June 24, 2006

Vareniki (Ukrainian Dumplings)

Privet!~
haven't been grocery shopping this week due to our busy study schedules. Running low on staples like milk, meat and eggs. I recall flipping through a gourmet magazine a couple of weeks ago and spotting an interesting recipe similar to Pelmeni which I made quite some time ago. Instead of minced meat; it was a variation of Pelmeni with a potato and cheese filling. I decided it would be a good day for such a recipe- considering how we need to scrooge on meat and eggs for next week!
As quoted from the magazine:
Vareniki, a national obsession in the Ukraine, have many different fillings, among them sauerkraut, cheese or sour cherries. The potato version is traditionally served with browned onions and bacon.

I didn't have bacon, cherries, ricotta, sour cream...nor Cheddar (as suggested by the recipe). I improvised with a handful of mozzarella and small spoon of cream. I didn't have butter either; had to substitute that with olive oil spread. (you can tell we're REAlly running low on food staples!) haha.
What better way to taste test my Vareniki's, than to have a Russian join us for lunch! Here's another one of those short funky videos! LOL

Recipe makes about 25 Varenikis. Enough to feed 2 hungry Punjabi girls, 1 happy Russian and one tired Chinese cook!
Dough:
1/2 tbsp sea salt
1 cup plain flour sifted (and 2 tbsp's extra for dusting and flouring work surface)
1/2 tbsp vegetable oil (I used corn)
1/2 cup water
1 egg yolk (save the egg white to use for wrapping varenikis)
Stir yolk and oil together, Add in flour + salt and stir to combine. Add water a lil at a time till mixture forms a rough dough. Turn onto lightly floured surface and knead till smooth and elastic (takes about 2 minutes) Cover in cling wrap and set aside for at least 30 minutes.
Filling:
mash 3 baby coliban potatoes
2 tbsp melted butter ( I used olive spread)
1/2 onion diced fine
1/2 cup mozzarella
1 tbsp cream
Sprinkle of sea salt.

Cook diced onions in butter till wilted and fragrant. Add all other ingredients and mash to combine.

Refer to my Pelmeni recipe on how to wrap and cook the vareniki's. (Link).The steps are exactly the same. I scooped up the cooked Vareniki's and pan fried them quickly in some olive oil and ham shreds. (no bacon; had to improvise). Dished them out and sprinkled with parsley and white vinegar. Added dashes of garlic seasoning for the Chinese cook, and chili flakes for the Punjabi girls!Tasted fabulous! It didn't take as much effort as my last try. I guess im getting the hang of dumpling making now.

13 comments:

Ellena Mummy said...

Wow.. that's a very interesting dish... I will note it down and make one of these days... By the way, you had a very GOOD blog..that provide alot of interesting recipe.. Keep it up.... Take care

Su-Yin said...

thanks ellena...reminds me of chinese "gau ji" with potatoes instead of meat and chives! haha was fun to make :)

Puspha said...

Hey, u have a superb blog gurl. I´m impressed with ur talent being so young. All the best to u. Will visit again.

Thanx for adding me in ur blogroll. :)

Su-Yin said...

thanks ...heee...:D
*blush*

Ellena Mummy said...

Hi suyin.. just tried out this recipe for tonite's dinner.. it's taste realli great... and it's easy to prepare too.. thanks for sharing this wonderful recipe....Keep it up.... :)

Su-Yin said...

wow..glad you liked it ellena!
thanks...makes my daily recipe posting worth the trouble :)

Anonymous said...

Ok just found these after I left my other comment for Pelemi so obviosuly you have tried Vereniki! :)

Still great blog especially the footage.

skindleshanks said...

I thought I was the only one making varenecki (aka perogies) in Asia--I will have to take pointers from your sealing technique! I'd learned how to make jiaozi in Tibet, and tried to use the same method on perogies--doesn't work too well.

BTW, next time you make perogies, you could try making cream gravy to go with it, and then you can find out why Russian ladies have such a hard time keeping their figure! It tastes amazing, though.

Svetlana said...

Hi.I tried this recipe, and my husband and two sons just loved it! It wasn't hard to make, but took a while. They were worth it though. Thank You. We also really liked the music you chose for your video. Keep up the good work.

Anonymous said...

it's a ukrainian traditional dish... why should russians test it? they don't even have it in their truditional cuisine...

Cucee Sprouts said...

These look so good. I have to try your recipe. I grew up on vareniki and just recently made my first batch! My kids were all over them. I did healthify the original recipe. If you want to check it out, here is a link. http://cuceesprouts.com/2010/09/vareniki/ Looking forward reading more of your recipes :)

Suzanne said...

The Polish call them Pirogi

annaemailme@aol.com said...

I've been searching 4ever for a ukrainian dish made with very few ingerients...their called fingers.fried dough,,,savory not sweet...quick too!