A must try cheese dumplings recipe with Ricotta cheese. These lazy vareniki are very easy and require only about 20 minutes, from start to finish to make.

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Traditional Ukrainian cheese dumplings (aka Lazy Vareniki) are made with Tvorog; a homemade farmers cheese. This is an even lazier (I mean easier) version. The Ricotta cheese is inexpensive and simple, but I do have the recipe for farmers cheese posted.Well, here you have it. Enjoy! 

This is a modified version of SheSimmers recipe.

Ingredients for Lazy Vareniki:

15 oz Ricotta cheese
2 large eggs
3 Tbsp sugar
1/2 tsp salt + 1/2 Tbsp of salt for water
1 1/2 cup all purpose flour + more to dust
4 Tbsp butter, soft or melted

Lazy Dumplings

How to make Cheese Dumplings:

1. In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, 1/2 tsp salt and 15 oz of Ricotta cheese just until well blended.

Cheese Dumplings Recipe

2. Use a spatula to mix in 1 1/2 cups of  flour, add more flour if needed just until you can form a ball. Don’t over-mix or dough can become tough. The less you mix the dough the softer it will be.

Cheese Dumplings Recipe-1

3. Dust a cutting board with flour and divide the dough ball into quarters and roll each section into a 1/2″ thick strip. Cut each strip into 1/4 to 1/2-inch pieces on the diagonal (only because they are prettier at an angle).

Cheese Dumplings Recipe-2

4. Bring a pot of water with 1/2 Tbsp salt to a boil. Carefully drop in the dumplings (try to  keep them close to the level of the water when dropping them in or they may splash).

Lazy Dumplings-11

5. Lightly boil for about 2 minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once.

Cheese Dumplings Recipe-3

Lazy Dumplings-16
Serve with sour cream. We love to sauté dumplings; especially leftovers. Oh yum.

A must try cheese dumplings recipe with Ricotta cheese. These lazy vareniki are very easy and require only about 20 minutes, from start to finish to make.

Natasha's Kitchen Cookbook

Cheese Dumplings Recipe

5 from 24 votes
Author: Natasha of NatashasKitchen.com
A must try cheese dumplings recipe with Ricotta cheese. These lazy vareniki are very easy and require only about 20 minutes, from start to finish to make.
Traditional Ukrainian dumplings are made with Tvorog; a homemade farmers cheese. This is an even lazier (I mean easier) version. The ricotta cheese is inexpensive and simple, but I do have the recipe for farmers cheese posted.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4
  • 15 oz Ricotta cheese
  • 2 large eggs
  • 3 Tbsp sugar
  • 1/2 tsp salt + 1/2 Tbsp of salt for water
  • 1 1/2 cup all purpose flour + more to dust
  • 4 Tbsp unsalted butter, soft or melted

Instructions

  • In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, 1/2 tsp salt and 15 oz of Ricotta cheese just until well blended.
  • Use a spatula to mix in 1 1/2 cups of flour, add more flour if needed just until you can form a ball. Don't overmix or dough can become tough. The less you mix the dough the softer it will be.
  • Dust a cutting board with flour, divide the dough ball into quarters and roll each section into a 1/2" thick strip. Cut each strip into 1/4 to 1/2-inch pieces on the diagonal (only because they are prettier at an angle).
  • Bring a pot of water with 1/2 Tbsp salt to a boil. Carefully drop in the dumplings (try to keep them close to the level of the water when dropping them in or they may splash).
  • Lightly boil for about 2 minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once.
  • Serve with sour cream. We love to sauté dumplings afterwards until they are golden brown; especially leftovers. Oh yum.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Cheese Dumplings
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Mary
    November 18, 2016

    My mother made this dish, only the cheese is rolled flat with flour, then cut in a diamond shape. After they were boiled, she fried them sprinkled with sugar and cinnamon. I made some years ago, but it didn’t taste as good as it did when I was a child. Thank you for posting. This is an old recipe called Serinicki (spell?) in Lithuania.

    Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Mm that sounds so yummy sprinkled with cinnamon and sugar! 🙂

      Reply

    • Stayce
      January 25, 2022

      I remember my Polish Grandmother making these with 5 year old me helping to roll out the dough and sitting on a stool by the stove watching for the fluffy diamond shapes to float to the surface of the boiling water, then fried in browned butter. I have searched for this recipe for years with no luck. Of course, I’ve been looking for a Polish recipe.I’d forgotten that Grandma could taste something once and replicate it perfectly no matter what country the dish came from. Reading your comments, with the name brought back a flood of memories. Thanks!

      Reply

    • Kim M
      February 13, 2023

      My mom did the same thing, but added some bread crumbs. So delicious!

      Reply

  • Natalie
    October 1, 2016

    Hello-what can you substitute for flour in all of your recipes for someone who is gluten free?
    Thank you

    Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      Hi Natalie, it really depends on the recipe. I haven’t tested gluten free options but I have had readers tell me that gluten free flour works for some recipes such as my sponge cake (biskvit).

      Reply

  • Emily
    July 31, 2016

    I made these yesterday and served them with a lemon-dill sauce. They were incredible – thank you!

    Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      I’m so glad you enjoyed the recipe! 🙂

      Reply

  • olga
    May 22, 2016

    what if I use farmers cheese would I get the same results? I know it is dryer…. would I mix I with something? add sugar?

    Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Hi Olga, I think they would be yummy with farmers cheese; that’s the original way Ukrainians made them! 🙂 However since it is dryer, I would suggest using less flour. I don’t think you would need to add any more sugar.

      Reply

    • Alex
      April 29, 2018

      I just used farmers cheese and left out the sugar(personal preference) and it turned out great. Still used same amount of flour.

      Reply

  • Oksana
    April 28, 2016

    I will be making these today for the first time, and hope that they will come out great. I’ve been checking several recipes for Ricotta gnocchi (with parmesan, without sugar), and those are served with tomato sauce or browned butter. But I do like the idea of sweet lazy vareniki, so will make both versions just in case. Do you think a berry syrup would go well with these? My husband does not care for sour cream. I appreciate your website, Natasha! Used your recipes so many times, and still coming back for more ideas.

    Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      Mmm I think a berry syrup would go well with these. You’re making me hungry! 🙂

      Reply

  • JoAnn Palmer
    March 27, 2016

    Lithuanian cheese noodles

    Reply

  • JoAnn Palmer
    March 27, 2016

    my Lithuanian grandma made these with farmer’s cheese or dry cottage cheese 60 yrs ago. She patted them flat and simmered them for a few mins, removed with slotted spoon and added butter. She called them “Bundukies”

    Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Mmm that sounds lovely! Thank you for sharing that with us! 🙂

      Reply

  • Zhanna
    February 21, 2015

    Thank you for this recipe. I am always looking for something that both the 1 year old and the 5 year old will/can eat. This sure did the trick! They came out fluffy and soft so the baby can eat them no problem and they have a nice texture for the 5 year old too. I have had numerous unsuccessful attempts at making tvorog and its really great being able to make these with ricotta. I have made these several times now and they come out perfect every time.

    Reply

    • Natasha
      natashaskitchen
      February 21, 2015

      Zhanna, thank you so much for the great review. I’m so happy your family enjoyed it and I agree that it’s awesome to discover recipes that your whole family can eat together :).

      Reply

  • alina
    January 6, 2015

    I am making them right now but its terrible! they’re sticking to the pot when I saute them with butter and they stick, help please 🙁
    I need them for tomorrow for my russian class

    Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      Hi Alina, these work best in a non-stick pan. You don’t have to sautee them; they can be eaten as is, but we like to do that with leftovers. It’s best to sautee cooled dumplings and not while they are hot and stickier after boiling. I hope that helps!

      Reply

  • Sara
    July 10, 2014

    I used organic rice flour and the texture was a bit grainy..wondering if it’s because i didn’t use regular flour? Sauteed them with onions and drizzled maple syrup to eat with the sour cream. Tasted just like German cottage cheese dumplings that we make:)

    Reply

    • Natasha
      natashaskitchen
      July 10, 2014

      I haven’t tried the organic rice flour so I’m not sure the difference it would make, but they do have cheese so they will have some of that texture naturally and won’t be as smooth as plain dough dumplings. German cottage cheese dumplings sound amazing!

      Reply

  • Aliona
    June 6, 2014

    Great recipe, Nata, thanks a lot! Quick and easy and taste good!. G

    Reply

    • Natasha
      natashaskitchen
      June 6, 2014

      In so happy you enjoyed it 🙂

      Reply

  • Maria Haxton
    April 18, 2014

    Natasha, a mozno real tworog ? U menja jestj iz ruskowo magazina… Thank you! Blessed resurrection day to you and yours!

    Reply

    • Natasha
      natashaskitchen
      April 18, 2014

      My mom used to make these with real tvorog. That would probably work great! 🙂 Real tvorog is dryer than ricotta so you might need less flour.

      Reply

  • Miranda
    December 21, 2013

    Great and easy to make. Thanks for the recipe. Even though I’m Mexican I sure delight in other culture’s cooking. What can I do with the leftover? Freeze or just refrigerate. Thanks. xxx

    Reply

    • Natasha
      natashaskitchen
      December 21, 2013

      I haven’t tried freezing, but we have refrigerated and just sautéed them up on the skillet in some butter to re-heat.

      Reply

  • puka
    November 21, 2013

    Skip the sugar. Fry up some chopped bacon and onions or mushrooms (or both) -> Galushki so shkvarkami, nyaaaammm.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2013

      Oh my gosh that sounds so so good! Major craving now! Thanks alot! 😉

      Reply

  • Oksana
    October 29, 2013

    Natasha, these were delicious. I had to add about 2 cups of flour because the dough was beyond sticky. I did not sauté the dumplings because I grew up eating them straight from the pot with some sour cream. Yum yum yum.

    Reply

    • Natasha
      natashaskitchen
      October 29, 2013

      I’m so glad you liked the recipe! Maybe it was a difference in the cheese? I’m not sure, but I’m really glad it worked out 🙂

      Reply

  • Andrea
    September 14, 2013

    I made these and they were great! My Ukrainian husband had never had them but loved them!

    One thing that I had a problem with was the stickiness of the dough. After I made the first quarter of dough, I decided to add some more flour to reduce the stickiness but then they became tougher from the extra mixing. Is your dough sticky? Do you use more than 1 1/2 cups of flour?

    Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      Yes it was pretty sticky. I dusted with flour when rolling it into a log, but yes it was sticky. They turn out softer if they are still sticky 🙂

      Reply

  • Aya
    August 19, 2013

    Hi Natasha:)
    I made these yesterday. I did not saute them but it was so delicious:) This morning when I wormed them up I sauteed them and it was sooooo good!! I had them with vanilla yogurt because I did not have sour cream. It was amazing. My 2 year old girl inhaled them!! My husband said he wants these for breakfast and also for lunch or dinner with meat sauce:) I am from Japan and my husband is from Brazil so these dumplings as breakfast were so new for us but this is going to be our breakfast menu from now on for sure;) Thank you for sharing your awesome recipe. I am going to try more recipes from your blog. By the way do you eat these dumplings for lunch or dinner? If yes, what do you serve with??
    Thank you

    Reply

    • Natasha
      natashaskitchen
      August 19, 2013

      I’m so glad you all really enjoyed the dumplings! We usually serve them for lunch with sour cream or plain yogurt. My son is wild about them too 🙂

      Reply

  • Diana
    July 20, 2013

    Natasha I want to say thank you so much for all your recipes. I just made this and they are beyond yummy. I never before made anything with dough(I’m married now for 6 years, how embarrassing) but your site brought me to baking and I’m glad. They taste so good both of my kids approved. One question my husband likes Varenyky with potato would it be possible to just mix in mashed potato with onion? Would they still come out right?

    Reply

    • Natasha
      natashaskitchen
      July 21, 2013

      I just checked with my mom and she said you can use potatoes and finely diced and sautéed onions instead of the cheese. Let me know how it works out! 🙂

      Reply

      • Diana
        July 22, 2013

        I just made these with mashed potatoes and onions. They are very very good. Especially if you sauté them on both sides.

        Reply

        • Natasha
          natashaskitchen
          July 23, 2013

          That’s my favorite way of eating them as well :).

          Reply

  • Me
    June 15, 2013

    Actually, Varenyky is Ukrainian version of pirogies, and what you made is called Tvorog Galushki

    Reply

    • Natasha
      natashaskitchen
      June 15, 2013

      duly noted 🙂

      Reply

  • Galya
    June 1, 2013

    Hi Natasha,
    You might want to add you logo to these lovely print outs so that people will always remember where they can get more recipes from! 😀

    Reply

    • Natasha
      natashaskitchen
      June 2, 2013

      That’s a great idea! Thanks Galya!

      Reply

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