Lenivije Vareniki

Ingredients for 4 servings:

• 700 g layered cheese or quark
• 2 eggs
• 100 g sugar
• 300 g wheat flour, a little more if necessary
• 1 pinch of salt
• some butter, melted
• e.g. sour cream, crème fraîche, fruit, fruit sauces…

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 6 minutes

translated “lazy vareniki”, fast Russian vareniki

In a large bowl, mix the layered cheese or quark with the eggs, salt, and sugar. Add enough flour until the dough no longer sticks to your hands; if necessary, add a little more flour than specified in the recipe. However, the dough should still have a very soft consistency. Divide the dough into 4 portions and roll each ball into a thin “mess.” Use a knife to cut 1-2 cm thick slices from the roll and flatten them slightly. Add the dough pieces in batches to lightly salted boiling water. Stir gently to prevent sticking. As soon as the vareniki loosen from the bottom and float to the top, they are ready and can be removed from the water. This takes about 5-6 minutes. Pour melted butter over them to prevent them from sticking together and to give them their classic flavor. In Russia, lenivye vareniki are served on a plate with a portion of sour cream or crème fraîche. Of course, they also taste great with fruit sauces and fresh fruit. The sky’s the limit! If you have any raw vareniki left over during preparation, you can freeze them and thaw them later when needed and continue preparing them as above – practical when you’re in a hurry. However, if you have leftover cooked vareniki, you can fry them in a little butter the next day and serve them again. They taste even better that way.