Vareniki (Russian Pierogi) with Potatoes and Mushrooms recipe

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Ingredients

18 ounces potatoes
salt and freshly ground black pepper
3 cups all-purpose flour
1 teaspoon salt
¼ cup sour cream
½ teaspoon baking soda
½ cup water
¼ cup butter
2 onions, finely diced
3 ½ cups finely chopped button mushrooms

Nutrition Info

56.1 calories
carbohydrate: 9.5 g
cholesterol: 3.3 mg
fat: 1.4 g
fiber: 0.7 g
protein: 1.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 78.6 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash, season with salt and pepper.

  2. Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.

  3. Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.

  4. Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.

  5. Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

Recipe Yield

45 vareniki

Recipe Note

This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.

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