Traditional dumplings, although prepared quite easily, but the entire modeling procedure takes quite some time. Therefore, at one time clever housewives simplified the process of preparing them, mixing the dough with the filling and getting an equally interesting dish. In other cuisines this variant of dumplings is called dumplings or quenelles, and we have one of the resourceful chefs who called them lazy even during the Soviet era. Due to the simplicity and excellent taste, lazy vareniki are very popular and nowadays and on an equal basis with other dishes take a worthy place in the book of recipes.
From the recipes below, you will learn how to prepare delicious lazy vareniki with cottage cheese and potatoes and how to serve them correctly to the table.
How to cook lazy vareniki with cottage cheese - a recipe?
Ingredients:
- wheat flour - 160 g;
- cottage cheese - 520 g;
- egg yolks - 3 pieces;
- granulated sugar - 80 g;
- butter - 90 g;
- salt - pinch.
Preparation
In order to lazy vareniki turned out to be more gentle, skip the curd through a fine sieve or smash it a bit blender. Now add to the curd egg yolks, sugar, a pinch of salt and half the norm of melted butter. Stir all the good, sprinkle the sifted wheat flour and knead the dough cottage cheese dough. Flours may need a little less or more depending on how much moisture you have cottage cheese.
We divide the dough of the test into several parts and form from each semblance of sausage. Do not forget to tamp the working surface and hands with flour. We cut the curd sausage into the elongated brusochi slightly pressed with hands to a flat type. Cutting can be as smooth or obliquely, giving varenichkam different shapes.
We put dumplings in boiling salted water and gently mix to avoid sticking. As soon as the water boiled again, and the dumplings surfaced, we take them out to the dish with the help of noise, water the generously remaining melted butter and serve it to the table with sour cream.
How to cook delicious lazy vareniki with potatoes?
Ingredients:
- wheat flour - 160 g;
- potatoes - 950 g;
- eggs - 2 pieces;
- ground black pepper (optional) - to taste;
- vegetable oil - 75 ml;
- onion - 150 g;
- bacon - 100 g;
- salt - pinch.
Preparation
We peel the potatoes from the skins, cut them into several pieces and boil them in salted water until it is ready. Then we drain the water, and mash the potato pieces with a crush until it is mashed and let it cool. Add the eggs to the potato mass, if desired, ground black pepper and pour the sifted wheat flour. Mix everything well, divide the potato dough into parts, shape the hands like a sausage, squeeze them a little to get a slightly flat shape, and cut into rhombuses or brusochki. When working with a potato dough, we use it to sprinkle the working surface and hands with flour. Panning
Stirring, we stand vareniki on fire until full boiling. As soon as the water boiled, and the items surfaced, we take them out to the dish with the help of noise.
Ready lazy vareniki with potatoes are served with onion roast. For its preparation, we peel and shred cubes or semirings onions and finely chop the bacon. First, we heat the bacon in a frying pan, brown it a bit and take it out on a plate, and put a chopped onion in a frying pan and give it a gild. If necessary, pour a little vegetable oil. Mix onion mass with bacon and lay out on top of lazy potato vareniki.