secretasianman, where do you go for verenkykis? I like farmer cheese/potato mix fried or boiled with only butter.
i gave up looking and started making them from scratch. the secret is a little sour cream in the dough. filling is steamed (not boiled, the consistency is different) potato sometimes with cheese if i have it on hand.
as for sauteing, my god, potatoes love butter. sometimes i cheat by going 50/50 with olive oil. but if you can, trying cooking them in goose or duck fat. OMG, you don’t need sour cream with those.
Can you indicate your recipe or its source here or on the home cooking area of FTC? thank you.
it’s not brain surgery but it does take a little bit of experience to get the right texture by feel, the temptation is to overwork the dough. don’t, or dough will be gluten-y,
4 parts flour
1 part hot water
1 part sour cream
sift together flour & salt. add hot water in a thin stream and mix. break down lumps but don’t overwork
let sit for 5-10 minutes.
add sour cream and again crumble down lumps but not overwork. i may add a little cold water depending on the feel of the dough. let sit 15 minutes.
add a touch of oil and knead about 5 minutes no more than 10. dough should still be slightly sticky.
lightly flour your kneading surface and knead down to about 1/8" (the top side will remain sticky making it easy to fold them together. use a cup or jar to cut your circles.
fiilling is steamed then mashed potato. about 4 parts potato to 1 part farmer cheese. fold/pleat.
boiling is traditional but i like cooking them like potstickers, especially if they’ve been frozen. (freeze on a pan until they’re cold, then bag them or they’ll stick together.) i can’t tell how long they’ll last frozen because i invariably eat them all within a week.
if this is too much work - or if your dough just doesn’t seem right after 15-20 tries. get the round potsticker wrappers from ranch 99 and wet the edge and they’ll hold together using the same filling.
or you can try michael symon’s version: