Goat Cheese Lazy Vareniki

Adapted by StarChefs.com
May 2021
Yield: 4 servings


Vareniki Butter:
3 eggs, room temperature
½ tablespoon porcini powder
500 grams Laura Chenel original fresh goat cheese
2 fluid ounces butter, melted and cooled
1 tablespoon Diamond Crystal kosher salt
100 grams all-purpose flour
To Assemble and Serve:
Clarified butter (optional)
Fresh herbs (optional)
Fava beans, lightly cooked (optional)
English peas, lightly cooked (optional)
Asparagus, lightly cooked (optional)


For the Vareniki Batter

To the bowl of a food processor, add eggs and porcini powder. Spoon in chunks of goat cheese then blend until homogenous. With the machine running, drizzle in butter until combined. Transfer mixture to a mixing bowl. Add salt and flour then, using a spatula, fold batter together, careful not to overmix. Finished batter should be shaggy and sticky but not so thick that it comes together in a mass. Transfer batter to a piping bag and chill in the refrigerator until cooled completely, about 2 hours or overnight.

To Assemble and Serve

Bring a pot of well-salted water to a boil and reduce to a gentle simmer. Cut a ½-inch opening from the tip of the piping bag. Position the piping bag over the simmering water. Use a butter knife positioned at the opening of the bag to cut the batter in 1-inch increments as it is squeezed out. Poach the dumplings for about 3 minutes, making sure to flip them about halfway through cooking. Remove with a strainer and plate immediately or transfer to a sauté pan with clarified butter to crisp the exterior lightly. Toss vareniki with fresh herbs and lightly cooked fava beans, English peas, or asparagus for a more complete dish.