Cheese Varenyky (Dumplings with Cheese)

Cooking method

1. Step 1:

   

   How do you make cheese varenyky? Gather everything you need for the dough. Use all-purpose (top-grade) wheat flour. A neutral, odorless vegetable oil works best.

2. Step 2:

   

   Sift 2.5 cups of flour into a wide, roomy bowl with high sides. Why this kind? It's easy to knead the dough in, and the flour won't scatter onto the counter as you sift.

3. Step 3:

   

   Add the salt to the sifted flour and mix.

4. Step 4:

   

   Pour in the vegetable oil to make the dough more elastic. Stir lightly.

5. Step 5:

   

   Boil the water. Carefully, so you don't burn yourself, pour the boiling water into the flour.

6. Step 6:

   

   Stir quickly with a spoon. Leave the dough on the counter to cool.

7. Step 7:

   

   Once the dough is warm, add the egg. Stir it in first with a spoon.

8. Step 8:

   

   Then start kneading by hand, working in the remaining flour as needed.

9. Step 9:

   

   The dough will still be very soft and a little sticky. Turn it out onto a floured counter and keep kneading, dusting with flour as needed. Note that you may need a bit more flour.

10. Step 10:

    

    Knead the dough until smooth and even. Wrap it in plastic wrap and let it "rest" for 30 minutes. During this time the gluten relaxes and the dough becomes pliable and elastic.

11. Step 11:

    

    While the dough rests, make the filling. Use a soft cheese such as Adyghe or suluguni (mild fresh cheeses; farmer's cheese or a fresh mozzarella-style cheese also works). It's better if the cheese isn't too salty. I used parsley for the greens; dill or green onion works as well.

12. Step 12:

    

    Grate the cheese or mash it with a fork.

13. Step 13:

    

    Wash the greens, dry them, and chop finely.

14. Step 14:

    

    Add the yolk and chopped greens to the cheese.

15. Step 15:

    

    Mix everything well. The filling is ready.

16. Step 16:

    

    Divide the rested dough into 2 pieces. Wrap one back in the plastic so it doesn't dry out. Roll the other into a sheet on a floured counter. The dough is very soft and rolls out easily.

17. Step 17:

    

    With a round cutter of whatever diameter you like, cut rounds from the dough. You can also shape it differently: divide it into pieces, roll each into a rope, cut the rope into chunks, and roll each chunk into a circle.

18. Step 18:

    

    Place some filling on a dough round.

19. Step 19:

    

    Bring the edges of the dumpling together and pinch firmly to seal.

20. Step 20:

    

    You can crimp the edge decoratively to make the dumplings prettier — and it seals the edges of the dough even better.

21. Step 21:

    

    Set the finished dumplings on a flour-dusted surface.

22. Step 22:

    

    How do you cook the varenyky? Bring water to a boil in a large enough pot — there should be plenty so the dumplings can float freely without sticking together. Salt the water, drop in the dumplings, and stir. Bring it back to a boil over high heat, stirring again so they don't stick to the bottom of the pot.

23. Step 23:

    

    Cook the dumplings at a gentle boil. The time depends on their size — on average 10–12 minutes from when the water returns to a boil. Lift the cooked dumplings out onto a plate with a slotted spoon.

24. Step 24:

    

    Serve the varenyky with butter or sour cream. Enjoy!