Russian cheese dumplings (varenyky)

Ingredients

• ¼ cup buttermilk
• ¼ cup water
• 1 tbsp vegetable oil
• 2 cups plain flour
• ½ tsp salt
• 1 egg
• 100 g drained, crumbled feta
• 150 g crumbled farm cheese (see Note)
• 2 tbsp finely chopped dill
• 1 egg yolk

Instructions

Combine the buttermilk, water and vegetable oil in a bowl.

Sift the flour and salt into a bowl. Make a well in the centre, pour in the buttermilk mixture and the egg. Stir until a soft dough forms. Knead for 5 minutes or until smooth and elastic. Set aside for 30 minutes.

Combine the feta, farm cheese, dill and egg yolk.

Roll out pastry on a lightly floured work surface to a 3 mm-thick rectangle. Using a 9.5 cm pastry cutter, cut out 12 rounds. Place 1 tbsp cheese mixture on centre of each round and fold to enclose. Using a fork, crimp the edges together firmly.

Working in batches of 3, cook dumplings in a pan of boiling salted water for 3 minutes or until they float to the surface. Drizzle with melted butter and serve with sour cream.

Note

• Farm cheese is available from selected greengrocers and delis. 

As seen in Feast Magazine, Issue 13, pg146.

Photography by Katie Kaars.