Varenyky with Sweet Cheese and Raisins
A delightful variation of the classic Ukrainian varenyky, these dumplings are filled with a sweet, creamy farmer's cheese and plump raisins, offering a comforting and subtly sweet flavor profile.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1 cup Warm water
- 1 large Egg
- 1 tsp Salt
- 500 g Farmer's cheese (tvorog)(drained well)
- 4 tbsp Granulated sugar(or to taste)
- 1 large Egg yolk
- 1/2 cup Raisins(soaked in warm water for 10 minutes and drained)
- 2 tbsp Butter(melted, for serving)
- 1/2 cup Sour cream(for serving)
👨🍳 Instructions
- 1
Make the dough: In a large bowl, whisk together flour and salt. In a separate bowl, whisk together warm water and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- 2
Prepare the filling: In a medium bowl, combine the drained farmer's cheese, sugar, egg yolk, and drained raisins. Mix well until thoroughly combined. Taste and adjust sugar if needed.
- 3
Assemble the varenyky: Divide the dough into two portions. Roll out one portion on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles. Place about 1 tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork or by folding them over your finger. Repeat with the remaining dough and filling.
- 4
Cook the varenyky: Bring a large pot of salted water to a rolling boil. Carefully add the varenyky in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes after they float to the surface, or until the dough is cooked through. Use a slotted spoon to remove the cooked varenyky.
- 5
Serve: Toss the cooked varenyky with melted butter. Serve immediately with a dollop of sour cream.
💡 Pro Tips
- ✓Ensure the farmer's cheese is well-drained to prevent a watery filling.
- ✓Don't overfill the varenyky, as this can make them difficult to seal.
- ✓Work with one portion of dough at a time to prevent it from drying out.
- ✓Freezing: Uncooked varenyky can be frozen on a baking sheet until firm, then transferred to a freezer bag for later cooking.
🔄 Variations
- Add a pinch of cinnamon or vanilla extract to the cheese filling for extra flavor.
- For a savory version, omit the sugar and raisins and fill with mashed potatoes and sautéed onions.