Varenyky / Vareniki

Filling: 300 g well-drained dry cottage cheese or farmer cheese; 1 egg yolk; 1/4 tsp salt. Drain cheese in a cloth-lined sieve in the refrigerator until crumbly. Mix with yolk and filling salt; chill. Drain until no free liquid runs off and the cheese mounds rather than slumps. Rub out large lumps, mix in the yolk and keep refrigerated until filling.

Dough: 300 g all-purpose flour; 1 egg; 30 g butter, softened; plus the remaining ingredients listed for this component. Rub butter into flour and dough salt. Mix in egg, sour cream and enough water for a smooth dough; knead briefly and rest covered 30 minutes. Rub butter evenly into the flour, then incorporate wet ingredients gradually. Knead only until smooth and cover during the rest; the dough should be soft enough to roll without tearing.

Roll thin, cut 8 cm circles and fill each with about 2 tsp cheese. Fold into sealed crescents. Roll in small batches about 1-2 mm thick, keeping unused dough covered. Leave a clean rim, squeeze out air around the cheese and pinch the entire edge firmly.

Serve: 25 g butter; 150 g sour cream; 2 tbsp chopped dill. Boil gently 4-6 minutes until wrapper and egg filling are cooked. Drain, toss with butter and serve with sour cream and dill. Add separately and stir once to release the bottoms. Start timing after the water returns to a gentle boil. The wrapper should be tender and the egg-containing center set; use 71°C/160°F as the egg-filling check. Drain before adding the measured butter and toppings.