Potato and Mushroom Dumplings (Varenyky)
Savory dumplings with a filling of mashed potatoes, mushrooms, and fried onions. These freeze well for meal prep.
- Time
- 1 h 20 min
- Serving
- 605 kcal
- Ingredients
- ≈ $1.26
- Protein
- 18 g
Ingredients
- 1 Wheat flour 90 g
- 2 Potatoes≈ $2.19 per kg 180 g
- 3 Button mushrooms≈ $7.50 per kg 100 g
- 4 Onions≈ $1.60 per kg 70 g
- 5 Sunflower oil 12 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour with a pinch of salt, add 45 ml hot water and 5 ml oil, knead into a firm dough, and let rest for 20 minutes.
Boil potatoes2 for 20 minutes until tender, drain water, and mash them.
Chop mushrooms and onions4 finely, then sauté in the remaining oil for 8–10 minutes until all moisture evaporates.
Combine potatoes2 with mushrooms and onions4, season with salt and pepper, and cool the filling.
Roll out the dough, cut into circles, add filling, and pinch the edges to seal.
Boil dumplings in salted water for 4–5 minutes after they float to the surface.
Tips
- Why it works
- Knead the dough with hot water so it becomes elastic and doesn't tear when rolled out. If the water is cold, the dough will be dry and crumbly.
- Substitutions
- Replace the champignons with 100 g of oyster mushrooms or slippery jacks. You can fry the onion with 1 garlic clove for a sharper taste.
- Common mistakes
- If the filling is too wet, the vareniki fall apart when boiled. Check: if the filling slides off in a lump, add 1 tablespoon of flour.
- Storing and reheating
- Keeps for 3 days in the fridge, reheat in a pan for 3–4 minutes with butter. Freeze only raw vareniki and boil them right after thawing.
- Serve with
- Serve with melted butter and sour cream for lunch when you want a hearty meatless dish.
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