Entree: Russia – Arctic North – Вареники ➤ Vareniki (Boiled filled dumplings typically stuffed with potato and farmer's cheese and served with butter or sour cream)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt for dough
- 1 large egg, approx. 1.8 oz (50 g)
- 1/2 cup (120 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) russet potatoes, peeled and quartered
- 1 cup (225 g) farmer's cheese or well-drained dry curd cottage cheese
- 1 medium onion, finely chopped
- 2 tbsp (30 g) butter for sautéing onions
- Salt and black pepper to taste
- 2 tbsp (30 g) butter for serving
- 1/2 cup (120 ml) sour cream for serving
- Fresh dill or chives for garnish (optional)

Instructions

1. Combine flour and 1 tsp (5 g) salt in a large bowl. Make a well, add the egg, warm water, and 2 tbsp (30 ml) vegetable oil, and mix until a cohesive dough forms. Knead on a lightly floured surface 6–8 minutes until smooth, cover, and let rest 30 minutes.
2. Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash until smooth; season with salt and pepper. Let cool slightly and stir in the farmer's cheese until well combined to form the filling.
3. Sauté the chopped onion in 2 tbsp (30 g) butter over medium heat until golden, about 6–8 minutes. Fold the onions into the potato-cheese mixture and adjust seasoning.
4. Roll the dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut into 3-inch (7–8 cm) circles using a cutter or glass. Place about 1 tbsp (15 g) of filling in the center of each circle.
5. Fold each circle over the filling and press the edges to seal firmly, creating a half-moon. Crimp edges with a fork or pleat to ensure they do not open while cooking.
6. Bring a large pot of salted water to a gentle boil. Cook vareniki in batches; when they float, continue cooking 2–4 minutes more until heated through. Remove with a slotted spoon and drain.
7. Serve hot with a pat of butter and a spoonful of sour cream, garnished with fresh dill or chives. Optionally, briefly sauté boiled vareniki in butter until lightly crisp before serving.