Gluten-free vareniki with cottage cheese
6 servings
75 minutes
The recipe is taken from the book "Gluten-free. Simple baking recipes for family gatherings" by Asya Motina.
1
Add vegetable oil and water to the pre-mixed dry ingredients (rice flour, corn starch, lentil flour, salt, psyllium), and gently knead a soft elastic dough first with a spoon and then by hand.
- Rice flour: 170 g
- Cornstarch: 112 g
- Lentil flour: 56 g
- Salt: 2 g
- Psyllium husk: 16 g
- Vegetable oil: 20 ml
- Water: 230 ml
2
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3
Mix cottage cheese, sour cream, and sugar until smooth.
- Curd cheese (tvorog): 580 g
- Sour cream: 80 g
- Sugar: 60 g
4
Dust the work surface with rice flour. Place a portion of the dough on the work surface and dust it with flour as well.
- Rice flour: 170 g
5
Carefully roll out the dough with a heavy rolling pin to a thickness of 1–1.5 mm, trying not to stretch it too much.
- Rice flour: 170 g
6
If necessary, sprinkle flour on the dough while rolling it out.
- Rice flour: 170 g
7
Cut out dough pieces with a round cutter or glass.
8
Gather the remaining dough into a ball and roll it out again.
9
Continue until you make preparations from all the dough.
10
Cut dough for dumplings must be covered with food film or placed in a plastic bag to prevent drying out.
11
You can prepare 3-4 blanks and fill them immediately to avoid them drying out.
12
Place the filling in the center of each dough piece and carefully seal the edges.
- Curd cheese (tvorog): 580 g
13
Boil the dumplings in salted boiling water over medium heat for 7-9 minutes after they float to the surface.
- Salt: 2 g
