👨‍🍳 Instrucțiuni

1. 1

   For the dough: Mix 1 teaspoon of salt with the boiling water. Weigh the flour into a large bowl. Add the salted boiling water and mix with a wooden spoon until it starts to come together. Whisk together the oil and 1 egg, then add to the flour mixture. Stir with the spoon until cool enough to handle.

   💡 Sfaturi Profesioniste: Using boiling water helps to create a tender dough that is easy to work with.
2. 2

   Turn the dough onto a lightly floured surface and knead for at least 5 minutes until it forms a smooth, elastic ball. Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes.

   💡 Sfaturi Profesioniste: Resting the dough allows the gluten to relax, making it easier to roll out.
3. 3

   For the filling: In a small bowl, combine the cottage cheese (or tvorog), egg yolk, chopped dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until all ingredients are incorporated.

   💡 Sfaturi Profesioniste: Ensure the cottage cheese is well-drained if it's particularly wet.
4. 4

   Divide the rested dough into 4 portions. Roll each portion into a long cylinder about 3 cm in diameter. Cut each cylinder into 3 cm pieces.

   💡 Sfaturi Profesioniste: Alternatively, you can roll out the entire dough into a thin circle (about 1/16 to 1/8 inch thick) and use a round cutter.
5. 5

   Flatten each piece of dough into a circle. Place about 1 to 1.5 tablespoons of the cottage cheese filling in the center of each circle. Carefully fold the dough in half to create a half-moon shape, and firmly pinch the edges to seal.

   💡 Sfaturi Profesioniste: Ensure the edges are well-sealed to prevent the filling from leaking out during cooking.
6. 6

   Bring a large pot of salted water to a rolling boil. Carefully add the varenyky in batches, being careful not to overcrowd the pot. Stir gently to prevent them from sticking to the bottom.

   💡 Sfaturi Profesioniste: Cooking in batches ensures even cooking and prevents the dumplings from sticking together.
7. 7

   Cook the varenyky until they float to the surface, then continue to boil for another 3-5 minutes, or until the dough is cooked through. The exact time will depend on the thickness of the dough.

   💡 Sfaturi Profesioniste: Do not overcook, as the dough can become mushy.
8. 8

   Using a slotted spoon, remove the cooked varenyky from the water and transfer them to a serving bowl. Toss with butter to prevent sticking. Serve immediately with a dollop of sour cream.

   💡 Sfaturi Profesioniste: Leftover varenyky can be pan-fried in butter until golden brown.