VARENIKI
Vareniki (варе́ники) are dumplings similar to Polish pierogi, that are traditional in Ukraine and Russia. There are several kinds of fillings, with mashed potatoes being the most classic.
Provided by Sarah-Eden Dadoun
Categories Side Dish
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat the vegetable oil in a frying pan and fry the onions over medium heat, stirring regularly until they are golden brown, then drain them of their oil and place on plate lined with paper towel.
- Peel and boil the potatoes in a large amount of lightly salted water.
- Drain the potatoes using a large skimmer and keep the boiling water for cooking.
- Place the cooked potatoes in a large bowl and, using a potato masher, mash the potatoes, gradually adding the boiling milk. Add the butter and, optionally, a little boiling water from the potatoes and mix until a slightly firm consistency is obtained.
- Add the fried onions and mix. Season with salt and pepper. Set aside.
- In a small skillet, melt the butter.
- Fry the onion over medium heat for 1 minute then add the sugar.
- Cook over low to medium heat for 10 minutes, stirring regularly.
- Remove from heat, transfer to a bowl and set aside in a warm place for serving.
- Combine sifted flour, salt, eggs, milk and 2 tablespoons of vegetable oil. Knead a homogeneous dough. Cover and let stand 30 minutes, away from heat.
- Divide the dough into 2 or 3 pieces and roll out each piece of dough to a thickness of ⅛ inch (3 mm).
- Using a cookie cutter, cut circles about 3 inches (7 cm) in diameter.
- Place 1 teaspoon of filling in the center of each circle of dough, fold them in half to form a semi-circle and pinch the edges with wet hands.
- Heat a large amount of boiling salted water in a casserole dish.
- Immerse the vareniki in simmering water and cook them for 3 minutes.
- Drain.
- Place the boiled vareniki in a bowl or deep dish.
- Sprinkle with fried onions, salt lightly, pepper, and mix gently.
- Finally sprinkle with chopped spring onion.
VERENIKA
Cheese-filled dumplings served with ham and cream gravy.
Provided by Cindy Droke
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 30
Number Of Ingredients 16
Steps:
- In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g
GERMAN BRATKARTOFFELN RECIPE BY TASTY
Here's what you need: bacon, yellow onion, vegetable oil, yukon gold potatoes, salt, pepper, fresh parsley
Provided by Kiano Moju
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
- In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
- Remove the onions from the pan, leaving behind any remaining bacon fat.
- Add the vegetable oil to the bacon fat and heat over medium-high heat.
- Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
- Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
- Transfer to a serving bowl and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 24 grams, Fat 43 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams
VARENIKI (RUSSIAN-STYLE POTATO DUMPLINGS)
Provided by Food Network
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the filling: Saute onions with oil in a pan until softened and brown.
- Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture.
- For the dough: Line a baking sheet with parchment paper and set aside.
- Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape.
- Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape.
- Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
- For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream.
VERENIKA WITH HAM GRAVY
Here's another recipe that no one on this web site seems to have heard of, but I'm sure probably know another name for it. I think it's delicious! Hope you like it!!:)
Provided by myslys
Categories Pennsylvania Dutch
Time 2h30m
Yield 30 serving(s)
Number Of Ingredients 16
Steps:
- In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
VERENIKA (OR VERENKI) CASSEROLE
This is a fast version of regular verenika, which is individual dumplings filled with a cottage cheese mixture, boiled, then fried, and then served with a ham gravy. But it has the flavor of the original verenika dish. Once a year, regular verenika is served at our MCC sale to raise funds for the Mennonite Central Committee. I got the recipe from our church cookbook and have changed it just a little.
Provided by Mary W.
Categories Ham
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil frozen egg noodles as per package directions, drain and place in bottom of greased casserole dish - I use 9 x 11 inch pan.
- Mix drained cottage cheese with the two eggs, salt and pepper.
- Layer over the noodles.
- Add spooonfuls of sour cream over the top of the casserole.
- Saute chopped onions and ham until onions are tender.
- Stir in to the cream gravy and pour on top of the casserole.
- Bake at 350 for 30 to 40 minutes.
Nutrition Facts : Calories 337.5, Fat 23, SaturatedFat 11.7, Cholesterol 132.1, Sodium 1202.8, Carbohydrate 7.1, Fiber 0.2, Sugar 1.1, Protein 24.8
VERENIKE CASSEROLE FOR THE SLOW COOKER
Being Russian Mennonite, I grew up eating Verenike (Cheese Pockets). I recently was given this great recipe for the slow cooker so I don't have to spend the time to make the yummy goodness.
Provided by Kay_girl
Categories World Cuisine Recipes European Eastern European Russian
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- Mix together the cottage cheese, eggs, sour cream, evaporated milk, ham, salt, and pepper in a bowl until thoroughly combined. Pour about half of the mixture into the bottom of a slow cooker. Layer the noodles over the cottage cheese mixture, breaking as needed to fit; top with the remaining cottage cheese mixture.
- Cook on Low until the noodles are cooked through, 5 to 6 hours.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.4 g, Cholesterol 132.4 mg, Fat 23.2 g, Fiber 0.7 g, Protein 27.3 g, SaturatedFat 12 g, Sodium 1178.7 mg, Sugar 7.5 g
VARENIKI (UKRAINIAN FILLED DUMPLINGS)
Vareniki are made with a simple noodle dough and can be filled with anything from sauerkraut to sour cherries. While boiling is a traditional method of cooking vareniki, they can also be fried in vegetable oil.
Provided by Witch Doctor
Categories Savory Pies
Time 1h30m
Yield 50-55 vareniki, 4 serving(s)
Number Of Ingredients 29
Steps:
- In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
- Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
- Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
- When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
- Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
- Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
- Cook the rest of the vareniki in the same way.
- Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
- For the Potato Filling:.
- Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
- For the Cheese Filling:.
- In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
- For the Sauerkraut Filling:.
- Rinse and squeeze thoroughly to dry the sauerkraut.
- Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
- Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
- For the Cherry Filling:.
- If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
- If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
- In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
- Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.
VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
- Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
- Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
- Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
- Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
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