Basic Russian Vareniki Or Pelmeni Dough Russian Pierogi Recipes

HOMEMADE RUSSIAN DUMPLING DOUGH (FOR PELMENI OR VARENIKI)

Steps:

• Sieve flour into a big bowl, add salt and mix.
• Make a well in the center, crack an egg into the center and use a fork to stir the egg into the flour.
• Then, slowly add water while kneading and knead until the dough forms a sticky ball.
• Transfer the dough onto a floured surface and knead until the dough is soft, about 5 minutes. The dough should not be sticky by now. Cover the dough with a damp cloth and let it rest for 1 hour.
• After 1 hour, turn to the dough. Knead it for about 1 min on a lightly floured surface and start making your dumplings!

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
• Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
• Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
• Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
• Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

VARENIKI (RUSSIAN-STYLE POTATO DUMPLINGS)

Steps:

• For the filling: Saute onions with oil in a pan until softened and brown.
• Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream.

RUSSIAN PELMENI

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

RUSSIAN PELMENI RECIPE + NEW DOUGH RECIPE!

Steps:

• Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended
• Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
• Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
• Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
• Place the dough on a lightly floured surface.
• Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
• Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
• Cut off about tennis-ball-size chunks of dough and roll out into a circle.
• Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
• Roll out another chunk of dough and place over the mold.
• Use a rolling pin, roll the top, working from the center - outwards until the pelmeni are well-defined.
• Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
• Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
• Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
• Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
• Place 1 tsp pelmeni filling in the center,
• Close the edges and pinch together.
• Pinch the corners together to form, well... a diaper shape.
• Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
• Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.
• Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

LENTEN PIROGI AND BOBALKI

Steps:

• Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper.
• For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.
• For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
• When all are cooked, drain and serve with the remaining Sauteed onions on top.