Vareniki with Potato and Cheese

이 레시피 정보

Vareniki are closely related to pelmeni but larger, most often filled with something soft and savory like mashed potato mixed with farmer's cheese, rather than raw meat. The dough is a touch more tender, sometimes enriched with a spoonful of sour cream or an egg, and rolled slightly thicker to hold a larger filling without tearing. The potato filling is mashed smooth with butter and mixed with farmer's cheese and a little sauteed onion, then sealed into half-moon shapes and boiled until they float. What finishes the dish, and what most home cooks consider non-negotiable, is a generous topping of onions cooked low and slow in butter until deeply caramelized and sweet. Vareniki are shared across Russia, Ukraine and Poland as ultimate comfort food, the kind of labor-intensive dish grandmothers make in huge batches for the whole family to freeze and eat over weeks.

재료

서브 6

• 3 cups만능 밀가루(plus more for rolling)
• 1계란
• 1 cup따뜻한 물
• 2 tbsp사워 크림(반죽용)
• 1 tsp좋은 바다 소금(반죽용)
• 4russet potatoes(껍질을 벗기고 잘게 썬 것)
• 1 cupfarmer's cheese or dry cottage cheese
• 2노란 양파(one diced for filling, one sliced for topping)
• 6 tbsp버터(나누어진)
• 1.5 tsp좋은 바다 소금(채우기 위해)
• 0.5 cup사워 크림(봉사를 위해)

조리법

1. 1

   반죽을 만드세요

   밀가루, 계란, 물, 사워 크림, 소금을 섞어 부드럽고 탄력 있는 반죽을 만드세요. Rest covered for 30 minutes.

2. 2

   감자를 삶아

   포크 텐더가 될 때까지 감자를 약 15분간 삶습니다. Drain and mash with 3 tbsp butter.

3. 3

   충전물을 만드세요

   잘게 썬 양파를 약간의 버터에 부드러워질 때까지 볶은 다음 으깬 감자에 파머 치즈, 소금과 함께 섞습니다.

4. 4

   굴려서 자르세요

   Roll the dough thin, about 1/8 inch, and cut into 3-inch rounds.

5. 5

   채우고 밀봉하세요

   Place a spoonful of filling in each round, fold into a half-moon and pinch the edges tightly closed.

   Crimp the edges with your fingers rather than just pressing flat — a proper crimp is what keeps the seam from opening in boiling water.

6. 6

   Make the onion topping

   Cook the sliced onion in remaining butter over low heat for 20-25 minutes, stirring occasionally, until deeply caramelized.

7. 7

   Boil the vareniki

   Boil in batches in salted water for 4-5 minutes until they float and the dough is tender.

8. 8

   서브하다

   Toss the boiled vareniki with the caramelized onions and serve with sour cream.

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저장

Freeze uncooked vareniki on a tray before bagging; they keep up to 3 months and boil straight from frozen with 1-2 extra minutes. Cooked vareniki keep refrigerated 2 days.

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