Vareniki

 Almost everybody in Russia knows and adores vareniki! So do I. 😀
Vareniki – are dumplings, stuffed with savoury or sweet filling.

Vareniki-9

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

  • Servings: ~70 pieces
  • Print
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.
 
Ingredients
The dough:
500g plain flour
1 egg
2 tsp salt
200 ml warm water
The filling:
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 
 
Method
  • 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! 😉

63 thoughts on “Vareniki

  1. Pingback: Fiesta Friday #10 | The Novice Gardener

  2. Your dumplings look delicious! It appears you’re a pro at sealing them too – the edges are beautiful 🙂 Your choice of ingredients with these sounds great, I bet that bit of dill really punches up the flavor! Thanks for sharing this incredible recipe!

  3. My in-laws are Ukrainian and my mother-in-law makes delicious Vareniki! 🙂 Yours are beautiful- I LOVE the edge/seal detail. I also love the mushrooms and potato filling… sounds like a nice change from potato and onion. The fresh dill over the top is a nice touch- tasty too 🙂

  4. I love vareniki, but have never made them myself. I’m sure home-made ones will be even better than the store-bought ones, which can be a little bland. A great recipe for me to try out on one of these rainy spring days. Thanks.

  5. Reblogged this on Respect Your Food and commented:
    This is a new blog I have recently found and am following. Mila, the author, is from Russia. In this post she gives the recipe for Vareniki-dumplings and shows a video on how to make them. In light of all the recent news about Russia and the Ukraine, I believe that food is an international peace keeper and sharing of cultures is important. Respectfully, Susan

  6. Oh, this looks very nice! beautifully folded edges! I love dumpling, so I’ll try Vereniki! Do you eat them like pasta just as it is with this sauce? Or do you usually eat with other thing (fish or meat etc..) as side dish?

    • Thank you for your comment and questions! We eat them as a main dish for lunch or dinner (like ravioli); a sour cream comes as sauce here, or you can saute some extra onion and garnish with it as well.

  7. Mila, your Vereniki are gorgeous! I was wondering how you got those turned edges, and then I watched your clever video! You have taught me something new tonight and this is what I love best about blogging! I also love that you gave us a little history of this yummy Ukrainian tradition! Beautiful 😀

  8. You made some stunning dumpling there! Such a lovely recipe and presentation! I love dumplings, It’s so interesting to see all the delicious variations of this wonderful dish.

  9. Mila, this post is fantastic and the video even better. I love your dumplings and I think I’m going to surprise a couple of Russian friends next time I’m cooking for them. Great, great recipe!!!

  10. Mila! I love your video and cannot wait to try to make vareniki myself. Your technique is so fun and I can already taste that luscious potato filling just looking at those pictures. Thank you for sharing this recipe with us!

  11. Your Vareniki look and sound so delicious! They’re so pretty… I loved watching your video of you sealing them, and actually watched it a couple of times. You made it look so easy, and I was so surprised to see that the braid was made that way!! What a wonderful post, a lovely recipe…and excellent video! LOVED this. 🙂

  12. I looove eating dumplings when I go out to eat, but have never tried them at home because I didn’t know where the dough came from or how to make it. Thank you for making it so easy! These look delcious, and I can’t wait to try my own variation! ❤

  13. I have never heard of these but they sound so delicious! I love learning about new cuisines! I’m going to have to try making these sometime! Thanks for sharing! Beautiful blog as well.

  14. Dear Mila, I am so on this one! I can sincerely say that my favorite “ethnic” food is Eastern European . . . I know that is a big umbrella but I adore all foods Polish, German, Russian. Your video was so helpful and kind of inspired me to try making a video. Finally, I am so glad I found your blog, I love the name of it and your logo, and look forward to making lots of Russian goodies. But hey, that all-American cherry pie looks pretty darn fabulous too.

  15. Pingback: Buckwheat pancakes with pike caviar | milkandbun

  16. So interesting, we have these dumplings but stuff it with leeks or spinach, and top with yogurt. I had this in Poland, they were stuffed with potatoes…funny how food goes beyond borders 🙂

      • It is called Aushak, it is Afghan, and when I had this dish overseas (Vareniki) it immediately reminded me of Aushak only with a different filling…such a small world 🙂
        I will let you know when I post a recipe, then you can check 🙂

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