15 Vareniki Recipes - A Weekend Dish

Each housewife has her own best recipe for this dish, passed down from generation to generation. There are also a great many options for making dough: the simple way with water and flour, more delicate with kefir, with milk and eggs.

But the fillings are even more varied. Feel free to print out this list and hang it on the refrigerator - a two-week supply of dumpling ideas is guaranteed.

Dumplings with potatoes

A classic. To prepare the filling, first boil the peeled potatoes and mash them with butter while still hot to make a puree, then fry the finely chopped onion in a small amount of vegetable oil until golden brown. Add finely chopped dill, mix everything, do not forget to add salt and pepper to taste and let cool. Put the finished filling on pre-prepared dough cakes, form dumplings and boil in salted boiling water until they float.

Photo from the site 1000-recept0v.ru

Dumplings with mushrooms

For the filling, you can use oyster mushrooms, milk mushrooms, chanterelles, champignons and any other mushrooms to taste. Of course, fresh ones are always tastier, however, dried mushrooms, pre-soaked, are also quite suitable out of season. First, boil them until done, then chop finely or mince. Fry the resulting mass with onions cut into small cubes in vegetable oil, traditionally salt and pepper, and then follow the standard procedure - form dumplings and cook until done.

Photo from da.atroshenko.by

Dumplings with potatoes and mushrooms

It's simple: mix the fillings from the two previous recipes and get another taste with the perfect combination of ingredients.

Photo from fermercheb.ru

Dumplings with cheese

The ideal filling for Kuban vareniki is a mixture of two cheeses - Adyghe and suluguni. They can be grated or crumbled by hand. It would be a good idea to add an egg, pepper and chopped greens, preferably dill and cilantro, and mix everything well. But salt is unlikely to be needed, since suluguni already has a fairly bright salty taste. Vareniki with homemade goat or sheep cheese are also very tasty.

Photo from myummy.net

Dumplings with cracklings

To prepare these completely non-Lenten vareniki, you will need pork fatback first. Cut it into small cubes, fry it in a dry frying pan until you get cracklings, and fry finely chopped onion in the lard from the fatback. This is the basis of the filling, which is mixed with either mashed potatoes or feta cheese, and then wrapped in dough, not forgetting to pepper and salt.

Photo from the site prizyvnik.info

Dumplings with cabbage

It can be fresh or pickled, white or red, the cooking principle is the same: finely chop the cabbage and onion, simmer in vegetable oil or melted fat until soft, if desired, adding grated carrots, parsley, salt and pepper to taste. The finished filling goes into the dumpling, and the finished dumpling goes into the mouth.

Photo from subscribe.ru

Dumplings with cottage cheese

You can, of course, choose a dietary one percent option, but in Kuban they prefer fatter cottage cheese, and even better, fresh homemade. To prepare a delicate filling, rub it through a sieve, add sugar, salt, a raw egg and mix well. If desired, you can add raisins or finely chopped dried apricots.

Photo from odamochka.info

Strawberry dumplings

For the filling, fresh strawberries need to be peeled of stalks, cut each berry into 3-4 pieces, put in a bowl and sprinkle with sugar. Leave for an hour, then drain the juice, which can then be poured over the finished dumplings, and pieces of sweet berries can be placed on the dough and formed into a delicacy. In winter, instead of fresh strawberries, you can use jam, or rather whole berries from it in syrup.

Photo from ceskatelevize.cz

Dumplings with cherries

For such dumplings, you can use frozen cherries covered with sugar, but of course, the filling will be tastier with fresh berries. First, remove all the pits from the cherries, but do not throw them away (by boiling them in a small amount of water with sugar and the juice drained from the berries, you can get a syrup that will perfectly go with the finished dish), cover them with sugar and leave them to release the juice. After three hours, the filling is ready, and you can start forming and cooking the dumplings.

Photo from girllportal.ru

With raspberries, blackberries or other seasonal berries

The berries are washed thoroughly, covered with sugar and left for about 30 minutes so that they give juice. Then the juice is drained and the filling is put into the future dumpling, little by little, so that it does not burst.

Photo from gopixpic.com

Dumplings with apples

For the filling, ripe soft apples need to be peeled, seeded and core, cut into strips or cubes, sprinkled with sugar and, for those who like a more spicy taste, cinnamon. Let stand for 15 minutes and put into the dumpling.

Photo from kulinapko.ru

Pumpkin dumplings

Pumpkin is a unique product that can be prepared both salty and sweet, and in both cases it turns out delicious. For the first option, peel the pumpkin, grate it on a coarse grater, add salt and leave for 30 minutes to release the juice, then squeeze it lightly, add nutmeg, garlic and parsley. Make dumplings and boil them in salted water. Put them on a plate and sprinkle with onions fried in vegetable oil until golden brown. Or you can add vanilla sugar and cinnamon to the grated pumpkin instead of parsley and garlic and make sweet and spicy dumplings.

Photo from gidvkusa.ru

Lazy dumplings

The easiest and fastest way to enjoy the taste of vareniki without spending a lot of time and effort. The base is a mixture of flour and eggs, to which you can add either cottage cheese with sugar or mashed potatoes with salt and pepper. After kneading the dough, form sausages, which are then cut into pieces about 1 cm thick. Roll each piece in flour and put it in salted boiling water until they float.

Photo from spp.ru

Dumplings with beans

The beans, pre-soaked for several hours or overnight, must be boiled and minced, add chopped onion and garlic, vinegar and oil, seasoning to taste, such as salt, pepper and hops-suneli. With this filling, make dumplings and cook as usual, or better yet, lightly fry the finished dumplings in vegetable oil.

Photo from the site restoran.ua

Dumplings with wild garlic

Not the most popular, but a truly Kuban recipe for vareniki. For the filling, the wild garlic should be pre-soaked for two minutes, dried and finely chopped, mixed with cottage cheese, salt, pepper and nutmeg.

Photo from povarenok.ru

The final touch: a large spoonful of sour cream is the perfect companion for dumplings with any filling.

Source: http://kuban24.tv/item/15-retseptov-kubanskih-varenikov-109714