Vareniki (Ukrainian Filled Dumplings) is a traditional Ukrainian recipe for a classic noodle-based dumpling that is filled with a range of fillings before being boiled to cook and served. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Ukrainian Filled Dumplings (Vareniki).
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Also written as varenyky in the Roman alphabet, these along with pierogi are classic Ukrainian dumplings and considered one of the national dishes of Ukraine.
Ingredients:
For the Noodle Dough:
550g plain flour
½ tsp salt
4 large egg yolks
2 tbsp oil
14 tbsp water
4 large egg whites, lightly beaten
8 tbsp unsalted butter
For the dumplings, combine the flour and ½ salt in a large bowl. Form a well in the centre and add the egg yolks and the oil to this before mixing thoroughly. Now add the water, 1 tbsp at a time, mixing well until the mixture comes together as a ball of dough. Turn this dough onto a lightly-floured work surface and knead until smooth (about 2 minutes). Cover with a linen or cotton tea towel and set aside to rest for 30 minutes.
After this time divide the dough in half before turning out onto a lightly-floured work surface. Shape both pieces of dough into balls. Cover one ball with the cloth to keep moist then roll the other out with a floured rolling pin until you have a thin sheet about 1.5mm thick (be careful to ensure it does not tear during rolling). Using a 7.5cm diameter round pastry cutter cut out circles from the dough then gather the scraps and roll into a ball before setting aside, covered. Repeat this process with the second ball of dough.
Beat the egg whites in a bowl and have this close to hand. Place a heaped teaspoon of your desired filling in the centre of each circle. Fold the dough over the filling to from a semicircle. Brush the edges of these with the egg white then press the edges firmly together to seal before crimping with the tines of a fork.As you finish each varenki transfer to a large, lightly-floured baking tray, setting them at least 2cm apart and keep covered with a damp tea towel to prevent them from drying out. Now combine the reserved scraps, roll them out and use to prepare a final batch of vareniki.
Meanwhile, add six litres of salted water to a large pan, bring to a boil then reduce the heat to medium so that the water in the pan is just barely simmering. Using a slotted spoon carefully lower half the vareniki into the water. Return to a boil and cook, stirring occasionally, with a wooden spoon to prevent the vareniki from sticking. Continue cooking until the vareniki rise to the surface of the water then carefully remove with a slotted spoon before transferring to a colander to drain. Transfer to a deep serving bowl and toss with half the butter.
Now repeat the cooking process with the remaining vareniki.
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