Recipe by: Justin Wise
Time: 1 hour 15 minutes. Serves: 90 dumplings
For the Dough:
Place flour into a stainless steel bowl, make a well add all the water and mix well with a spatula.
Take out the dough out and kneed on a floured bench until the dough is smooth
Allow to rest back in the bowl covered with a tea towel
For the Filling:
Peel the potatoes and place into a pot of cold salted water, place on high heat and boil until soft.
Mash the potatoes while hot and place into a bowl. Keeping them hot
Peel and finely dice the onions
Heat a pan on medium heat and place in the oil and onions sweat for 2 minutes then add the butter and continue to cook until caramelized.
Add the onions to the mashed potatoes and mix in the grated cheese. Combine well until mix is smooth
Roll mix into 75g balls
Divide dough into 4 pieces.
Lightly flour your bench
Take the 1st piece of the dough and roll out until ½ cm thick
Using a cutter that is 7cm in diameter cut as many pieces as you can
Take one of the cut pieces of dough and place one of the rolled filling in the middle, now fold over the ends to form a ½ moon shape. Pinch the ends together all the way along the side. Make sure there are no holes.
Repeat until all the dough and filling is used.
Bring a large pot of salted water to the boil. Heap the water boiling rapidly
Place the Varenyky into water in batches of 12.
When they float to the top give them 30 more seconds, take out and serve with melted butter
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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