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Heya!
-It's Julia! -Hi! -Welcome!
-Today she is going to show us how to make Russian dumplings called, -Vareniki
I was born and raised in Russia, and in my early 20s I moved to the States.
When I first started my blog, the idea
was to post Russian recipes because those were the ones I thought I was
going to lose. I was pretty worried my children will never eat Russian food,
will never cook Russian food, if I don't do that.
Vareniki ARE -- because they're plural -- they are little pockets, literally, pockets of pasta.
So many fillings for this pocket food!
Which makes me think of this awesome project:
It's about the various pocket foods in
different cultures all around the world!
-Don't actually put it in your pocket. -Yeah, you'll ruin whatever you're wearing. Do not.
But it is a little pocket of joy!
-Let's start cooking! -Yeah, let's do that. -Ok, cool.
Start by making the filling because it needs to cool. So we'll start by peeling
and cutting the potatoes into chunks. -Boil the potatoes first, and then fry the
bacon and onions and then combine all three together. But you've got to let
them cool before filling. If the ingredients are hot they're gonna melt
our dough. Chop your onion or shallot, whatever you have on hand. -Usually I
would just use onions and I fry them up, but in the morning I checked and I realized
I'm out of onions, so there's half onion, half shallot here. -Chop up about
five strips of bacon and fry them up.
What goes well with vareniki?
Vodka! *laughter*
Vareniki are originally from Ukraine, and they're eaten in Russia just as much I think.
It's not really, like, a health food, as you can imagine. Russians don't really eat them on a daily basis,
you should know that. It's like a holiday thing that you eat once in a
while. Indulge responsibly, my friends. Do not overeat vareniki.
I'm leaving the bacon fat in there because I want to use it to fry
the onions. Just get them soft and a little caramelized, now check on your
boiling potatoes. Are they super soft? If so, drain them and mash them up. Then
add your crispy bacon and caramelized onion, make sure to season with salt and pepper.
Make sure that you always taste it because if it's bland, don't come
back and tell me that! You've got salt, you've got all the power in your hands!
Do not walk away from your food unless you taste it. So as you can see, the
difference between this potato filling and let's say mashed potatoes is that
it's quite, um, thick, and not very runny. We want it to be bit pasty because we
don't want them to be mushy inside. The recipe for the vareniki dough is really
simple, it's pretty much pasta dough. Traditionally people make it by hand, but
I am a modern woman, I never do because that's just a huge amount of the pain.
So it's flour, water and one egg and just a little bit of salt. So first pulse
together the flour and salt, pour water while the motor is running and one egg.
Let the motor run until the dough forms. Let it rest for about 15 minutes. Uncover
your dough and divide it into quarters. We'll start by working with one quarter,
so leave the rest in the bowl, covered by a tea towel so it doesn't dry up. -And set it aside.
Just use a regular cutter, like a biscuit cutter, and I make circles.
Usually, I would take the scraps and I would re-roll them again and probably
get three, yeah probably three, more out of them, but
we're just gonna put them aside for now. First I stretch them out just a
little bit more, you kind of do want to stuff them quite a bit otherwise you're
just gonna taste a lot of dough and not a lot of filling. -Put the dough slightly
off-center, then fold the dough over it. -Into half-moon shapes, and pinch the edges.
Done! They actually will stay together. -There are a couple ways to close them,
that's one way... -So we're gonna do another one and I'm gonna show you the fancy way
of shaping them. -Let's check out her technique. -This is what you do ... and then
you fold, and then you have this part and you fold it again. And then you just keep
going until you're done. It's basically like a little of rope. There you go!
That's beautiful! She usually freezes the majority of what
she makes because then they're an easy meal on evenings when you don't want to
cook or you don't have time. Let's get our pot of salted boiling water ready
and add the vareniki. -So they'll sink to the bottom, give them a quick stir right
after so they won't stick to the bottom. When they float to the surface, they're done. While we wait for
those to finish, let's put butter in a pan because we're gonna fry these babies!
I really wish and that Russian food would become more known outside of
Russia. It's really delicious but is really the essence of comfort food because
really long winters, people certainly learned how to warm up very quickly and
deliver the best flavors in the simplest way possible.
On the side we'll serve it with sour cream, or, she
says she uses crème fraîche because it's more similar to Russian sour cream. And
some fresh dill. -Dill is necessary. Don't forget that. -Get the dill. -Get the dill!
Oh yeah, they're looking nice and golden. Now let's plate up!
I'm so excited to eat this! -Mmmm. -This is comfort food like whoa.
What's the difference between a Ukrainian or Russian vareniki and a Polish pierogi?
I don't really think there's much difference, except for in the filling.
It's very regional and also depends... so if people more Western Ukraine they
would be more similar to Poland, if you go more eastern and southern Ukraine
it'll be slightly different. I think I like I like it with bacon but also with mushrooms.
-Mushrooms are a huge part of Russian cuisine. -Really? -Like, oh my gosh, like 40% of Russian cuisine is mushrooms. -No way!
-And, Julia, tell these fine folks what not to forget. -Oh, Keep It Quirky!! -Always.
-This was the first dish I made for my parents-in-law. -Ooo!
I know! My parents in-law was so impressed, I think they fell in love with
me just because of that. I think after that it was smooth sailing. There's
nothing I could I could do wrong, seriously.
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