VARENIKI
Vareniki (варе́ники) are dumplings similar to Polish pierogi, that are traditional in Ukraine and Russia. There are several kinds of fillings, with mashed potatoes being the most classic.
Provided by Sarah-Eden Dadoun
Categories Side Dish
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat the vegetable oil in a frying pan and fry the onions over medium heat, stirring regularly until they are golden brown, then drain them of their oil and place on plate lined with paper towel.
- Peel and boil the potatoes in a large amount of lightly salted water.
- Drain the potatoes using a large skimmer and keep the boiling water for cooking.
- Place the cooked potatoes in a large bowl and, using a potato masher, mash the potatoes, gradually adding the boiling milk. Add the butter and, optionally, a little boiling water from the potatoes and mix until a slightly firm consistency is obtained.
- Add the fried onions and mix. Season with salt and pepper. Set aside.
- In a small skillet, melt the butter.
- Fry the onion over medium heat for 1 minute then add the sugar.
- Cook over low to medium heat for 10 minutes, stirring regularly.
- Remove from heat, transfer to a bowl and set aside in a warm place for serving.
- Combine sifted flour, salt, eggs, milk and 2 tablespoons of vegetable oil. Knead a homogeneous dough. Cover and let stand 30 minutes, away from heat.
- Divide the dough into 2 or 3 pieces and roll out each piece of dough to a thickness of ⅛ inch (3 mm).
- Using a cookie cutter, cut circles about 3 inches (7 cm) in diameter.
- Place 1 teaspoon of filling in the center of each circle of dough, fold them in half to form a semi-circle and pinch the edges with wet hands.
- Heat a large amount of boiling salted water in a casserole dish.
- Immerse the vareniki in simmering water and cook them for 3 minutes.
- Drain.
- Place the boiled vareniki in a bowl or deep dish.
- Sprinkle with fried onions, salt lightly, pepper, and mix gently.
- Finally sprinkle with chopped spring onion.
HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)
This traditional Ukrainian halushki recipe consists of tender dumplings tossed with crispy bacon and sautéed mushrooms and onions. The epitome of Eastern European comfort food!
Provided by Natalya Drozhzhin
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Prepare ingredients for the recipe.
- Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
- Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
- At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
- Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
- Gather the topping ingredients.
- Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
- Stir in bacon pieces, sauté for 5 minutes.
- Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
- Serve immediately and enjoy!
Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 13 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 1197 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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.
POLISH KOPYTKAMI POTATO DUMPLINGS
My Babcia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healthy" dish, but for special occasions or a nice reminder of childhood, they are worth every calorie and gram of fat. Don't skimp on the salt. Potatoes need a lot of seasoning to taste good. Also, the bacon and bacon fat really make this dish. Like I said, this is a special occasion treat.
Provided by Ohio Margaret
Categories Polish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings.
- Peel then grate potatoes with a grating blade (smallest holes) in a food processor. Remove any chunks. Strain potatoes in a strainer (not a colander) until water from potatoes is removed. Press on the potatoes to remove as much water as possible. The more water left in the potatoes, the more flour you'll need and you'll have less potato taste in the end.
- Put potatoes in a large bowl and add salt. Mix with a rubber spatula or large spoon.
- Lightly mix eggs in a cup with a fork and add to potatoes. Mix.
- Add flour to potatoes, starting with 1 cup. Mix and continue to add flour until the potatoes are the consistency between pancake batter and bread dough. You shouldn't be able to pour it but you shouldn't be able to knead it either. If you wish, taste potato mixture to check salt.
- Cut bacon into 1/2-1 inch chunks. Fry in a high-sided frying pan on medium heat until limp, not crunchy. Set aside off heat or on lowest heat.
- Bring water back to boil. The water shouldn't be a full rolling boil. It will cause the dumplings to fall apart. Keep the water at just a gentle boil.
- Test one dumpling by using a teaspoon and drop in a dollop of potato mixture (about the size of a large cherry). It will plump up. See if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart (water starts to fill with bits of potato mixture) add more flour, about 1/4 cup at a time. Test again until it holds together.
- The water will become cloudy and little bits of potato will appear over the course of boiling the dumplings. This is normal. The dumplings will look shaggy, not round or perfect. You can stir them gently during cooking to keep them from sticking together.
- As the dumplings float, take them out with a slotted spoon or strainer and put directly in the bacon pan. Mix all the dumplings in the bacon pan until coated with bacon grease. Taste and add salt as needed. Serve.
- Save a cup of potato water and add as needed to dumplings when reheating the next day.
Nutrition Facts : Calories 391.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 98.4, Sodium 700.1, Carbohydrate 70.6, Fiber 6.7, Sugar 2.2, Protein 12.7
POTATO PATTIES KIEV-STYLE (RUSSIAN OR UKRAINIAN)
This is from "The Best of Ukrainian Cuisine". There must be a trick to making stuffed potato dumplings because when I made this, the filling kinda just disappeared inside them. It was pointless. The main mushroom effect was in the sauce. Cooking time includes mushroom soaking time. Perhaps it would work better if both the potatoes and mushroom filling were cooled to room temp (or colder) before filling them and then relying on the frying to heat them up (with the sauce going into the microwave for reheating).
Provided by Debbie R.
Categories < 4 Hours
Time 2h30m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Wash and peel potatoes. Boil potatoes; mash. Dissolve the flour in a litle cold water. Add that to the potatoes, along with the butter and eggs. Sprinkle with salt. Stir well.
- For filling: Wash and soak mushrooms in cold water for 60 minutes. Cook them in the same water for 30-40 min, then chop finely.
- Let milk come to room temp or scald.
- In butter, melt butter; brown 3 T. flour and a little salt. Constantly stirring, pour over the scalded milk. Mix until it gets thick.
- Add chopped mushrooms; stir well.
- Divide potatoe mixture into portions. In the center of each one, put a spoonfull of the mushroom sauce. Pat into and oval shape. Dip into beaten eggs and roll in breadcrumbs.
- In oil (or an oil/butter mixture perhaps), fry until golden on both sides.
- Serve with remaining mushroom sauce, sprinkled with the dill.
Nutrition Facts : Calories 1835.5, Fat 67.5, SaturatedFat 34.6, Cholesterol 971.8, Sodium 1128.3, Carbohydrate 246.9, Fiber 24.3, Sugar 12.9, Protein 63.2
More about "halushky potato dumplings ukraine russia recipes"
CHEESE DUMPLINGS HALUSHKY TRADITIONAL RECIPE - ETNOCOOK
From etnocook.com
Servings 2Estimated Reading Time 4 mins
UKRAINIAN DUMPLINGS AKA GALUSHKI RECIPE - COOK.ME …
From cook.me
SLOVAK HALUSKY (GRATED POTATO DUMPLINGS) RECIPE - THE …
From thespruceeats.com
CABBAGE HALUSKY RECIPE | YEPRECIPES
From yeprecipes.com
HOMEMADE HALUSKY WITH CABBAGE AND ONION - A COALCRACKER IN …
From acoalcrackerinthekitchen.com
RUSSIAN-UKRAINIAN PAMPUSHKI RECIPE (FRIED POTATO BALLS) - THE …
From thespruceeats.com
3 RUSSIAN & UKRAINIAN DUMPLING RECIPE IDEAS - MOMSDISH
From momsdish.com
UKRAINIAN FILLED HALUSHKY DUMPLINGS RECIPES - EASY RECIPES
From recipegoulash.cc
UKRAINIAN FILLED POTATO HALUSHKY (DUMPLINGS) - RECIPE #17591
From foodgeeks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love