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.
COTTAGE CHEESE VARENIKI RECIPE - (4/5)
Provided by á-114543
Number Of Ingredients 11
Steps:
- Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter. Put a round of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted water. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 or 4 minutes. Vareniki are ready when they are well puffed. Remove them with a slotted spoon. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. The traditional accompaniment is sour cream. Sour cream, may be used in the filling if the cottage cheese is very dry.
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
UKRAINIAN OLHA'S VARENYKY (PEROGIES)
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
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
VARENIKI- UKRANIAN PIEROGIES
Provided by Food Network
Time 1h25m
Yield 50 to 55 vareniki -- enough fo
Number Of Ingredients 26
Steps:
- In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour 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 for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter.
- In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed.
- In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.;
- Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet.
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.
More about "vareniki recipes"
5 UNUSUAL VARENIKI RECIPES FROM “MISS VARENIKI” HERSELF
From rbth.com
Estimated Reading Time 4 mins
- Vareniki with apple and pear. Ingredients for dough (per 1 kg): premium wheat flour 590 g + for dusting. refined sunflower oil 2 tbsp. pinch of sugar. pinch of salt.
- Green vareniki with spinach and feta cheese. Ingredients for dough: premium wheat flour 570 g + for dusting. dill juice 320 g (600–700 g dill) salt 1 tsp. sugar 1 tbsp.
- Potato vareniki with stewed vegetables. Ingredients for dough: water 270 ml. premium wheat flour 550 g + for dusting. pinch of salt. potato 250 g. Ingredients for filling
- Buckwheat vareniki with chicken and mushrooms. Ingredients for dough: buckwheat flour 590 g + for dusting. water 380 g. pinch of salt. pinch of sugar. Ingredients for filling
- Chocolate dumplings with cherries. Ingredients for dough: premium wheat flour 530 g + for dusting. sugar 90 g. refined sunflower oil 35 ml. cocoa powder 70 g.
PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE)
From momsdish.com
VARENYKY RECIPE WITH POTATO FILLING AND FRIED ONIONS
From thenewbaguette.com
UKRAINIAN DUMPLINGS. TRADITIONS AND CULTURE.
From ukrainian-recipes.com
VARENIKI WITH POTATOES, UKRAINE NATIONAL CUISINE
From ukrainefood.info
MENNONITE GLUMS WARENIKI OR VARENIKI (COTTAGE …
From mennoneechiekitchen.com
BABA'S VARENIKI - A DOUKHOBOR STYLE PIEROGI - FERMENTING …
From fermentingforfoodies.com
VARENYKY WITH MEAT | UKRAINIAN RECIPES
From ukrainian-recipes.com
BASIC RUSSIAN VARENIKI OR PELMENI DOUGH (RUSSIAN PIEROGI)
From natashaskitchen.com
VARENIKI (DUMPLINGS) – ORIGINAL RECIPE - UKRAINIAN …
From ukrainianfoodrecipes.com
TWO FILLING PIEROGIES - VARENIKI - GASTROSENSES
From gastrosenses.com
POTATO VARENIKI – SMITTEN KITCHEN
From smittenkitchen.com
UKRAINIAN VARENYKY RECIPE
From allthingsukrainian.com
RUSSIAN VARENIKI - CHEF'S PENCIL
From chefspencil.com
VARENIKI WITH CHERRIES - LITTLE BROKEN
From littlebroken.com
RUSSIAN POTATO VARENIKI RECIPE FOR MASHED POTATO FILLED DUMPLINGS
From grantourismotravels.com
SOUR CHERRY VARENIKIS RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
THE ULTIMATE GUIDE TO COOKING VARENIKI (RECIPE) - RUSSIA BEYOND
From rbth.com
BEST TRADITIONAL UKRAINIAN VARENYKY RECIPE (UKRAINIAN
From etnocook.com
LENIVIE VARENIKI (UKRAINIAN FARMER CHEESE GNUDI) - THE NEW …
From thenewbaguette.com
BLUEBERRY VARENIKI - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
POTATO, BACON AND CARAMELISED ONION PIEROGI (VARENIKI)
From vikalinka.com
SOUR CHERRY VARENIKI | GROWING CHEFS! ONTARIO
From growingchefsontario.ca
VARENIKI DOUGH RECIPE (BLUEBERRY OR CHEESE FILLING)
From alyonascooking.com
CHERRY PIEROGIES, CHERRY VARENIKI, Вареники с Вишней, CHERRY …
From natashaskitchen.com
UKRAINIAN SWEET LAZY PIEROGI (VARENIKI) - IFOODREAL.COM
From ifoodreal.com
SWEET CHERRY VARENIKI RECIPE - VALENTINA'S CORNER
From valentinascorner.com
VARENYKY - MAIN COURSE - BOLD AND TASTY
From boldandtasty.com
CHERRY VARENIKI (CHERRY DUMPLINGS) - LET THE BAKING BEGIN!
From letthebakingbegin.com
HOMEMADE RUSSIAN DOUGH (FOR PELMENI OR VARENIKI) - LAZYHOMECOOK
From lazyhomecook.com
AUTHENTIC RUSSIAN VEGETARIAN VARENIKI {VEG} : AT THE IMMIGRANT'S …
From immigrantstable.com
CHERRY VARENIKI DUMPLINGS RECIPE (FROZEN “CHERRY PIEROGIES”)
From sipbitego.com
RECIPE FOR RUSSIAN VARENIKI DUMPLINGS (CABBAGE AND EGG FILLING)
From food.nomadicboys.com
VARENIKI - FLAVORFUL HOME
From flavorfulhome.com
VARENIKI – UKRAINIAN-RUSSIAN POTATO DUMPLINGS - THE COOKING …
From thecookingfoodie.com
VARENIKI WITH FARMER'S CHEESE (Вареники)
From petersfoodadventures.com
RUSSIAN LAZY DUMPLINGS – LENIVIE VARENIKI - RUSSIANFOODUSA BLOG
From blog.russianfoodusa.com
POTATO VARENIKI (UKRAINIAN PIEROGI RECIPE) - LENA'S KITCHEN
From lenaskitchenblog.com
VARENIKI RECIPE - PINTEREST
From pinterest.ca
VARENIKI (PIEROGI) WITH CHERRIES RECIPE - COOK.ME RECIPES
From cook.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love