Photo by Fotolia/ulyanakhorunzha
Vareniki are a type of Ukranian dumpling that can be stuffed with a wide variety of sweet or savory fillings.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 ounces chopped mushrooms
- 3-1/2 cups bagged or fresh (not canned!) sauerkraut, rinsed and squeezed dry
- 1-1/2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/3 cup vegetable stock
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup water
- 2 tablespoons olive oil
Directions
- Heat oil in a large skillet, and when hot add the onion, and sauté over medium heat for about 15 minutes or until browned.
- Add the mushrooms and cook until all of their water has been released and cooked away.
- Turn heat up to medium-high, add sauerkraut, and sauté another 15 minutes, stirring frequently.
- Add tomato paste, sugar, and stock, reduce heat to low, and simmer for 20 minutes. Remove from heat and cool before using to fill the vareniki.
- Mix flour and salt together in a medium-sized bowl.
- Make a well in the middle of the flour and add in the oil and water, and mix into the flour with a sturdy spoon, working from the center out. If there is not quite enough water to bind up all the four, add in a little more a tablespoon at a time.
- Once you have a ball of dough, transfer to a floured surface and knead until smooth, about 2 minutes. Cover and let rest for 30 minutes.
- Divide dough in half and shape into two balls. Keeping one covered with a damp towel, roll the other into a very thin (1/16 inch) sheet on a floured surface. Cut into 3-inch squares.
- Place a tablespoon of filling in the lower middle of each square, moisten the outer margins with water, and fold along the long axis, sealing the edges carefully so that the filling will not leak out.
- Place finished vareniki onto a lightly floured sheet. Continue until all the dough has been used up (approximately 50-60 vareniki).
- Bring 6 quarts of salted water to a boil, and then reduce heat to medium so that the water is simmering.
- Carefully place 15-20 vareniki into the water and stir occasionally (and carefully) with a wooden spoon to prevent sticking. The vareniki will rise to the surface when cooked.
- Carefully remove the cooked vareniki with a slotted spoon and place in a colander to thoroughly drain. Transfer to a deep bowl and toss with olive oil. Repeat until all vareniki are cooked.
