Lazy Varenyky – Ukrainian Farmer’s Cheese Dumplings
If you grew up in a Ukrainian kitchen, you already know the soft, comforting magic of lazy varenyky. These tender little cheese dumplings give you all the cozy flavor of classic pierogi without the fuss of rolling out dough and pinching dozens of pockets shut. You simply mix a soft farmer’s cheese dough, shape it into a rope, slice it into pillowy diamonds, and drop them into boiling water. In under half an hour, you have a warm bowl of childhood on the table.
The name says it all. Traditional varenyky are the beloved stuffed dumplings of Ukraine, lovingly filled with cheese, potato, or cherries and sealed one by one. Somewhere along the way, clever home cooks decided to skip the filling and folding altogether by mixing the cheese right into the dough. The result earned the affectionate name “lazy” varenyky, a quick weeknight or lazy-Sunday version that generations of grandmothers have served to hungry children with a generous spoonful of sour cream. It is humble, frugal, and endlessly loved across Ukrainian homes.
The secret to truly tender dumplings is the cheese itself. Use a fresh, dry farmer’s cheese (tvorog) and push it through a meat grinder or a fine sieve so it becomes silky and lump-free. This one step makes the difference between dense, rubbery dumplings and the light, melt-in-your-mouth texture you want. Add just enough flour to bring the dough together. The more flour you work in, the tougher the dumplings become, so aim for a soft, slightly sticky dough that still holds its shape.
Tips & Substitutions
- Cheese: No farmer’s cheese? Use well-drained whole-milk ricotta or dry cottage cheese pressed through a sieve.
- Eggs: One whole egg keeps the dough soft, while two yolks make it richer and more golden. Either works beautifully.
- Lighter dumplings: Sift the flour and fold it in gently rather than kneading hard, which keeps them fluffy.
- Sweet or savory: Skip the sugar for a savory version, or add a splash of vanilla and extra sugar for a dessert-style treat.
- Make ahead: Freeze the raw diamonds on a floured tray, then boil straight from frozen, adding an extra minute.
Serve your lazy varenyky hot, the moment they float to the top, topped with a knob of butter, a drizzle of sour cream, or a spoonful of fruit jam. They are wonderful for breakfast, a light supper, or an after-school snack. Leftovers keep in the fridge for up to three days; reheat gently in a little butter in a skillet so the edges turn golden, or warm them briefly in simmering water. However you serve them, they bring a little taste of home to the table.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Pass the cheese through a meat grinder so it becomes smooth and tender. This makes the dumplings silky and free of lumps.
Add the egg (or two yolks), sugar, a pinch of salt, and the melted butter to the cheese. Mix well until smooth.
Pour in the sifted flour and knead a soft cheese dough. It should be tender and slightly sticky, but able to hold its shape.
Dust your work surface with flour and roll the dough into a thick rope.
Pinch off small pieces from the rope and roll each one into a little log.
Flatten each log with your fingers or the flat side of a knife, then cut diagonally into small diamonds.
Set a pot of water over the heat. When it comes to a boil, salt it.
Drop the dumplings into the boiling water one at a time and stir gently a few times so they do not stick to the bottom.
Once the dumplings float to the surface, cook them for another 2 to 3 minutes.
Transfer the finished lazy varenyky to a plate, top with pieces of butter or drizzle with sour cream, and enjoy!
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