Ingredients

• All-purpose flour 400 g (plus 10 g for dusting)
• Water, cold 180 ml
• Egg, for the dough 1 large (50 g)
• Sunflower oil 1 tbsp
• Salt 0.75 tsp (4.5 g), plus 1 tsp for the boiling water
• Farmer cheese (tvorog), 5% fat 500 g
• Egg, for the filling 1 large (50 g)
• Sugar 3 tbsp (38 g)
• Butter, melted, to serve 30 g
• Sour cream (20% fat), to serve 200 g
• Water, for boiling 3 l

Instructions

1. 1

   Mix the flour with 0.5 tsp salt, add the egg, oil and water, and knead for 8-10 minutes into a smooth, firm dough. Cover and rest for 30 minutes.

2. 2

   For the filling, press the farmer cheese through a sieve or mash it well with a fork, then mix in the second egg, the sugar and 0.25 tsp salt.

3. 3

   Roll the dough out on a floured surface to 1-2 mm and cut out 7 cm circles with a glass; knead the scraps together and roll again.

4. 4

   Put 1 heaped tsp of filling on each circle, fold it in half and pinch the edges firmly to seal. You get about 60 vareniki.

5. 5

   Bring the water to a boil with 1 tsp salt and cook the vareniki in batches, stirring gently, for 4-5 minutes after they float.

6. 6

   Lift them out with a slotted spoon into a bowl and toss with the melted butter so they do not stick.

7. 7

   Serve hot with the sour cream.