Vareniki are a traditional Ukrainian dish, also popular in Russia (where they're known as pierogi). They are thinly rolled dough dumplings filled with a mixture of boiled potatoes, onions, salt, and pepper, then folded into a half-moon shape. Once boiled, these rich ravioli are then pan-fried with butter and onion.
The result is a fragrant main dish with a soft center, perfect for a family lunch or dinner with friends. Delicious and versatile, they can be filled with other ingredients; they're also traditionally served with a small bowl of sour cream and chives.
Ingredients
How to Make Potato and Caramelized Onions Vareniki
To prepare the vareniki, start by making the dough: collect the flour, salt, extra virgin olive oil and hot water in a bowl, then start mixing with a fork until the flour has absorbed all the liquid.
To prepare the vareniki, start by making the dough: collect the flour, salt, extra virgin olive oil and hot water in a bowl, then start mixing with a fork until the flour has absorbed all the liquid.
Once you have obtained a malleable dough, transfer it onto a pastry board and work it to form a homogeneous loaf. Place the dough in the bowl, cover it with cling film and let it rest.
Once you have obtained a malleable dough, transfer it onto a pastry board and work it to form a homogeneous loaf. Place the dough in the bowl, cover it with cling film and let it rest.
While the dough rests, wash the potatoes, place them in a pot, cover with water and bring to a boil. Cook for about 30 minutes after boiling, or until you can easily pierce them with a fork. Once cooked, let them cool and prepare the rest of the filling: finely chop the onion, then gently sauté in a pan with a drizzle of oil.
While the dough rests, wash the potatoes, place them in a pot, cover with water and bring to a boil. Cook for about 30 minutes after boiling, or until you can easily pierce them with a fork. Once cooked, let them cool and prepare the rest of the filling: finely chop the onion, then gently sauté in a pan with a drizzle of oil.
Continue cooking the onion until golden and slightly wilted.
Continue cooking the onion until golden and slightly wilted.
Mash the potatoes with a masher, then place them in a bowl and add 2/3 of the onions, a pinch of salt and a grind of pepper. Mix well until you obtain a smooth and compact mixture.
Mash the potatoes with a masher, then place them in a bowl and add 2/3 of the onions, a pinch of salt and a grind of pepper. Mix well until you obtain a smooth and compact mixture.
At this point, take the dough, dust it with flour, and roll it out with a rolling pin until it's 1-2 mm thick. Using a 6-7 cm pastry cutter, cut out discs.
At this point, take the dough, dust it with flour, and roll it out with a rolling pin until it's 1-2 mm thick. Using a 6-7 cm pastry cutter, cut out discs.
Stuff each disc with a teaspoon of potato and onion filling.
Stuff each disc with a teaspoon of potato and onion filling.
Fold the discs and seal them to form half-moons. Continue in this manner until you run out of ingredients and, if necessary, re-knead the base and roll it out to form new ravioli.
Fold the discs and seal them to form half-moons. Continue in this manner until you run out of ingredients and, if necessary, re-knead the base and roll it out to form new ravioli.
Proceed with cooking: bring plenty of salted water to the boil, then cook the vareniki and drain them when they rise to the surface.
Proceed with cooking: bring plenty of salted water to the boil, then cook the vareniki and drain them when they rise to the surface.
Transfer the vareniki to the pan along with the reserved onions and a knob of butter, then sauté them for a few moments to perfectly blend the flavors. Finally, divide them into individual plates and top with the onions.
Transfer the vareniki to the pan along with the reserved onions and a knob of butter, then sauté them for a few moments to perfectly blend the flavors. Finally, divide them into individual plates and top with the onions.
;Resize,width=712;)
Enjoy!
Enjoy!
Vareniki Filling Variants
Vareniki can be stuffed with a variety of fillings: in addition to the one suggested here, there are also variations with boiled potatoes and soft fresh cheese, or potatoes and mushrooms, or even meat with cabbage.
They can also be made in a sweet version, stuffed with cherries and ricotta, sprinkled with sugar and drizzled with honey.
How to Store & Freeze Vareniki
Once cooked, vareniki are best enjoyed immediately. Raw, they can be stored in the refrigerator, on a floured tray and covered with plastic wrap, for up to 1 day; alternatively, they can be frozen for up to 1 month.
;Resize,width=767;)
