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Pemula
French
Classic French Omelette
Sumber: Chef
10 mnt1300 kkal
VegetarianBebas glutenRendah karbo+1
Varenyky
Half-moon dumplings of soft unleavened dough, boiled and then tossed in butter and fried onion — filled with potato and cheese here, but cherries in July.
Sumber
Resep oleh Ukrainian home kitchens · 🏺 Tradisional · Black soil cooking — wheat, buckwheat, beetroot, cabbage and sour cream, and a table that is judged on how much of it there is.
Ukrainian · filled dumpling — An ownerless traditional dish, so no cook is credited. The cited article confirms the Ukrainian origin, the unleavened dough, the boiled half-moon shape and the range of sweet and savoury fillings. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 100 mnt🍽 4 porsi🔥 560 kkal🇺🇦 Ukraina
HalalVegetarianBebas kacang
Langkah
Mix the flour, warm water, egg, oil and 1 tsp salt into a soft dough. Knead 8 minutes, cover and rest 30 minutes.
💡 Rest the dough properly. Rolled straight after kneading it springs back and you will fight it for an hour.
Boil the potatoes until soft, mash them with the cheese, the rest of the salt and the pepper, and cool completely.
Fry the onions in the butter over low heat for 20 minutes until deep golden and sweet. Stir a third of them into the filling.
Roll the dough 2 mm thin and cut 8 cm circles. Put a spoon of filling in each and pinch the edge shut with your fingers.
💡 Dry edges seal, wet ones slide. Keep your fingers floury, not wet — the opposite of what most dumpling instructions say.
Boil in well-salted water in batches. They sink, then float — give them 2 minutes from the moment they rise.
Lift out and toss straight into the pan with the rest of the buttery onions. Serve with cold smetana.
💡 Tips
- Cherry varenyky are the summer version — stoned sour cherries, sugar and a spoon of semolina to catch the juice.
- Freeze them raw on a floured tray, then bag them. Boil from frozen with an extra minute.
- The onions are not a garnish. Twenty minutes of slow frying is where most of the flavour of the finished dish comes from.
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