Varenyky with Buckwheat and Mushrooms
A hearty and flavorful variation of the classic Ukrainian varenyky, featuring a savory filling of earthy buckwheat and sautéed mushrooms, encased in tender dough. These dumplings are often served with a dollop of sour cream or fried onions.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1 cup Warm water
- 1 tsp Salt
- 1 tbsp Vegetable oil(for the dough)
- 1 cup Buckwheat groats(cooked)
- 250 g Mushrooms(finely chopped (e.g., cremini or shiitake))
- 1 medium Yellow onion(finely chopped)
- 2 tbsp Sunflower oil(for sautéing)
- 1/2 tsp Black pepper(freshly ground)
- 1/2 cup Sour cream(for serving (optional))
- 1/4 cup Fried onions(for serving (optional))
👨‍🍳 Instructions
- 1
Make the dough: In a large bowl, whisk together the flour, salt, and vegetable oil. Gradually add the warm water, 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 sunflower oil in a skillet over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Add the chopped mushrooms and cook until they release their liquid and are tender, about 8-10 minutes. Season with salt and pepper. In a bowl, combine the cooked buckwheat groats with the sautéed mushroom and onion mixture. Mix well.
- 3
Assemble the varenyky: Divide the dough into two portions. Roll out one portion on a lightly floured surface to about 1/16-inch thickness. Use a 3-inch round cutter to cut out circles. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold the dough in half to form a half-moon, and press 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, stirring gently to prevent sticking. Cook until they float to the surface, about 3-5 minutes. Once they float, cook for an additional 2-3 minutes to ensure they are cooked through. Remove with a slotted spoon.
- 5
Serve: Serve the varenyky hot, optionally topped with sour cream or fried onions.
đź’ˇ Pro Tips
- âś“Ensure the dough is not too sticky when kneading; add more flour if necessary.
- âś“Don't overfill the varenyky, as this can make them difficult to seal.
- âś“Cook in batches to avoid overcrowding the pot, which can lead to uneven cooking.
🔄 Variations
- Add a pinch of nutmeg to the mushroom and buckwheat filling for extra warmth.
- For a richer filling, sauté a finely chopped garlic clove with the onions.
- Serve with a side of crispy fried bacon bits.