Local name: Вареники
Ukrainian dumplings stuffed with cheesy mashed potato, boiled until tender and tumbled through butter-fried onions.
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AI-generated image, not a photograph of the dish
Never let varenyky sit and drain dry; without butter they weld together within seconds. Keep the dough soft and pliable so it pinches shut instead of tearing.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Because they sat draining dry after poaching. Lift them out with a slotted spoon and roll them straight into the pan of buttery onions, which coats the dough and keeps it from clinging. Left bare for a few seconds, they fuse.
They float to the surface, and then need one more minute, so 3 to 4 minutes in all. Poach them in small batches: crowded, they drop the water temperature and cook unevenly.
It has to stay supple and almost tender, which is what the 30-minute rest after kneading gives. Work in small batches and keep the rest covered, since drying dough cracks. Press the air out before pinching too: a trapped bubble bursts the parcel in the water.
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