Goat Cheese Dumplings are soft, heavenly pillows, nestled in a buttery sauce with just the right touch of acidity to invigorate the palate. These dumplings, known as vareniki in Russian cuisine, draw inspiration from Chef Bonnie Morales of Kachka in Portland, Oregon. Kachka’s promise of authentic Russian cooking and the exciting russkie zakuskie experience led me to a culinary adventure.

Vareniki vs. Pelmeni

The key difference between these dumpling varieties lies in the filling. Pelmeni are typically stuffed with meats or fish, while vareniki are filled with cheeses, fruits, or vegetables. Though vareniki are Russian, similar dumplings are called pierogi in other Eastern European countries.

Tvorog Vareniki vs. Goat Cheese Dumplings

Traditional vareniki are often made with tvorog—a type of fresh farmer’s cheese. However, since tvorog is unavailable in my area, I opted for goat cheese instead. This substitution was a hit, especially with my wife, who absolutely loves goat cheese.

Tips and Tricks for Perfect Dumplings

Invest in a Pelmenitsa: A $13 pelmenitsa (dumpling mold) is a game-changer, making the process efficient and matched to this recipe.
Seal with Ease: Use a spray bottle to quickly and evenly seal the edges of the dumplings.
Measure Flour Accurately: Weighing the flour prevents overpacking and ensures perfect dough consistency.

Filling Made Simple
Filling the dumplings can be challenging. A piping bag proved too messy, as the mixture warmed and became runny, while spooning was too slow. The best solution? A large squeeze bottle. Refrigerate it between batches to keep the filling firm, making the process quick and fuss-free.

With these tips, you’ll have delicate, perfectly crafted dumplings that bring a taste of Eastern Europe right to your table!

Let’s Make the Filling for Goat Cheese Dumplings!

Placew the cheese, kefir, salt, egg, parmesan and flour in a blender and combine in pulses. Scrape down the sides a few times to fully incorporate all the ingredients and stop when you have a smooth, liquid mixture.

Fold in the chives until they are dispersed throughout the filling and pour into large squeeze bottle(s), cap and refrigerate overnight to give it time to firm up

Time to Make the Dough

Weigh the flour, add that and the salt to a stand mixer on low speed with a dough hook and mix the two ingredients for 1 minute.

Add the egg, mix on low speed and immediately begin drizzling in the 3/4 cup of water until it is all mixed in. If any dry ingredients remain, add 1 tablespoon of water at a time until everything is incorporated into the dough. This entire process should only take a few minutes

Remove the dough and knead for 10 minutes on a very lightly floured surface with only enough to prevent sticking to the surface – do not over-flour. When the 10 minutes are up, form it into a ball and wrap tightly with plastic wrap and let it rest at room temperature for 1 hour

When the dough is rested, unwrap and cut the ball into 8 equal parts by cutting it in half, cutting the two halves in half and cutting the quarters in half a final time. Each ball will be used to make a bottom or a top for each of the 4 batches of dumplings. Cover the balls with a dry, clean dish towel to prevent drying them out before use

Assemble, Boil and Serve Those Dumplings!

Use an authentic pelmenista mold for the classic shape – or – just make half moon dumplings.

Use a floured rolling pin to roll a ball out large and round enough to cover the pelmenitsa. Place it over the pelmenitsa and lightly press each depression ready for filling. Repeat the process to make the top for the dumplings.

Squeeze a dollop of filling into each depression of the pelmenitsa and return the bottle to the refrigerator to keep it cold between batches.

Lightly spray water over the dumplings to help seal them and cover with the top dough layer.

Use your rolling pin to seal the dumplings, pressing and rolling hard enough to trim the excess dough.

Turn over the pelmenitsa and gently push them out. Lightly flour them to prevent sticking.

Bring a pot of well-salted water to a rolling boil and cook them for 4-5 minutes.

When they float to the top – they’re ready. Strain them out with a spider or a slotted spoon to drain in a colander.

Place them in a large bowl and toss with the butter and vinegar sauce, then serve 12-15 sprinkled with salt and a dollop of sour cream. Print