Lazy Vareniki: Sliced Farmer's Cheese Dumplings with Butter and Sour Cream

What you need

• 400 g (14 oz) tvorog, farmer's cheese or dry-curd cottage cheese
• 2 large eggs
• 80 g (1/3 cup) sugar
• 1 pinch salt, plus more for the cooking water
• 100 g (2/3 cup) semolina
• 100 g (3/4 cup) all-purpose flour, plus more for dusting
• 40 g (3 tbsp) butter, melted, for serving
• 150 ml (2/3 cup) sour cream, for serving

Method

Restated from the original video

1. 1

   Mash the tvorog with a fork, or press it through a sieve if it is wet or lumpy.

2. 2

   Beat in the eggs, sugar and a pinch of salt until smooth.

3. 3

   Stir in the semolina and rest the mixture for 15 min, so the semolina swells and the dough needs less flour.

4. 4

   Add the flour in 2-3 portions. Mix until the dough is soft and just slightly sticky. Stop adding flour once it holds together, or the vareniki turn tough.

5. 5

   Divide the dough into 3 parts. On a floured board, roll each into a log about 2.5 cm (1 in) thick.

6. 6

   Cut each log into pieces about 2 cm (3/4 in) long.

7. 7

   Bring a large pot of salted water to a boil. Drop in the pieces in 2 or 3 batches so they do not stick together.

8. 8

   Stir once. Cook until they float to the top, then 2-3 min more.

9. 9

   Lift them out with a slotted spoon and drain well. Serve hot, drizzled with melted butter, with sour cream alongside.

Imported from fine-cooking.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.