Ukrainian Vareniki with Potato Filling
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 1 kg flour
- 2 egg (s)
- 250 ml milk
- 1 pinch (s) salt
For the filling:
- 1 kg potato (s)
- 100 g bacon (salo, back bacon)
- 2 onions)
- salt and pepper
- Bay leaf
Also:
- 1 cup crème fraîche
Print Recipe
Pin Recipe Instructions
- For the filling:
- Peel the potatoes and cook them in lightly salted water. Drain, collect approx. 1 cup of the cooking liquid. (We may still need this to control the consistency of the filling).
- In the meantime, dice the salo (back bacon) and place in the hot pan. Fry until glassy, add the finely diced onions. Sauté both together until golden brown but do not let them burn. Plenty of pepper.
- Add the fried salo with onions to the potatoes in the pot, mash well with the potato masher, season with salt and pepper if necessary and add a little cooking liquid if necessary. Leave 2 - 3 tablespoons of fried salo with onions in the pan - we need that for serving.
- For the dough:
- Knead a smooth dough from 4 - 5 glasses of flour, eggs and milk, add a little flour if necessary. The dough is just right when it no longer sticks to your hands. Cover with the tea towel and let rest for 30 minutes.
- Now the Warenyky are formed. We work on a floured work surface, put a small bowl with flour aside and need a rolling pin.
- Divide the dough into 4 equal parts, leave 3 of them covered with the tea towel for the time being. Roll out part of the dough with your hands into an approx. 4 cm thick sausage. Cut off approx. 2 cm wide slices from this sausage, roll them in the flour and roll out each individual slice with a rolling pin into a small flatbread. Place 1 - 1.5 teaspoons of potato filling on top of it, press the edges together well with your fingers so that you get the typical Wareniki shape. Place on a floured tray.
- In the meantime, bring the lightly salted water to a boil in a large saucepan with 2 bay leaves, carefully add the vareniki one by one to the boiling water, stir gently with the wooden spoon and simmer for about 10 minutes. The vareniki are done when they swim on the surface. Carefully remove the goods ki with the skimmer, spread them out on a tray and let them evaporate briefly.
- Now put the remaining fried salo with onions in a large bowl, add the hot vareniki and stir carefully with a wooden spoon. The salo is even easier to distribute if you put the Wareniki and Salo in a soup serving pot, close the lid and carefully shake the pot 2-3 times - this is how it is traditionally done.
- Serve the crème fraîche in a bowl.
- Do the same with the rest of the dough. The raw Wareniki can be frozen very well - simply put them on the floured tray in the freezer compartment, if they are frozen individually, you can put Wareniki in a freezer bag and put back in the freezer compartment. Do not thaw before cooking, but place frozen in the boiling water.
- The vareniki from the day before are seared crispy in the pan with a little butter, then taste even better!
- In addition to borscht, vareniki are also traditional Ukrainian national dishes. In Ukraine, Warenyky are prepared with all kinds of fillings - e.g. with mashed potatoes, sauerkraut, offal, mushrooms, quark, cherries and strawberries. They are always served with crème fraîche.
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