Vareniki or Ukrainian Pelmeni

- Russian Pelmeni Recipe

How to Cook & Prepare Vareniki or Ukrainian Pelmeni :

(Ukrainian Pelmeni)

Vareniki are preferred in the southern regions of Russia. They are larger than pelmeni and shaped as a half-moon. Pelmeni are never made with a fruit filling whereas vareniki are. In the Ukraine the meat filling is sometimes fried; pelmeni are made with raw meat only.

Although the same dough may be used for vareniki as for pelmeni, the addition of a little butter is sometimes preferred.

Dough

280 g flour 10 g sugar
110 g milk 18 g butter
1 ½ egg 5 g salt

Make the dough as directed for pelmeni.

Curd or cottage cheese filling
480 g curds (cottage 1 egg
Cheese) sa;t
50 g sugar

Rub the curds through a sieve, add sugar, egg and salt to taste. Mix thoroughly. Make the vareniki. Cook in boiling salt waster. Drain and garnish with butter and sour cream. Serves four.

The cooked vareniki may be placed in an earthenware pot or frying pan, pour over butter and sour cream; bring to a boil and serve immediately.

Old Russian Filling

100 g heart 25 g onion
200 g lung 25 g butter
10 g dried mushrooms

Wash the heart and lung in cold water. Cook until tender, then put through the food chopper. Shred the onion and sauté in butter, add to the ground pluck and sauté slightly. Cook the dried mushrooms, chop up fine, sauté and add to the filling. Garnish these vareniki with butter.

“Lazy” Vareniki with Curds

140 g curds 15 g sugar
20 g flour 10 g butter
1 ½ egg salt

Rub the curds through a sieve, add salt, sugar, the egg and flour. Knead until smooth. Make a roll about 1 cm thick, cut into pieces and cook as vareniki. Serve with butter and sour cream. Serves one.

Vareniki with Sour Cherries.

600 g sour cherries 1 cupful flour
200 g sugar 20 g sugar
(additional) 1 egg
½ cupful water salt

Pit the cherries, mix with 200 g sugar and set aside while making the dough. Mix the flour with the salt and sugar (20 g) and make a stiff dough with the water and egg. Cover the dough and left it stand for 20 minutes. Roll the dough thin (2-3 mm), cut into small squares. Place several cherries on each square, brush the edges with beaten egg (additional), fold over to form a triangle and pinch the edges. Chill for 1 hour in the refrigerator before cooking. Drop the vareniki into boiling salt water and cook until they rise to the top.

Serve with sour cream.

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