Dumplings with Adyghe cheese
Description
Instead of Adyghe cheese, you can use any soft brined cheese. Just be sure to take into account the saltiness of the cheese so that the filling isn't too salty! And don't skimp on the butter when serving.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put flour and salt into a bowl. Mix and pile the flour into a mound. Make a well in the center and crack two eggs into it. Gradually pour in cold water and knead into a stiff dough.
- 3
Step 3
Knead the dough, roll it into a ball, cover with a towel, and let it rest for about 20 minutes to allow the gluten to swell.
- 4
Step 4
For the filling, mash the Adyghe cheese. Add the egg and, if necessary, season the filling with salt. Mix well.
- 5
Step 5
Roll out thin layers of dough for the pastries.
- 6
Step 6
Place one full teaspoon of filling for each dumpling and shape into small vareniki.
- 7
Step 7
Boil the vareniki in salted boiling water until cooked. Drain the cooked vareniki in a colander and let them drain well.
- 8
Step 8
Serve hot with a generous portion of butter.
- 9
Step 9
Can be served.