Varenyky with mushrooms, cabbage and chestnuts

Varenyky, traditional Ukrainian dumplings, crispy dumplings with a savoury mushroom-chestnut filling offer a delightful Ukrainian adventure.

By Olia Hercules
From Saturday Kitchen

This recipe has a moderate nutritional profile with a mix of carbohydrates, proteins, and fats. The vegetables and chestnuts add fiber and nutrients, but the frying process and use of butter increase calorie and fat content. (nutri-score)

Equipment

• Large mixing bowl
• Cling film
• Frying pan
• Wooden spoon
• Box grater
• Rolling pin
• Large saucepan
• Colander

Ingredients

For the dough:

• Eggs: 3 large, free-range
• Flour: 525g/1lb 3oz ’00’ or plain, plus extra for dusting
• Vegetable oil: 2 tbsp, for frying

For the filling:

• Cooking oil: 1 tbsp, good-quality mild (such as rapeseed)
• Onions: 2, finely diced
• Mushrooms: 150g/5½oz, roughly grated
• Pointed white cabbage: 100g/3½oz, finely sliced
• Sauerkraut: 100g/3½oz, drained
• Cooked chestnuts: 100g/3½oz, finely chopped
• Sea salt and black pepper: to taste

To serve:

• Full-fat crème fraîche: 100ml/3½fl oz
• Garlic clove: 1, crushed
• Whole milk: 1 tbsp
• Unsalted butter: 100g/3½oz
• Sumac: pinch
• Crispy shallots: 2 tbsp
• Pickles: selection (optional)

Method

Prepare the Dough

• Whisk eggs with 3 tablespoons of water in a large bowl.
• Mix in flour to form a rough dough.
• Turn out onto a work surface, divide in two, and knead briefly.
• Rest the dough for 10-15 minutes if time allows.
• Knead the dough by hand or machine until firm and elastic.
• Wrap tightly in cling film and rest for at least 30 minutes.

Make the Filling

• Heat oil and cook onions with salt until translucent (about 10 minutes).
• Add mushrooms and cook until browned.
• Incorporate cabbage and cook for 5 minutes.
• Add sauerkraut and cook for another 5-10 minutes.
• Mix in chestnuts, season with salt and pepper, then cool.

Assemble the Varenyky

• Divide dough into 12 equal pieces.
• Roll each piece into an 8cm/3¼in circle on a floured surface.
• Place a tablespoon of filling in each circle.
• Seal edges to form half-moon shaped dumplings, ensuring no air is trapped.

Cook the Varenyky

• Boil varenyky in salted water for 3-5 minutes until they float.
• Drain well.
• Fry in vegetable oil for 2-3 minutes until crispy.

Prepare Serving Accompaniments

• Mix crème fraîche, garlic, and milk.
• Make brown butter by cooking butter until it stops spitting, then whisking vigorously.

Serve

• Spread garlic crème fraîche on a plate.
• Place varenyky on top.
• Drizzle with brown butter.
• Sprinkle with sumac and crispy shallots.
• Serve with pickles if desired.

Nutri-score Health Check

Nutri-Score: C (Moderately healthy)

This Varenyky recipe receives a Nutri-Score of C, indicating it is moderately healthy. The score is based on the following factors:

• Positive components: Vegetables (onions, mushrooms, cabbage) and chestnuts provide fiber, vitamins, and minerals.
• Negative components: Frying the dumplings increases fat content. Full-fat crème fraîche and butter contribute to saturated fat levels.
• Protein content: Eggs in the dough provide some protein, but the overall protein content is moderate.
• Calorie density: The combination of fried dough, butter, and crème fraîche results in a relatively high calorie density.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual portion sizes and overall diet should be considered for a comprehensive nutritional assessment.

Recipe FAQ

• Can I make the dough ahead of time? Yes, you can prepare the dough up to a day in advance and refrigerate it.
• Is it possible to freeze uncooked varenyky? Yes, freeze them on a tray, then transfer to a freezer bag. Cook from frozen, adding extra boiling time.
• Can I use a different filling? Absolutely! Traditional fillings include potato and cheese, or fruit for sweet versions.
• What if I don’t have ’00’ flour? Regular all-purpose flour works well as a substitute.
• Can I boil the varenyky instead of frying them? Yes, you can serve them just boiled for a lower-fat option.
• What can I use instead of crème fraîche? Sour cream is a great alternative often used in Eastern European cuisine.
• Is there a vegetarian version? This recipe is already vegetarian. For a vegan version, replace the eggs and dairy products.
• How long do cooked varenyky last in the fridge? Stored in an airtight container, they should last 3-4 days.
• Can I make these gluten-free? Yes, use a gluten-free flour blend, but the texture may differ slightly.
• What drinks pair well with varenyky? A crisp white wine or a light beer complements these dumplings nicely.