RECIPE
Vareniki are basically the Russian version of pierogi, which originated in central Europe. Larger than the pelmeni and crescent shaped, these dumplings may be stuffed with anything, and most often are filled with either cheese, cooked meats or fruit jam. This version uses soft farmers cheese and loads of fresh herbs. Vibrant pickled beets adds freshness and vibrance that is addictive in its whole.
For the dough:
1 batch of Russian-Style Dumpling Dough
For the filling:
1 cup farmer cheese
1 small egg beaten
2 tablespoons chopped fine fresh mint leaves
2 green onions or scallions, sliced super thin
½ teaspoon salt
½ teaspoon black pepper
For the topping:
2 tablespoons butter
2 tablespoons fresh parleys leaves
1 tablespoon chopped fine fresh mint
½ tablespoon chopped fine fresh chives
3 tablespoons pickled red beets or Vodka Pickled Red Beets
Combine the cheese, egg, herbs, scallions and salt and pepper in a small mixing bowl and mix until smooth and combined. Place in the freezer for about 30 minutes before using, allowing the mixture to firm up a bit.
Cut the dough into 4 equal pieces, keep all the dough you are not using covered in a damp cloth or in the plastic bag. On a floured surface, roll each piece of dough out to about 1/8” thick. Cut out circles, approximately 3 1/2” thick. Using a small spoon place about 1 heaping teaspoon of the filling in the center of each circle. Fold each circle into a half circle and pinch and seal the edges together. Repeat these steps using the remainder of the dough pieces. Place the sealed vareniki on a cutting board or tray that is well dusted with flour or cornmeal, making sure the dumplings do not touch each other.
Bring a large pot of salted water to a boil. Gently place the vareniki in the boiling water and cook about 6-8 minutes or until all the vareniki are floating and have been floating for a few minutes. Gently remove the dumplings from the boiling water using a large, slotted spoon and place in a big bowl with the butter.
Place the dumplings on a large serving platter and sprinkle the fresh herbs over the top. Place some of the pickled beets or red cabbage over the top evenly. Serve with freshly cracked black pepper on top.
Solidifying the filling for a short time in the freezer before assembling helps maintain a firmer texture, making it easier to handle and resulting in evenly shaped dumplings. Always dust your tray with flour or cornmeal to prevent sticking.
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