Cottage Cheese Filling for Varenyky
What to Make From Unleavened Dough?
As a matter of fact, dough and filling is such a common and simple combination. Different countries of this world have their own ideas about combining dough and filling, cooking, and serving it. As a matter of fact, this is a very convenient food. Hearty, fast, tasty, not to mention that highly varied. Generally, these are bags of unleavened wheat dough with filling inside. Which are then boiled in water or broth. In Georgia it is khinkali, manty in Central Asia and South Caucasus, pelmeni in Russia, wonton and dim sum in China, Souskluitjies in South Africa, tortellini and ravioli in Italy, daifuku in Japan, Maultaschen in Germany, or varenyky in Ukraine.
What to Take for a Stuffing?
Truly, they can be an appetizer or a main course, depending on the ingredients for a filling. You can take meat or fish, cabbage or potatoes, cottage cheese or pumpkin, beans or mushrooms, or even berries for the filling. It may be raw or precooked. And with any of these fillings, you can cook a delicious Ukrainian dish – varenyky or pierogi.
How to Stuff the dumplings?
The distinguishing feature of Ukrainian varenyky is its crescent shape. You can sculpt them by hand by filling precut dough circles and pinching the edges. On the other hand, you can make the task easier for yourself by using a ready-made varenyky mold. As a result, it takes just a fraction of the time to create ravioli, pierogi, or varenyky. All you need is to sprinkle the mold with flour and create a flat roll of dough that will make the outside of your varenyky. Place it over the mold so that it fits rather tight. Once in place, you can add the filling, which will press the dough down gently into the mold. Take another piece of dough and roll it out until it is thin and flat.
Place it over the mold and then roll it again until the edges of the mold cut into the dough. The rolling action connects the two layers of dough and traps the feeling inside. All you need to do is gently press out the ravioli onto the table, and they are ready for boiling.
How to Make a Stuffing?
Indeed, this dish adjusts to the ingredients you have at hand. Note that the fillings by weight should be about the same as the dough. Fish or meat filling is essentially minced fish or meat. Don’t forget to add the slightly fried onions, salt, and seasoning, and the delicious filling is ready! A potato filling is mashed potato with fried onions, mushrooms, and spices for a full flavor. With a cottage or farmer’s cheese, you can make two types of a filling – sweet and savory. This filling is very typical for Ukrainian varenyky. To fill approximately twenty of them, you’ll need 14 ounces of cottage or farmer’s cheese and one egg yolk. Make sure that the cheese is not too wet. You can also improve the texture of the dry filling by adding a bit of sour cream or yogurt. For a sweet filling, add one tablespoon of sugar. For a savory filling, replace sugar with 1/2 of a teaspoon of salt, and add a few sprigs of finely chopped green onions and dill. Boil varenyky for about five to seven minutes. Toss them with unsalted butter right after you get them out of the water and drain. It is relatively easy to make and it is so tasty above all!
Step by Step Cottage Cheese Savory Filling.
14 oz of cottage or farmers cheese
one egg yolk
1/2 tsp of salt
few sprigs of green onion and dill
1 tbsp of sour cream or yogurt (optional)
Step 1. Combine cottage cheese, egg yolk, and sugar. Mix well until smooth.
Step 2. Finely chop herbs and add to the mixture.
Step 3. Check the texture of the filling by adding sour cream or yogurt if it is too dry. If it is too wet, add some semolina, stir it in, and let stand for a few minutes.