VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
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.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
VARENIKI (RUSSIAN-STYLE POTATO DUMPLINGS)
Provided by Food Network
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
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