The Best Vareniki Dough Recipe from Valya - How to Make Vareniki S Syrom (Вареники с Сыром)
Cuisine: Ukrainian
Prep time: 
Cook time: 
Total time: 
Serves: Makes 20
  • Approximately 2-3 cups of the mixture of all-purpose flour and bread flour (1:1 ratio) - I use King Arthur flour
  • 1 large egg
  • ½ cup full-fat plain kefir
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup of farmer’s cheese (See notes)
  • 1 large egg (See notes)
  • 2 teaspoons sugar, optional (I like it; you may not)
  1. Put about 2 cups of the flour mixture into a mixing bowl and make a well in the middle.
  2. Add the baking soda, salt, and egg to the well; mix.
  3. As you mix the dry ingredients with the egg, gradually add the kefir; mix everything together.
  4. With one hand, knead the dough lightly right in the mixing bowl. The mixture must form a supple ball of dough that doesn’t stick to the bowl. if the dough is too sticky, add more flour, a bit at a time. (The flour will become more hydrated once the dough sits for 15 minutes after the mixing and less sticky then. So don’t put in too much flour just yet. Put in just enough for you to be able to knead the dough without it sticking to your fingers too badly. If in doubt, err on the side of adding too little flour; you can always add more later.)
  5. Knead the dough lightly for about 30 seconds. We don’t want to develop too much gluten which will result in vareniki that are too tough.
  6. Form the dough into a ball, cover, and let it sit for at least 15 minutes and up to one hour.
  7. Roll the dough into a long log and cut it into 20 pieces.
  8. Dust each piece of dough with more flour while roughly shaping it into a flat medallion.
  9. Roll each medallion into a 3-inch round, dusting the rolling pin as necessary.
  10. Fill each round of dough with about 1 tablespoon of the cheese filling.
  11. Seal each varenik very well making sure the cheese filling doesn’t ooze out.
  12. Bring a pot of water to a rolling boil; throw in some salt and drop the filled vareniki into the pot one by one. Give it a stir to keep the vareniki from sticking together. Adjust the heat so the water constantly remains at full boil.
  13. Boil the vareniki for one minute, no more and no less.
  14. Put a few pats of butter in a plate. With a slotted spoon, fish out the vareniki (shaking off as much water as you can) and place them in the butter plate. Give the vareniki a gentle shake just to allow the melted butter to coat them very well.
  15. Serve the buttered vareniki warm with lots of sour cream.
1. For the farmer’s cheese, look for tvorog or Russian-style farmer’s cheese which is firmer than other types of farmer’s cheese on the market; otherwise use regular farmer’s cheese or well-drained ricotta, fluffed with a fork. 2. The egg is necessary only if you use tvarog. But if you can’t find tvorog, there’s no need to add the egg for your farmer’s or ricotta cheese is already soft enough to use as is as the filling.
Recipe by SheSimmers at