Patsuk opened his mouth, stared at the Vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.N.V. Gogol
Filling ingredients (all ingredients for 4 servings = ~30 Vareniki):
– 500g new potatoes
– 200g champignons
– 1 onion
– 1 carrot
– 1 tsp salt
– 1/2 teaspoon black pepper
– 260g wheat flour
– 130ml water
– 30ml olive oil
– 1/2 tsp salt
– a few sprigs of green onions
– 200ml sour cream
1 Prepare the filling:
1.1 Wash champignons, remove dirt from them with a paper towel and cut a thin slice off the bottom
1.2 Stew on olive oil chopped onion with grated carrot for 5 minutes
1.3 Add chopped champignons to onion & carrot and stew for another 10 minutes
1.4 Put the frying pan aside and let it cool down
1.5 Boil for 15 minutes peeled potatoes. Then mash them with 1 tsp salt.
1.6 Combine mashed potatoes with fried champignons and mix them well.
2 Prepare dough:
2.1 Add olive oil in the middle of flour heap and mix oil with flour
2.2 Stir in boiled water into the oily flour and knead the dough
2.3 Let the dough rest for 15 minutes
2.4 Separate the dough into 4 equal parts with a knife. Form a ~1.5cm diameter sausage out of each part
2.5 Cut each sausage into 1cm width pieces and roll out each piece into a ~5cm diameter round
3 Make Vareniki:
3.1 Put 1 tsp filling into each round, fold the round into a half-moon and pinch all the edges together strongly with fingers. Put Vareniki on the floured plate.
3.2 Put Vareniki into boiling water and cook for 5 minutes at medium heat
3.3 Serve immediately with sour cream, chopped green onions, miner’s lettuce and grated carrot !
Notes: one can make several servings of Vareniki (e.g., during a rainy weekend) and put them uncooked in the freezer. And then… enjoy the benefits of quick & delicious lunch during the week! 🙂