Do you know who came up with the idea of ​​making lazy vareniki?And no one knows. This dish is so universal and multinational that there is no point in claiming authorship. It is known not only by the name we are accustomed to. Lazy vareniki are called halushki and dumplings (in Russia, Ukraine and Belarus), in the Czech Republic they are knedliks, in Italy gnocchi, and the Finns klimpiruokka. In a word, the essence is the same, the fillings are different, the tastes are varied. It's just that one observant housewife once noticed that the ingredients for this dish are practically the same as for full-fledged traditional vareniki. Only its preparation takes much less time and effort. Lazy, and that's it. But these are just assumptions. How it really was will forever remain unknown. But the recipes for this dish... In general, choose.

Classic lazy vareniki

Classic Lazy Vareniki –These are dumplings with cottage cheese. They are very easy to prepare, and compared to real, full-fledged dumplings, they are also quick. They are usually served with sour cream or melted butter. For children's menus, this dish is also supplemented with liquid jam (cherry, strawberry) or marmalade (apple, orange). Ingredients:

• 400 g (2 packs) of cottage cheese;
• 2 eggs;
• A third of a teaspoon of salt;
• Half a cup of flour (approximately);
• Sugar and butter.

Preparation:It is better to cook such dumplings with crumbly or, as they say, with granular cottage cheese. Put the cottage cheese in a bowl, add eggs and mix well. Sift the flour and mix with salt, then pour it into a bowl with cottage cheese and knead the dough. Do not add sugar to the dough, otherwise the dumplings will boil over. The amount of flour depends on the fat content and consistency of the cottage cheese. If the cottage cheese is dry, then add less flour, and if it is fatty and moist, then add more. The result should be a fairly dense dough that can be easily shaped. Pour water into a saucepan and put it on the fire. While the water is boiling, make a sausage out of the dough and put it on a table sprinkled with flour. Then cut oval or round flat cakes about a centimeter thick out of this sausage. Roll each flatbread in flour and put it in boiling water. By the way, if you add salt to the dough, you don’t need to salt the water, and if you make the dough without salt, you need to add some salt to the water. When you put the dumplings in the water, turn up the heat. As soon as the water boils, turn it down and cook the dumplings until they float. Remove the finished dumplings from the pan with a slotted spoon, pour melted butter over them and sprinkle with sugar. Serve with sour cream, condensed milk or jam. If desired, you can add raisins or finely chopped dried apricots to the dough, and add vanillin for flavor.

Lazy vareniki with a manga

Another version of lazy vareniki with cottage cheese. Its difference from the previous one is only that part of the flour here is replaced with semolina. Ingredients:

• 200 g (1 packet) of cottage cheese;
• 1 egg;
• 7 tablespoons of mango;
• 4 tablespoons of sugar;
• 100 g of flour;
• 30 g of butter;
• Vanillin.

Preparation:Pour the egg into a bowl and beat it with sugar. Then add butter and vanilla and stir until the sugar is completely dissolved. Then put the cottage cheese into this mixture and stir again. Add the cottage cheese, stir again. Lastly, put in the semolina and put it in a warm place for about an hour so that the semolina swells. After an hour, sprinkle the table with flour (generously!), put the dough on it and knead until the desired consistency. While kneading the dough, you can boil water. And then do the traditional thing. Make a sausage out of the dough, cut it into pieces, which are then lowered into boiling water. Cook until the dumplings float to the surface. Serve with sour cream or condensed milk.

Potato sloths

If there is a potato filling for traditionalvareniki, so lazy vareniki with potatoes can also be cooked. And such vareniki are cooked not only in our country. In Italy, for example, this dish is called gnocchi, and in the Czech Republic they cook potato dumplings. In Ukraine and Belarus they make potato dumplings, and in the Urals they are called lenivtsi. It is precisely potato lenivtsi that we will try to cook. Ingredients:

• 5-6 medium-sized potatoes;
• 2 eggs;
• Butter and milk for mashed potatoes;
• Half a glass (or a little more) of flour;
• 2 onions;
• Salt and vegetable oil.

Preparation:Wash, peel, cut into small pieces and put the potatoes to boil. When they are ready, drain the water and mash the potatoes into porridge. Add butter and warm milk to the potatoes and beat the puree. Let the puree cool slightly and mix it with eggs and sifted flour, add salt to taste. Knead a thick dough. Put a pan of water on the fire, in which we will cook the dumplings. Chop the onion and fry in hot vegetable oil. We will not need it for the dough, so we leave it in the frying pan, and we ourselves begin to make the dumplings. Roll out a sausage from the dough and cut it into small pieces. Roll each piece in flour and put it in boiling water (salted). First, cook them on high heat, and as soon as the water begins to boil, reduce the heat. When the dumplings float to the surface, they are ready. Take them out of the pan, pour the fried onion mixture over them and serve. Note: Fried onions can also be added to the dough. Potato sloths are also served with fried onions and cracklings or simply poured with melted butter and sprinkled with fresh herbs. By the way, you can make these dumplings from cold mashed potatoes. This is a great way to use up the leftover puree, which is not as tasty on the second day. But in dumplings it will be just the thing!

Lazy vareniki with potatoes and cottage cheese

Another version of lazy dumplings, in whichcombines two classic fillings - cottage cheese and potatoes. So if you have a little mashed potatoes left, just add cottage cheese to it and get delicious lazy dumplings with potatoes and cottage cheese. But if you want, prepare the puree specifically for the dumplings. Ingredients:

• 5 medium-sized potatoes;
• 200 (1 packet) of cottage cheese;
• 2 eggs;
• Half a glass of flour;
• Half a cup of potato starch;
• 2 onions;
• Salt and vegetable oil.

Preparation:Boil the potatoes, having previously washed and peeled them. Mash the boiled potatoes into a puree. Separate the egg yolks from the whites. Place the yolks in the puree and beat the whites. Add cottage cheese, sifted flour and starch to the puree. Mix everything well and finally add the beaten whites to the dough. Knead the dough, adding flour if necessary to achieve the desired consistency. Put water to boil in a saucepan and fry finely chopped onion in a roasting pan with vegetable oil. Form a sausage from the dough, placing it on a table dusted with flour. Cut flat cakes from this sausage, roll them in flour and place them in boiling water, which we pre-salt. Keep in mind that the dumplings should not completely fill the saucepan with water, but should float freely in it. Therefore, take a large saucepan. Take the floating vareniki out of the pan and pour on the fried onion mixture. Fans of ketchup and mayonnaise can season the vareniki with these sauces, and they can also be seasoned with sour cream and sprinkled with fresh herbs.

Dumplings

So we are getting closer to the secrets of Czech cuisine.Because the famous knedliky are ordinary lazy varenyky or halushky. No, of course, Czechs cook knedliky not only as varenyky or halushky, they make them bread, with a filling of meat and onions, marmalade and plums or without filling at all. And we will cook Bramborove knedliky - dumplings or varenyky with potatoes. Ingredients:

• 800 g of potatoes;
• 1 egg;
• 1 yolk;
• 150 g of flour;
• 100 g of semolina.

Preparation:Dumplings can be made with mashed potatoes or raw potatoes. We will make them in the second version. To do this, wash the potatoes thoroughly, peel them and chop them with a fine grater. Salt the potatoes and squeeze out excess juice. Then add an egg, yolk, sifted flour and semolina to the grated potatoes and knead the dough. Roll the dough into a sausage on a floured table and cut it into pieces. Cook the dumplings by lowering the pieces of dough rolled in flour into boiling water. Serve with onions fried in vegetable oil or with sour cream. And in the Czech Republic, Bramborove knedliky are served with pork fat cracklings and sauerkraut. Note: You will get really lazy Czech-style vareniki if you do not roll the dough into a sausage. Simply separate small pieces from it with a spoon and drop them into boiling salted water.

Mushroom gnocchi

Gnocchi are lazy Italian dumplings. And we will cook them according to all the rules, although it takes a lot of time. Ingredients:

• 3 large potatoes;
• A glass of dried mushrooms (white);
• A glass of grated Parmesan cheese;
• 2 cups of flour;
• Butter and sage for sauce.

Preparation:Boil the potatoes in their skins, having washed them thoroughly beforehand. While the potatoes are boiling, soak the mushrooms. Peel the boiled potatoes and mash them with a fork, turning them into a mush. Grind the mushrooms to the same consistency, using a blender. Then put the mashed potatoes, ground mushrooms, all the flour and half a glass of grated cheese in a bowl. Add salt and ground black pepper to your taste and knead the dough. If it turns out too tough, dilute the dough with the water in which the mushrooms were soaked. Put the water in a saucepan to boil. In the meantime, roll out the dough on a table sprinkled with flour, forming a narrow long sausage (no more than one and a half centimeters thick). Use a fork to make grooves on the sausage and cut it into pieces two or two and a half centimeters long. When the water in the saucepan boils, throw the gnocchi in. While our dumplings are cooking, prepare the sauce. To do this, melt a tablespoon of butter in a saucepan, add chopped sage leaves (or a pinch of dry seasoning) and pour in half a glass of water from the saucepan in which the gnocchi are cooked. When the dumplings float to the surface, take them out of the saucepan and put them in the sauce. Add the remaining half a glass of grated cheese and stir. Serve with a green salad.

Lazy vareniki from macaroni

To round off our recipe parade, we offer you a super-lazy version of lazy vareniki. You don't even need to knead the dough for these vareniki! Ingredients:

• Packing of pasta;
• A pack of cottage cheese;
• Sugar;
• Sour cream.

Preparation:To make these lazy vareniki, take any small pasta: shells, horns, spirals, but not spaghetti. Boil the pasta, drain the water and put it in a frying pan with heated butter. In the same frying pan, put the cottage cheese, a couple of pinches of salt and sugar to taste. Mix everything well, heat it under a closed lid and serve with sour cream, sprinkled with sugar on top. See how many recipes there are for lazy vareniki? And, mind you, some of them cannot be called lazy - so much time and effort is spent on their preparation. However, whatever one may say, they are still prepared faster than traditional vareniki. Try to prepare some version of this simple and satisfying dish. Not everyone can treat themselves to delicacies! Enjoy your meal and success in the culinary field! We recommend reading:

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