The five best recipes for vareniki

30Nov - by admin - 0 - In Food

Vareniki are a favorite dish not only for Ukrainians, but also for many people of Slavic origin. Traditionally, vareniki cook with potatoes, mushrooms, meat, cottage cheese or berries, but do not forget that the filling can be either! We offer several options for testing.

Пять лучших рецептов вареников

Vareniki with cheese and spinach

Ingredients (10 servings):

800 g of dough for dumplings

270 g spinach

150 g curd

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35 g Parmesan

100 ml of chicken broth A621DD1FB9F313A95D8CB8C4AB036F7 A

20 ml truffle oil

3 tablespoons olive oil

1 stalk thyme

1 stalk rosemary

3 chicken eggs

small bunch dill

4 leafs

3 garlic cloves

Pepper, salt taste

05588A7A841 E0040A3B825176D196A0E Preparation: Preheat olive oil in a pan, add 1 clove of garlic, a sprig of thyme and rosemary. Reduce the heat. Add another clove of garlic, previously sliced ​​in thin circles, and 250 grams of spinach. All fry for one minute. Then, remove the frying pan from the fire, lay out a whole clove of garlic, a twig of thyme and rosemary, and squeeze a little spinach. Next, chop the spinach, add the cottage cheese and 15 g finely grated Parmesan. Then add the pre-boiled eggs. Salt, pepper, pour in about 3 g of olive oil and mix everything thoroughly.

Roll out the dough, cut out 4.5 cm diameter circles. For each circle, place approximately 5 g of the filling, fold in half and secure the edges.

Pour 5 liters of water into the pan, add salt, bay leaf, 2 crushed cloves of garlic, bell pepper, sprig of dill to taste. When the water boils, dip into the pan vareniki and boil until cooked.

Finished vareniki is best served with the following sauce. Mix chicken broth with truffle oil and 20 g Parmesan (finely grated).

Vareniki pumpkin and ricotta

Ingredients (10 servings):

800 g of dough for dumplings

2 tbsp. olive oil

15 g butter

3 g brown sugar

1 pumpkin

150 g ricotta cheese

3 hours. Spoon pumpkin oil

200 g of 38% cream -zhirnosti

100 g chicken broth

2 peeled pumpkin seeds

2 g grated parmesan

100g shallot

2 stalks timyana

1 stalk basil

4DA1A46EC20CF93EE5C846A51E04F 0ED 6 stalks coriander

stem 3 dill

3 laurel leaf

2 garlic cloves

4 g black peppercorns

salt, ground pepper

Method Cooking: First clean the pumpkin.   About 150 g of flesh cut into small cubes and fry in olive and butter for 3 minutes, then add brown sugar for caramelization, a twig of thyme and 3 sprigs of cilantro. Pepper to taste. Leave on the fire for another 3 minutes, then remove and add a little pumpkin oil.

To prepare the filling, mix the pumpkin with the ricotta and add three finely chopped cilantro sprigs. Salt to taste.

Prepare the sauce from the remaining pumpkin. Pumpkin with thyme and basil fry in olive oil on low heat. Pepper, add finely chopped shallots and continue cooking for about 15 minutes. Then pour the chicken broth and simmer until it evaporates. After that, strain, add cream, pumpkin oil and chop in a blender.

Roll out the dough, cut out 4.5 cm diameter circles. For each circle, place approximately 5 g of the filling, fold in half and secure the edges.

To prepare the broth in which the vareniki will be boiled, pour 5 liters of water into a large saucepan, add bay leaf, crushed garlic cloves, black peppercorns and a sprig of dill. When the water boils, dip the dumplings there and boil until cooked.

Prepared vareniki pour the pumpkin sauce and sprinkle on top with crushed sunflower seeds and grated Parmesan cheese.

also readTop 15 dumplings for fillings ideal

with veal dumplings

Ingredients (5 servings):

1 kg of dough for dumplings 800 g of calf tenderloin

300 g mushrooms

100 g butter

100 g sour

small bunch parsley

1 bay leaf

Salt, pepper, spices, taste

Preparation:  

Method of preparation:  Boil the meat until ready in the next broth: 1.5 liters of water, 1 bay leaf, salt. When the meat is ready, do not pour the broth. On medium heat, put the champignons with sour cream into pieces until tender. Add salt, pepper to taste.

Meat with onions chopped in a blender or meat grinder. Salt, pepper and add the basil to taste. Add a little broth, but make sure that the filling does not become liquid. Stir thoroughly.

Roll out the dough, cut out 4.5 cm diameter circles. For each circle, place approximately 5 g of the filling, fold in half and secure the edges.

Boil the vareniki. Then spread out on plates, on top lay mushrooms with sour cream and chopped parsley.

Vareniki with three kinds of meat

Ingredients (5 servings):

1 kg of dough for dumplings

300 g

250g pork fillets chicken fillet

250 g of beef tenderloin

200 g of onion A621DD1FB 9F313A95D8CB8C4AB036F7A

1 bay leaf

Salt, pepper, spices, taste

method for preparing: All three types of meat boil in water with bay leaf. Keep the broth. Grind the meat with onions in a blender or meat grinder. Add salt, pepper, spices to taste. Stir thoroughly. Pour in a little broth so that the filling is not very dry.

Roll out the dough, cut out 4.5 cm diameter circles. For each circle, place approximately 5 g of the filling, fold in half and secure the edges. Boil in boiling water.

For sauce, fry in a dry frying pan the pork cracklains until transparent and serve with dumplings.

Vareniki with chicken and mushroom

Ingredients (5 servings):

1 kg of dough for dumplings

700 chicken

150 g mushrooms

4 onions

stem 3 dill

stem 3 parsley

20 ml of vegetable oil

30 g cream

oil Salt and pepper to taste

method of preparing: Chicken f le boil until tender. Keep the broth. Chop the meat in a blender or grinder. Two onions and mushrooms are finely chopped and fried in vegetable oil. Add to the chicken forcemeat. Chop onion and dill and also add to the stuffing. Salt and pepper.

Roll out the dough, cut out 4.5 cm diameter circles. For each circle, place approximately 5 g of the filling, fold in half and secure the edges. Boil in boiling water.

To prepare the sauce, slice the two remaining bulbs with the half rings. Fry in butter and simmer for 15 minutes.

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