READY IN ABOUT 2 hrs

Vareniky

Read Reviews (3)

"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." — Ukrainian Chef

Directions

To mix the dough, combine the milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon salt in a bowl. You can use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set aside.
Soak the dried porcini in 1/2 cup hot water for 45 minutes. Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Chop the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
Heat the vegetable oil in a skillet over medium heat. Stir in the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms.
Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the vareniky dough.
Cut the dough into discs about 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the center of each vareniky; fold the dough in half and pinch the edge to seal. Repeat until all of the dumplings are filled.
Bring the gallon of water and tablespoon of salt to a boil in a large pot. Add the vareniky to the boiling water and stir once, gently. Simmer until all of the dumplings have floated to the surface, about 10 to 15 minutes. Drain well before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 55 mins

Reviews More Reviews

Mar 29, 2010

Superb food - just as it is!

—InventorNC

See full review »

Oct 29, 2011

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.

—Hannahkitty

See full review »

5 Ratings

Sep 20, 2011

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 :)

—zhanna305

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bengali Dhal

Best Homemade Seitan

Kala Chola Pakistani-Style

Lentil and Green Collard Soup

Lentils for Stagflation

Minh-ai's Bitter Melon Soup

Epic Mashed Potatoes

Authentic Dried Chile-Pepito Enchilada Sauce

Aaku Pappu (Dal with Greens)

Asturian Beans with Clams

Nutrition

Calories
553 kcal
28%

Carbohydrates
87 g
28%

Cholesterol
39 mg
13%

Fat
14.9 g
23%

Fiber
7.6 g
30%

Protein
17.4 g
35%

Sodium
1482 mg
59%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vareniky

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 553
Calories from Fat: 134

% Daily Value *
Total Fat 14.9g 23 %
Saturated Fat 2.8g 14 %
** Cholesterol 39mg 13 %
Sodium 1482mg 59 %
** Potassium 608mg 17 %
Total Carbohydrates 87g 28 %
Dietary Fiber 7.6g 30 %
Protein 17.4g 35 %
Sugars 7.2g
Vitamin A 3 %
Vitamin C 35 %
Calcium 17 %
Iron 77 %
** Thiamin 70 %
** Niacin 60 %
** Vitamin B6 24 %
** Magnesium 19 %
** Folate 93 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.