Vareniki Ukrainian Filled Dumplings Recipes

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VARENIKI



Vareniki image

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

2 cups flour (, sifted)
2 eggs (, lightly beaten)
½ cup milk ((at 97 F / 36°C))
2 tablespoons vegetable oil
1 teaspoon salt
1 lb potatoes
2 onions (, diced)
½ cup milk ((boiling))
4 tablespoons neutral vegetable oil
4 tablespoons butter
2 scallions (, chopped)
1 onion (, diced)
2 tablespoons caster sugar
1 tablespoon butter
Salt
Pepper
Skimmer
Potato masher
Cookie cutter ((3 inches / 7 cm))

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.

VARENIKI (UKRAINIAN FILLED DUMPLINGS)



Vareniki (Ukrainian Filled Dumplings) image

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

2 cups unbleached all-purpose flour
salt, to taste
2 large egg yolks
1 tablespoon vegetable oil
7 -8 tablespoons water
1 large egg white, lightly beaten
4 tablespoons unsalted butter
6 tablespoons unsalted butter
1 medium onion, finely chopped
3 large potatoes, peeled, boiled, and mashed
1/4 lb farmer cheese
2 ounces colby cheese, grated
salt and pepper, to taste
2 cups farmer cheese
1 large egg yolk
3 tablespoons sugar
1/2 teaspoon vanilla sugar
3 slices bacon, diced
1 large onion, chopped
3 1/2 cups packaged sauerkraut (not canned)
1 1/2 tablespoons tomato paste
2 teaspoons sugar
1/3 cup chicken broth or 1/3 cup beef broth
4 cups sour cherries, pitted fresh or 4 cups sour cherries, jarred
1/2 cup sugar, for fresh cherries, 1/4 cup sugar, for jarred
cherry juice, as needed
1/4 cup cherry flavored liqueur
1 tablespoon cornstarch
6 tablespoons unsalted butter

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.

VARENYKY (UKRAINIAN FILLED DUMPLINGS)



Varenyky (Ukrainian Filled Dumplings) image

69

Categories     Chicken     Vegetables     Cheese     Potatoes     Dumplings     Russian     Bacon

Time 40m

Yield 8

Number Of Ingredients 38

all-purpose flour
salt
egg yolks
vegetable oil
water
egg whites
butter
butter
onions
potatoes
farmer's cheese
colby cheese
salt and black pepper
bacon
onions
sauerkraut
tomato paste
sugar
chicken broth
all-purpose flour
salt
egg yolks
vegetable oil
water
egg whites
butter
butter
onions
potatoes
farmer's cheese
colby cheese
salt and black pepper
bacon
onions
sauerkraut
tomato paste
sugar
chicken broth

Steps:

  • *Rinse kraut and squeeze thoroughly dry. Dumplings: In a food processor, blend the flour and ½ teaspoon 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 two minutes. Cover with a linen or cotton (not terry) kitchen towel and let stand half an hour. Divide the dough in half and shape into two balls. Keep one ball covered with the towel. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inches thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps together into a ball and set aside, covered. Have a bowl with the egg white by you. Place a heaping teaspoon 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 1inch apart and keep covered with a damp tea towel. When finished with the first batch, roll out the second ball of dough and make a second batch. Add the leftover scraps of dough to the scraps left from the first batch, knead into a ball, and roll out for a final batch of varenyky. Meanwhile, in a large pot, bring 6 quarts of salted water to a boil. Reduce the heat to medium so the water simmers and carefully lower half the varenyky into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, six to seven minutes. With a slotted spoon, carefully remove the varenyky to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter. Repeat for the second half of the varenyky. Potato filling: Melt the butter in a small skilled over medium heat. Add the onion and sauté, stirring occasionally, until nicely browned, about 15 minutes. Remvoe from heat and cool slightly. In a large bowl, combine the potatoes and cheese. Add the sautéed onion along with the melted butter and mix well. Season with salt and pepper and use for filling the varenyky. Sauerkraut filling: Sauté the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but two tablespoons fat. Add the onion to the skillet and sauté, stirring frequentlly over medium heat until nicely browned, almost 15 minutes. Turn the heat up to medium-high, add the kraut, and sauté, 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 varenyky. Use the reserved bacon as topping.

Nutrition Facts :

UKRAINIAN BLUEBERRY DUMPLINGS (VARENYKY)



Ukrainian Blueberry Dumplings (Varenyky) image

Ukrainian boiled dumplings, known as varenyky, are filled with blueberries and are delicious with an easy blueberry sauce.

Provided by Barbara Rolek

Categories     Dessert     Lunch     Side Dish     Pasta

Time 1h36m

Number Of Ingredients 12

For the Dough:
2 cups flour (all-purpose)
1 teaspoon salt
1 large egg (room-temperature, or 2 large room-temperature egg yolks)
1/2 cup water (or more, as necessary)
For the Blueberry Filling:
2 cups blueberries (washed and stemmed)
1/2 cup sugar
Optional: 1 to 2 tablespoons kirsch , brandy, or lemon juice
1/2 teaspoon cinnamon
For the Sauce:
1 tablespoon cornstarch

Steps:

  • Gather the dough ingredients.
  • In a large bowl, mix together flour and salt. Add the egg and enough water to make a medium-soft dough.
  • Knead in a stand mixer or by hand until smooth. But don't overwork the dough because it will become tough.
  • Halve the dough and cover with plastic wrap and let rest for at least 30 minutes.
  • Gather the filling ingredients.
  • In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon and cook over low heat until blueberries come to a boil.
  • Reduce heat, simmer 2 minutes and remove from heat. Set aside.
  • On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round cutter or a glass, cut out circles of dough. Remove scraps.
  • Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan).
  • Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling.
  • Alternatively, the dough can be cut into 2 1/2-inch squares, filled and folded into triangles.
  • Place filled dumplings on a lightly floured surface and cover with a tea towel to prevent drying. Re-roll scraps and continue with remaining dough.
  • Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough.
  • Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander.
  • Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled.
  • Gather the remaining ingredients.
  • Make the blueberry sauce by adding cornstarch to the blueberry liquid left in the saucepan and heat over low until slightly thickened.
  • Dust cooked varenyky with confectioners' sugar and serve with a dollop of sour cream. Drizzle blueberry sauce on the varenyky or pass in a small pitcher at the table.

Nutrition Facts : Calories 341 kcal, Carbohydrate 62 g, Cholesterol 47 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 370 mg, Sugar 27 g, Fat 7 g, ServingSize 24 varenyky (4 servings), UnsaturatedFat 0 g

UKRAINIAN OLHA'S VARENYKY (PEROGIES)



Ukrainian Olha's Varenyky (Perogies) image

Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

Provided by Olga D

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 10

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, softened
1 cup evaporated milk
½ cup water
6 medium potatoes, cut into small cubes
2 large onions, finely chopped
½ cup butter
1 cup shredded Cheddar cheese
salt and pepper to taste
1 pound sauerkraut
2 large onions, finely chopped
½ cup butter
3 cups finely shredded green cabbage
1 cube chicken bouillon
2 teaspoons pepper

Steps:

  • To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
  • To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
  • To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
  • Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
  • Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g

BABCHA'S MEAT-FILLED VARENYKY (PEROGIES)



Babcha's Meat-Filled Varenyky (Perogies) image

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

12 potatoes
2 pounds lean ground beef
½ cup milk
1 large onion, minced
2 cloves garlic, minced
1 pinch salt and ground black pepper
8 cups all-purpose flour
4 teaspoons salt
1 cup water
4 eggs
1 tablespoon water, or as needed

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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2021-09-02 While the dough is resting, make the filling. Frying the bacon and chop it up, then slowly cook the onion in the bacon fat over very low heat for 20 minutes until the onions are caramelised. Mash the potatoes, add butter, bacon, onions and mix well, add salt and pepper to taste. Divide the dough into quarters and form your quarters into balls.
From vikalinka.com


THE ULTIMATE GUIDE TO COOKING VARENIKI (RECIPE) - RUSSIA BEYOND
2. Sift all the flour in a separate bowl or right on a cooking surface, and make a kind of crater in the center. Pour the liquid mixture right into the crater and start mixing with a fork; then ...
From rbth.com


VARENIKI (DUMPLINGS) – ORIGINAL RECIPE – UKRAINIAN FOOD RECIPES
Mix the egg and oil using a whisk. Add the water, salt, and flour; mix well. Transfer the dough onto the floured board, knead, adding more flour if necessary. Roll the dough, cut the 2-inch circles. Fill with desired filling. Put the vareniki into the slightly salted …
From ukrainianfoodrecipes.com


VARENIKI WITH FARMER'S CHEESE (Вареники) - PETER'S FOOD ADVENTURES
2018-09-14 While the dough is resting, prepare the Farmer's Cheese filling. In a bowl, mix together Farmer's Cheese, eggs and salt until combined. Roll out the dough about ⅛" thin on a lightly floured surface. Using a 3" cookie cutter, cut out circles. Re-mix, roll out and reuse the extra dough to make more circles.
From petersfoodadventures.com


VARENIKI DOUGH RECIPE (BLUEBERRY OR CHEESE FILLING)
2015-10-27 On a lightly floured surface roll out the ball of dough into a rectangle about 20″ long by 14″ wide. Using a biscuit cutter or cup (about 2 1/2″ in diameter) cut out circles from the rolled out dough. 3. Fill each circle with a teaspoon of filling. Then pinch sides to seal vareniki and place onto a floured surface.
From alyonascooking.com


PIEROGIES RECIPE, UKRAINIAN POTATO DUMPLINGS - VITALY BOOK
Beat 1 cup (200 ml) of water with vegetable oil and an egg, gradually add to the flour, and knead the dough. On a floured board, roll out the dough into a thin sheet. Cut out circles with a diameter of 3.5-4 in (9–10 cm) from them. Put 1 tbsp in the middle of each. l. fillings, grease the edges of the dough with water.
From vitalybook.com


CHERRY VARENIKI DUMPLINGS RECIPE (FROZEN "CHERRY ... - SIP BITE GO
2021-09-08 Instructions. Bring water to a boil with a pinch of salt in a large pot on the stove. Add frozen cherry vareniki dumplings and boil for about 5 minutes until cooked through. Drain sour cherry vareniki. Then add cherry dumplings to a large bowl and add butter, champagne vinegar, and a pinch of salt. Gently mix together until butter melts.
From sipbitego.com


VARENIKI WITH CHERRIES - LITTLE BROKEN
2014-07-11 In a small saucepan, combine the remaining 12 oz. cherries with 1/2 cup sugar and 1 tablespoon of water. Bring to a boil; lower the heat to medium/low and simmer, uncovered for 15 minutes or until the cherries cook down and mixture is …
From littlebroken.com


CHERRY VARENIKI (CHERRY DUMPLINGS) - LET THE BAKING BEGIN!
2013-02-19 Instructions. In a bowl of a mixer fitted with a hook attachment, combine 2 cups milk, 1 egg, 1 stick butter/margarine, 1 tsp salt, and 3 cups of flour. Mix at low speeds until thoroughly combined. Add 2 more cups of flour and knead until a smooth dough, that doesn't stick to the sides of the bowl forms. Let rest for 30 minutes to 1 hour, at ...
From letthebakingbegin.com


VARENIKI – UKRAINIAN POTATO DUMPLINGS - YOUTUBE
Vareniki or varenyky are traditional Russian and Ukrainian dumplings. There are many different types of vareniki; potato vareniki, cheese vareniki, cherry va...
From youtube.com


RECIPE: UKRAINIAN FILLED DUMPLINGS (VARENIKI) WITH POTATO, CHEESE ...
CHOICE OF FILLING(S), RECIPES FOLLOW: Potato Filling Cheese Filling Sauerkraut Filling For the Cherry Filling 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 ...
From recipelink.com


RUSSIAN LAZY DUMPLINGS – LENIVIE VARENIKI - RUSSIANFOODUSA BLOG
2017-11-11 Combine cheese, egg, salt, sugar and vanilla, whisk until smooth. Sift the flour gradually in several turns, until the dough is soft, but is not sticking to your hands. You can optionally sprinkle the workspace with flour. Roll out the dough into a long roll, cut into small pieces. Some dry dumplings for 20 minutes before boiling, some throw ...
From blog.russianfoodusa.com


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