With this recipe, you’ll get thin and smooth dough vareniki.
- 1 egg
- 1/4 cup oil
- 1 cup water
- 1/2 tsp salt
- 2 1/2 cup flour plus 1/2 cup on the board
- Mix the egg and oil using a whisk.
- Add the water, salt, and flour; mix well.
- Transfer the dough onto the floured board, knead, adding more flour if necessary.
- Roll the dough, cut the 2-inch circles.
- Fill with desired filling.
- Put the vareniki into the slightly salted boiling water, then stir to prevent sticking. Bring to a boil again, turn heat to low, cook for 2 minutes, then quickly bring to boil again.
- Using a slotted spoon*, carefully remove the vareniki to a colander* and drain thoroughly.
- If you use berries for the filling, transfer the vareniki to a platter. Serve hot with sour cream.
- If you use sweet cottage cheese or mashed potato, transfer the vareniki to a deep serving bowl and toss with
- For the potato filling vareniki, you may also want to add cooked bacon pieces, then toss again. Some chefs add fried onion circles. Serve the potato vareniki either with sour cream or with pickles.
- Serve the sweet cottage cheese vareniki with sour cream.
- Keep unused cottage cheese or potato vareniki in a refrigerator. You may reheat both kinds of vareniki on a pan using a butter.
- Berry filled vareniki is the best when eaten right away.
- Sweet cottage cheese with added egg (optional).
- Mashed potato with or without butter. Some cooks add pressed garlic.
- Berries (strawberry, blueberry, blackberry, sweet and/or sour cherries, plum halves) with a small amount of sugar.