Ingredients and Weight:
- Potatoes, Russet: 2 lbs
- Mushrooms, Button: 1 lb
- Onion, Yellow: 1 medium
- All-purpose flour: 2 cups
- Eggs, Large: 2
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Preparation Time:
30 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- Prepare the filling:
- Boil potatoes until tender, then mash them.
- Sauté mushrooms and onions in a pan until browned.
- Combine potatoes and mushrooms in a bowl, season with salt and pepper.
- Make the dough:
- In a large bowl, whisk together flour, eggs, salt, and enough water (about 1/2 cup) to form a soft, slightly sticky dough.
- Roll out the dough:
- Divide the dough into 8 equal pieces.
- Roll out each piece into a thin circle (about 1/8-inch thick).
- Assemble the vareniki:
- Place a spoonful of the filling in the center of each circle.
- Fold the dough over the filling, pressing down on the edges to seal.
- Cook the vareniki:
- Bring a large pot of salted water to a boil.
- Add the vareniki and cook for 15-20 minutes, or until they float to the top.
- Drain and serve:
- Drain the vareniki and transfer them to a serving dish.
- Serve with your favorite toppings, such as sour cream, chives, or melted butter.
Nutritional Information:
Per serving (4 vareniki):
- Calories: 250-300
- Carbohydrates: 40-50g
- Protein: 10-15g
- Fat: 5-10g
Dish Characteristics:
- Soft and doughy exterior
- Savory and earthy potato and mushroom filling
- Versatile dish that can be served as a main course or appetizer
User Comments:
- "These vareniki were absolutely delicious! The filling was perfect, and the dough was so soft and fluffy."
- "I've never had pierogi before, but these were amazing. I will definitely be making them again."
- "The perfect comfort food on a cold night. I served them with sour cream and chives, and they were heavenly."
Special Precautions and Tips:
- If the dough is too sticky, add more flour 1 tablespoon at a time.
- To prevent the vareniki from sticking together, add a little oil or butter to the cooking water.
- If you don't have time to make the dough from scratch, you can use store-bought pasta dough.
