Cheese Dumplings Lazy Vareniki Recipe

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Traditional Ukrainian cheese dumplings (aka Lazy Vareniki) are made with Tvorog; a homemade farmers cheese. This is an even lazier (I mean easier) version. The Ricotta cheese is inexpensive and simple, but I do have the recipe for farmers cheese posted.Well, here you have it. Enjoy! 

This is a modified version of SheSimmers recipe.

Ingredients for Lazy Vareniki:

15 oz Ricotta cheese
2 large eggs
3 Tbsp sugar
1/2 tsp salt + 1/2 Tbsp of salt for water
1 1/2 cup all purpose flour + more to dust
4 Tbsp butter, soft or melted

How to make Cheese Dumplings:

1. In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, 1/2 tsp salt and 15 oz of Ricotta cheese just until well blended.

2. Use a spatula to mix in 1 1/2 cups of  flour, add more flour if needed just until you can form a ball. Don’t over-mix or dough can become tough. The less you mix the dough the softer it will be.

3. Dust a cutting board with flour and divide the dough ball into quarters and roll each section into a 1/2″ thick strip. Cut each strip into 1/4 to 1/2-inch pieces on the diagonal (only because they are prettier at an angle).

4. Bring a pot of water with 1/2 Tbsp salt to a boil. Carefully drop in the dumplings (try to  keep them close to the level of the water when dropping them in or they may splash).

5. Lightly boil for about 2 minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once.

Cheese Dumplings Recipe

Author: Natasha of NatashasKitchen.com

Traditional Ukrainian dumplings are made with Tvorog; a homemade farmers cheese. This is an even lazier (I mean easier) version. The ricotta cheese is inexpensive and simple, but I do have the recipe for farmers cheese posted.

Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 20 minutes mins

Cook ModePrevent your screen from going dark

• In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, 1/2 tsp salt and 15 oz of Ricotta cheese just until well blended.

• Use a spatula to mix in 1 1/2 cups of flour, add more flour if needed just until you can form a ball. Don’t overmix or dough can become tough. The less you mix the dough the softer it will be.

• Dust a cutting board with flour, divide the dough ball into quarters and roll each section into a 1/2″ thick strip. Cut each strip into 1/4 to 1/2-inch pieces on the diagonal (only because they are prettier at an angle).

• Bring a pot of water with 1/2 Tbsp salt to a boil. Carefully drop in the dumplings (try to keep them close to the level of the water when dropping them in or they may splash).

• Lightly boil for about 2 minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once.

• Serve with sour cream. We love to sauté dumplings afterwards until they are golden brown; especially leftovers. Oh yum.