Russian: Vareniki
Source of Recipe
Anne Volokh, "The Art of Russian Cuisine"
To make 56 vareniki (serves 6-8):
Dough:
3 cups all-purpose flour
1 teaspoon salt
3 egg yolks
1/2 cup cold water
The dough can be made easily using a food processor or an electric mixer fitted with a dough hook. The dough can be kneaded by hand, but because it is so stiff it will take longer than with the mixer.
Food processor method: Combine the flour and salt in the work bowl fitted with the steel blade. Process for 2 seconds to mix. With the motor running, add the egg yolks and water and process until the dough masses into a ball on the spindle. Remove the dough to a lightly floured surface and knead by hand 4 or 5 times.
Electric mixer method: Combine all the ingredients in the bowl of the mixer with the dough hook in place. Mix for 1 minute at low speed, then raise the speed to moderate and beat for 2 minutes; the dough should be well blended, smooth, and elastic.
However you knead the dough, form it into 2 balls, dust lightly with all-purpose flour, cover tightly with plastic wrap, and allow to rest for 30 minutes.
The dough can be frozen after it has rested (but do not merely refrigerate). To defrost, leave at room temperature for 2-3 hours; then proceed with the recipe.
Farmer's Cheese Filling:
3 1/2 cups farmer's cheese (1 lb store bought), ground
3 egg yolks
1/2 teaspoon salt
1-2 tablespoons sugar
For Assembling and Cooking
3-4 tablespoons all-purpose flour
1-2 egg whites, lightly beaten (optional)
1 teaspoon salt
Garnish:
4-5 tablespoons unsalted butter, melted
3-6 tablespoons sour cream
Sugar to taste (optional)
Prepare the cheese by pressing through a seive, by putting it through a food-mill or meat grinder, or by grinding in a food processor fitted with a steel blade.
While the dough is resting, make the filling; place all the ingredients for the filling in the bowl of an electric mixer fitted with the all-purpose beater and mix at moderate speed until well blended.
On a lightly floured surface, roll out one ball of the dough into a circle 16 inches in diameter and just under 1/8 inch thick, or the thickness of the back of a knife toward the handle. Using a cookie cutter or a glass, cut out 3-inch circles, then gather up and reserve the trimmings.
In the center of each circle, place 1 tablespoon of filling, pushing it gently into a compact mound. Fold the round in half to form a semicircle and press the edges together. If they do not seal easily, brush with egg white and pinch together firmly. The edges can be left plain, or the can be pressed with the back of a fork or fluted. Whichever method you choose, be sure the vareniki are well sealed. As they are prepared, place them on a lightly floured surface and cover with a cloth.
In a wide shallow pan, bring 4 quarts of water and the salt to boil. Make a final check to be sure that the edges of the dumplings are tightly sealed and immerse as many as will fit comfortably in one layer. Bring the water to a boil again and immediately lower the heat so that the vareniki cook just at a simmer (a vigorous boil would ruin them). In about 10 minutes they will begin to rise to the surface. Taste one to see if it is really cooked. With a slotted spoon, remove the vareniki to a bain-marie (a large bowl over a pan of very hot water) and sprinkle with melted butter to prevent them from sticking together. Shake the bowl gently to distribute the butter and cover it with a cloth. Cook the rest of the vareniki in the same manner.
Serve in a heated, decorative bowl. Pass the sour cream separately and offer sugar for those who like their dumplings sweet.
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