Potato Vareniki
Total Time
2 hours 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
110 dumplings
- 1 1/2 pounds (680 grams) yukon gold potatoes, peeled and diced (weight is for whole potatoes)
- 1 cup plus 2 tablespoons milk, any variety
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- A few grinds of black pepper
- 5 tablespoons (70 grams) unsalted butter
- 1 large egg plus 1 yolk, whisked until uniform
- 5 tablespoons (55 grams) fine semolina flour
- 2 teaspoons chopped fresh dill (optional)
- 3 1/2 cups (450 grams) all-purpose flour, plus more for counter
- 1 tablespoon kosher salt (Diamond brand, use half for any other brand)
- 1 large egg
- 3/4 cup plus 2 to 3 tablespoons cold water
- A combination or your choice of: Butter, plain vinegar, minced fresh dill, caramelized onions, sour cream (bonus if you find the extra-rich stuff from a Russian store)
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Preparation
Step 1
Place potatoes in medium saucepan and add milk and salt; milk should just barely cover the potatoes.
Step 2
Bring to a simmer and cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
Step 3
Remove from heat and add butter and a few grinds of black pepper.
Step 4
Mash until very smooth, adjust seasonings to taste, and set aside to cool until needed.
Step 5
Combine flour and salt in a large bowl with a fork.
Step 6
Add half the water and the egg and use the fork to mix them into the dough.
Step 7
Drizzle in all but last 1 tablespoon of remaining water, mixing as you pour until dough forms shaggy clumps.
Step 8
Use your hands to bring the dough together inside the bowl, using the last tablespoon of water if needed.
Step 9
Knead it several times in the bowl before transferring it to your counter.
Step 10
Knead dough for 10 to 12 minutes until it forms a smooth, elastic dough.
Step 11
Return to empty bowl and cover bowl tightly with plastic wrap.
Step 12
Let rest at room temperature for 1 hour.
Step 13
Cut out rounds of dough with a 2-inch round cutter or a drinking glass.
Step 14
Using two spoons, a small scoop, or a pastry bag, fill each round of dough with a blob of filling — about 1 teaspoon.
Step 15
Dab, brush, or mist the edges of the dough with water, then fold the round into a half-circle, pressing the edges to seal.
Step 16
Take the edges and pull them towards each other, pinching the corners to seal in a tortellini shape.
Step 17
Transfer the shaped dumplings to your prepared baking sheet.
Step 18
Bring a large pot of salted water to a boil.
Step 19
Add the dumplings, about 20 per person (or 12 to 15 if they’re larger).
Step 20
Adjust the heat as needed to maintain a healthy-but-not-too-vigorous boil.
Step 21
Add the dumplings and give it a few good stirs, making sure none stick to the bottom of the pot.
Step 22
Cook until the dumplings rise to the surface, and then 1 minute more (this will take 4 to 5 minutes).
Step 23
While the dumplings cook, prepare a mixing bowl to dress your dumplings.
Step 24
For each serving, you want to place a good pat (about 2 teaspoons to 1 tablespoons) of butter and 1 to 2 teaspoons of plain vinegar in the bottom of your bowl.
Step 25
Add salt and pepper, if you wish.
Step 26
When the vareniki are done, use a large slotted spoon to transfer the dumplings, shaking off the extra water, right into the bowl.
Step 27
Toss! The butter will melt and come together with the vinegar from the heat of the dumplings.
Step 28
Transfer to individual bowls and let everyone add the finishes they wish.
Step 29
Save recipe for the next time?
Chef's notes
The recipe includes two filling options:
a simple potato mash or a more luxurious potato filling that involves sieving and adding semolina for thickening.
The dough is forgiving and can be rolled thin without a pasta machine.
Chef Bonnie Morales recommends using a pelmenitsa mold for efficiency, but it's not necessary.
