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Potato dumplings with mushrooms

Potato and Mushroom Vareniki (Ukrainian Dumplings)

These vareniki are so good! They take me right back to cozy days at my grandmother's house. Tender dumplings stuffed with potato and mushrooms, and wonderfully fragrant.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Mushrooms

200

Potatoes

0.5

Pork fatback (salo)

Onion

Parsley

Salt

Dried spices

Salt

Flour

Vegetable oil

Eggs

Milk

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 11 % 4 g

Carbohydrates 72 % 26 g

158 kcal

GI: 27 / 0 / 73

Cooking method

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Start with the filling. The pork fatback (salo) is optional, but this is a Ukrainian recipe, so we make the vareniki with it. Boil the potatoes ahead of time. Dice the fatback and fry it in a skillet until golden. Add the chopped onion and cook until lightly golden, then stir in the sliced mushrooms and cook until done. Let the mixture cool a little, then run it through a meat grinder together with the boiled potatoes and chopped parsley. Season with salt to taste. For the dough: crack the eggs into the milk, add the oil and a pinch of salt. Stir well and work in the flour a little at a time. Knead until you have a firm dough — it should feel about like the store-bought dough used for pelmeni. Roll the dough out on a floured surface and cut out rounds with a glass. Place a spoonful of filling in the center of each round and pinch the edges shut so you get that classic little "ear" shape. Bring a pot of water to a boil, salt it to taste, and cook the vareniki until they float and are tender.