Almost everybody in Russia knows and adores vareniki! So do I. 😀
Vareniki – are dumplings, stuffed with savoury or sweet filling.
It’s considered that vareniki is a traditional Ukrainian dish, but originally it came from Turkey. It was a dish made from boiled unleavened dough with meat and vegetables filling. When “Vareniki” appeared in Ukraine for the first time, they were called ‘diush-var’. The Ukrainian people liked this dish so much that these dumplings quickly spread over the Ukraine and beyond, and became widely-popular, turned into traditional Ukrainian cuisine and began to call as ‘vareniki, and this name simply means – boiled.
Ukrainian savoury vareniki are usually topped with shkvarki – fried salted pork fat, and also can be topped with fried onions or just accompanied with sour cream according to local taste or preferences (i.e. last two toppings are quite popular in Russia).
The most popular fillings are potatoes, mushrooms or fish. Vareniki could be also made sweet, with cherries or sweet cottage cheese filling.
There are many recipes of vareniki nowadays, with egg or sour cream in dough, based on water or kefir.
My recipe is the simplest one, and I used a mix of mashed potatoes and mushrooms. You can use the same dough for sweet fillings, such as cherries or black currant.
Here is the short video how I make these lovely twisted edges of the Vareniki.
Vareniki can be frozen well, that’s why I usually make a big batch, put them in ziplocks and freeze! No need to defrost before cooking.
500g plain flour
2 tsp salt
200 ml warm water
800-900 g potatoes, boiled and mashed
1 onion, cut into small cubes
300 g wild or button mushrooms, sliced
1 Tbsp oil + 1 Tbsp butter
Small bunch of dill, finely chopped
Salt, pepper to taste
Garnish per portion:
1-2 Tbsp sour cream
1 Tbsp chopped dill
a knob of butter
- Dissolve salt in warm water. On a flat surface make a well in the flour, add egg and salted water. Knead until the dough is pliable. Cover with plastic wrap or towel and let rest for 20 minutes.
- Meanwhile, saute onion and mushrooms in oil and butter. In a bowl combine mashed potatoes with vegetables and dill. Season to taste. The filling is ready.
- Roll the dough into 8cm/3-inch circles, place 1 tsp potato mixture into center, fold the dough over filling and press it.
- Bring a large pot of salted water to boil (salt the water as for pasta or you like). Put vareniki into water and carefully stir with a spoon. When they come to the surface – cook for 4-5 minutes more.
- Serve vareniki with sour cream, chopped dill and a knob of butter on top.
You can brown vareniki a bit in a butter straight after the boiling. Serve with sour cream, but already without extra butter on top.
Enjoy the delicious vareniki! 🙂
Are you going to Angie’s party? You can try superb cocktail there! 😉