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Second course
Dumplings with potatoes and bacon

Varenyky with Potato and Bacon

Dumplings with a tasty filling and topping. The filling in this recipe uses not just potato and onion but also pork fatback with garlic. The taste and aroma are amazing — no one leaves the table hungry. Serve the varenyky with sour cream — a culinary classic that's hard to resist. If you have leftover dough, you can make "ushki" (little dumpling ears), which everyone loves just as much. Sprinkle green onion over the dish for a pretty finish.

sharlis

Recipe author

Composition / ingredients

Servings:

Water

100

Flour

200

Eggs

Salt

Potatoes

500

Onion

Pork fatback

100

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 28 % 8 g

Carbohydrates 62 % 18 g

151 kcal

GI: 56 / 0 / 44

Cooking method

Step 1:

To make the dough, mix the beaten egg, salt, warm water, and flour in a roomy bowl. Knead a fairly stiff dough and turn it out onto a floured surface. Cover it with plastic wrap or a towel and let it rest for 30 minutes. Use this time to make the filling.
Step 2:

Peel the potatoes and boil them in salted water for 30 minutes until tender. Drain off all the water and mash them, trying to leave no lumps. Now let's make the second part of the filling.
Step 3:

Peel and finely chop the onion. Finely chop the fatback as well. Peel the garlic and press it through a garlic press. The fatback can be fresh or salt-cured.
Step 4:

Heat a skillet with vegetable oil, add the fatback, and let it render over medium heat. If the fatback is fresh, you can add a little salt. Add the onion and minced garlic, stir, and fry until the onion turns golden brown.
Step 5:

Stir half of the sautéed mixture into the mashed potatoes — you'll need the other half later. Mix it in with a spoon or mash it a little; I used the potato masher I'd mashed the potatoes with. The mash immediately becomes moist and fragrant, with a scent of garlic. The filling is ready.
Step 6:

Shape the rested dough into a rope and cut it into small rounds — their size determines the size and number of varenyky. I made small ones and got about 40. Then I dipped each round in flour on both sides and pressed it down a bit.
Step 7:

Next, take a piece of dough and roll it into a round — don't roll it too thin, so it doesn't tear and let the filling out while cooking. Put filling in the middle, fold the dumpling in half, and seal the edges however you usually do. Do the same with all the pieces.
Step 8:

When the water in the pot comes to a boil, salt it and add the first batch of varenyky — how many at once depends on the size of the pot. I cooked 15 at a time. Cook for about 10 minutes, stirring. Drain the finished varenyky in a colander or lift them out with a slotted spoon.
Step 9:

Spoon the second part of the onion, fatback, and garlic mixture over the cooked varenyky and toss. You can sprinkle chopped green onion on top.