Recipe courtesy of Forte European Tapas Bar & Bistro
Recipe courtesy of Forte European Tapas Bar & Bistro
Episode:
Takeout: Flavortown Comes Home
Vareniki (Russian-Style Potato Dumplings)
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 50 min
- Yield: 2 to 4 servings
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- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 50 min
- Yield: 2 to 4 servings
Ingredients
Filling:
1/2 onion, chopped
Oil, for cooking
1 potato, boiled in its skin until tender, then peeled
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
Dough:
1 cup all-purpose flour
Pinch kosher salt
1/2 cup hot water
1 tablespoon canola oil
Garnish:
1/2 chopped onion
Oil, for cooking
Kosher salt and ground black pepper
Sour cream, for serving
Directions
- For the filling: Saute onions with oil in a pan until softened and brown.
- Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture.
- For the dough: Line a baking sheet with parchment paper and set aside.
- Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape.
- Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape.
- Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
- For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream.
