Vareniky

Vareniky
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 55 mins
  • SERVING
    6 People
  • VIEWS
    28

Embark on a culinary journey with Vareniky, delicate dumplings reminiscent of oversized ravioli, each cradling a savory potato and mushroom heart. A comforting and versatile dish, perfect for embellishing with your favorite toppings – from melted butter and fresh herbs to crispy fried onions and a dollop of sour cream.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    87 g
  • Cholesterol
    39 mg
  • Fiber
    8 g
  • Protein
    17 g
  • Saturated Fat
    3 g
  • Sodium
    1444 mg
  • Sugar
    7 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Craft the Dough: In a mixing bowl, harmoniously blend milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon of salt. Employ either an electric mixer or your hands to knead the ingredients into a smooth, firm dough. Shape it into a log, swaddle it in plastic wrap, and allow it to rest. (Prep time: 15 minutes, Resting time: 30 minutes)

02

Step

Awaken the Mushrooms & Prepare Potatoes: Immerse the dried porcini mushrooms in 1/2 cup of hot water and let them steep for 45 minutes. Meanwhile, submerge the peeled potatoes in boiling salted water until they yield to tenderness, approximately 20 minutes. Drain thoroughly and allow them to steam dry briefly.

03

Step

Enrich the Potatoes: Meticulously chop the rehydrated mushrooms, being sure to reserve the flavorful soaking liquid. Mash the potatoes to a smooth consistency, gradually incorporating the mushroom-infused liquid to achieve the desired moisture.

04

Step

Sauté the Aromatics: In a skillet set over medium heat, warm the vegetable oil. Introduce the chopped onions and sauté until they soften and turn a translucent hue, about 5 minutes. Then, fold in the chopped mushrooms and cook briefly.

05

Step

Create the Filling: Gently combine the mashed potatoes, sautéed onions, and mushrooms. Season generously with salt and pepper to your liking. Set aside to cool slightly as you prepare the vareniky dough.

06

Step

Shape the Vareniky: Divide the dough into discs approximately 3/8 inch thick and 2 inches wide. On a lightly floured surface, flatten or roll each disc into a thin circle. Place a spoonful of the potato-mushroom filling into the center of each circle. Fold the dough in half, creating a crescent shape, and firmly pinch the edges to seal, ensuring no filling escapes. Repeat until all the dumplings are formed.

07

Step

Cook the Vareniky: In a large pot, bring the gallon of water to a vigorous boil and add 1 tablespoon of salt. Gently introduce the vareniky to the boiling water, stirring once to prevent sticking. Allow them to simmer until they float to the surface, indicating they are cooked through, approximately 10-15 minutes. Drain well before serving.

For a richer flavor, consider using brown butter instead of plain melted butter.
Experiment with different types of mushrooms, such as cremini or shiitake, to vary the flavor profile.
Vareniky can be made ahead of time and frozen. Freeze them on a baking sheet in a single layer, then transfer them to a freezer bag for longer storage. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Serve with a dollop of sour cream or crème fraîche and a sprinkle of fresh dill.

Antonio Schimmel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (6)
  • Francisco Kertzmann

    My family loved these! They were a big hit at our Ukrainian-themed dinner.

  • Donny Kirlin

    The instructions were very clear and easy to follow. Even though it's a bit time-consuming, the end result is worth it!

  • Clair Tremblay

    I added some garlic to the onions while sautéing them, and it added a nice extra layer of flavor.

  • Mohammed Hudson

    Freezing them before cooking is a great tip! It makes it easy to have a quick and comforting meal anytime.

  • Rhiannon Connelly

    These were amazing! The dough was perfect, and the filling was so flavorful. I will definitely be making these again!

  • Harry Champlin

    I used a mix of potatoes and sweet potatoes in the filling, and it was delicious! The mushroom soaking liquid really adds a depth of flavor.

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