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If quarantine is making us cook more than so be it. I mean, its not like we can travel or anything which I really miss by the way, like I REALLY miss travelling/ backpacking but safety first. For that reason, today I am back with a very simple recipe which will have you guys drooling! We are going to make Vareniki/ Perogi (I have added both names as there is a bit of a debate about this but I will leave that aside)
This recipe originates from Eastern European and whilst I am no expert with the cuisine over there, having a mother from Eastern Europe means that I have had first hand experience witnessing how these are cooked. Let me tell you, they are much easier than you would expect and require hardly any creativity when cooking.
As with most of my food posts and recipes, I will include a Gluten Free version as well as a regular version. If you are lucky enough to find flour in stores or simply want to know how these are made then keep reading….
Ingredients for regular:
One cup of plain flour/ 1 egg/ 300 ml sour cream/ 300 grams cottage cheese/ Tbsp of butter and a pinch of salt
Ingredients for GF version:
One cup of plain gluten free flour/ 1 egg/ 300 ml sour cream/ 300 grams cottage cheese/ Tbsp of butter/ 1/4 tsp of Xantham Gum and a pinch of salt
*The Xantham Gum is so important if using the GF recipe as it helps the dough to stick better and not crumble.
LOOK AT IT! You would not believe how easy they are.
- Put the flour or gf if needed plus xantham gum into a bowl and add the egg and sour cream, as well as a pinch of salt. Give everything a mix until it resembles a dough. If you can’t get the dough texture then add some flour to the bowl until you get a ball of dough. It should be slightly sticky but still holding shape.
- Grab some cling film to wrap the dough ball then place into the fridge for AT LEAST 30 minutes but as long as you possibly can would be better. Just for reference mine were left in the fridge for one hour which worked for me but it depends on how powerful your fridge is. You can also put it in the freezer if you don’t want to wait as long.
- Clean the surface of a worktop or a chopping board then lightly sprinkle some flour on the surface. Take the dough out the fridge and tear a chunk of dough, roll briefly in the floured surface then roll out into a thin layer. Use the rim of a cup or glass to press down a circle. Repeat this until you have no dough remaining. Keep adding flour if you feel like you need to do so on your surface if things start to stick.
- Place a pan of water on the boil. Whilst waiting for the water to boil, use a teaspoon to place the cottage cheese filling into each circle, then fold in half to form a semi-circle, patting down the edges to stop the filling from escaping.
- At this point water should be boiling, so divide the Vareniki/Perogi into batches and place into the boiling water. They only need about 3 or 4 minutes to cook. You will know when they are ready because they will float to the top. You can either cook all the batches in one go or just cook what you need, putting the uncooked batches in the fridge or freezer. Whatever works best for you.
- Take another small pan and add the Tbsp of butter. Leave it on a high heat until the butter has melted. Take out the dough semi-circles from the boiling water and place into the pan of melted butter. Let it fry for a minute or so on each side until it gets slightly golden.
That is all there is to it! I will admit that with regular flour these are probably less stressful but I used GF and it still was fairly unproblematic. You just have to work quickly so that nothing sticks.
I hope you guys like this post, stay safe out there and until next time!