Savory Tvorog Lazy Dumplings with Stinging Nettle (Солоні ліниві вареники)
Source: Anna Voloshyna, BUDMO! Recipes from a Ukrainian Kitchen
Recipe Type: Entrees | Seasons: Spring
This recipe was demonstrated in the Foodwise Kitchen on April 18, 2026.
Serves 2
INGREDIENTS
1 pound tvorog cheese (homemade or store-bought)
½ cup stinging nettle purée (see note)
1 whole egg
1 egg yolk
½ cup grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground black pepper
1 cup all-purpose flour
1⁄3 cup plus 2 tablespoons semolina
6 tablespoons unsalted butter, cubed
PREPARATION
- Bring a large pot of salted water to a boil over high heat.
- In a medium bowl, combine the tvorog, nettle purée, whole egg, egg yolk, and Parmigiano-Reggiano. Season with a good pinch of salt and pepper and mix until smooth. Add the flour and mix again until fully incorporated—you should have a soft, sticky dough.
- Sprinkle a sheet pan with 2 tablespoons of the semolina. Spread the remaining semolina on a plate. With damp hands, scoop small portions of dough and shape into balls about 1 1⁄4 inches in diameter. Roll each ball in semolina to coat, shaking off excess, and place on the prepared pan. Repeat with the remaining dough.
- Reduce the heat to medium-high and gently lower the dumplings into the simmering water. Cook until they float and feel firm on the outside, about 5 minutes.
- While the dumplings cook, ladle about 1 cup of the cooking water into a large skillet and bring to a simmer over medium-high heat. Add the butter and whisk until it melts and emulsifies into a creamy sauce.
- Using a slotted spoon, transfer the dumplings to the skillet. Gently toss in the sauce for a few minutes until well coated.
- Transfer to a serving dish, spoon over the remaining sauce, and finish with extra Parmigiano-Reggiano and freshly ground black pepper. Serve immediately.
