Varenyky z Kapustoi ta Hrybami

Name: Varenyky z Kapustoi ta Hrybami
Prep time: PT45 minutes
Cook time: PT15 minutes
Total time: PT1 hour
Yield: 6
Cuisine: Ukraine
Ingredients: 3 cups All-purpose flour (plus more for dusting); 1 cup Warm water; 1 large Egg; 1 tsp Salt; 2 cups Sauerkraut (drained and finely chopped); 1 cup Fresh cabbage (finely shredded); 1 cup Mushrooms (finely chopped (e.g., cremini, shiitake)); 1 medium Onion (finely chopped); 2 tbsp Vegetable oil; 1/2 tsp Black pepper (freshly ground); 1/2 cup Sour cream (for serving (optional)); 2 tbsp Fresh dill (chopped, for garnish (optional))

Dumplings with Cabbage and Mushrooms

A hearty and flavorful variation of varenyky, these dumplings are filled with a savory mixture of sauerkraut, fresh cabbage, and earthy mushrooms, offering a delightful taste of Ukrainian home cooking.

준비 시간45 minutes

조리 시간15 minutes

총 시간1 hour

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Make the dough: In a large bowl, whisk together flour and salt. In a separate bowl, whisk the egg and warm water. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2
Prepare the filling: While the dough rests, heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the chopped mushrooms and cook until browned and their liquid has evaporated, about 7-10 minutes. Stir in the drained sauerkraut and shredded fresh cabbage. Cook, stirring occasionally, until the cabbage is tender and the mixture is well combined, about 10-15 minutes. Season with black pepper. Let the filling cool completely.
3
Assemble the varenyky: Divide the rested dough into two portions. Roll out one portion thinly on a lightly floured surface. Using a round cutter (about 3 inches in diameter), cut out circles of dough. Place about 1 tablespoon of the cooled filling in the center of each circle. Moisten the edges of the dough with water, then fold in half to create a half-moon shape, pressing the edges firmly to seal. Repeat with the remaining dough and filling.
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. Cook for 5-7 minutes, or until they float to the surface and the dough is cooked through. Remove with a slotted spoon.
5
Serve: Toss the cooked varenyky with a little melted butter or vegetable oil to prevent sticking. Serve hot, optionally topped with sour cream and fresh dill.

요리 기록 추적

💡 전문가 팁

✓Ensure the filling is completely cool before assembling the varenyky to prevent the dough from becoming sticky.
✓Don't overfill the dumplings, as this can make them difficult to seal and prone to bursting during cooking.
✓If you have leftover filling, it can be served as a side dish.
✓For a richer flavor, you can add a tablespoon of tomato paste to the filling while sautéing the vegetables.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a pinch of caraway seeds to the filling for an extra layer of flavor.
For a vegetarian version, ensure your sauerkraut is vegan and use vegetable oil.
Serve with fried onions and a dollop of sour cream for a classic accompaniment.