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Lazy dumplings like in kindergarten

Lazy Vareniki, Like at Preschool

A taste of childhood. Very tender, delicious cottage cheese dumplings. No semolina! For years I searched for the perfect lazy vareniki recipe. They'd come out either too firm and dense from too much semolina, or they'd fall apart while cooking. And finally, I found my perfect recipe. These dumplings come out with an ideal texture — very tender, yet they don't fall apart when you cook them. It's all because there's no semolina at all in the dough of these lazy vareniki!

hallen-bunny

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

450

Eggs

Flour

140

Sugar

Salt

0.5

Butter (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 14 g

Fats 21 % 9 g

Carbohydrates 45 % 19 g

211 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

The main ingredient in lazy vareniki, as everyone knows, is cottage cheese. It's very important to pick good cottage cheese at the store — moderately tangy, crumbly, and above all natural. Any fat content works, but I like to use 5% cottage cheese. We'll also need flour (exactly 140 grams!), which is best sifted ahead of time, one egg, sugar, and salt.
Step 2:

Using a fork, mash the cottage cheese with the sugar and salt. Use two tablespoons of sugar, or three if you want it sweeter. A small pinch of salt is enough, just to balance the flavor.
Step 3:

Then add one egg and keep mashing the cottage cheese mixture with the fork.
Step 4:

Add 140 grams of flour to the cottage cheese mixture and knead the dough. The recipe has just enough flour so the dough doesn't stick to your hands. It's best not to add more, or the dumplings will turn out tough. You can dust the counter with a couple of spoonfuls of flour while shaping the dumplings so they don't stick.
Step 5:

Roll the dough into a log and cut it into small, even pieces. Then roll each piece into a ball. Do this with all the dough to form the lazy vareniki.
Step 6:

Now for the fun part: press a dent into each ball with your finger (dip your finger in flour first). This little hollow is so that, once the vareniki are cooked, melted butter or sour cream (sauce) collects in it. It tastes better that way!
Step 7:

Drop the lazy vareniki into boiling salted water. Once they float to the top, cook them just briefly — literally 2–3 minutes. Lift the vareniki out of the water with a slotted spoon and add butter.
Step 8:

Serve the lazy vareniki with fresh sour cream. You can also eat them with jam, condensed milk, or any sweet sauce. Mine are with fresh strawberries mashed with sugar.