Potato, Bacon and Caramelised Onion Dumplings (Vareniki)

Method9 steps · about 1 hr 40 min

1. 1

   Step 1: Peel the potatoes (5) and boil in salted water until fork tender. Drain. Prepare the dough while they cook.

   Uses 5 potatoes · Water as needed to boil potatoes; drain · Salt to taste for potato water

2. 2

   Step 2: Pulse the dough flour (400 g) and 1 teaspoon dough salt in a food processor. With the motor running, add the egg (1) and 250 ml cold dough water. Process about 1 minute until the dough gathers around the blade. Cover in a bowl and rest 30 minutes.

   Rest vareniki dough · 30 minUses 400 g all-purpose flour for dough · 1 tsp salt · 1 egg (large) · 250 ml cold water for dough

3. 3

   Step 3: While the dough rests, fry the bacon (5 strips) until cooked and chop it. Slowly cook the chopped filling onion (1) in the rendered bacon fat over very low heat for about 20 minutes until caramelised. Mash the cooked potatoes with the filling’s 2 tablespoons butter, cooked bacon and caramelised onion; season with salt and pepper.

   Caramelise filling onion after frying bacon · 20 minUses 5 strips bacon, approximately 100 g · 1 onion (chopped) · Boiled drained potatoes · 2 tbsp butter · salt and pepper to taste

4. 4

   Step 4: Divide the dough into four balls. Roll one at a time on a lightly floured surface into a thin sheet about 1/16 inch thick, keeping the rest covered.

   Uses Rested vareniki dough · Some extra flour for rolling

5. 5

   Step 5: Cut 2–3 inch circles. Add about a teaspoon filling slightly off-centre, fold into half-moons and pinch the edges firmly shut. Crimp if desired.

   Uses Thin rolled dough sheets · Cooked potato bacon and onion filling

6. 6

   Step 6: Continue filling and sealing until all dough and filling are used; the author makes about 65 vareniki.

   Uses Filled uncooked vareniki · Remaining rolled dough · Remaining filling

7. 7

   Step 7: Select only the dumplings needed for this meal. Freeze extras in a lightly floured airtight container to prevent sticking; do not thaw before cooking.

   Uses Filled uncooked vareniki · Some extra flour for freezer storage

8. 8

   Step 8: Bring a large pot of salted cooking water to a boil. Add the selected vareniki and stir gently to prevent sticking. Once they float, check that the dough is cooked through, allowing longer for frozen ones. Drain, then pan-fry in the separately listed extra butter over medium heat until golden on both sides.

   Uses Selected fresh or frozen vareniki · Water as needed to boil vareniki · Salt to taste for dumpling water · Extra butter as needed to pan-fry boiled vareniki

9. 9

   Step 9: Serve the cooked vareniki with optional sour cream, fresh dill and ready crisp fried onions or shallots.

   Uses Boiled and butter-fried vareniki · Sour cream, optional serving accompaniment · Fresh dill, optional garnish · Ready crisp fried onions or shallots, optional garnish