe. Actually, in the literature, a similar technology is described for curd dumplings. But does it really matter what you call? It's tasty, even though it's dumplings, dumplings, or something else ...

I would like to draw your attention to a couple of points.
1. For some reason, when cooking in a food processor, such a dough turns out to be thinner than when using a regular crush.
2. You don't even need to get your hands dirty. We use two spoons - we collect one, remove the second. You can put the second spoon so that the dough does not stick to it, dip the dumplings in cold water after 1-2-3.
Lisss's
Quote: Rina72

2. You don't even need to get your hands dirty. We use two spoons - we collect one, remove the second.

Rina72, that's what "collective intelligence" means !!! and I, the village, with their finger

but about cottage cheese dumplings, I did not know that they are made like that, but what a day like this - all my discoveries, it turns out, have already been invented!

no, dumplings are unlikely to be kneaded in the combine, right ???
valushka
how wonderful)) just for me)) I love lazy dumplings) I will have to try to do it) very lazy!

Quote: Lisss's

Well, what a day this is - all my discoveries, it turns out, have already been invented!
discoveries, maybe invented, but not everyone knows) so thank you very much for the discovery!)
Rina
Here, I have to correct myself. In books on Ukrainian cuisine, lazy dumplings are called dumplings,
The proportions may vary. Here is a recipe for "Cheese dumplings" from the book "Best Ukrainian dishes" (compiled by D. Bilyk)
1 kg cottage cheese, 400 g flour, 4 eggs, 100 g sugar, 100 g butter, 10 g salt, 200 g sour cream
Rub the cottage cheese through a sieve, add eggs, sugar, melted butter, salt, flour and knead the dough (in similar recipes, it was suggested to add whipped proteins at the end). Make bars from the prepared dough, cut them into diamonds and cook in salted water until tender.

In my experience:
1. There is a lot of flour, I like to feel the cottage cheese, not the dough.
2. I don't put sugar either (and I don't like sweet dumplings with cottage cheese).
3. Oil, apparently, was required to enrich the dish in those days when the thin were looked upon with regret
BlackHairedGirl
And I have been making this dish for as long as I can remember. I also make sausages, and then I cut them into pieces of 2.5 cm thick ... This is my youngest son's favorite dish. Overeating
Omela
Lisss's,
Finally!!!!!!! And then dumplings, even lazy only in thoughts! And here such happiness !!! I will try!
Lisss's
Omela, good luck!

I liked cooking them so much that both my mother and my sister switched from the traditional one (cutting sausages into pieces) to my "lazy" one
Crochet
My family also loves lazy dumplings with tender love! I have been cooking them for a very long time, but I never bothered with cutting sausages into pieces (I tried and swore once), most often I cook like Lisss'sWhen I want to show off I sculpt a gnocchi, that is, I roll a tiny ball in my hands, lightly press it with a fork and send it to boiling water, it turns out very beautifully, like this:

🔗
nut
Krosh, how do you get such handsome men, because the dough, as I understood it, is quite liquid, like rolling balls?
Rina
nut, the consistency of the dough depends on several factors:
1.the moisture content of the curd itself,
2.number of eggs,
3.the amount of flour,
4. dough preparation technology.
As I already wrote, in a combine with knives, my dough always turns out such that you can't really roll it into a sausage or a ball. What is the reason for the liquidity of the dough in this case, I still do not understand. But if I cook with a crush, the dough is usually thick enough to roll out. Although, even then I sometimes "lazy" and shape dumplings with spoons.
nut
Thank you, so try boom with a combine and a crush
Rina
and more ... recipes for such a curd dough are often very conditional. The proportions of the theme recipe are given precisely under the runny dough. I take 2 eggs for 400 g of cottage cheese, and I already add flour according to the sensations, but no more than 6 incomplete spoons, otherwise the dumplings will be first of all dough and the taste of cottage cheese (for me, at least) may disappear.
Lisss's
Crochetwhat a beautiful gnocchi, mmm !!! what a handy woman!

probably the dough is thicker on them, right? - you can't press mine like that ...
Summer resident
And if you replace part of the flour with semolina, then the taste of cottage cheese only appears brighter
Lisss's
Summer resident, and in what proportion? probably there should be a little decoy?

why am I asking - my girlfriend made such dumplings, only mixed up the recipe and put semolina instead of flour, and the dumplings just crumbled in a pan in a blizzard
Summer resident
You can replace a third of the flour with semolina, but without flour it will definitely fall apart completely
Crochet
Quote: nut

Krosh, how do you get such handsome men, because the dough, as I understood it, is quite liquid, like rolling balls?
nut
It's just that my dough turns out a little bit cooler. Here is my recipe, which I have been using for years that way ... (I don’t remember exactly):

LAZY VARENIKI


Cottage cheese-500 gr.
Wheat flour-1/2 cup (80 gr.)
1 egg
Sugar-2 tbsp. l.
Salt to taste

Rub the cottage cheese, add flour, egg, sugar, salt and mix. Dumplings are molded. Boil the dumplings in salted water until they float. Serve with butter, sour cream, sugar, etc.

Quote: Lisss's

Crochetwhat a beautiful gnocchi, mmm !!! what a handy woman!

probably the dough is thicker on them, right? - you can't press mine like that ...
Lisss's
Thank you ... answered about the dough above ...As soon as I buy cottage cheese, I will definitely try to cook "sloths" according to your recipe!
nut
Thank you Krosh, I bought cottage cheese, I will do it on Monday
Lisss's
today I made a small portion for breakfast for my daughter and myself - I did not carry it around the harvester, I kneaded it in a bowl using a submersible blender. it turned out, again, excellent - a minimum of soiled dishes and, thanks to the advice Rina72, I never even got my hands dirty - I spread it with two spoons. the beauty!! Thank you, Rina72
RybkA
I had read before about such "liquid" dough recipes for lazy dumplings, but I was afraid to repeat it, so as not to blur in the pan.
Why don't you mix sugar right away?
I prefer a balanced taste at once, and the creak of sugar on my teeth is somehow not very to my taste.
Mila007
And I may have the wrong cottage cheese, or something else, but the "liquid" recipes have never been obtained. I don't experiment anymore. Always when cooking "porridge" was obtained. Why others succeed, but I do not, remains a mystery. Maybe here the purchased cottage cheese is unusable. I do not know. I make here only from cool dough ...
nakapustina
Maybe not quite the topic. But sometimes I make really lazy dumplings. I boil beautiful curly pasta (like bows), add a little butter so that it doesn't stick together, sprinkle with sugar, add pitted cherries (not sparing) and season with sour cream.
Lisss's
Quote: RybkA

I had read before about such "liquid" dough recipes for lazy dumplings, but I was afraid to repeat it, so as not to blur in the pan.
Why don't you mix sugar right away?
I prefer a balanced taste at once, and the creak of sugar on my teeth is somehow not very to my taste.

Rybka, so as not to blur in the pan - look at the consistency of the finished dough in the photo - it stands as a mound, does not float and does not fall off the spoon itself, you have to push it. such a dough immediately brews into a lump and swells during cooking, but does not turn into a blizzard.

I don't mix sugar right away because it additionally liquefies the dough, pulls the whey out of the cottage cheese, and melts in this liquid itself. to thicken such a dough with sugar, you need much more flour than I have in the recipe. and we do not like flour, we love curd dumplings

in my recipe, sugar cannot creak on my teeth - look at the photo of a plate with dumplings, hot dumplings melt butter, which melts sugar, plus a couple of drops of water will still fall from the dumplings themselves - at the bottom it turns out the most delicious - sweet butter sauce. dumplings bathe in it and are so delicious that horror is simply

try a small portion and see for yourself
Lisss's
Quote: Mila007

Always when cooking "porridge" was obtained.

Mila007, and what is your finished dough consistency?
Mila007
Generally liquid, maybe it's the blender's fault. If you knead it with your hands, it may not turn out so liquid. But I still sin on cottage cheese. Others succeed ...
Lisss's
no, generally liquid and I have a blizzard scattering over the pan, although the cottage cheese is homemade. I noticed - how many eggs I lay, the same amount of tablespoons with a heap of flour is needed. let it turn out a little thicker for the first time, if only not thinner.

I did it in the combine, and with a submersible blender today - everything is ok, the main thing is to observe the consistency

I was just so happy when I got such a bland version of a baffling dish that I couldn't help but share with. RU
Mila007
Lisss's, then I will try your recipe. If it doesn’t work, then the cottage cheese is definitely to blame
Lisss's
Mila007, after all, the flour is also different - you see that as a result the dough does not pour from the spoon itself, it is necessary that you have to shove it off - then it will be good and even better - post a photo of the dough, we will look here with one eye
Mila007
And I kind of have to shove. but still watery ... Probably, then I'll put a little more flour ...
k.alena
Lisss's Thank you for such a wonderful recipe. I'm a big fan of such "lazy" recipes. Generally, for the first time in my life, I cooked this dish.The children happily dined (half a portion was just enough for them), and in addition, cocoa was required in addition, "that's how they serve it at school." And then they summed up that mine (that is, yours) is softer and tastier. And what else does mom need
julifera
I have already made these dumplings 4 times.

The first 2 times - ideally - the cottage cheese was pasty, I made the dough without a blender, I just mixed it with a spoon.

3 and 4 times - on bazaar cottage cheese, cereal - as a result, instead of dumplings, we eat delicious cottage cheese porridge
Despite the fact that before adding flour I walked through the curd mass with a blender, and the last time I made a fairly dense consistency. All the same blurred.
And when you take it out, there is still a semblance of whole dumplings, and already in a plate of butter everything turns into porridge.
Lisss's - many thanks for the recipe !!!
Despite the fact that I really, really love cottage cheese things - my hands do not pathologically stand on cheese cakes and lazy dumplings, I just can't digest to take the cottage cheese dough in my hands, cut, roll ...

And here you don't need to get dirty - SUPER

.........
I just thought - maybe in the store cottage cheese what thickener was in the composition, so they kept their shape ??
Mila007
And when you take it out, there is still a semblance of whole dumplings, and already in a plate of butter everything turns into porridge.

That's what I wrote about. I'll try to change the cottage cheese. Now I'm just sure he's to blame
Lisss's
girls, I noticed that you worry about your recipe as much as about your own - I want everyone to succeed and everyone likes it k.alenaI'm so glad you did it

this morning I got up with the thought that I would make a small portion and weigh everything for Mila007 - in grams it is more reliable and here there are still problems, so my photo session, I think, will come in handy

recipe in grams:

cottage cheese 200g
eggs 70g
flour 40g

Here is my cottage cheese, market, fatty, after it, it remains straight on my fingers:

Vareniki

here it is after the blender, with such stripes:

Vareniki

after mixing eggs, quite runny

Vareniki

after mixing in flour, thick. on the spoon should "break". sorry for the quality of the photo with a spoon - it's hard to take pictures with your left hand

Vareniki Vareniki

well, at the finish line

Vareniki Vareniki

they are easy to digest, look at them - they surfaced, swam a little, swelled up - and take out.

and yet, after taking them out, I do not immediately mix them, I wait for them to cool down a little, then they become a little denser and lend themselves to mixing.

if something is not clear - ask, please
RybkA
julifera , and what kind of pasty curd did you take?
Every time I try to find something like that, but we don't see it delivered or I'm looking in the wrong place

Lisss's , great photo session!
I think the dumplings can be listened to as soon as they surfaced, you shouldn't even wait for them to swell, otherwise there is a couple of seconds from victory to defeat.
Well this is cottage cheese - how much does he need?
Lisss's
Quote: RybkA

and then there from victory to defeat a couple of seconds.

yes, you said it well

all the same, it would be necessary to cook a little, well, at least 30 seconds - I'm afraid the inside of the cottage cheese may be damp
julifera
Quote: RybkA

julifera , and what kind of pasty curd did you take?
Every time I try to find something like that, but we don't see it delivered or I'm looking in the wrong place
RybkA

I took pure cottage cheese without additives - "Dobrynya" 9% - pack of 250 grams
I liked their milk, I thought that their cottage cheese should be normal.

Lisss's
julifera, I was glad that you did it, and now I'm worried that it has stopped working, look at the pictures above, maybe they will tell you something ...
julifera
Yes Lisss's - wonderful photos, it is immediately clear that even such a liquid dough can give a normal result. The first time I had the dough was the same in density.

And at the bazaar, I kneaded even thicker, but apparently I chose the wrong cottage cheese mistress

And here's the catch - the taste of boiled dumplings on the market cottage cheese was more curd !!!
Lisss's
and, more !!! make them small, half a teaspoon - then exactly as they float, you can take out

juliferamaybe they cooked a bit, huh?
Admin

Girls - do not pour the broth! - into his dough, into his dough !!!! Any dough !!!
What a wonderful composition of the liquid!
And you can freeze, if at times a lot!
julifera
Quote: Lisss's

and, more !!! make them small, half a teaspoon - then exactly as they come up, you can take out
juliferamaybe they cooked a bit, huh?

Yes, I always cooked for a minute.
I think over time I will still intuitively come up with the best option

And in general - I'm not very worried about this, because you can't drag us by the ears from any of these dumplings, it's still delicious !!!!!

We ate them today at 4 in the morning and I was not too lazy to cook them - this is an unprecedented phenomenon, because in the morning because of the rush I never cook anything, we just heat it up.
RybkA
Quote: Lisss's

all the same, it would be necessary to cook for a little, well, at least 30 seconds - I'm afraid the inside of the cottage cheese may be damp
Lisss's, in the sense of damp ... is it cottage cheese? Or coldish? Or are you talking about raw eggs?

Quote: julifera

I took pure cottage cheese without additives - "Dobrynya" 9% - pack of 250 grams
One of these days I will look. We also have Dobrynya milk. Thank you
We ate them today at 4 in the morning and I was not too lazy to cook them - this is an unprecedented phenomenon, because in the morning because of the rush I never cook anything, we just heat it up.
This is already pulling me into a feat I am and at 7 am still not in a state of standing, but here at 4 am ...
k.alena
Quote: RybkA

Lisss's, in the sense of damp ... is it cottage cheese? Or coldish? Or are you talking about raw eggs?
Well, actually, cottage cheese is mixed with flour. I honestly timed the minute after surfacing. During this time, they swelled up decently. Then I caught one and cut it in half on a plate (I have a pathological fear of undercooking, undercooking, I always check it this way). So there was a raw dough inside. Pieces of dough when laying were about the size of a teaspoon. Therefore, I cooked for another 3 minutes. And nothing blurred The tenderness of the dough was not reflected either. The second batch was made smaller - half a teaspoon, but cooked for 3 minutes just in case. And everything was ok. I took cottage cheese in packs of 9% (I don't remember the name anymore). is he not pasty and not grainy.
Lisss's
Quote: RybkA

Lisss's, in the sense of damp ... is it cottage cheese? Or coldish? Or are you talking about raw eggs?

RybkA, Yes, right k.alena wrote - undercooked inside on the cut raw liquid dough, not brewed

therefore it is better to do them less at first, and as you get used to them, you can do it larger

Quote: julifera

We ate them today at 4 in the morning and I was not too lazy to cook them

julifera, wow you are just a heroine !!! I'm not sure at four in the morning that I can get out of bed, let alone cook something
veranikalenanika
Lisss's
Thank you very much for the recipe, I have long dreamed of learning how to make lazy dumplings. I tried at a party, wrote down the recipe, tried twice, but all something went wrong. And when I saw your recipe, I decided to take another chance. I did it yesterday for dinner, I specially took 1/2 kg of cottage cheese by weight on the market - it turned out great and boiled down correctly, those dough inside was boiled, the plump ones even came out, even though I added flour from myself and made them with a teaspoon.
The laziest dumplings!
"Reply # 34: Today at 05:34:52"
I have already made these dumplings 4 times.

The first 2 times - ideally - the cottage cheese was pasty, I made the dough without a blender, just mixed it with a spoon.

3 and 4 times - on bazaar cottage cheese, gritty - as a result, instead of dumplings we eat delicious cottage cheese porridge
Despite the fact that before adding flour I went through the curd mass with a blender, and the last time I made a fairly dense consistency. All the same blurred.
And when you take it out, there is still a semblance of whole dumplings, and already in a plate of butter everything turns into porridge.
And today I wanted to quickly make these dumplings again for breakfast (my husband really liked it), took out loose cottage cheese (I took this in the store) and it was soooo dry and lumpy, but when I bought it, I remember that I looked so that it was soft. I decided to take a chance, grinded it with a blender, began to cook and, just like with julifera - flakes on a plate.
Now I looked, inside the package a leaflet is enclosed with the date of packing and the composition - Powdered milk, fats (they do not write which ones), skim milk, soy protein, preservative) ...
This is me to the question of the naturalness of our products, it looks like 90% when the recipe does not come out, these are the manufacturers of "Curd" that are to blame.
We have a topic on the forum on all sorts of additives, I wrote there about the fact that there was absolutely nothing natural left on our market, even from Heinz ketchup at exorbitant prices, now we got to the cottage cheese.: - \ For the first time I encountered such a "cottage cheese". There is still 1/2 kg of it left now and I don't know where to put it. I'll probably throw it away. > :( I won't give it to the dog, - sorry for the dog.

Rina
As I wrote, I have been preparing dumplings for a long time using this method. And I make them not with teaspoons, but with tablespoons (about half a tablespoon of dumplings). Sometimes the kids get so worried that I remember that something is being cooked in a saucepan, and after 5 or 10 minutes. And if the dumplings are already starting to look like something jellyfish, then I very carefully choose them with a slotted spoon, put them in a bowl in melted butter, and let them lie down for at least a few minutes before putting them on plates. The dumplings then slightly shrink in volume, apparently dumping excess water.
This rule works in cases where the dumplings do not disintegrate, but rather boiled down.

By the way, for me these dumplings are the most delicious when I fry them in a pan the next day.
Lisss's
veranikalenanikahow great it turned out and the family liked it!

apparently, in fact, the quality of the curd matters well that you have noticed such a connection. I just always take cottage cheese from a trusted milkman, I never have problems with him, mmm, so you have to be careful with cottage cheese now
Mila007
Lisss's , thanks for the photo of cottage cheese and dough. Well, yes, it's my fault. Because after the blender it became very liquid. And I had to pour a lot of flour ...
Rita
Lisss's ,
thank you very much for the wonderful recipe !!! These lazy dumplings are divinely delicious! And in my opinion, much tastier than non-lazy ones.

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