CHEESE DUMPLINGS

INGREDIENTS

  • 2 ¼ cups flour
  • ½ cup milk
  • 2 eggs
  • ½ tsp salt

FILLING:

  • 450 g farmers cheese
  • 1 egg
  • ½ tsp salt
  • ¼ tsp red pepper, ground
  • 1 cup fresh spinach
  • 4 large cloves of garlic
  • 1-2 stalks of green onion
  • 1 bunch of dill, stems discarded

DIRECTIONS:

Prepare the filling: combine all the ingredients and blend in a food processor to reach a smooth consistency.

Prepare the dough:

In a large bowl, mix all the ingredients together.  Once incorporated, dump the dough on a floured surface and knead with your hands.

Roll the dough into a 1mm-thick sheet and cut out circles (about 3 inches in diameter) with a cookie cutter.  Place about a teaspoon of filling in the middle of each circle, and fold the dough in half, pinching the ends.

Make ahead: at this point you can freeze the dumplings.  Arrange them on a floured cutting board, and leave in the freezer for about 30 minutes.  After that, transfer frozen vareniki to a zip-lock bag and keep frozen for up to 3 months.

To cook: boil some water, add salt to taste.  Dump the dumplings in, and cook for about 8 minute till they float up to the surface.  Remove with a perforated spoon.

 Traditionally served with butter and sour cream.