Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total90 min hands-onServes 6Medium
97 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDThe curd has to be dry and the dough soft, which pull in opposite directions; get that balance and they hold in the water.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Wheat flour000 g
Boiling water000 g
Fresh syr (farmer cheese)000 g
Egg yolks000 g
Soured cream000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Judging farmer cheese: dryness, grain and smell
Sealing a varenyk so it holds in the water
Pot size, water volume and how many go in at once
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 22 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: sealing without trapping air inside — step 13 of 22.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Oksana Vasylenko watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Curd that was never drained
Rolling before the dough has rested
Crowding the pot and dropping the boil
How long the curd hangs before it goes into the filling, and what tells you it has hung long enough.
Written by Oksana Vasylenko. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
403 people cooked it, 86% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 97 more cooks the price becomes $14.99. Your copy never does.
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