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Ukraine Travel Guide

Varenyky

Varenyky are boiled dumplings filled with meat or vegetables.

Ingredients:
  • 3 cups all purpose flour
  • 5 ounces real sour cream
  • 4 Tablespoon butter
  • 1 Egg
  • 11 to 12 large potatoes
  • 8 Ounces canned mushrooms bits and pieces
  • 1 Clove garlic
  • 4 Large yellow onion, diced
  • 3 Tablespoon vegetable or olive oil
  • 1 14-ounces can of sauerkraut
  • 3 Tablespoon vegetable oil
  • 8 ounces sharp cheddar cheese
Directions:

Dough
  • Measure out the flour and fold in the sour cream and softened butter.
  • Mix to an even consistency.
  • Beat the egg in a measuring cup, and then add enough water to measure 3/4 cup total.
  • Fold the egg measure into the dry mixture.
  • If it remains to be sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough.
  • Place in a deep bowl and cover with a damp cloth.
Fillings
  • Peel and skin 3 or 4 the potatoes, then boil until soft.
  • Mash the potatoes and set aside to cool.
  • Slice the garlic and sauté with the oil in a skillet on high heat.
  • Use a wood spoon or spatula and crush the garlic in the oil.
  • Allow to heat for about 3 minutes.
  • Add 2 onions with the drained mushrooms.
  • Stir frequently until the mushrooms are browned and slightly crispy.
  • Meticulously combine the mashed potatoes and mushroom mixture.

  • Peel and skin 3 or 4 potatoes, then boil until soft.
  • Mash the potatoes and set aside to cool.
  • Sauté 2 onions in the oil in a skillet on high heat.
  • Completely drain the sauerkraut and add to the onions.
  • Stir frequently and heat until the sauerkraut is browned.
  • Meticulously mix with the mashed potatoes.

  • Peel and skin 3 or 4 potatoes, then boil until soft.
  • Mash the potatoes and set aside to cool.
  • Slice the cheese into small cubes, about 1/4 inches in size.
  • Meticulously mix with the potatoes.
Making the Varenyky
  • Bring a large pot of water to boil, and then add a little vegetable oil.
  • Roll a piece dough out into a long rope, about 3/4 to 1 inch in diameter.
  • Slice into approximate cubes.
  • Roll each cube into a ball.
  • Press fat and roll out into a thin circle.
  • Scoop approximately one heaping teaspoon of filling into the centre of the circle.
  • Fold in half and pinch the edges shut to prevent any filling from falling out.
  • Slightly flatten to distribute the filling evenly.
  • Drop into the boiling water.
  • Cook until the Varenyky floats flat on the surface of the water.
  • Usually this takes about 2 to 4 minutes depending on the size.
  • When it's done, use a large flat slotted spoon to lift the Varenyky from the water, allowing the water to drain off.
  • Place on a holder to drain and allow to fresh.
  • Freeze immediately, sauté in butter and onions.


Ukraine Recipes
Click on the recipe you want to see:

 Borscht  Shashlik
 Solyanka  Varenyky
 Holubtsi  Deruny
 Pampushky  Okroshka
 Kutya  Rozsolnyk
 Chicken Kiev  Kasha



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