Passport & Plate - Vareniky
Ukraine | Friday, March 14, 2014 | 5 photos
Ingredients
1. flour - 3 glasses
2. eggs - 3 eggs
3. milk - 1 glass
4. onion - 1 big
5. potatoes - 5 middle
6. fennel
7. cherry
8. curd - 150 gramms
9. sugar
10. salt
11. Butter
How to prepare this recipeRecipe step by step
1. You should wash, peel and boil potatoes
2. You should clean out onion and cook it over low heat
3. You should prepare pastry
First of all you should to sift flour, after that you add to flour ingredients. At first ypu add milk, than you add eggs, and after that you add salt, shugar and butter. The dough should have medium thickness because it is difficult to roll out of it hard to sculpt vareniky. The dough is rolled out to a thickness of 1-1.5 cm and is cut by circles of 5x5 cm. You should put topping in the center of each circle. After that you should connect the opposite sides of circle. Varenik should look like a crescent. Curd, cherry and potatoes are our toppings of vareniks.
5. After prepearing of uncooked vareniky you should cook it over low heat near 15 minutes in a hot boiled water.
6. You fish out vareniks from the water and invite your friend to have a nice dinner.
The story behind this recipeI want you to introduce my country with national dish which called vareniks
Varenyks (Ukrainian: ????´????, singular "????´???") are a kind of stuffed dumpling associated with Ukrainian cuisine.
Varenyky are square- or crescent-shaped dumplings of unleavened dough, stuffed with mashed potato, sauerkraut, cheese, cabbage, meat, hard-boiled egg (a Mennonite tradition) or a combination of these, or with a fruit filling. Varenyky are very popular in Ukraine and Russia.
During preparation, the filling is wrapped with dough, boiled for several minutes, and then covered with butter or cooking oil. The name varenyk, in fact, simply means "boiled thing", from the adjective varenyy. In certain regions of Ukraine they do not boil varenyky, but steam them instead. Varenyky are typically topped with fried salo bits (shkvarky) and onions and accompanied with smetana. Left-over varenyky may be fried. Sweet, fruit-filled varenyky are served with sour cream and sugar. Raw varenyky (with the dough uncooked) can be stored frozen, then cooked in three minutes, which makes them a convenience food.
Other preparation methods include the Latvian tradition of glazing with egg white, baking, and serving with soup; the Mennonite tradition of baking and serving with borscht; and the Polish tradition of boiling, then frying in butter with onions.
A monument to varenyky was inaugurated in Cherkasy, Ukraine in September 2006.[3] The monument erected at the entrance to a hotel shows Cossack Mamay (a Ukrainian folklore hero whose fondness for varenyky was narrated by both Taras Shevchenko and Nikolay Gogol) eating varenyky from an earthenware pot, with a huge crescent-shaped varenyk behind him.
