Vareniky The Best Recipes
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| Vareniky |
"Vareniky are like big ravioli with distinct fillings (meat, potato, berries, culmination, veggies, mushrooms, etc.) This recipe for vareniky is full of a potato and mushroom filling. Serve them with butter and chopped parsley, fried onions, beef cracklings, or bitter cream and fresh dill."
Ingredients :
- For the Dough:
- 1 half of cups milk
- 2 tablespoons sunflower seed oil
- 1 egg yolk
- 3 half cups all-purpose flour
- half of teaspoon salt
- For the Filling:
- three half of oz. Dried porcini mushrooms
- half cup hot water
- 1 pound potatoes, peeled
- 2 onions, chopped
- 3 tablespoons vegetable oil
- salt and pepper to flavor
- To Cook Vareniky:
- 1 gallon water
- 1 tablespoon salt
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H55M |
|---|
- To blend the dough, combine the milk, sunflower oil, egg yolk, flour, and half of teaspoon salt in a bowl. You can use an electric mixer or knead the dough with the aid of hand until it paperwork a easy, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set aside.
- Soak the dried porcini in half cup hot water for forty five mins. Meanwhile, prepare dinner the potatoes in boiling salted water to cowl until tender, approximately 20 mins. Drain and permit to steam dry for a minute or .
- Chop the rehydrated mushrooms, booking the soaking liquid. Mash the potatoes, including the mushroom-soaking liquid to moisten.
- Heat the vegetable oil in a skillet over medium warmth. Stir inside the chopped onions; cook and stir until the onion has softened and became translucent, about 5 minutes. Stir within the chopped mushrooms.
- Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling apart even as you roll out the vareniky dough.
- Cut the dough into discs about 3/eight inch thick and a couple of inches wide (1 cm thick and five cm in diameter). Flatten or roll each disc on a gently floured surface to make a skinny circle. Drop the filling through tablespoonfuls into the center of each vareniky; fold the dough in 1/2 and pinch the brink to seal. Repeat until all of the dumplings are crammed.
- Bring the gallon of water and tablespoon of salt to a boil in a huge pot. Add the vareniky to the boiling water and stir as soon as, gently. Simmer till all the dumplings have floated to the surface, about 10 to fifteen minutes. Drain properly before serving.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook it evenly, and make easy-up easier.
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