Vareniki, pierogis and whatever else you want to call them

“You made what?” my mum had to ask again to make sure she heard me right. A chuckle followed my response. “So how long did that take you?” was the next question. “2 hours,” I responded still dusting the flour off my shirt. The laughter that followed my answer was probably heard by the 90-year-old couple that lives next door to us.

Yeah maybe I overestimated my cooking skills and the amount of time necessary when it comes to making authentic russian food. Ok, nana and mum you are both of the hook for not making enough homemade russian food when I was a kid. But, despite the amount of time and work it takes, homemade vareniki (also known as pierogis) taste amazing.

Ingredients: 2 cups of sifted flour, 2 egg yolks, 3/4 cup water, 3 medium gold potatoes, 8 oz mushrooms, 1 shallot, 1 tablespoon of olive oil, ground pepper and salt to taste.

Start by working on the dough. Add flour to a big bowl followed by the egg yolks.

Add water to the flour and yolks and mix together until dough begins to form.  Wrap the dough in plastic.

Leave the dough in the fridge for an hour.

Cut potatoes in quarters and add to a pan filled with cold water. Let the potatos cook on medium heat for 30 minutes or until the potatoes start to easily break apart.

Drain and mash the potatoes once they are cooked.

Next chop the shallot and the mushrooms and saute in a skillet with olive oil until the mushrooms brown. Add mushrooms and shallot to the mashed potatoes.

Add salt and ground pepper and mix together.

Dust a clean surface with flour. Take the dough out the fridge and begin rolling out. This part might take a while. If the dough feels wet, keep on adding flour.

Using a cup or glass cut out circles.

Fill each circle with about 1/2 tablespoon of filling and seal.

Once all the vareniki are filled and sealed (which takes around an hour, not an easy life is it?) throw them in a freezer for at least 30 minutes.

Vareniki can and should be kept in the freezer (they can stay there for up to a month) until you decide to cook them. Just boil some water and add the vareniki. They need 5-7 minutes to cook through. Serve with sour cream (I also add dijon mustard) and enjoy.

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2 Comments

Filed under Main Course, Russian

2 responses to “Vareniki, pierogis and whatever else you want to call them

  1. These look so good. I have to try your recipe. I grew up on vareniki and just recently made my first batch! My kids were all over them. I did healthify the original recipe. If you want to check it out, here is a link. http://cuceesprouts.com/2010/09/vareniki/ Looking forward reading more of your recipes 🙂

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