Ingredients
Equipment
Mixing bowl
soup pot with lid
Large Deep Frying Pan
Cooking Instructions
- In a large bowl, combine the flour and salt.
- Add the egg, warm water, and vegetable oil. Mix until a soft dough forms.
- Knead the dough for 8-10 minutes until smooth, then cover and let it rest for 20 minutes.
- In another bowl, combine the mashed potatoes, cheese, butter, salt, and black pepper.
- Roll the dough to about 1/8-inch thickness and cut into 3-inch circles.
- Place about 1 tablespoon of filling in the center of each circle.
- Fold the dough over to form a half-moon and pinch the edges tightly to seal.
- Bring a large pot of salted water to a gentle boil. Cook the vareniki in batches until they float, then continue cooking for 2-3 minutes.
- Meanwhile, sauté the onions in butter over medium heat until golden brown and caramelized.
- Drain the vareniki, top with the caramelized onions and fresh parsley, and serve warm with sour cream if desired.
Nutrition
Notes
• Do not overfill the dumplings to prevent them from opening while cooking.
• Pinch the edges firmly or crimp them with a fork for a secure seal.
• Vareniki freeze well before cooking for quick future meals.
• Traditional fillings also include mushrooms, sauerkraut, sweet cheese, cherries, or blueberries.
• Pinch the edges firmly or crimp them with a fork for a secure seal.
• Vareniki freeze well before cooking for quick future meals.
• Traditional fillings also include mushrooms, sauerkraut, sweet cheese, cherries, or blueberries.