Founder of @Umami Sans Frontières
For 4 people:
🥣 The Night Before – Draining the Cheese
1/ Line a strainer with thick kitchen paper (or paper towels) and place it over a bowl.
2/ Add the Tworog, wrap it loosely in the paper, and place a small plate or other light weight on top.
3/ Refrigerate overnight to drain. If the cheese is very moist, replace the paper once during the process.
🥣 On the Day – Making the Syrniki
4/ Crumble the cheese: Place the chilled Tworog in a large mixing bowl. Wearing clean gloves, gently crumble it with your fingertips until the texture is fairly even (a few small curds can remain).
5/ Add the eggs and salt: Add the eggs and a pinch of salt, and mix gently.
6/ Add the flour: Start with 2 tablespoons of flour and mix in. Add a little more if needed until the dough comes together.
7/ Add the sugar and vanilla sugar: Finally, add the sugar and vanilla sugar (or a few drops of vanilla extract). Mix gently until just combined. Do not overmix.
8/ Shape the patties: Dust your hands with flour. Take a portion of the dough, roll it into a ball, and gently flatten it. Dip the rim of a glass in flour, place it over the dough round, press down lightly while turning to smooth the sides and make the shape even.
9/ Cook: Heat equal parts butter and vegetable oil in a frying pan over medium to low heat. Cook the Syrniki for 3–4 minutes on each side until golden brown.
10/ Serve: Drain on paper towels and serve warm with sour cream or jam. Dust with powdered sugar if you like. Enjoy!
🌟Top Tips for Fluffy, Foolproof Syrniki🌟
⭐️ Drain the Tworog First: Store-bought Tworog (like Dovgan in Germany) tends to be a bit more moist than traditional Russian Tworog. If you use it as is, the batter can turn runny and fall apart when frying (I actually learned this the hard way 😅). Let it drain overnight to remove excess moisture — this makes the dough easier to handle and keeps your Syrniki light and fluffy without adding too much flour.
⭐️ Choose the Right Size: I made mine a bit larger, but making them smaller works well too — they’ll be just the right size to pick up with your fingers, which might make them easier to eat.
⭐️ Cook Them Slowly and Gently: Once they turn golden, lower the heat so they don’t burn. Cooking them gently all the way through gives you that perfect contrast: golden on the outside, soft and moist on the inside.
⭐️ Use a Glass for a Perfect Shape: Here’s a little trick: after flattening the dough, place the floured rim of a glass over it, press down lightly, and rotate. It smooths the sides and makes each piece beautifully round ✨ just like the ones in Russia!
⭐ Mix by Hand or with a Spoon: Mixing by hand lets you feel the texture and control how much you break up the curds.If you use a silicone spoon, stir gently with a cutting motion rather than kneading or pressing down. A gentle touch helps keep the batter airy and gives your Syrniki a fluffy texture.
⭐️ Packed with Protein and Good for You: Tworog (cottage cheese) is rich in protein 💪 about 15–20 g per 100 g — while being low in fat and sugar. It helps keep your skin and hair healthy, and it’s a great choice if you care about beauty and wellness. Tasty and nourishing 😍 what’s not to love? 🌸
⭐️ Serve with Your Favorite Toppings: Sour cream or jam is the classic choice, but they’re also delicious with berry jam, chocolate sauce, crème fraîche, or maple syrup. Try different toppings and find your favorite combo 🍫 they’re perfect for brunch or dessert!
Founder of @Umami Sans Frontières
