Vareniki or varenyky are traditional Russian and Ukrainian dumplings. There are many different types of vareniki; potato vareniki, cheese vareniki, cherry vareniki and more. This dish is also very common in Poland, they call it pierogi and they make it pretty much the same. Vareniki are usually served with sour cream and fried onions. This recipe is the classic version of homemade vareniki and they are perfect for weekend breakfast or brunch.
INGREDIENTS FOR YIELDS
For the dough:
2/3 (160ml) Warm water
1/2 teaspoon Salt
2 cups (250g) Flour
2 tablespoons Oil
For the filling:
400g Potatoes, peeled
2 Onions, chopped
Salt to taste
Pepper to taste
Make the dough: In a small bowl, mix warm water, salt and oil. In a separate large bowl, place flour, make a well in the middle, then pour the wet mixture into the well. Mix until smooth dough is formed.
Set aside to rest while making the filling.
Make the filling: fill a medium-large pot with water, add 1 tablespoon of salt, add potatoes and bring to a boil. Boil until tender.
Place boiled potatoes in a large bowl and mash.
In a medium sized pan, heat 2 tablespoons of oil, add chopped onions and cook until golden.
Add 3/4 of the onions to the mashed potatoes, season with salt and pepper and mix well.
Assembly: divide the dough into 4 pieces. Roll each piece into a 1/8cm thick. using a glass or a cookie cutter, cut 6-7cm circles. Fill each circle with 1 teaspoon of filling. Seal the dough and repeat with the rest of the dough.
Cook the vareniki: boil a large pot of salted water. Add the vareniki the boiling water and boil until floats. Drain.
Serve with the rest of the fried onions and with sour cream.
HOW TO STORE VARENIKI?
Vareniki are at its best when they are hot straight from the boiling water. It is not recommended not eat them cold, but you also can fry leftover vareniki and get crispy vareniki.
CAN WE FREEZE VARENIKI?
Yes, you easily can freeze vareniki before cooking them in boiling water. Keep the varniki in an airtight container in the freezer up to 2 months. When ready to serve, cook them in boiling water until floats plus 2 minutes.
Varenyky not vareniki are a Ukrainian dumpling, they have nothing to do with Russian cuisine and are certainly not 'russian dumplings'. In-fact Gogol writes of how Russian solders in Ukrainian villages in the 1800s did not know the word 'varenyky' when asking local Ukrainian women to prepare them, and thus the women pretended not to understand them to avoid feeding them. Thus it is a symbol of Ukrainian and Russian difference not similarity. Varenyky became proliferated during the Soviet Era whReply
Varenyky not vareniki are not 'Russian dumplings' they are Ukrainian, pelmeni are Russian dumplings. Gogol writes of how Russian soldiers in the 1800s asked Ukrainian women to prepare them but did not know their name, and the Ukrainian women pretended not to understand them to avoid feeding them. Thus varenyky became a symbol of Ukrainian and Russian difference not similarity as you have erroneously suggested here. Varenyky have nothing to do with Russian cuisine and only became proliferated durReply
I’m Sure you have no clue what happened in the 1800s cause you were not born. No cares about Russian Varenyky cause they are sanctioned by the UN and rest of the world. We don’t hold this against you cause your country can’t take over a 3 world power.Reply
Don’t be rude, rude behavior is never called for. I found the explanation interesting and don’t assume you speak for everyone. I feel sorry for you, perhaps if you were kinder, others would treat you better.Reply
Ehhhh why in the world vareniki became russian food? Recipe writer, educate yourself, there are other countries than russia.Reply
Yes, like Poland and parts of Germany.Reply
I'm sorry, but any recipe that calls for potatoes and does not specify which kind of potato is a bit useless. There is a great deal of difference between waxy red potatoes for example, and starchy russet potatoes.Reply
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