Varenika

Pontian

INGREDIENTS for 4 people

1/2 kg flour

2 cups water

1 tablespoon salt

1 egg

for the filling:

400 gmyzithra cheese

5 tablespoons cow butter

DIRECTIONS

Place the flour in a bowl and add the water, egg and salt.

Knead until the dough is firm, without sticking to your fingers. Let it rest covered with a towel forhalf an hour.

Divide the dough in portions, sprinkle them with flour and roll them out with a rolling pin into sheets. Cut each sheet into small squares of a 4x4cm dimensions.

Place a teaspoon of myzithra cheese in the center of each small square and fold it with your fingers to cover the stuffing.Press the edges gently with a fork, so that the filling won’t leak during boiling.

Boil water in a pot and add a spoonful of salt and a tablespoon of cow butter.

Place the Varenika into the boiling water and boil for 7-10 minutes.When they surface, take them out of the pot and place them on plates. Drizzle with melted cow butter and some yogurt.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer