The recipe for Ukrainian vareniki

The recipe for Ukrainian vareniki
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The recipe for Ukrainian vareniki

These vareniki are  a classic Ukrainian recipe; well-loved by people of all ages. Cheesy potatoes are just one of the many fillings used to make traditional Ukrainian Vareniky (pierogies). My husband loves vareniki best sautéed and drizzled with bacon and onion flavored butter. Serve with a generous dollop of sour cream. If you have a unique filling that you make, please share!

For the vareniki dough: use the new vareniki (pierogi) dough recipe I posted earlier with exact measurements. You can totally cut the dough and potato recipe in half to make a more reasonable amount (about 60-75 by using half the recipe). It’s alot more with the full recipe but they freeze really well.

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The recipe for Ukrainian vareniki with potatoes and bacon for a couple

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Ingredients

for the dough:

  • 200 ml of serum,
  • 1 egg,
  • 300 g flour,
  • 2 tablespoons vegetable oil,
  • 1 teaspoon soda,
  • pinch of salt,

for the filling:

  • 400 g potatoes,
  • 100 g salted bacon,
  • 1 onion,
  • dill,
  • 2 tablespoons vegetable oil,
  • ground black pepper, to taste
  • salt to taste.

Instructions

  1. Break the egg and mix with the serum. Add the sifted flour mixed with soda and salt, mix and in the process of making dough add vegetable oil. Stir the dough until then, until it stops sticking to your hands. Then leave the dough for 30 minutes, having covered with its cloth.
  2. Finely slice the onion. Salo cut into small cubes, fry it on low heat and get some pork rinds. The resulting fat fry the onion until Golden state.
  3. Peel the potatoes and boil in salted water. Make puree by adding part of the contents, chopped dill, pepper and salt. The stuffing cool, and you can start making dumplings.
  4. Form from the dough small balls and roll them out. In each circle put the filling and the dumpling sasieni.
  5. If you cook the dumplings for a couple, then use a special device, such as a steamer or cooking Manto. You can also use a colander inserted in the pot and cover with an overturned bowl.
  6. In the process of steaming the dumplings need to be increased almost two times, so that they do not stick together, put them close to each other, and at some distance. Dumplings steamed cooked exactly 5 minutes.
  7. The finished dumplings serve hot with onions and bacon.

 

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