Entree: Russia – Western Siberia – Вареники ➤ Vareniki (Boiled filled dumplings typically stuffed with potato, farmer's cheese, or fruit)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for boiling
- 1 large egg (approx. 50 g)
- 1/2 cup (120 ml) lukewarm water
- 2 tbsp (28 g) unsalted butter, melted, plus 2 tbsp (28 g) for finishing
- 1 lb (454 g) russet potatoes, peeled and cut for boiling
- 8 oz (225 g) farmer's cheese, well-drained (tvorog) or well-drained small-curd cottage cheese
- 1 small yellow onion (4 oz / 113 g), finely chopped
- 1 tbsp (14 g) unsalted butter for sautéing onion
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) salt for filling (adjust to taste)
- 1 cup (240 ml) sour cream for serving
- Fresh dill or chives for garnish (optional)

Instructions

1. Step 1: Cook and prepare filling — Place potatoes in salted water, bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well and mash until smooth; allow to cool slightly.
2. Step 2: Sauté onion — In a small skillet, melt 1 tbsp (14 g) butter over medium heat and cook the chopped onion until soft and golden, about 6–8 minutes. Remove from heat and cool.
3. Step 3: Combine filling — Mix mashed potatoes, farmer's cheese, sautéed onion, 1/2 tsp (3 g) salt, and 1/2 tsp (1 g) pepper in a bowl until homogeneous. Adjust seasoning and set aside.
4. Step 4: Make dough — In a large bowl, whisk together flour and 1 tsp (5 g) salt. Make a well, add the egg (approx. 50 g), lukewarm water (120 ml), and melted butter (2 tbsp / 28 g). Stir to form a rough dough, then knead on a lightly floured surface until smooth and elastic, about 6–8 minutes. Cover and rest 20–30 minutes.
5. Step 5: Shape vareniki — Roll dough to about 1/8 inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter to cut circles. Place about 1 tbsp (15 ml) of filling in the center of each circle, fold dough over to form a half-moon, and pinch edges firmly to seal; crimp if desired.
6. Step 6: Boil vareniki — Bring a large pot of salted water to a gentle boil. Cook vareniki in batches, stirring gently; when they float, cook 2–3 minutes more until heated through (total time after floating ~3–4 minutes). Remove with a slotted spoon.
7. Step 7: Finish and serve — Toss cooked vareniki with the remaining 2 tbsp (28 g) melted butter. Serve hot with sour cream (1 cup / 240 ml) and garnish with chopped dill or chives if desired.