Recipe by Ukrainian Chef
"Vareniky are like big ravioli with different fillings (meat, potato, berries, fruits, vegetables, mushrooms, etc.) This recipe for vareniky is stuffed with a potato and mushroom filling. Serve them with butter and chopped parsley, fried onions, pork cracklings, or sour cream and fresh dill."
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For the Dough:
1 1/2 cups
sunflower seed oil
3 1/2 cups
For the Filling:
3 1/2 ounces
dried porcini mushrooms
salt and pepper to taste
To Cook Vareniky:
Superb food - just as it is!
Vkusnyatina!! which means delicious in Russian! I'm Russian and I grew up on this dish, the recipe is perfect. I felt like I just ate a plate of my Mom's Vareniki :)
The dough is very easy to make. I sautéed fresh brown mushrooms because they were cheaper than the dried ones, and the result was good, but I am sure using dried porcini would be even better. The vareniky are very good when eaten with vinegar.
I love this dish. My mother and my grandmother used to make it for us when we were kids. I'm from Romania but we have Ukrainian blood.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
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