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
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.
BABCHA'S MEAT-FILLED VARENYKY (PEROGIES)
This wonderful Ukrainian dish given to me by my husband's grandmother can be made with any kind of filling from meat, cheese, and fruit. It can be eaten warm or cold. The varenyky freeze very well. Just be sure to allow the varenyky to dry before freezing.
Provided by Kristy
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
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 20 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a sieve or colander and rinse off excess fat with hot water.
- Mash potatoes with milk in a bowl until smooth; stir in onion, garlic, 1 pinch salt, and pepper. Mix ground beef into potato mixture until filling is evenly combined.
- Whisk flour and 4 teaspoons salt together in a deep bowl; stir in 1 cup water and eggs until dough is soft. Turn dough onto a floured surface and knead until smooth, 1 to 2 minutes. Divide dough into 4 equal parts and arrange on a baking sheet; cover with a damp towel or plastic wrap and let stand for 10 minutes.
- Roll each piece of dough on a floured work surface until thin; cut into rounds using the rim of a large-mouth cup or large cookie cutter.
- Spoon 1 to 2 tablespoons filling onto each round. Fold dough over filling creating a 1/2 circle; press edges together, sealing with a dash of water if needed. Arrange varenyky in a single layer on plates and cover with a clean towel.
- Bring a pot of lightly salted water to a boil; cook 2 to 3 varenyky at a time in boiling water until cooked through and dough is puffed, about 4 minutes. Remove varenyky with a slotted spoon and repeat with remaining varenyky.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 51.4 g, Cholesterol 54.3 mg, Fat 6.6 g, Fiber 3.6 g, Protein 14.3 g, SaturatedFat 2.5 g, Sodium 430.1 mg, Sugar 1.5 g
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