Usuba
Varenyky with Adyghe Cheese
Tender dumplings filled with Adyghe cheese. The dough is made with boiling water, which makes it soft and elastic. Served with butter and fresh herbs.
- Prep
- 30 min
- Cooking
- 40 min
- Total
- 70 min
- Standard serving
- 241.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Sift the flour, beat in the chicken egg.
- 2
Step 2
Mash the egg with flour using a fork, add a pinch of salt.
- 3
Step 3
Pour boiling water in a thin stream.
- 4
Step 4
Start kneading the dough right away. While it's hot, work with a fork, then switch to your hands.
- 5
Step 5
While kneading, gradually pour in the vegetable oil.
- 6
Step 6
When the dough becomes uniform and elastic, cover it with plastic wrap or a towel and let it rest for 30 minutes.
- 7
Step 7
Grate the Adyghe cheese on a fine grater, add egg yolk, salt and pepper. Mix well.
- 8
Step 8
Roll the dough into a sausage shape, divide it into small pieces, and roll out circles of equal size with a rolling pin.
- 9
Step 9
Place approximately 1 teaspoon of filling on each circle.
- 10
Step 10
Form the dumplings by pinching the edges.
- 11
Step 11
Boil in salted water for 4 minutes after rising to the surface.
- 12
Step 12
Serve brushed with melted butter and sprinkled with fresh herbs.
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