Several years ago, I came across ‘Pierogi’, Polish dumplings, at a local farmer’s market and I instantly fell in love with them. Similar foods can be found in many different countries. Italy has ‘Tortellini’ and ‘Ravioli’. Japan has ‘Gyoza’. Ukraine has ‘Varenyky’. A variety of fillings can be used for ‘Varenyky’. My favourite is definitely Mashed Potato. Today I added Sautéed Onion & Garlic. Next time I will add Bacon as well.
Makes
32 to 40 Pieces
Ingredients
Dough
1 Egg
2 tablespoons Sour Cream
1/2 teaspoon Salt
1/2 cup Milk OR Water
2 cups Plain Flour
Filling & Topping
500g Potatoes
Salt for cooking Potatoes
1 tablespoon Oil OR Butter
1 Onion *finely chopped
1 clove Garlic *finely chopped
Salt & Pepper
Sour Cream to serve
Chopped Parsley OR Dill to serve
Method
Combine Egg, Sour Cream & Salt in a mixing bowl, add Milk (OR Water) and mix well. Add Flour, stir to combine and knead until smooth. Wrap with plastic food wrap, and set aside to rest while you are preparing Filling.Peel Potatoes, cut into small pieces, cook in the salted water in a saucepan. When soft, drain and mash.Meanwhile, heat Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic. When Onion is soft and slightly caramelised, season with Salt & Pepper strongly. Add to Mashed Potato and mix.Divide the dough into 4 portions. Form one portion into a log about 15cm long on a floured surface such as a chopping board, and cut into 8 or 10 pieces. Today I cut into 8 pieces as it is easiest.Press down each piece using your hand OR roll out using a rolling pin into 2-3mm thick round. Place a heaped teaspoonful Potato filling in centre, you can place as much as you can wrap, wet the edges with water, and close the edges.
*Note: I tried to make a pattern by folding the edges, bit by bit from one end to the other, but I gave up as my hands were sore.
Cook ‘Varenyky’ in rapidly boiling salted water. When ‘Varenyky’ are floating, cooked a few more minutes, and transfer to a bowl using a slotted spoon or small skimmer. Drizzle with a small amount of Oil and toss to coat. Continue cooking the remaining ‘Varenyky’.Place cooked ‘Varenyky’ on a plate, sprinkle with some chopped Parsley OR Dill (OR both), add Sour Cream, and serve warm. *Note: Garlic & Dill (OR Parsley) Oil could be a nice sauce.
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