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Classic lazy cottage cheese dumplings

Classic Lazy Cottage Cheese Vareniki

A great breakfast! Simple, quick, delicious, and good for kids! Making cottage cheese vareniki the classic way takes only twenty minutes, which is exactly why they're called lazy. Tender and lightly sweet, kids love them. On top of that, they're wholesome too, since they're packed with cottage cheese.

katushafin

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

200

Egg

Sugar

Salt

0.25

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 15 g

Fats 25 % 9 g

Carbohydrates 33 % 12 g

184 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

How do you make classic lazy cottage cheese vareniki? Gather your ingredients. Any fat content of cottage cheese will work, but the tastiest vareniki come from rich, farm-style cottage cheese. The amount of flour is approximate — you may need a little more or a little less, depending on how moist the cottage cheese is.
Step 2:

Make the dough so the vareniki hold together while boiling. Put the cottage cheese in a bowl. There's no need to press it through a sieve, even if it's a little grainy — these are lazy vareniki, after all, so everything is fast and easy. Crack the egg into the cottage cheese and add the salt and sugar.
Step 3:

Mix the cottage cheese and egg until smooth.
Step 4:

Start adding the flour a spoonful at a time, stirring after each addition. The dough should eventually become thick and pull together toward the center of the bowl. But don't overdo it — you don't want it too stiff, or the vareniki will taste of flour rather than cottage cheese. I used store-bought 5% cottage cheese and it took exactly three heaping spoonfuls of flour. If your cottage cheese is very wet, add more.
Step 5:

Dust the counter or work surface with flour. Take a small piece of dough, roll it in the flour, and shape it into a long rope about 2–3 cm wide.
Step 6:

Cut the rope into pieces about 1 cm wide. I always cut at a slight angle so they come out as little diamonds. That's how my mom did it — she picked it up at the kindergarten. Transfer the finished vareniki to a flour-dusted board. Shape the rest of the dough into vareniki the same way.
Step 7:

Bring water to a boil in a small saucepan and salt it. Drop in a batch of vareniki. Don't add them all at once — they'll be too crowded to cook and will stick together. Stir so they don't stick to the bottom. Boil the vareniki for one minute after they float to the surface. Don't cook them any longer or they may fall apart.
Step 8:

Lift the vareniki out onto a plate with a slotted spoon. Drop in the next batch right away and cook it the same way. Serve the vareniki hot, with butter or sour cream. They're only lightly sweet, so you can serve them with condensed milk or jam. I like to sprinkle mine with a little sugar on top.

Without any false modesty, I'll say I really do know how to make lazy vareniki. I've been making them for a long time, all the time. With practice you learn exactly how much flour to add so they don't fall apart or turn out tough. I'm sure yours will come out great too!
It's important to choose your cottage cheese carefully. A poor-quality product can ruin the finished dish, since it directly affects the texture, flavor, and end result. Pick fresh, natural cottage cheese with no off-additives and no signs of spoilage (sour smell, uneven color, separated whey). Pay attention to the texture (dry, moist, smooth or grainy, soft or paste-like) and to the fat content as well.
Be ready for the fact that you may need more or less flour than the recipe calls for. Go by the texture of the dough you want, not by the exact amount of flour. To avoid mistakes, read up on flour and how it behaves!