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Vareniki with potatoes and cottage cheese

My Lviv friend Miroslava made these dumplings and they were very tasty. If someone is frightened by the combination of potatoes and cottage cheese, I can reassure them - the cottage cheese is practically insignificant, but it makes the filling more tender and soft. Plus, the addition of green onions adds a fresh touch to the flavor.

potato and cottage cheese dumplings

Composition:

batter:

  • flour - 3 tbsp.
  • egg – 1 pc.
  • water - 2/3 tbsp.
  • salt - 0,5 tsp.

stuffing:

  • potatoes - 500 gr.
  • cottage cheese - 250 gr.
  • green onions - bundle
  • salt, black pepper

serving:

  • onions - 2 pcs.
  • sunflower oil - 4 tbsp.
  • salt, pepper

Preparation of dumplings with potatoes and cottage cheese:

You can use any dough for dumplings - custard, on eggs or past eggless, or you can use the one specified in the recipe.
In a bowl, sift a mound of 2.5 tbsp flour and make a well in the center. Separately whisk the egg, salt and water and pour the resulting liquid into the well in the flour. Mix everything gently and knead a soft, elastic dough, adding the remaining flour if necessary.
Roll the dough into a ball, put it in a bowl dusted with flour, cover it with a towel and let it rest for 20-30 minutes.

.

dough for dumplings

Peel the potatoes and boil them in salted water until tender. Pass the cooked potatoes through a meat grinder.
Add cottage cheese to the potatoes (it is better to take not soft cottage cheese, but more rounded) and finely chopped green onions.

Add cottage cheese (it is better to take not soft cottage cheese, but more rounded) and finely chopped green onions.

potato and cottage cheese stuffing

If necessary, add salt and pepper with black pepper and mix thoroughly. 
Roll out the dough into a 0.5 cm thick layer and use a mold to cut out circles and glaze the dumplings in a convenient way.

Add the dumplings to the dough.

cottage cheese and potato dumplings

Boil the finished dumplings in lightly salted water until tender - about 2 minutes after the water boils and the dumplings float to the surface.
To serve, peel and finely chop the onion. Heat 2 tbsp of sunflower oil in a frying pan and saute the onion until golden, then pour in the remaining oil, salt and pepper.

.

sauteed onions

Serve the dumplings with onion gravy and sour cream.
Enjoy!

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