Wareniki Cooked Dumplings with Curd or Cabbage Filling

Try this delicious cake recipe:

Sift flour and soda into a large enough bowl, add salt, and leisurely pour in the whey. Knead the dough until it is smooth and shiny. If it is too wet add a little more flour. Rest for 1 hour under an upturned baking dish. In the meantime, prepare the filling As desired: Curd filling: mix the drained curd with the remaining ingredients until smooth. White cabbage filling: Cut the white cabbage into thin strips, peel and chop the onion, clean the carrot and grate it coarsely. Sauté everything in the oil for about 30-40 minutes until the cabbage is quite soft. Carefully season with salt and pepper and season again at the end of the braising process.

Form the dough into a roll of 8 cm ø, cut slices of 3 mm thickness into small pieces. Flatten these slices a little bit on your hand, put the filling on them, close the dumplings and press them well on the edges. Place them on a kitchen towel sprinkled with flour until they are cooked. In a large wide saucepan, bring water to a boil, season lightly with salt, and carefully pour in the wareniki. Turn down the heat so that the water only boils gently. The dumplings are done when they have risen to the top. Drain on a dish rack and bring to the table while still hot. For the sweet wareniki, add sour cream or melted sweet cream butter, for the salty ones, add onions.

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