Bonnie Frumkin Morales' Vareniki
by Bonnie Frumkin Morales
dinnerdumplingsfreezable
Yield: About 100 dumplingsPrep: 2 hoursTotal: 2 hours, plus 6 hours (or overnight) refrigeration of filling
Ingredients
You have 4 of 15
produce
- ○fresh dill
- ○1/4 cupchives(minced)
protein
- ✓1egg
- ✓1egg
dairy
- ✓sour cream
- ○5 tbspunsalted butter(at room temperature, divided)
- ○1/2 cupkefir
- ✓3/4 cupparmesan cheese(grated)
- ○1 poundfarmer cheese
grain
- ○3 1/2 cupsall-purpose flour(450 grams)
- ○1/2 cupall-purpose flour(scant)
pantry staple
- ○1 tablespoonkosher salt
- ○1 1/2 teaspoonskosher salt(plus more to taste)
- ○5 teaspoonswhite wine vinegar(divided)
- ✓salt
other
- ○cold water
Instructions
- Make the filling: place the farmer’s cheese, egg, kefir, parmesan, flour, and salt in a bowl and mix together.
- Add the minced chives and stir to combine.
- Refrigerate the filling for 6 hours or overnight.
- Make the dough: in a large bowl, combine the flour and salt.
- Add the egg and cold water, and mix until a dough forms.
- Knead the dough until smooth, then let it rest.
- Roll out the dough and cut into circles.
- Place a small amount of filling on each circle, fold and seal to form dumplings.
- Cook the dumplings in boiling water until they float.
- Make the sauce: melt the butter and mix with vinegar and salt.
- Serve the vareniki with the sauce, sour cream or crème fraîche, and fresh dill or scallions.
My notes
The dumplings can be frozen before cooking and stored for later use.