ReceptnaptárVareniki with potato and onion
Vareniki are boiled dough pockets of Ukrainian origin that are also loved in Russian cooking. The potato and onion filling is the most popular version, with sour cream and fried onion. A Lenten and everyday dish.
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Method
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- Knead the flour, egg, water and salt into a soft dough and rest for 30 minutes.
- Mix the mashed potato with the fried onion, butter, salt and pepper.
- Roll the dough 2-3 mm thick and cut 7 cm circles.
- Put a spoonful of filling on each circle, fold in half and press the edges firmly.
- Cook in boiling salted water for 5-6 minutes until they float.
- Serve with butter, fried onion and sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Press the edges firmly or they open while cooking.
- Do not overcook or the dough falls apart.
- They taste best with fried onion.
Frequently asked questions
How do pelmeni and vareniki differ?
Pelmeni have raw meat; vareniki have boiled potato, curd cheese or fruit fillings.
Can they be frozen?
Yes, raw, for 3 months.
Similar recipes
- Potato dumplings stuffed with ham or mushrooms · Hungarian
- Raw potato dumplings with cheese · Hungarian
- Nokedli (Hungarian egg dumplings) · Hungarian
- Potato dumplings with mushroom sauce (kopytka) · Polish
- Bread dumplings with parsley · Hungarian
- Pelmeni (Russian meat dumplings) · Russian
More russian ideas
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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