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Varenyky (Ukrainian dumplings)

Classic Varenyky Dough:

4 cups plain flour

1 egg (optional)

½ teaspoon salt

1 cup warm water

Making dough:

In a large bowl, mix the sifted flour and salt. Add one egg, which is optional as the egg will make the dough a bit tougher. Add warm water and combine. The dough should have a medium-soft texture. Knead the dough until smooth. Cover the dough with plastic wrap and let it stand for 10-15 minutes.

Forming varenyky:

Divide the dough into manageable portions. Lightly dust your hands, the rolling pin and the surface with flour. Roll out the dough until it is approximately 1-2 mm thick (if you are making varenyky with fruit or berry filling, roll the dough out a bit thicker). Using a glass or a biscuit cutter (approximately 5-6 cm in diameter), cut out bases for each varenyk. Put the filling in the centre of each base. Slightly fold the base in two and pinch the edges of the base together firmly. Boil the varenyky for about 4-5 minutes or until tender.

Potato Filling:

800 grams potatoes

2 onions

Butter for frying

Salt and ground black pepper to taste

Peel and cut potatoes into cubes. Boil in slightly salted water. When potatoes are cooked, discard the water then mash them. Peel and finely chop the onions. Sauté in butter until golden brown. Mix the mashed potato and onion. Season with pepper and salt to taste.

Serve the Varenyky with sautéed onions in oil or butter and sour cream.

Cabbage Filling:

350 grams fresh cabbage

350 grams sauerkraut

1 onion

1 tablespoon sugar (optional)

Oil for frying

Salt and ground pepper to taste

Rinse the sauerkraut in cold water and squeeze out the excess liquid. Finely slice the fresh cabbage. Mix sauerkraut and fresh cabbage and sauté in oil until tender and lightly golden. Taste the cabbage as it cooks – if it is sourer than you prefer, add some sugar. Peel and finely chop the onion. Sauté in oil until golden brown. Mix onion and cabbage. Season with pepper and salt to taste.

Note: You may choose to use either sauerkraut or fresh cabbage and adjust the sugar accordingly.

Serve the Varenyky with sautéed onions in oil or butter and sour cream.

Zenon Misko article.



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