Varenyky Rakowiecki
Buckwheat dumplings with tender cauliflower puree, bryndza and dill.
Ingredients
| BATTER: |
| ground buckwheat 50 g |
| wheat flour 300 g |
| salt 5 g |
| egg 1 pc |
| softened butter 30 g |
| warm water 130 g |
| FILLING: |
| cauliflower 400 g |
| bryndza 200 g |
| dill 10 g |
| cabbage broth 100 g |
Instructions
Step 1
Prepare the dough - combine the ground buckwheat, flour, salt, 10 grams of butter and an egg. Then, gradually pouring in warm water, knead the dough, wrap it in cling film and send it to the refrigerator for 1 hour.
Step 2
Prepare the filling: boil the cauliflower florets until tender. Drain the broth into a separate container. Make a cauliflower puree, adjusting the thickness of the broth if necessary, and let it cool down completely. Then add the chopped dill and crumbled cheese to the puree. Stir.
Step 3
Roll out the dough and use a glass to cut out circles. Put stuffing on each circle and seal the edges. Boil the dumplings in salted water for 7-10 minutes. Then drain the water, add the remaining butter and stir. If desired, serve the dumplings with sour cream, dill and bryndza, sprinkled with black pepper.
