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Vareniky
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Ukrainian dumplings stuffed with potatoes and porcini mushrooms, served with delicious toppings like butter, herbs, onions, or sour cream with dill.
Ingredients:
  • 1.5 cups milk
  • 2 tablespoons sunflower seed oil
  • 1 egg yolk
  • 3.5 cups all-purpose flour
  • 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
Instructions:
  • Combine milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon salt in a bowl. Use an electric mixer or knead by hand until you achieve a smooth, stiff dough. Shape into a log, wrap in plastic, and set aside.
  • First, rehydrate the dried porcini in 1/2 cup of hot water for 45 minutes. While it soaks, boil the potatoes in salted water until tender, approximately 20 minutes. Drain and let them sit for a minute or two to dry off.
  • Chop the plump rehydrated mushrooms, saving the flavorful soaking liquid. Mash the creamy potatoes, incorporating the aromatic mushroom-soaking liquid for extra moisture.
  • In a skillet, warm vegetable oil over medium heat. Sauté chopped onions until soft and translucent, stirring occasionally for about 5 minutes. Add chopped mushrooms.
  • Combine the mashed potatoes, onions, and mushrooms; season generously with salt and pepper. Allow the filling to rest as you move on to rolling out the vareniky dough.
  • 1. Slice the dough into discs measuring 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Roll out each disc on a floured surface to form a thin circle. Fill the centers of each vareniky with a tablespoon of filling. Fold the dough in half and seal the edges by pinching. Repeat the process until all dumplings are filled.
  • In a large pot, bring a gallon of water with a tablespoon of salt to a boil. Add the vareniky to the boiling water, gently stir, and simmer until all dumplings float to the surface, about 10 to 15 minutes. Drain well before serving.

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