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Varenyky z Kapustoi ta Hrybamy
Dumplings with Cabbage and Mushrooms
Varenyky are a beloved Ukrainian dish of half-moon shaped dumplings, typically filled with savory or sweet ingredients. This version features a hearty and flavorful filling of sautéed cabbage and mushrooms, offering a delicious vegetarian option. They are often served with a dollop of sour cream and fried onions.
🧂 Ainekset
- 3 cups All-purpose flour
- 1 cup Warm water
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 400 g White cabbage(finely shredded)
- 250 g Mushrooms(sliced)
- 1 large Onion(finely chopped)
- 2 tbsp Vegetable oil(for sautéing)
- to taste Salt
- to taste Black pepper
- for serving Sour cream
- for serving Fried onions
👨🍳 Ohjeet
- 1
Make the dough: In a large bowl, combine flour, salt, and vegetable oil. Gradually add warm water while mixing until a smooth, elastic dough forms. Knead for about 8-10 minutes on a lightly floured surface. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Prepare the filling: Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. Add the shredded cabbage to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the cabbage is tender and slightly caramelized, about 15-20 minutes. Let the filling cool completely.
- 3
Assemble the varenyky: Divide the rested dough into several portions. Roll out each portion thinly (about 1/16 inch thick) on a lightly floured surface. Use a round cookie cutter or a glass (about 3-4 inches in diameter) to cut out circles. Place about 1-2 tablespoons of the cooled filling in the center of each dough circle. Moisten the edges of the dough with water, then fold the circle in half to create a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes. You can crimp the edges decoratively if desired.
- 4
Cook the varenyky: Bring a large pot of salted water to a rolling boil. Carefully add the varenyky in batches, being careful not to overcrowd the pot. Stir gently to prevent them from sticking to the bottom. Cook for about 5-7 minutes, or until they float to the surface and the dough is cooked through. Use a slotted spoon to remove the varenyky from the water.
- 5
Serve: Toss the cooked varenyky with a little butter or vegetable oil to prevent sticking. Serve immediately with a dollop of sour cream and a sprinkle of fried onions.
💡 Ammattilaisvinkit
- ✓Ensure the filling is completely cooled before assembling the varenyky to prevent the dough from becoming soggy.
- ✓Don't overfill the dumplings, as this can make them difficult to seal and prone to bursting during cooking.
- ✓If you have extra dough or filling, you can freeze the uncooked varenyky on a baking sheet until firm, then transfer them to a freezer bag for later use. Cook from frozen, adding a few extra minutes to the boiling time.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a richer filling, add some sautéed leeks or garlic along with the onions and mushrooms.
- Experiment with different types of mushrooms, such as shiitake or cremini.
- For a vegetarian version, ensure your fried onions are cooked in vegetable oil.