Baked Vareniki with Farmer's Cheese and Sour Cream

Ingredients

• Egg white (from separated egg)

Steps

1. Prepare the filling (see sub-recipe "Farmer's Cheese Filling").
2. Prepare the dough (see sub-recipe "Vareniki Dough").
3. Whisk the egg white until foamy.
4. Roll out a portion of the dough very thinly and cut out circles with a cookie cutter or glass.
5. Brush each circle with whisked egg white, place about one tablespoon of filling, and carefully seal the vareniki.
6. In a large pot, bring water to a boil, add salt; immerse the vareniki, stir, and once they float, cook for another 1.5–2 minutes, then remove with a slotted spoon.
7. Preheat the oven to 180°C. In a clay pot or oven-safe dish, arrange some of the vareniki, pour half of the sauce over them (see sub-recipe "Sour Cream Sauce"), add the remaining vareniki, and pour the rest of the sauce.
8. Cover with a lid and bake in the oven for 15 minutes at 180°C.

Vareniki Dough

• Flour — 400 g
• Egg — 1 pcs
• Milk — 150 ml
• Salt — 1 tsp
• Oil — 1 tsp

1. Sift the flour into a bowl.
2. Add the egg and a pinch of salt, pour in the milk, and knead the dough until it no longer sticks to your hands.
3. Grease your hands with oil and knead the dough well again.
4. Cover the dough for a short time to make it elastic, then roll it out in portions to cut out circles.

Farmer's Cheese Filling

• Farmer's cheese — 500 g
• Sugar — 50 g
• Egg — 1 pcs
• Butter (melted) — 50 g

1. Grind the farmer's cheese through a meat grinder or blend with an immersion blender until smooth.
2. Add sugar and mix well.
3. Separate the yolk from the egg white; add the yolk to the cheese and mix thoroughly.
4. Add the melted butter and mix the filling again until uniform.

Sour Cream Sauce

• Butter — 60 g
• Sour cream — 200 g

1. Melt the butter in a frying pan or small saucepan.
2. Mix the melted butter with the sour cream – this will be the sauce for pouring over the vareniki.
3. Pour the sauce in layers when arranging the vareniki in the pot before baking.