These delicious and soft creamy cheese and chive dumplings are filled with ricotta cheese, parmesan, and chives. Swirled in a buttery sauce, they're the ultimate indulgent pasta dish.
Tvorog Vareniki from Kachka
These creamy cheese and chive dumplings are like soft pillows that ooze gooey goodness. They were inspired by Kachka, which is a local restaurant here in Portland. Their menu is comprised of a myriad of delicious food from the former Soviet Union.
Their dumplings, called tvorgo vareniki, hit the spot. They are filled with farmer's cheese and chives and are tossed with melted butter and a splash of vinegar. I ordered them with the garlic broth and OH MY GOSH. These were the best dumplings I have ever eaten, hands down. The hot, salty broth and the creamy, tangy cheese dumplings warm me from the inside out. It was perfect.
How to Make Cheese and Chive Dumplings
Overall, these creamy cheese and chive dumplings were pretty simple to make.
- Blend together the cheese filling.
- Make the basic dumpling dough and knead it until you sweat.
- Rest the dough for an hour, then divide it into eight balls and roll them out to fit your dumpling maker.
- Fill the dumplings, seal them, and boil them.
Before you know it, you'll have more dumplings than you know what to do with! Well, when you taste these bad boys, you'll know exactly what to do with them. 🙂 They taste wonderful tangy, creamy, luscious, and savory.
I chose to eat my dumplings with sliced vegan chorizo sausage. The sausages add color, a little spicy flavor and extra protein. These dumplings are delicious with Kachka's garlic broth (especially if you're eating them outside on a cold windy day!) And they are scrumptious with any type of sliced sausage.
Just before serving, mix each serving of the hot dumplings some melted butter, white vinegar, salt. The melted butter makes the dumplings saturated in goodness and prevents them from drying out. The splash of vinegar brightens the whole dish. Add some extra chopped chives and a dollop of sour cream, pesto, or a side of breadsticks, and you might just find yourself in dumpling bliss, my friend.
More Pasta Recipes
- Gochujang Pasta
- No Boil Pasta Bake
- Garlic Shrimp Spaghetti
- Vegan Mac and Cheese
- Spicy Peanut Butter Noodles
- Beet Ravioli with Goat Cheese
- How Long to Boil Spaghetti?
Cheese and Chives Dumplings
- 16 ounces ricotta cheese
- 1 large egg
- ? cup Greek yogurt
- 3 tablespoon milk
- ¾ cup grated parmesan cheese
- ½ cup all purpose flour
- 2 teaspoon kosher salt
- ¼ cup minced chives
- 3½ cups all purpose flour
- 1 tablespoon kosher salt
- 1 large egg
- ¾ cup cold water
Dumpling Sauce & Toppings
- ½ cup unsalted butter, melted (4 Tbsp)
- ½ cup white vinegar (4 Tbsp)
- ½ teaspoon kosher salt
- minced chives, for garnish
Make the Dumpling Filling
- Blend ricotta cheese, egg, Greek yogurt, milk, parmesan, flour and salt in a food processor or blender until it is smooth, after a couple minutes. Alternatively, you could mix it in a large bowl by hand until smooth.
- Stir in the minced chives. Set aside.
Make the Dumpling Dough
- In a large mixing bowl,, whisk together the flour and salt.
- Whisk the egg into the flour mixture until it's well-incorporated. Slowly add the water while mixing the dough, until it forms a sticky mixture.
- Knead the dough for about 8 minutes with a stand mixer, or about 15 minutes by hand, until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a clean bowl. Cover the bowl with plastic wrap and let the dough rest at room temperature for one hour.
Assemble the Dumplings
- Lightly dust a baking sheet with a little flour to place the shaped dumplings on later.
- Divide the dough into eight even balls. Keep the dough balls that aren't being used covered until plastic wrap or a damp towel, so they don't dry out.
- Option 1 - Use a dumpling maker: Dust a clean work surface with a little flour. Use a rolling pin to roll out the first dough ball slightly larger than the size of your dumpling-maker. Drape the dough over the dumpling maker and use your hands or a dumpling press to make a little wiggle room for the filling.Re-flour your work surface as needed, and roll out the second ball of dough, to prepare the top layer. Fill the dumplings with about one heaping teaspoon of the cheese and chive filling. Drape the second sheet of dough on top, and use a rolling pin or the blunt end of a wood spoon to press the two dough layers together to seal the dumplings.
- Option 2 - Without a dumpling maker: If you don't have a dumpling maker, simply divide the dough into four even balls and roll it out to the same thickness as fresh pasta. Use a 2-inch round cookie cutter or a drinking glass to cut rounds of dough. Fill the rounds with one heaping teaspoon of the cheese filling.Brush the edges of the dough with water and fold them into half-circles. Press the edges to seal the dumplings.
- Carefully transfer the filled and sealed dumplings onto the floured baking sheet. Spread them out so none overlap and stick together.
- Repeat the steps to roll out the dough, fill them with the cheese filling and seal the dumplings closed.
Boil & Serve the Dumplings
- Bring a large pot of salted water to a rolling boil. Add about 10 dumplings at a time, so you don't crowd the pot. Use a wooden spoon to scrape any dumplings that get stuck to the bottom of the pot.
- Boil the dumplings for about 5 minutes, until the noodles are al dente and the cheese filling is gooey and hot.
- Mix the melted butter, vinegar, and salt in a large bowl. As the dumplings are cooked, toss them in the melted butter mixture.To serve, top with extra minced chives. Enjoy!!