For vareniki the dough is kneaded with yeast, with kefir, and with milk. It's fluffier and softer, more delicate than pelmeni dough. That's exactly what a proper varenyk is famous for — you can easily cut it in half with a fork or spoon. Sift the flour onto the table, add an egg and cold water to the well — and knead, for a long time. If your hands get tired, keep going, it'll be ready soon.
Favorite filling options are mashed potatoes (sometimes with liver, onion or mushrooms), stewed cabbage, curd cheese, cherries, strawberries. Dishes with potato are served with a topping – pork cracklings with onion. For sweet homemade recipes, full-fat sour cream and sugar work well. Before shaping, make sure the water is coming to a boil and all the ingredients are at the same temperature.
Lazy vareniki resemble European gnocchi. Nothing is wrapped inside them; instead it's mixed right into the dough. They can be potato or curd. They're formed into oblong little barrels.
To boil them properly, drop the pieces into boiling water, wait until they float up, and boil for another 2 minutes. Put them in a bowl with melted butter or a fried topping.
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