Ingredients
For the dough
500 gr white flour
300 gr beet dip (or beets pureè)
Water (if needed)
For the filling
5 - 6 medium size potatoes
1 teaspoon soft butter
½ teaspoon of salt
For serving
2 big onions (chopped and caramelized)
Sour cream
Dill
Atlantic sea salt
Tools
Plastic wrap
Rolling pin
Small pot
Pan
Cutting board
Knife
Masher
Cookie cutter
Directions
Step 1
Pour the flour right on the table and with the bottom part of the bowl make a pit.
500 gr white flour
Step 2
Pour the beet puree' into the pit (check out my dip recipe). If the dough is too thick and you are having a hard time getting it together- add a tiny sip of water at a time.
300 gr beet dip (or beets pureè)
Water (if needed)
Step 3
Mix and knead until you get a smooth elastic dough. Wrap with a plastic wrap and set aside for at least 30 min (up to 2 days in the fridge).
Step 4
In the meantime- prepare the filling by boiling the potatoes until soft. Mash them and mix with the butter and salt.
5 - 6 medium size potatoes
1 teaspoon soft butter
½ teaspoon of salt
Step 5
Create small balls from the potato mix, that will be our filling for the Varenyky.
Step 6
Open the beet dough with a rolling pin until very thin. If you are having a hard time rolling them that thin, use a pasta machine.
Step 7
Using a cookie cutter or a glass, score a 2-3 inches circles.
Step 8
Place a ball of potatoes in the center of each circle.
Step 9
Close in half and tighten it. Using your fingers, pinch the edge of the dumpling along the seam. Then gently press the middle of the dumpling to get the traditional look.
Step 10
Chop onions and slowly caramelize them in butter until dark golden.
2 big onions (chopped and caramelized)
Step 11
Boil the Varenyky until they float to the top, about 2-3 minutes.
Step 12
Serve the Varenyky on a plate, top with caramelized onions, a tablespoon of sour cream, some roughly chopped fresh dill and salt.
2 big onions (chopped and caramelized)
Sour cream
Dill
Atlantic sea salt
Step 13
YASSS!
