These little Russian dumplings, a cheesy version of Italian gnocchi, are a real favourite of mine, but be warned, they require some time to make. Personally, I think the easiest thing is to make up a huge batch once or twice a year, freeze in small batches, and simply defrost and reheat when you want them. This is such a typical little East European dish which can be eaten either savoury, such as with bacon, or as a dessert with smetena (sour cream) and sugar.
Lenivye Vareniki
Ingredients (serves 4)
500g ricotta cheese (or cottage cheese but as this is quite different in the UK, ricotta is probably best)
2 eggs
200g plain flour, sifted
2 litres of water
25g butter
Salt
Smetana (sour cream) or creme fraiche
Instructions
Put the cheese, eggs and a pinch of salt in a bowl
Mix well
Add the sifted flour and fold in, with a metal spoon, until thoroughly combined
The dough should form a soft ball
(Flour can vary, you may need more to dry up the mixture, use your discretion)
Put ball on floured surface
Cut the dough into 8 sections
Roll each section into a sausage shape as thick as a finger
Cut each sausage into 2cm / 3/4 in sections
Bring a large pan of water to boil and add 1 tsp salt
Put batches of the dumplings into the water and simmer for 2 minutes until they begin to float to the surface
Remove using a slotted spoon and transfer to a colander
Run under cold water to prevent the dumplings sticking
Heat the butter in a large pan
Saute the dumplings until thoroughly warmed and slightly golden
Serve immediately with a bowl of smetana, creme fraiche and sugar or bacon
Lenivye Vareniki
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