Lazy Sweet Dumplings with Farmer’s Cheese | Lenivie Vareniki
Lazy Dumplings with Farmer’s Cheese Lenivie Vareniki

Lazy Dumplings with Farmer’s Cheese | Lenivie Vareniki

These sweet dumplings are so good that everyone pitches in to help to make them. There is a trick to making them faster and we call these Lazy Dumplings.

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

There are two types of kids: Kids that eat everything, and kids that are finicky. You don’t have to worry about the kids who love to eat and try new things. However, it can be a tough battle with kids who are picky. When we were little, my brother and I were open-minded compared to our cousins, but when came time to make sweet dumplings, aka vareniki, everyone was excited and willing to help to make it.

This usually occurred at my grandma’s house during the summer. We would pick cherries off the trees, pit the seeds, then top it with sugar. Sweet farmer’s cheese or savory mashed potatoes with caramelized onions were other fillings we made. Grandma would roll homemade dough, cut it with the rim of a cup and let everyone stuff it with the fillings. Kids absolutely loved dumplings with cherries and farmer’s cheese topped with homemade sour cream – it was a meal to die for.

When you’re in a hurry and don’t have time to go through stuffing each dumpling, there is a trick on how to make them faster. It’s the lazy way, but it’s not less delicious. That is why they are called Lazy Dumplings. Instead of rolling the dough and stuffing the filling, you incorporate the filling into the dough. You roll it into a rope about 1-inch thick and cut ½ inch pieces.

The easiest part is to cook it. Boil the water, gently drop in each and wait a few minutes until they float to the top. At this point they are ready. Spoon them out into a large bowl or individual plates and serve.

These little guys can be served topped with sour cream, condensed milk, chocolate sauce, whipped cream, or your favorite fruits such as bananas and strawberries on the side.

Lazy Dumplings are perfect for a breakfast or brunch meal. Or if you like it as much as we do – any time of the day!

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

Lazy Sweet Dumplings with Farmer’s Cheese Lenivie Vareniki

Yields2 Servings
 2 Mediterranean sea bass
 2 tsp Dill, fresh
 2 tsp Thyme, fresh
 2 Lemons
 1 Leek
 2 Sweet potatoes, medium
 2 cups Vegetable broth
 7 oz Whole coconut milk
 2 tbsp Capers
 7 Asparagus
 2 tbsp Butter
 3 Garlic, whole
 Salt and Pepper to Taste
1

Peel sweet potatoes and roughly dice into smaller pieces. Put potatoes in a small saucepan and top with vegetable broth. Cook until fork tender. Drain potatoes and mash them. Add coconut milk until it becomes creamy to your desired consistency. Salt to taste. Set aside and keep warm.

2

To blanch asparagus, start with boiling water in a pot with a generous amount of salt. When water comes to a boil, add asparagus and cook for 1 minute. Meanwhile, prepare an ice bath using a medium mixing bowl filled with ice and water. Using tongs carefully transfer asparagus into the icy cold water. It will "shock" it to prevent from overcooking and preserve its bright green color. When asparagus is cold, drain the water. Pat them dry. Gently toss with olive oil and black pepper. Add salt, if needed.

3

Preheat the oven to 375F.

4

Wash the fish and pat dry with a paper towel. Score cuts on the skin side. Stuff fish with fresh dill and thyme, lemon slices, and garlic cloves. Rub fish with coconut or olive oil. Add a pinch of salt and fresh ground black pepper. You can place a piece of cold butter on top before putting in the oven. Cook for about 20-30 minutes, depending on the size of the fish. Switch to broiler and cook 1-3 minutes, to get a crispy skin and golden brown color.

Pull the fin to check the doneness. If it comes out easily, it's ready!

5

Preheat a skillet with olive oil. Cut leaks on a bias and cook the rings on both sides, carefully flipping with a small spatula or fork until golden brown. Try to keep the layers from separating.

6

In a sauté pan, preheat olive oil. Add capers and cook for a minute or two or until they pop. Let them cool off and drain on a paper towel.

7

To plate spread coconut sweet potato purée onto a plate. Remove one side of the fish off the bone and place on top of the purée. Carefully place leek rings, asparagus, and capers on the plate.

Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
Calories 1736Calories from Fat 649
% Daily Value *
Total Fat 75.72g117%
Saturated Fat 54.77g274%
Trans Fat 0.93g
Cholesterol 247mg83%
Sodium 2927mg122%
Net Carbohydrate 110.16g37%
Dietary Fiber 15g60%
Sugars 33.62g
Protein 98.06g197%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 Mediterranean sea bass
 2 tsp Dill, fresh
 2 tsp Thyme, fresh
 2 Lemons
 1 Leek
 2 Sweet potatoes, medium
 2 cups Vegetable broth
 7 oz Whole coconut milk
 2 tbsp Capers
 7 Asparagus
 2 tbsp Butter
 3 Garlic, whole
 Salt and Pepper to Taste

Directions

1

Peel sweet potatoes and roughly dice into smaller pieces. Put potatoes in a small saucepan and top with vegetable broth. Cook until fork tender. Drain potatoes and mash them. Add coconut milk until it becomes creamy to your desired consistency. Salt to taste. Set aside and keep warm.

2

To blanch asparagus, start with boiling water in a pot with a generous amount of salt. When water comes to a boil, add asparagus and cook for 1 minute. Meanwhile, prepare an ice bath using a medium mixing bowl filled with ice and water. Using tongs carefully transfer asparagus into the icy cold water. It will "shock" it to prevent from overcooking and preserve its bright green color. When asparagus is cold, drain the water. Pat them dry. Gently toss with olive oil and black pepper. Add salt, if needed.

3

Preheat the oven to 375F.

4

Wash the fish and pat dry with a paper towel. Score cuts on the skin side. Stuff fish with fresh dill and thyme, lemon slices, and garlic cloves. Rub fish with coconut or olive oil. Add a pinch of salt and fresh ground black pepper. You can place a piece of cold butter on top before putting in the oven. Cook for about 20-30 minutes, depending on the size of the fish. Switch to broiler and cook 1-3 minutes, to get a crispy skin and golden brown color.

Pull the fin to check the doneness. If it comes out easily, it's ready!

5

Preheat a skillet with olive oil. Cut leaks on a bias and cook the rings on both sides, carefully flipping with a small spatula or fork until golden brown. Try to keep the layers from separating.

6

In a sauté pan, preheat olive oil. Add capers and cook for a minute or two or until they pop. Let them cool off and drain on a paper towel.

7

To plate spread coconut sweet potato purée onto a plate. Remove one side of the fish off the bone and place on top of the purée. Carefully place leek rings, asparagus, and capers on the plate.

Whole Roasted Branzino with Coconut Sweet Potato Purée

Try these sweet dumplings with farmer’s cheese. We promise you won’t be disappointed.

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