Vareniki Dough Recipes

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BASIC RUSSIAN VARENIKI OR PELMENI DOUGH (RUSSIAN PIEROGI)



Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) image

A soft, and tender pelmeni dough that is easy to roll and can be used for sweet and savory recipes.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h10m

Number Of Ingredients 11

1 large egg
2 Tbsp sour cream
3/4 cup water + 1 1/4 cup 2% milk (or use 1 cup water + 1 cup whole milk)
5 cups all-purpose flour (plus about 1 cup more for dusting)
Potato & onion
Blueberry
Cherry
Ground pork and turkey
Zazharka: Saute bacon and onion in butter and drizzle over your finished vareniki/pierogies.
Melted butter. Also good dipped in vinegar or ketchup.
Dust finished product with some sugar to keep from sticking and dip in sour cream.

Steps:

  • Whisk together egg and sour cream until well combined.
  • Whisk in 1 1/4 cup milk and 3/4 cup water.
  • Using a spatula, mix in four, 1 cup at a time.
  • Place the dough onto a floured surface. Using a food scarper, knead the dough by turning and folding it with the food scraper. Dust the dough with flour as you need it until it is soft and doesn't stick to your hands (you'll need around 1 cup more flour). Knead for 6 to 8 minutes. Don't add too much flour or the dough will become hard to work with.
  • Place the dough under a bowl and let it sit at room temperature for about 1 hour.
  • Cut the dough into 4 to 6 pieces. Work with one piece at a time and keep the rest covered with plastic wrap.
  • Form your chunk of dough into a log and cut off small pieces, one at a time. Pieces should be a little larger than a gumball. Dust your rolling pin and cutting board with flour and roll out a piece of dough until it is 1/8" thick and 3" diameter.
  • Fill these circles with the desired filling (potatoes, cherries, blueberries or meat). Fold the dough over the filling to form a crescent and seal the edges tightly with your fingers. If making pelmeni (meat filling), pinch the two edges together to form a "diaper" shape. Place the finished pierogis on a cutting board dusted with flour until ready to boil.
  • Bring a large pot of salted water to boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. Drizzle the pierogies with melted butter.
  • Repeat steps 7 through 9 with the rest of the dough.

VARENIKI DOUGH



Vareniki Dough image

I haven't tried this recipe yet. I have been trying different ones that I have found on the internet.This one sounds really good. The serving size is a guess.

Provided by Elcowgirl

Categories     Healthy

Time 1h20m

Yield 60 vareniki

Number Of Ingredients 6

6 eggs
1 1/2 cups half-and-half cream
1/2 cup sour cream
1 tablespoon oil
3 tablespoons sugar
8 cups flour (or more)

Steps:

  • Sift flour. Make a hole in the center.
  • Combine all the other ingredients in seperate bowl.
  • Beat until combined.Pour in hole in flour.
  • Knead until dough stays together. Will be very soft.
  • Let dough sit covered for about 1 hour.
  • When I roll out the dough to make the Vareniki, I usually roll it to about 1/16" thick.

Nutrition Facts : Calories 84.4, Fat 2, SaturatedFat 0.9, Cholesterol 24.2, Sodium 10.8, Carbohydrate 13.7, Fiber 0.5, Sugar 0.7, Protein 2.6

VARENIKI (UKRAINIAN FILLED DUMPLINGS)



Vareniki (Ukrainian Filled Dumplings) image

Vareniki are made with a simple noodle dough and can be filled with anything from sauerkraut to sour cherries. While boiling is a traditional method of cooking vareniki, they can also be fried in vegetable oil.

Provided by Witch Doctor

Categories     Savory Pies

Time 1h30m

Yield 50-55 vareniki, 4 serving(s)

Number Of Ingredients 29

2 cups unbleached all-purpose flour
salt, to taste
2 large egg yolks
1 tablespoon vegetable oil
7 -8 tablespoons water
1 large egg white, lightly beaten
4 tablespoons unsalted butter
6 tablespoons unsalted butter
1 medium onion, finely chopped
3 large potatoes, peeled, boiled, and mashed
1/4 lb farmer cheese
2 ounces colby cheese, grated
salt and pepper, to taste
2 cups farmer cheese
1 large egg yolk
3 tablespoons sugar
1/2 teaspoon vanilla sugar
3 slices bacon, diced
1 large onion, chopped
3 1/2 cups packaged sauerkraut (not canned)
1 1/2 tablespoons tomato paste
2 teaspoons sugar
1/3 cup chicken broth or 1/3 cup beef broth
4 cups sour cherries, pitted fresh or 4 cups sour cherries, jarred
1/2 cup sugar, for fresh cherries, 1/4 cup sugar, for jarred
cherry juice, as needed
1/4 cup cherry flavored liqueur
1 tablespoon cornstarch
6 tablespoons unsalted butter

Steps:

  • In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
  • Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
  • Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
  • When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
  • Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
  • Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
  • Cook the rest of the vareniki in the same way.
  • Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
  • For the Potato Filling:.
  • Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
  • For the Cheese Filling:.
  • In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
  • For the Sauerkraut Filling:.
  • Rinse and squeeze thoroughly to dry the sauerkraut.
  • Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
  • Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
  • For the Cherry Filling:.
  • If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
  • If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
  • In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
  • Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.

VARENIKI (RUSSIAN-STYLE POTATO DUMPLINGS)



Vareniki (Russian-Style Potato Dumplings) image

Provided by Food Network

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 13

1/2 onion, chopped
Oil, for cooking
1 potato, boiled in its skin until tender, then peeled
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
1 cup all-purpose flour
Pinch kosher salt
1/2 cup hot water
1 tablespoon canola oil
1/2 chopped onion
Oil, for cooking
Kosher salt and ground black pepper
Sour cream, for serving

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.

VARENIKI- UKRANIAN PIEROGIES



Vareniki- Ukranian Pierogies image

Provided by Food Network

Time 1h25m

Yield 50 to 55 vareniki -- enough fo

Number Of Ingredients 26

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 tablespoons vegetable oil
7 to 8 tablespoons water
1 large egg white, lightly beaten
1 recipe potato, cheese, or sauerkraut filling
4 tablespoons unsalted butter, cut into pieces
6 tablespoons butter
1 medium onion, finely chopped
3 large potatoes, boiled and mashed
4 ounces farmer's cheese
2 slices Colby or other mild Cheddar cheese, grated
Salt and freshly ground black pepper, to taste
Smothered onions or sour cream (accompaniments)
2 cups farmer's cheese
1 egg yolk
3 tablespoons sugar for sweet vareniki, salt to taste, for savory
1/2 teaspoon vanilla sugar for sweet vareniki (optional)
Sour Cream (accompaniment)
Confectioners' sugar (accompaniment)
3 strips bacon, diced
1 large onion, chopped
3 1/2 cups packaged (not canned) sauerkraut, rinsed and squeezed thoroughly
1 teaspoon sugar
1/3 cup chicken or meat broth

Steps:

  • In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter.
  • In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed.
  • In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.;
  • Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)



Ukrainian Olha's Varenyky (Perogies) image

Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

Provided by Olga D

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 10

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, softened
1 cup evaporated milk
½ cup water
6 medium potatoes, cut into small cubes
2 large onions, finely chopped
½ cup butter
1 cup shredded Cheddar cheese
salt and pepper to taste
1 pound sauerkraut
2 large onions, finely chopped
½ cup butter
3 cups finely shredded green cabbage
1 cube chicken bouillon
2 teaspoons pepper

Steps:

  • To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
  • To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
  • To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
  • Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
  • Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g

PIEROGI AND VARENIKI DOUGH



Pierogi and Vareniki Dough image

Categories     Gourmet

Yield Makes enough for about 48 pierogies or 32 varenikis

Number Of Ingredients 5

1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water

Steps:

  • Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS



Vareniki (Russian Pierogi) with Potatoes and Mushrooms image

This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.

Provided by nt_bella

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 45

Number Of Ingredients 10

18 ounces potatoes
salt and freshly ground black pepper
3 cups all-purpose flour
1 teaspoon salt
¼ cup sour cream
½ teaspoon baking soda
½ cup water
¼ cup butter
2 onions, finely diced
3 ½ cups finely chopped button mushrooms

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
  • Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
  • Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
  • Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
  • Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g

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From cook.me


VARENIKI WITH CHERRIES - LITTLE BROKEN
2014-07-11 Dough & Vareniki. In a large bowl, combine sifted flour and salt; add 3/4 cups of cold water. Mix with a spoon until the dough comes together then using your hands knead the dough until throughly mixed and no lumps are visible. Divide the dough into 2 equal portions. Keep the dough not being used covered so it wont dry out. Roll out the dough on a …
From littlebroken.com


THE ULTIMATE GUIDE TO COOKING VARENIKI (RECIPE) - RUSSIA ...
1. Eggs for the best dough. There are two popular vareniki dough recipes: with, and without eggs. It is commonly supposed that it is best to use egg …
From rbth.com


VARENIKI – UKRAINIAN-RUSSIAN POTATO DUMPLINGS - THE ...
2022-03-09 Vareniki are usually served with sour cream and fried onions. This recipe is the classic version of homemade vareniki and they are perfect for weekend breakfast or brunch. DIFFICULTY. Medium. YIELDS. 6. PREP TIME. 45 Minutes. WORK TIME. 20 Minutes. RECIPE CUISINE. Russian. INGREDIENTS. For the dough: 2/3 (160ml) Warm water; 1/2 teaspoon …
From thecookingfoodie.com


BABA’S BEST PEROHE-VARENYKY-PYROGY DOUGH - INSTANT UKRAINIAN
2019-01-05 Set aside. Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs. Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky. Divide the dough in 4 pieces.
From instantukrainian.com


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