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Dumplings with potatoes and mushrooms

Vareniki with Potatoes and Mushrooms

Vareniki with potatoes and mushrooms — delicious, budget-friendly, and great to make ahead. These dumplings have been known in Russia for ages. They were made during fasts and served on holiday tables alike. For holidays they came with butter and sour cream; during fasts, with onions fried in vegetable oil. You can use any mushrooms in the filling — fresh, dried, frozen, even salted or pickled. Each version gives the finished dish its own distinctive, unique, and undeniably delicious character.

naniki

Recipe author

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Composition / ingredients

Servings:

Egg

Water

200

Wheat flour

500

Salt

Honey mushrooms (any mushrooms)

200

Potatoes

400

Sunflower oil

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 11 % 4 g

Carbohydrates 76 % 28 g

159 kcal

GI: 21 / 0 / 79

Cooking method

Cooking time: 50 min

Step 1:

To make vareniki with potatoes and mushrooms, gather the ingredients from the list: for the dough — flour, cooled boiled water, and an egg; for the filling — any mushrooms (I'm using honey mushrooms), potatoes, onion, and oil.
Step 2:

From the dough ingredients, knead a soft dough, salting it as you go.
Step 3:

While you make the filling, put the dough in a plastic bag to rest, so the ingredients have time to come together.
Step 4:

Heat the oil in a skillet and lightly fry the onion, diced small, then add the mushrooms. The mushrooms can be fresh (or frozen), or salted or pickled — each one gives the vareniki a slightly different flavor.
Step 5:

Boil the potatoes in salted water and mash them.
Step 6:

Add the mushrooms fried with the onion and mix.
Step 7:

Roll the dough out into a thin sheet and cut out circles with a glass.
Step 8:

Fill the vareniki and seal the edges in a braided crimp. If it makes more than you need, freeze some and cook them as you go.
Step 9:

Boil as many vareniki as you need in salted boiling water for 5 minutes from the time it returns to a boil (5 minutes after you drop them into the boiling water).
Step 10:

Serve the finished vareniki hot with butter or sour cream, sprinkled with fresh herbs. Enjoy!

Vareniki with potatoes and mushrooms are an old, traditional dish.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Be prepared to need more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less of the dried than the fresh). Frozen mushrooms can be thawed any convenient way (for example, in the microwave on the appropriate setting — check your appliance's manual) and the liquid drained. Or, if the amount of liquid isn't critical for the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, and then soaked in cold water for at least 2–3 hours.