์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Varenyky z Kartopleiu ta Hrybamy
Dumplings with Potato and Mushroom Filling
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 mashed potatoes and sautรฉed mushrooms, often served with fried onions and a dollop of sour cream.
๐ง ์ฌ๋ฃ
- 400 g All-purpose flour(plus more for dusting)
- 200 ml Water(warm)
- 20 g Butter(for the dough)
- 1 tsp Salt(for the dough and boiling water)
- 600 g Potatoes(peeled and boiled until tender)
- 500 g Mushrooms(such as cremini or shiitake, finely chopped)
- 2 large Onion(1 for filling, 1 for topping, finely chopped)
- 40 g Butter(for the filling)
- 2 tbsp Sunflower oil(for frying onions)
- 0.5 tsp Black pepper(freshly ground)
- 1 cup Sour cream(for serving)
- 100 g Lard or bacon(sliced, for topping (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a large bowl, combine flour and salt. In a small saucepan, heat water and 20g butter until butter is melted. Pour the hot liquid into the flour mixture and stir with a spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the filling: Mash the boiled potatoes until smooth. In a skillet, heat 40g butter over medium heat. Add 1 chopped onion and sautรฉ until softened. Add the chopped mushrooms and cook until golden brown and their moisture has evaporated. Season with salt and pepper. Combine the mushroom mixture with the mashed potatoes. Let cool completely.
- 3
Assemble the varenyky: Divide the dough into 2-3 portions. On a lightly floured surface, roll out one portion thinly (about 1/8 inch thick). Use a round cutter (about 3-4 inches in diameter) to cut out circles. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges of the dough with water and fold in half, pinching to seal. Ensure there are no air pockets. Repeat with the remaining dough and filling.
- 4
Cook the varenyky: Bring a large pot of generously salted water to a boil. Carefully add varenyky in batches, stirring gently to prevent sticking. Cook until they float to the surface, then for another 2-3 minutes until the dough is cooked through. Remove with a slotted spoon.
- 5
Prepare the topping: While the varenyky are cooking, heat sunflower oil in a skillet over medium heat. Add the remaining chopped onion and fry until golden brown. If using lard or bacon, fry until crispy. Drain excess fat.
- 6
Serve: Toss the cooked varenyky with a little butter or the rendered fat from the lard/bacon. Serve hot, topped with fried onions and lard/bacon (if using), and a dollop of sour cream.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the filling is completely cool before assembling the varenyky to prevent the dough from becoming soggy.
- โDon't overfill the varenyky, as this can make them difficult to seal and prone to bursting during cooking.
- โIf you don't have lard or bacon, simply top with fried onions and a generous amount of butter.
- โVarenyky can be frozen before boiling. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a vegetarian option, omit the lard/bacon and use only fried onions.
- Add a pinch of nutmeg to the potato filling for an extra layer of flavor.
- Experiment with different mushroom varieties for varied taste profiles.