Potato and Cheese Vareniki
My grandmother’s vareniki, filled with potatoes, cream cheese and mozzarella. Make a batch for the freezer and serve with sour cream and bacon.
From Alexa's kitchen- Serves
- About 42 medium vareniki
Method
Boil the peeled potatoes until very soft. Mash thoroughly, then mix in the cream cheese, mozzarella and salt. Set aside to cool.
For the dough, mix the sour cream and egg. Add the flour and salt, then pour in the hot water. Mix lightly, add the melted butter and knead in the bowl until the dough comes together.
Turn onto a floured surface and knead until smooth and no longer sticky. Add extra flour a tablespoon at a time if needed; I used about 3 extra tablespoons.
Cover with a tea towel and rest for 30 minutes.
Roll out the dough and cut circles approximately 3 inches across with a small cup.
Add about 1 tbsp filling to each circle. Fold over and press the edges firmly together to seal. Transfer to a lightly floured baking sheet.
Bring a pot of lightly salted water to a rolling boil. Add the vareniki. Once they float to the top, boil for another 6-8 minutes, until the dough is cooked through.
Transfer to a bowl with a little butter to prevent sticking. Serve with sour cream, bacon or your preferred toppings.
Alexa's notes
Grandma’s tip: use hot water from the potato pot for the dough.
For freezing, chill the shaped vareniki on a tray so they do not stick together, then transfer to freezer bags.
- dumplings
- potatoes
- slavic
- freezer
With love, Alexa
With Love, Alexa Recipes from Alexa's kitchen
Potato and Cheese Vareniki
Ingredients
Potato filling
- 10-11 small potatoes, peeled and boiled
- ½ block cream cheese
- 1 cup shredded mozzarella
- Salt, to taste
Dough
- 2 tbsp sour cream
- 1 egg
- 500 g flour, plus extra as needed
- 200 g hot water
- 1 tsp salt
- 50 g butter, melted
To serve
- Butter, to prevent sticking
- Sour cream
- Bacon
Method
- Boil the peeled potatoes until very soft. Mash thoroughly, then mix in the cream cheese, mozzarella and salt. Set aside to cool.
- For the dough, mix the sour cream and egg. Add the flour and salt, then pour in the hot water. Mix lightly, add the melted butter and knead in the bowl until the dough comes together.
- Turn onto a floured surface and knead until smooth and no longer sticky. Add extra flour a tablespoon at a time if needed; I used about 3 extra tablespoons.
- Cover with a tea towel and rest for 30 minutes.
- Roll out the dough and cut circles approximately 3 inches across with a small cup.
- Add about 1 tbsp filling to each circle. Fold over and press the edges firmly together to seal. Transfer to a lightly floured baking sheet.
- Bring a pot of lightly salted water to a rolling boil. Add the vareniki. Once they float to the top, boil for another 6-8 minutes, until the dough is cooked through.
- Transfer to a bowl with a little butter to prevent sticking. Serve with sour cream, bacon or your preferred toppings.
Notes
Grandma’s tip: use hot water from the potato pot for the dough.
For freezing, chill the shaped vareniki on a tray so they do not stick together, then transfer to freezer bags.