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Varenyky with Farmer's Cheese and Herbs

So delicious! Hearty and handy—give them a try! Varenyky with farmer's cheese and herbs are a national dish of Ukrainian cuisine, famous thanks to Gogol's beloved tales and adored for their incomparable flavor and mouthwatering aroma. Cheese varenyky are filling and nourishing, perfect for dinner or a family breakfast. And if you freeze them, you've got a quick meal on hand—which is undeniably convenient.

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Dumplings with cottage cheese and herbs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 9 g
Fats 25 % 11 g
Carbohydrates 55 % 24 g
230 kcal
GI: 4 / 0 / 96
  • How do you make varenyky with farmer's cheese and herbs?
    1. Sift the wheat flour into a bowl. 2. Add salt to the sifted flour and mix well. 3. Boil the water you need and stir in the vegetable oil (sunflower or olive). 4. Make a small well in the flour and pour the hot oiled water into the center. Stir first with a tablespoon or spatula. Once the dough has cooled a little, turn it out onto a floured work surface and knead a firm, elastic dough. 5. Wrap the finished dough in plastic wrap and let it rest for 20–30 minutes. 6. While the dough rests, make the filling. Rinse the green onion and parsley under running water and dry them on paper towels, then chop them finely once dry. 7. Press the farmer's cheese through a metal sieve or simply mash it with a fork. Beat in the egg, add a little salt to taste, and mix until smooth. Stir in the chopped herbs and mix again. 8. Take the rested dough and roll it out thin with a rolling pin. Cut out rounds with a glass or cup. Put a spoonful of the cheese filling in the center of each, then pinch the edges tightly shut. Form the rest of the varenyky the same way. 9. Pour water into a pot and bring it to a boil over high heat. Once it boils, salt it and gently drop in all the varenyky. Stir so they don't stick together, and bring the water back to a boil. As soon as the varenyky float to the surface, cook them for another 3–4 minutes over medium heat. Lift them out with a slotted spoon into a large dish and brush with butter. Serve with sour cream and herbs. Enjoy!
  • Be prepared to use more or less flour than the recipe calls for. Go by the desired consistency of the dough, not by the exact amount. To avoid mistakes, read up on flour and its properties!
  • Important! For the cheese dough or filling to turn out well, choose your cheese carefully. A poor-quality product can ruin the result, since it directly affects the consistency, flavor, and final outcome. For how to pick the right cheese for dough or filling, see this article.

Caloric content of the products possible in the composition of the dish

  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g

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