Vareniky

Vareniky

Dough

450 g floury potatoes (about 6 large Russet potatoes), peeled and quartered mashed

125 g butter, melted (1/4 stick)

2 cup all-purpose flour

1 Tablespoon sour cream

1 tsp salt, or more to taste  
* save the potato water

Filling

2 cups mashed potatoes

1 cup grated cheddar cheese or farmer's cheese

Steps to Make It

    Gather the ingredients.

    Mash cooked potatoes

    Add remaining ingredients to the potatoes and combine well. Mix with the hook until dough climbs up the hook

    If the dough is dry, add more water, 1 tablespoon at a time, until moist. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth

    On a floured surface, knead dough 3 or 4 minutes or until elastic. Cover the dough with plastic wrap and refrigerate at least 30 minutes.

    Roll, cut, fill and cook vareniki

Sweet Cheese Filling

Ingredients

    1 large egg (room temperature, beaten)

    1/2 teaspoon salt

    4 tablespoons sugar (or to taste)

    1/2 teaspoon vanilla extract

    1 pound farmer's cheese (or dry curd, room temperature) 

Note: Make little balls from leftover dough/ Poach in milk. Add sugar. Enjoy