Vareniki dumplings with curd cheese filling, served with home-made apricot jam & pistachios
Serves 4



Dough (work in progress):
400 ml plain flour
1 tsp sugar
0.5 tsp salt
1 egg
100 ml milk

Filling:
250 grams quark or curd cheese (press through a sieve, if not smooth)
2 Tbsp sugar
1 tsp vanilla extract
1 egg

To serve:
home made apricot jam and pistachio nuts
or
any fruit puree of your choice (strawberry puree would work well)
icing sugar

For the dough, I mixed milk with egg, seasoned with salt & sugar and added the flour, mixing until combined. Then I placed it in the fridge, covered, for about an hour.
For the filling, I simply combined all the ingredients (you could also add raisins or candied ginger or grated lemon zest, if you're so inclined).
To make the vareniki, roll the relaxed dough onto a thin disk (about 3 mm thick), then cut into 8-10 cm circles. Place a tablespoonful of filling into the centre, moisten the edges with water and fold in half, so you'll have half-moon shaped dumplings. Pinch the edge together with a fork.
Place into a freezer for 20-30 minutes (vareniki can be cooked from frozen, so you can leave them in the freezer for longer, if you wish).