Easy Dough for Ravioli/Pierogi Makers | Greens and Feta Dumplings

I equally enjoy eating and making dumplings. It’s one of those foods that gives me an opportunity to let my fingers work on something fine and elaborate. That’s why I haven’t given a try to my ravioli maker for years until now. But even a passionate cook who tends to make meals from scratch feels lazy from time to time and I unpacked it.

I had an idea about what kind of dough will be best to use for the maker, and the first try was successful. There were only three convenient ingredients. The dough was easy to make and easy to use. It didn’t need more than 15 minutes to rest and nicely rolled very thin. The dumplings were cooked in about 2 minutes.

I tried it for a few times with different stuffings and now happy to share the recipe! It is perfect for dumplings with the stuffing that benefits from quick cooking — raw herbs, berries, fresh cheese, etc. Enjoy!

Cooking tart cherry varenyky
Cooking tart cherry varenyky
Tart Cherry Varenyky / Ukrainian Dumplings
Tart Cherry Varenyky / Ukrainian Dumplings
Fresh Cheese Dumplings / Tvorog Varenyky
Fresh Cheese Dumplings / Tvorog Varenyky

This recipe is tested with the following devices:
Pierogi Maker by Cucina Pro
Norpro Ravioli Maker

This recipe makes enough dough to make 24 ravioli OR 12 pierogi if each portion of the dough is rolled just to cover the maker. The amount of waste for the dough is 60g.

Greens and Feta Dumplings

Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Appetizer, Main Dish
Cuisine: American, Eastern European, European
Keyword: cheese, dumplings, greens, herb, lycooking, lyukum cooking lab, recipe, vegetables
Servings: 20 small dumplings


for dough

  • 150 g wheat flour all-purpose, King Arthur brand
  • 12 g butter
  • 80 g water hot, 208F

for stuffing

  • 150 g greens assorted: spinach, sorrel, arugula, baby mangold, baby beet tops, parsley, etc.
  • 100 g Feta


  • In a large pot, bring 5 quarts of water to boiling over high heat.
  • In a bowl, measure the flour and place the butter on top. Pour hot water over the butter to melt it. Using chopsticks, distribute the liquid evenly in the flour. The mixture will look like large crumbs. Using your hands, knead them into a smooth dough. Cover with plastic wrap and let rest for 15 minutes.
  • Wash, dry, and chop the herbs or green vegetables of your choice. Use your favorite tools to chop them. Sometime, I feel tlike using my knife, and there are times when I prefer my food processor. Transfer them into a bowl, add crumbled Feta, and use your hands to combine them well. The warmth of your hands will soften the cheese and it'll bind the greens. Use the measuring scoop to divide the mixture into 20 portions, 1 tsp each.
  • You can make handmade dumplings or using a ravioli maker. For ravioli maker, divide the dough into 4 equal portions. Roll them the same size as the maker. Dust the maker with some flour and make dumplings.
    Making Greens and Feta Dumplings
  • Cook the dumplings in boiling water until they float plus 1 minute, for about 3 minutes total.
    Cooking Greens and Feta Dumplings
  • Serve warm topped with your favorite savory sauces, sour cream, pesto, etc.
    Savory Cheese Dumplings
Greens and Feta Dumplings