Pelmeni, pierogi, varenyky – it was hard for us to tell the difference first and what is eaten where. So to bring a little light into the darkness before we start cooking: Pelmeni are a national dish in Russia and Ukraine. They are filled with minced meat, boiled and often served with sour cream. The Polish pierogi are quite similar, but are also served with sweet fillings. And this way we get to today’s varenyky, because they are the Ukrainian pendant to pierogi and also a national dish. You don’t need minced meat and they are a little bigger than pelmeni. Traditionally they are filled with potato mash. We chose that and an alternative filling. For anyone with a sweet tooth: You can also fill them with cherries, cowberries, …
FOR YOUR DOUGH
- 400 g (14.1 oz) all-purpose flour
- 150 ml (0.6 cup) cold water (optionally some more)
- 1 tbsp Öl
- egg replacement for 2 eggs
- 400 g (14.1 oz) potatoes
- 1 shallot
- 5 mushrooms
- salt, pepper & nutmeg
- Sour cream for topping
- Vegan ham for topping
- 1 shallot for topping
- 200 g (7 oz) carrots
- 1 handful of sage
- Vegan butter for topping
- Some more salge for topping
- We start with the dough. In a small bowl, prepare your egg replacement. In another bowl, mix flour and salt and add egg replacement and oil. Little by little pour in cold water. Your dough should be smooth and not sticky. So if you're not happy with your dough's consistence, you can use more or less water.
- Filling 1: Peel potatoes and cut them in similar-sized pieces. Let them cook in salted, hot water until they're soft. In the meantime, you can peel and finely dice the shallot. Clean mushrooms and also cut them in smaller pieces. Heat some oil in a pan and roast shallot and mushrooms for 3-4 minutes. When your potatoes are soft, you can smash them and mix in shallot, mushroom and chopped parsley. Season with salt, pepper and nutmeg.
- Filling 2: Peel carrots and cut them in similar-sized pieces. In a pan, cooked them in salted water until they are soft. Afterwards smash them and mix with chopped sage. Season with salt and pepper.
- Fillings and dough ready? Then let the fun begin! Roll out your dough in a "sausage-shape", 2centimetre thick. Cut them in similar sized slices. You should get 15-20 varenyky out of the dough.
- Take a slice, flour it from both sides and roll out a little more to get it flat. Place your filling in the middle and clap it shut. Afterwards with the help of a fork, press them together so your filling will stay in the dough.
- Take out a large pot and bring veggie stock to boiling. One after one, let your varenyky cook in there for about 3-5 minutes. This time depends on the thickness of your dough and how large they are. So better try your first one and decide if 3-5 minutes are enough or to long.
- Topping! Filling 1 is topped with sour cream. Furthermore slice another shallot and roast it in a pan with some oil. Add vegan ham and top your varenyky with it. Finish with some chopped parsley.
- For filling 2 melt some vegan butter in a pan and add some chopped sage, let it slew for one minute. Pour over varenyky.