Vareniki are one of the most popular Ukrainian dishes.dishes. Their recipes are varied: some prefer dough on water or milk, others make this dish better with kefir or whey. The filling is also selected depending on the season: in summer, the most ideal option is fresh berries, and in cold weather, hearty food warms you up, so vareniki are made with potatoes, meat, liver, mushrooms and other ingredients. We will tell you simple recipes, following which you will become a real pro in preparing this dish.
Vareniki from simple dough with potatoes
The recipe for this dish is good because, firstly,it is simple and economical, and secondly, the products needed for its preparation are in every refrigerator. Vareniki with potato filling are a wonderful dish for a family dinner. Ingredients: For the dough:
- two glasses of ordinary flour
- half a cup of buckwheat flour
- 125 milliliters of warm water
- ½ small spoonful of salt
For the filling:
- five potatoes
- bulbous bulb
- Salt and spices - to taste
- a tablespoon of melted butter
- two tablespoons of vegetable oil
- fresh greens - optional
Method of preparation:Start making vareniki by kneading the dough: combine the two types of flour in a deep bowl, stir it several times to get a homogeneous dry mixture, and gradually pour in the water, previously salted. Ideally, you should get a smooth, lump-free mass that does not stick to your hands. Transfer it to a floured kitchen table and roll it out with a rolling pin into a thin layer, then cut out circles of the same shape with a glass turned upside down. These will be your future vareniki. Now start preparing the potato filling. To do this, peel the vegetable and boil it in slightly salted water, then drain it, and mash the potatoes into a puree, adding a little butter to it. If you cannot get rid of the lumps, rub the mass through a sieve, or better yet, beat it with a blender. Peel the onion and cut into small cubes, then fry in vegetable oil until light white. Then combine it with potatoes, you can add ground pepper and salt. When the filling has cooled, start making the dumplings. It's very simple: put one or one and a half spoons of the onion-potato mixture in the middle of the circle, and then pinch it with your fingers along the edges. Form all the products in this way and send them to a saucepan with water that is starting to boil, cook for about ten minutes. By the way, you can put some chopped greens in the dumplings - this will give them a special fresh taste. The dish is served with fried onions or homemade sour cream, mayonnaise will also work. Some housewives prepare a special sauce, to which they add mushrooms and cream. If you wish, find a similar recipe and make the sauce yourself. However, no matter what you pour over your dumplings, they will still be very tasty!
Filling from the liver
Want to make unusual vareniki and don't know how? It's very simple - read this recipe, buy the necessary set of products in the store and go to the kitchen to cook. Ingredients: Dough:
- ordinary glass of flour
- one chicken egg
- one and a half glasses of water
- 10 grams of fresh butter
- put the salt on your own taste
Filling:
- 400 grams of any liver
- three small onions
- salt
- freshly ground black pepper - one pinch
- one tablespoon of butter
Method of preparation:These dumplings are made from unleavened dough, to knead which first sift the flour well, then gather it into a mound and make a depression in it. Now beat the egg with a whisk, mix it with water and pour the resulting mixture into the flour. Knead with your hands until the mass is not too steep, but dense, then cover it with a clean towel and leave for 30 minutes. Dumplings from this dough always turn out well, because it rises quickly and does not require special skills from the cook. The next step is to prepare the filling: so, take a piece of liver, pre-washed under the tap, and remove the film from it, then clean it from the bile ducts and cut into small pieces. Then put it in a frying pan with oil and fry together with diced onion. When everything is ready, grind the filling using a regular meat grinder or blender. Ingredients such as salt and black pepper are added to the dumplings at your discretion, because everyone has their own taste. You can also add some fresh dill or parsley - it will be very appetizing! The recipe is coming to an end - all that remains is to mold the dumplings. Place the dough on a board sprinkled with a few handfuls of flour and roll it out with a rolling pin, then cut out circles. Put warm filling in the middle of each of them, make sure that there is not too much of it, otherwise the dumplings will fall apart. Then connect the edges of the dough with your fingers and fix them well, some grease them with beaten egg, but this is not at all necessary. The dumplings can be boiled in water or steamed. In the latter case, they retain their shape better and do not fall apart.
Vareniki from fresh dough with champignons
This recipe is dedicated to mushroom lovers! We made dumplings with champignons, but you can use others, such as dried chanterelles or oyster mushrooms. Ingredients: Dough:
- slightly more than a glass of cold water
- flour - one glass
- one tablespoon of olive oil
- two pinches of salt
Filling:
- 300 grams of fresh champignons
- five large potatoes
- salt - to taste
- onion - two pieces
- 15 grams of butter
Method of preparation:This time we will start making vareniki with the filling, and then we will get to making the dough. So, first peel the potatoes and put them on low heat, and boil whole champignons in a separate pan. Then throw the latter in a colander and let drain. Chop the onion into pieces and put it in a saucepan with already heated olive oil and lightly fry. When it becomes light, add the diced champignons and cook for another ten minutes. You can also make vareniki with dried mushrooms, but in this case you will need to soak them in boiling water and only then fry them. Now drain the excess liquid from the potatoes, add a piece of butter and mash until puree. If it turns out too thick, dilute it with warm milk or the water in which the vegetable was boiled. By the way, to make the mass homogeneous, it is better to beat it with a blender, and then combine it with fried mushrooms and golden onions. You can add a pinch of black pepper to the dumplings or do without it. The most important thing is the dough. It does not always turn out well for everyone, but using this recipe, you will cope with the duties of a cook with a bang, and your dumplings will be eaten by your family so quickly that you will not have time to blink an eye. Sift the flour with a sieve and pour it into a bowl with cold, but boiled water. Add salt to your taste and vegetable oil. Knead everything with a spoon, then with your hands, and place on a work surface, which should be sprinkled with flour, otherwise it will be very difficult for you to roll out the dumplings with a rolling pin, as the dough will stick. Cut out medium circles from the finished flatbread. Fill each of them with a small amount of filling (it is better to underfill than overdo it!) and secure the edges by pinching the dough with your fingers. Now all that is left is to boil the dumplings in salted water, put them on portioned plates, pour sour cream or butter over them and enjoy the food prepared by your skillful hands. Many people serve this dish with onions fried in a frying pan with butter. You can do the same. The dough we offer not only makes incredibly tasty dumplings, but also manti and samsa.
Appetizing dumplings with curd filling and raisins
We offer a traditional dish, familiar to everyone from early childhood - vareniki with a delicate curd filling. For variety, we decided to add raisins. Ingredients:
- five cups of flour
- a large spoonful of soda
- sugar - the same amount
- table salt
- 0.5 liters of not too fatty yogurt
- egg - one piece
Filling:
- tender curd - 350 grams
- three tablespoons of sugar
- two handfuls of raisins
Method of preparation:Beat the sugar and egg with a fork or whisk until smooth, then pour into the flour, sifted in advance, adding table salt and unslaked soda. Add room temperature kefir and mix everything thoroughly. When you have a thick and elastic dough, cover it with a piece of clean cloth or a towel and set aside for half an hour. These dumplings can be made from ready-made curd mass bought in a store, you do not need to sweeten it, just mix thoroughly and that's it. But if you take regular cottage cheese, then crush it with a fork or rub it through a sieve, and then mix with sugar. As for the raisins, soak them in water for fifteen minutes, then rinse well, squeeze out and combine with the previous product. If the filling is dry, add a few spoons of sour cream to it. Now roll out the dough thinly, cutting out circles with a glass. Fill each with the curd mixture and secure tightly around the edges. Cook in salted water for no longer than ten minutes. Uncooked vareniki can be frozen and cooked as needed. There are the most incredible recipes for this dish, so if your family loves it, do not stop there, but improve your culinary skills, trying to cook these or those options. We recommend reading:
