Dumplings with buckwheat and cottage cheese and with onions and potatoes
15 servings
50 minutes
Vareniki with buckwheat and cottage cheese, as well as with onion and potato, are a combination of simple yet surprisingly harmonious flavors. The origins of this dish trace back to Slavic culinary traditions where buckwheat and potatoes were essential ingredients of the daily diet. The tender, elastic dough envelops two different fillings: one rich and creamy thanks to the cottage cheese, the other aromatic and hearty due to the potatoes and golden-fried onions. The vareniki turn out soft and appetizing, with their flavor fully revealed when served with sour cream or melted butter. They are perfect for a cozy family dinner or a festive table setting, reminding one of the warmth of home traditions and the heritage of folk cuisine.
1
Put the potatoes and buckwheat to boil.
- Potato: 250 g
- Buckwheat groats: 100 g
2
Knead the dough from flour, eggs, one and a half cups of warm water, and a pinch of salt. The amount of flour and water can vary — the main thing is that the dough should be elastic.
- Wheat flour: 800 g
- Chicken egg: 1 piece
- Salt: pinch
3
Fry chopped onion - two or three bulbs - in oil.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
4
Mash the boiled potatoes, add three-quarters of the onion and half of the oil it was fried in. Mix the buckwheat with cottage cheese and the remaining onion and oil. Season the filling with salt and pepper.
- Potato: 250 g
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
- Buckwheat groats: 100 g
- Curd cheese (tvorog): 100 g
- Salt: pinch
- Ground black pepper: to taste
5
Roll out the dough, cut circles with a glass, place various fillings on each, and seal the dumplings.
- Wheat flour: 800 g
6
Place the dumplings in boiling water, bring to a boil, and cook for three minutes.
- Wheat flour: 800 g
