Vareniky Recipe

Name: Vareniky
Prep time: 30 min
Cook time: 40 min
Total time: 115 min
Yield: 6
Ingredients: 1.5 cups milk; 2 tablespoons sunflower seed oil; 1 egg yolk; 3.5 cups all-purpose flour; 0.5 teaspoon salt; 3.5 ounces dried porcini mushrooms; 0.5 cup hot water; 1 pound potatoes, peeled; 2 onions, chopped; 3 tablespoons vegetable oil; salt and pepper to taste; 1 gallon water; 1 tablespoon salt

Cook Time: 40 minutes

Ingredients

This recipe yields 6 servings. Ingredient amounts will adjust accordingly, but cooking times and steps remain unchanged.

For the Dough:

1 cups milk
2 tablespoons sunflower seed oil
1 egg yolk
3 cups all-purpose flour
teaspoon salt

For the Filling:

3 ounces dried porcini mushrooms
cup hot water
1 pound potatoes, peeled
2 onions, chopped
3 tablespoons vegetable oil
Salt and pepper to taste

To Cook Vareniky:

1 gallon water
1 tablespoon salt

Directions

Step 1: Start by preparing the dough. In a large bowl, combine the milk, sunflower oil, egg yolk, flour, and teaspoon of salt. Use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set it aside.

Step 2: Soak the dried porcini mushrooms in cup of hot water for 45 minutes. Meanwhile, peel and boil the potatoes in salted water until tender, about 20 minutes. Drain the potatoes and let them steam dry for a minute or two.

Step 3: After the mushrooms are rehydrated, chop them up, reserving the soaking liquid. Mash the potatoes and add some of the mushroom-soaking liquid to help moisten them.

Step 4: Heat the vegetable oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Stir in the chopped mushrooms and cook for another 2 minutes.

Step 5: Combine the mashed potatoes, cooked onions, and mushrooms in a bowl. Season the mixture with salt and pepper to taste. Set the filling aside while you prepare the dough.

Step 6: Roll the dough into a log and cut it into discs approximately 3/8 inch thick and 2 inches wide. Roll each disc into a thin circle on a lightly floured surface. Place a spoonful of the filling in the center of each dough circle.

Step 7: Fold the dough over the filling, creating a half-moon shape. Pinch the edges together tightly to seal. Repeat until all the dumplings are filled.

Step 8: In a large pot, bring 1 gallon of water and 1 tablespoon of salt to a boil. Gently add the vareniky to the boiling water. Stir once to prevent them from sticking. Simmer for 10 to 15 minutes, or until all the dumplings have floated to the surface.

Step 9: Remove the vareniky from the pot using a slotted spoon and drain well before serving.

Nutrition Facts

Per serving:

Calories: 553
Fat: 15g (19% Daily Value)
Saturated Fat: 3g (14% Daily Value)
Cholesterol: 39mg (13% Daily Value)
Sodium: 1444mg (63% Daily Value)
Total Carbohydrate: 87g (32% Daily Value)
Dietary Fiber: 8g (27% Daily Value)
Total Sugars: 7g
Protein: 17g (35% Daily Value)
Vitamin C: 21mg (23% Daily Value)
Calcium: 137mg (11% Daily Value)
Iron: 8mg (43% Daily Value)
Potassium: 608mg (13% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vareniky is a traditional Ukrainian dish consisting of dumplings filled with a variety of ingredients, often mashed potatoes, mushrooms, or cottage cheese. This beloved food holds a significant place in Ukrainian culture and cuisine, being served at family gatherings, holidays, and even in everyday meals. While vareniky is comparable to other dumplings in Eastern European cuisine, such as Russian pelmeni or Polish pierogi, its unique fillings and serving styles make it stand out in its own right.

History of Vareniky

Vareniky dates back to the 14th century and has long been a part of Ukrainian culinary traditions. The name "vareniky" comes from the Ukrainian word "vareny" which means "boiled." Early forms of dumplings were filled with a variety of local ingredients such as mushrooms, berries, or even meats, making it a highly adaptable dish. During the Soviet era, vareniky became a comfort food for many, as it was affordable and versatile. Today, it is celebrated as a symbol of Ukrainian hospitality and culture.

Regional Variations

In Ukraine, vareniky are commonly associated with specific regions. For instance, in the western part of Ukraine, vareniky are typically filled with potatoes and mushrooms, often including a rich mushroom broth. In the eastern regions, they may be filled with a mixture of cottage cheese and potatoes or even cherries, making them sweeter. Additionally, different Ukrainian regions have variations in how the dumplings are servedsome prefer them with melted butter, while others top them with fried onions or sour cream with fresh dill.

What Sets Vareniky Apart

While vareniky shares similarities with other Eastern European dumplings like Russian pelmeni or Polish pierogi, there are key differences. Pelmeni, for example, is typically made with a meat filling and served in broth. In contrast, vareniky are often filled with potatoes, cheese, or fruit, and are more likely to be boiled and served with toppings like butter, sour cream, or fried onions. The dough of vareniky is also slightly thicker than that of pelmeni, giving the dumplings a heartier texture.

Where Vareniky Are Served

Vareniky are a common dish in Ukrainian homes, frequently appearing at family dinners, festive celebrations, and religious holidays like Christmas and Easter. In Ukrainian restaurants, vareniky can be found on the menu, often offered as a main dish or a starter. The dish is also popular at community events and gatherings, where large batches of vareniky are prepared to feed groups of people. It is not unusual for families to spend an entire day preparing vareniky for special occasions, creating a sense of shared tradition and familial bonding.

Interesting Facts About Vareniky

Vareniky can be filled with virtually anythingsweet fillings like berries or even poppy seeds, as well as savory fillings like cheese, cabbage, or mushrooms.
In Ukraine, the tradition of making vareniky is passed down from generation to generation. It is often a group activity, with multiple family members gathered together to form the dumplings.
On "Varenyky Day," which is celebrated in some parts of Ukraine, people gather to make and eat vareniky as a way of honoring the dish's cultural importance.
Vareniky are often paired with local beverages, such as kvass (a fermented beverage) or horilka (a traditional Ukrainian spirit), for added flavor and enjoyment.

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FAQ about Vareniky Recipe

Yes, vareniky can be made in advance. Once assembled, you can freeze them. Place the dumplings on a baking sheet in a single layer, freeze until firm, and then transfer them to a freezer bag. When ready to cook, boil them directly from the freezer without thawing.

Leftover vareniky can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam them or cook them in boiling water for a few minutes until warmed through.

Yes, fresh mushrooms can be used in place of dried porcini. However, dried mushrooms typically provide a stronger, more concentrated flavor. If using fresh mushrooms, you might want to sauté them longer to deepen their flavor.

Vareniky fillings can be customized to suit your taste. Common variations include cheese (especially farmer's cheese), sauerkraut, cherries, or sweetened berries for dessert-style dumplings. You can also add meat or other vegetables to the potato filling.

Vareniky are typically served with sour cream, melted butter, or fried onions. You can also top them with crispy bacon or pork cracklings for extra flavor. Some people enjoy them with a dash of vinegar or fresh herbs like dill.

If the dough is too sticky, add a little more flour, a tablespoon at a time, until it becomes smooth and manageable. Be careful not to add too much flour, as this can make the dough tough.

Yes, you can knead the dough by hand if you don't have an electric mixer. Just mix the ingredients together in a bowl and then knead on a floured surface until the dough is smooth and stiff.

Vareniky should be boiled for about 10 to 15 minutes. They are done when they float to the surface of the water. Once they float, allow them to simmer for a few more minutes before draining.

While vareniky are typically served hot, they can be eaten cold as well. You can enjoy them as leftovers, or serve them cold with a dipping sauce or as part of a cold dish.

The recipe calls for all-purpose flour, but you can experiment with other types of flour such as whole wheat or gluten-free flour. Keep in mind that different flours may affect the texture and elasticity of the dough.