Varenyky

Name: Varenyky
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: Serves 30
Cuisine: eastern european
Ingredients: 2 eggs lightly beaten; 260g strong white bread flour or ‘00’ flour; semolina polenta or extra ﬂour, for dusting; crème fraîche to serve; 2 tbsp neutral-tasting cooking oil; 2 onions ﬁnely chopped; 100g sauerkraut drained (or 100g pointed or white cabbage, ﬁnely sliced); 150g mushrooms coarsely grated using a box grater; 100g cooked chestnuts ﬁnely chopped; 100ml sunflower oil; 250g shallots or onions, thinly sliced; 2 tbsp plain ﬂour

⏱ 110 mins 🍽 Serves 30 🌶 eastern european ✅ More effort 🏷 Side dish

These traditional Ukrainian varenyky are a comforting dish, perfect for dinner or as a side. The dumpling dough encases a flavourful filling of softened onions, tangy sauerkraut, grated mushrooms, and chopped chestnuts. After boiling, they are served with a dollop of crème fraîche and a generous topping of golden, crispy fried shallots. This recipe makes about 30 dumplings, offering a delightful balance of textures and tastes.

Ingredients

2 eggs lightly beaten
260g strong white bread flour or ‘00’ flour
semolina polenta or extra ﬂour, for dusting
crème fraîche to serve
2 tbsp neutral-tasting cooking oil
2 onions ﬁnely chopped
100g sauerkraut drained (or 100g pointed or white cabbage, ﬁnely sliced)
150g mushrooms coarsely grated using a box grater
100g cooked chestnuts ﬁnely chopped
100ml sunflower oil
250g shallots or onions, thinly sliced
2 tbsp plain ﬂour

Method

Combine the eggs with 60ml water in a stand mixer bowl. Add the flour and mix with a dough hook. Beat on low for 2 mins until it comes together. Cover the bowl and let the dough rest for 10-15 mins, then knead with the hook for 2 mins more until smooth. Cover again and rest for 30 mins.
For the filling, warm 1 tbsp oil in a frying pan. Cook the onions for 12-15 mins until soft and translucent. Stir in the sauerkraut and cook for 5 mins, adding a splash of water if needed. Move to a bowl. Heat the rest of the oil in the pan and cook the mushrooms for 5-7 mins until browned. Add these to the bowl with the chestnuts. Season and leave to cool.
As the filling cools, make the crispy shallots. Heat the oil in a saucepan. Test with a small piece of shallot. it should sizzle. Coat the shallots with flour and fry in batches until golden. Use a slotted spoon to move them to a paper-towel-lined plate and sprinkle with salt.
Scatter semolina or flour over two large baking trays. Split the dough in two. Roll one piece to 3-4mm thick, keeping the other wrapped. Cut out 8-10cm circles. Place a scant tablespoon of filling on each, bring the edges together, and seal tightly to form a half-moon shape, crimping if desired. Place on a tray. Repeat with the second dough piece.
Boil the dumplings in a large pan of salted water for 3-4 mins until they float. To serve, spoon crème fraîche onto plates, add the hot dumplings, and top with the crispy shallots.

Nutrition (per serving)

Calories68 kcal

Fat2 g

Carbs10 g

Sugars1 g

Fibre1 g

Protein2 g

Sodium40 mg

Recipe details

Skill levelMore effort

CategorySide dish

Cuisineeastern european

DietHealthy, Vegetarian