Potato and Mushroom Vareniki
Soft and tender authentic Ukrainian dumplings. There are many fillings you can use to make vareniki, but one of the most popular ones is with potatoes and mushrooms. These vareniki turn out very delicious and even stay soft and fluffy the next day. Instead of sour milk mentioned in the recipe, you can use kefir, whey, or buttermilk.
For the dough
Flour
5 cups (750-800 g)
Baking soda
1 tbsp
Salt
1 tsp
Sugar
1 tbsp
Egg
1 pc
Milk
2 cups (sour)
For the filling
Potatoes
6-8 pcs
Onion
2 pcs
Mushrooms
7 oz
To make Potato and Mushroom Vareniki, first prepare the filling. Peel and boil the potatoes until cooked. Drain the water and mash. Dice the mushrooms and sauté for 5-7 minutes in a skillet, add finely chopped onion and sauté for another 3 minutes. Add the sautéed mushrooms to the potatoes and mix.
Now, let's make the dough for Potato and Mushroom Vareniki. Lightly beat the egg with sugar. Add salt and baking soda to the flour, mix. Create a well in the flour, pour in the eggs and sour milk. Knead the dough.
Knead the dough until it becomes smooth and no longer sticks to your hands. Cover the dough with a towel and let it rest for 30 minutes.
Roll out the dough into a sheet, take a glass (or cutter) and cut out circles.
Place the filling on the prepared circles and seal the edges well to prevent the vareniki from opening during cooking.
I usually make a braid. First, seal as usual, then take one end and fold it under at an angle, and continue along the entire length of the varenik.
Boil the Potato and Mushroom Vareniki in boiling water. Drop them in, stir for a minute (to prevent sticking to the bottom) and cook for 4-5 minutes.
You can sprinkle the cooked vareniki with fried onions, top with butter, or sour cream.
© Наталья Лиханова
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