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Varenyky z Morskom Kapustoi
Dumplings with Sea Cabbage
A unique take on the classic varenyky, these dumplings are filled with a savory mixture of rehydrated sea cabbage (kelp), onions, and sometimes mushrooms, offering a distinct umami flavor.
🧂 Ingrédients
- 3 cups All-purpose flour
- 1 cup Warm water
- 1 large Egg
- 1 tsp Salt
- 50 g Dried sea cabbage (kelp)
- 1 large Onion(finely chopped)
- 100 g Mushrooms(finely chopped (optional))
- 3 tbsp Vegetable oil
- 0.5 tsp Black pepper(freshly ground)
- for serving Sour cream or melted butter
👨🍳 Instructions
- 1
Rehydrate the dried sea cabbage by soaking it in warm water for at least 30 minutes, or according to package directions. Drain well and chop finely.
💡 Conseils de pro: Ensure sea cabbage is thoroughly rinsed if it has a strong odor. - 2
Prepare the dough: In a large bowl, combine flour and salt. Make a well in the center and add the egg and warm water. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 10 minutes💡 Conseils de pro: The dough should be firm but pliable. - 3
Cover the dough with a damp cloth and let it rest for 30 minutes.
⏱️ 30 minutes - 4
Prepare the filling: Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. If using mushrooms, add them and cook until browned and their liquid has evaporated.
⏱️ 12 minutes💡 Conseils de pro: Sautéing the onions and mushrooms well develops their flavor. - 5
Add the chopped sea cabbage to the skillet. Cook for another 5 minutes, stirring occasionally. Season with salt and black pepper. Let the filling cool completely.
⏱️ 5 minutes - 6
Assemble the varenyky: Roll out the dough thinly on a floured surface. Cut out circles using a glass or cookie cutter (about 3 inches in diameter).
💡 Conseils de pro: Keep the dough covered while you work to prevent it from drying out. - 7
Place a teaspoon of filling in the center of each dough circle. Moisten the edges with water and fold the dough in half, pressing firmly to seal. Ensure there are no gaps.
💡 Conseils de pro: A tight seal is crucial to prevent the filling from leaking out during cooking. - 8
Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water, being careful not to overcrowd the pot. Stir gently to prevent sticking.
💡 Conseils de pro: Cook in batches if necessary. - 9
Cook the varenyky for 5-7 minutes, or until they float to the surface and the dough is cooked through. Remove with a slotted spoon.
⏱️ 7 minutes - 10
Serve hot, drizzled with melted butter or a dollop of sour cream.
💡 Conseils de pro
- ✓Sea cabbage can be found in Asian markets or online.
- ✓Adjust seasoning of the filling to your preference.
- ✓For a richer filling, you can add a small amount of sautéed garlic.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of nutmeg to the filling for warmth.
- Serve with fried onions and a side of dill sauce.