VARENIKI (Eastern European Dumplings)
I haven't shared any of my traditional childhood recipes before, mostly because a lot of them aren't vegan.
But this one sure is vegan - and 100% delicious!
Vareniki are boiled Eastern European dumplings, super common in countries like Russia and Ukraine (where both sides of my family are from ☺️). They're often eaten with sour cream, and if you mix Terra Natural cream cheese with water, you'll get the healthiest vegan sour cream in 1 minute!
As a kid, I used to help my grandma make them in the kitchen and couldn't wait to eat them every single time. 😇
Vareniki can have a wide range of fillings: berries, mushrooms, cream cheese etc. I love them all, but in this video I'm showing you my favourite savoury filling: mashed potatoes with creamy mushrooms. 😋
The recipe is pretty easy, but does take time to make, especially forming the dumplings. It's best to make them at the weekend, when you have some time. Find a couple of keen helpers, and have fun in the kitchen!
Watch Vareniki recipe video here:
For the dough:
1 1/2 cups of flour;
1/4 tsp salt;
1/2 cup of water, after boiling potatoes
For the filling:
2,5 - 3 medium potatoes;
6 - 8 white button mushrooms;
1/2 medium onion;
1 - 1 1/2 tsp vegetable stock
3 tbsp Terra Natural or Dill cashew cream cheese
+ fresh parsley, vegan sour cream (Terra Natural cream cheese + water)
Peel the potatoes, cut into medium pieces and boil for about 20 minutes. Check with a fork, they need to be soft. Once the potatoes are ready, take them out of the pot, but keep the water (we'll need it later!).
Make the dough: mix 1 1/2 cups of flour with 1/4 tsp of salt. Add 1/2 cup of hot potato water, mix well. Start mixing with a spoon, then use your hands. You might think that there isn't enough water, but half a cup is all you need! If your dough is too dry, add just a little bit, but not too much.
Knead the dough for 10 minutes, set aside.
Chop the mushrooms and the onion in small pieces.
Heat 1/2 cup of water with veggie stock, add chopped onion and cook for 2 minutes. Add the mushrooms and cook for 5 more minutes. Keep them moist by adding water, 1/4 cup at a time.
Add 3 tbsp of Terra Natural or Dill cashew cream cheese to the mushroom - onion mixture, mix until combined. Cook for 2 more minutes, stir constantly. Add more water if you need it.
Mash the cooked potatoes, then add them to the creamy mushroom mixture, mix everything together. The filling is ready, yay! Set it aside.
Roll the dough into a log, cut in small pieces. Flatten every piece of dough with your hands, then with a dough roller (or any clean bottle, powdered with flour. Place 1 tbsp of filling in the middle, then cover and form a dumpling, like I'm showing in the video.
When the dumplings are ready, boil them 6 - 8 at a time, until they float. Repeat until you've got them all.
Decorate with fresh parsley, enjoy with cream cheese or the healthiest vegan sour cream (Terra Natural cream cheese + water).
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