Lazy Varenyky

Last summer I had posted a recipe for Ukrainian dumplings called Varenyky. These are delicate flour pillows with sweet or savory fillings, my favorite being a potato and mushroom filling. Typically these are boiled and served with pan fried onions, and sour cream. The preparation for this delicious treat is well worth the effort, and you can make a big batch and freeze some for later. However, I often find myself longing for varenyky with none left in the freezer and not enough time on hand to make them. That's when I turn to a much simpler version - the lazy varenyky. No, I’m not making up the name. I found some recipes (even written in Ukrainian - so they must be authentic) that call this лінивий вареники (pronounced: linyvyy varenyky - meaning: lazy dumplings). These are very similar to gnocchi, but do not contain any eggs and lack the sophistication of shaping each one nicely as gnocchi typically are. Several varenyky recipes also call for eggs in the dough, but I find the dough without eggs to be lighter. So, I decided to make my lazy version also without eggs.

Ingredients:

3 medium size potatoes

2-4 oz mushrooms, finely chopped (I like the taste a lot so I used about 4 oz, but if you’re not a big fan, reduce the amount or eliminate altogether)

1 tsp oil

¾ - 1 cup flour + more for dusting

Topping:

~1/2 cup chopped onion

~1-2 tbsp oil

~1 tsp flour

Sour cream

Parsley, chopped

Boil the potatoes; peel and mash them until very soft. Fry chopped mushroom in oil until they have released most of their moisture & reduced to half the original volume. Mix the mushrooms with the mashed potatoes. Season with salt and pepper to taste.
 

While the potatoes are boiling, prepare the onion topping. This should be ready before the varenyky are cooked so you can coat them with the topping while they’re still hot. Fry the onions in oil over medium heat until golden brown. Add the flour and continue to fry for another minute before taking the pan off the heat.

 

To make the dough, add ½ cup of flour to the potatoes and mushroom mixture and knead into a soft dough. Keep adding a couple tablespoonfuls of flour until the mixture is no longer very sticky (it should still be soft). I ended up using just under 1 cup of flour to make the dough. Do not add extra salt to the dough because it will be boiled in salted water later.
 

Divide the dough into smaller portions and using your hands roll them out into long cylinders about 1” in diameter. Using a sharp knife cut pieces about ¾-1” in diameter. The size really doesn’t matter as long as you keep it consistent, otherwise they won’t cook at the same speed.

Heat water in a large pot over high heat. Add salt to the water just like you would for cooking pasta. Once the water comes to a rolling boil, add some of the lazy varenyky. The number will depend on your pot - just make sure you don’t crowd them too much. These literally take a couple minutes to cook, so keep a close eye on them and take them out when you see them floating at the top. It can be hard to see them floating when the water is boiling, so I take the pot off the heat and let the water simmer down for a few seconds so I can see whether the varenyky are still below the water surface or floating at the top.

Once they are cooked, immediately transfer them to a big bowl, and mix well with the onion topping, then serve garnished with chopped parsley.

Another delicious option is to pan fry the boiled varenyky with a little bit of butter until they’re golden brown. Either way you serve them, don’t forget to add a dollop of sour cream, without which any Ukrainian dish is incomplete!

~Gayatri

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Lazy Varenyky - an easier version of delicious potato filled dumplings. Perfect for weeknight dinners!http://cooksofcakeandkindness.blogspot.com/2015/11/lazy-varenyky.html
Posted by The Cooks of Cake and Kindness on Monday, November 16, 2015

Varenyky (Ukrainian boiled dumplings)

Every culture has some recipes for comfort foods that not only warm your stomach, but also warm your heart. Even though there is a vast variety in these foods, there are also similarities between the comfort foods in different cultures. Soups and stews are some of the best examples. Another common theme in comfort food around the world would be dumplings. Whether it is the Italian ravioli, Japanese gyoza or the Nepali momo, a warm plate of these soft filled pillows of dough makes for a wonderful meal.

Several Eastern European countries make similar types of dumplings with each one having their own twist on it. Varenyky (pronounced: va-re-ni-ki) are boiled Ukrainian dumplings. They can be made sweet or savory, with the most traditional fillings being cherry, farmers’ cheese, mashed potato, mushrooms or cabbage. The recipe I have here is for a mushroom and potato filling, but the same dough and procedure can be used for making varenyky with any other filling. After playing with the dough recipe for a little while and not being too satisfied with it, I asked my friend Maria for her traditional recipe used at home. She was kind enough to share the recipe with me and to let me share it with you all on the blog.

Making varenyky can take up some time, but there is something very therapeutic about the whole process from making the dough to filling and sealing each dumpling. It also makes for a good weekend afternoon project and once you’ve made a big batch, they can be frozen to enjoy at a later time!

Ingredients:

Dough:

1.5-2 cups flour (Start with 1.5. Add more if the dough is too soft before rolling)

1.5 tbsp oil

¾ cup warm water

Pinch of salt

Flour for dusting the rolling surface

Filling:

2 large potatoes

1 cup finely chopped mushrooms

Oil for frying mushrooms

Salt

Pepper

Cooking:

Water

Salt

Topping:

~3/4 cup chopped onion

~2 tbsp oil

~2 tsp flour

Sour cream

Chopped parsley/spring onions

To make the dough, mix the flour and salt. In a separate bowl/cup, mix the water and oil. Stir a little and add to the flour. Mix well. Knead for a few minutes. Cover with a towel and let the dough rest for about an hour. I had to add about ¼ - ½ a cup of flour in addition to this because it was too soft to roll.

While the dough is resting, boil the potatoes until soft. Peel and mash the potatoes (potatoes should be soft, without any lumps). Fry chopped mushroom in oil until they have released moisture. Mix the mushrooms with the mashed potatoes. Add salt and pepper to taste. Mix well.

To make the varenyky, roll out a portion of the dough to about 1/8 inch thickness (use flour for dusting). Cut ~2 inch diameter circles using a cookie cutter or inverted glass. The dough will stretch as you fill and seal the varenyky so don’t make them too big. Repeat until all the dough is used up.

Spoon about two teaspoons of filling in the center of each circle (this quantity might have to be adjusted a little depending on your dough consistency and size). Fold into a semicircle and seal the edges well by pressing them together firmly. At this point, the varenyky can be frozen if you are not cooking them right away. Place them on a plate without touching each other and leave in the freezer until hard. Then they can be transferred to an airtight container or a Ziploc bag.

Before cooking the varenyky, prepare the onion for topping by frying them in oil with the flour until golden brown.

To cook the varenyky, heat water in a medium/large pot. Add salt to the water. Bring the water to a rolling boil. With the heat still on high, carefully add the varenyky to the water. Cover and cook until they are fully cooked and rise to the surface (~3-5 minutes). Take the pot off the heat and remove the varenyky. Add the onions along with the leftover oil in the pan. Cover and shake the container until the onions + oil coat all the varenyky.

Serve warm garnished with chopped parsley or spring onions and a dollop of sour cream for extra deliciousness!

~Gayatri