Vareniki
Dumplings filled with mashed potatoes and cream cheese. They say this dish is original from Israel but it's very traditional in Russia, Ukraine and Poland.
Equipment
- 1 Rolling Pin (Long is better).
- 1 big bowl (To knead the dough).
Ingredients
- 750 grams plain flour. (26.45 oz)
- 2 eggs.
- Warm water.
- 750 grams mashed potatoes. (26.45 oz)
- 2 big onions. (Scallions optional).
- 400 grams Quark cheese. (14.10 oz)
- 1 teaspoon salt.
- 1 bunch dill.
- Cream.
- 200 grams bacon.
Instructions
- Put 750g of Flour on a big bowl with a pinch of salt. Add 2 eggs and a little warm water. It’s important to use warm water, not cold, not hot … warm (a good tip that Kris the chef gave me).Continue adding water until you have a dough that does not stick to your fingers when you knead it.
- Let the dough rest for half an hour or 45 minutes. You see that it is ready when you put a finger in the dough and the hole you made doesn’t go back instantly (the hole stays in the dough).
- Chop dill to add to the dish at the end.
- Cut bacon into very small cubes.
- Sauté the bacon
- Cut onion in brunoise and sauté over low heat until well golden.
- Add the bacon to the onion and sauté for a few more minutes.
- The filling: Mashed potatoes, Quark cheese (or similar) and green onions. Make classic plain mashed potatoes, without eggs or milk, just mashed boiled potatoes.The amount is your choice as you prefere. Someone prefere only potatoes, someone only Quark and other prefer mixed.
- Roll out the dough with a rolling pin not to thin. Between 1 or 2 mm is fine. Vareniki is a little thicker than ravioli, for example.
- Cut the dough into small circles (the varenikis have an approximately 10cm diameter), fill and fold. Just fold and tighten the edges well. You can use a fork to stick both sides. Remember to moist one side a little.
- Fill the varenikis and fold them in the middle, gluing the edges with a little pressure.
- Boiling for a couple of minutes, because the dough is thick, takes longer than ravioli, but it depends on the size of the saucepan and the amount of varenikis that you put in the water. “Al dente” is better.
- Enjoy!
Video
Notes
- The traditional sauce is a very small fried onion and bacon, but in the picture it was made with cream sauce.
- Warm water, around 40° - 45° Celsius, more quickly activates the gluten present in the flour, which can make the dough more elastic and easier to work with. Also, warm water helps the ingredients blend more easily.
- Vareniki are made with unleavened dough.