Lazy vareniki
2 servings
35 minutes
Lazy vareniki with sweet filling are good for breakfast, but you can make them with potatoes, boil them in meat broth and serve for dinner. Lazy vareniki are made the fastest with cottage cheese. The main difference between vareniki and pelmeni is in the shape and filling: vareniki are rarely made with meat, the dough is pinched differently, and pelmeni are never lazy. Pelmeni are inferior to vareniki in the number of monuments - the latter have several in different places: there are some in Russian Cherkassy, in the village of Sinki and in Canadian Toronto.
1
Put water (about 1 liter) on high heat, add salt to taste - a large pinch is enough. Break an egg into the cottage cheese, add sugar and semolina, and mix everything thoroughly.
- Salt: to taste
- Semi-fat curd cheese (9%): 500 g
- Chicken egg: 1 piece
- Sugar: 1 tablespoon
- Semolina: 2 tablespoons
2
Dust the work surface with flour, roll half of the cheese mixture in it, shape into a sausage about two centimeters in diameter, and cut into diamond shapes about one and a half centimeters wide. This size is literally one bite; enthusiasts can cut larger.
- Wheat flour: pinch
3
Drop the ready dumplings into boiling water and be ready with a slotted spoon: as soon as the dumplings start to float, remove them and place them in a prepared dish with butter at the bottom.
- Butter: 1 tablespoon
4
When all the dumplings are ready, mix them thoroughly and place them in a deep plate. Serve with sour cream or fruits.
