Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Russian curd cheese pelmeni served with soured cream
Sweet Russian parcels filled with curd cheese, served with soured cream

Russian curd cheese pelmeni (Vareniki)

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Although technically Vareniki is the pride of Ukrainian cuisine (and larger than pelmeni), it has found a home in Russian cuisine too. This sweet version is the taste of childhood: the neutrality of boiled dough and the harmony of sweet, creamy curd cheese filling. Not overwhelmingly sweet, so it stands its ground as both a main course and a dessert.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Russian, Ukrainian

Ingredients

Equipment Needed

  • Large bowl
  • Rolling pin
  • Colander
  • Pan for tossing in butter

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

For the dough, knead together the flour, water, whole egg and salt. Rest for 30 minutes.

Tip: The dough consistency should be elastic, like plasticine.
2 ✓

Mash the curd cheese with a fork. Mix in the sugar and egg yolk. If very wet, drain it beforehand.

Tip: The egg yolk makes it creamy and binds the curd under heat.
3 ✓

Roll out the dough (it can be a bit thicker than for meat, approx 2 mm). Cut larger circles (7-8 cm).

Tip: More filling fits into the larger size.
4 ✓

Fill, fold in half, and pinch the edges into a wave pattern with your fingers, or press down with a fork.

Tip: The crimped edge is decorative and holds well.
5 ✓

Cook in lightly salted water. Once they float up, 3 minutes is enough for them.

Tip: The curd doesn't need to be 'cooked through', only the dough needs to cook.
6 ✓

Drain, drizzle with melted butter, and serve with soured cream (possibly fruit jam).

Tip: You can also dust with icing sugar.

Recipe FAQ

The curd leaked out.
The filling was too runny (wet curd cheese), or you didn't seal it well. Use egg yolk to thicken the filling.
The dough is too hard.
Vareniki dough can be a little softer than pelmeni dough, don't knead it too stiff.

Ingredients

  • 300 g Plain flour
  • 1 pc Egg (for dough)
  • 120 ml Water
  • 1 pinch Salt
  • 400 g Curd cheese (dry)
  • 1 pc Egg yolk (for filling)
  • 3 tbsp Sugar
  • 50 g Butter
  • 200 ml Soured cream