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Potato-Cod Vareniki recipe

1 lb salt cod, washed and pre-soaked for 12 hours
1 lb Yukon Gold potatoes, peeled and immersed in cold water
3 eggs, kept separate, lightly beaten
1 large onion, minced
1 tbsp butter
2 tbsp cream of wheat
1/2 tbsp freshly ground black pepper
1 bay leaf
1 tbsp black peppercorns
2 cups (approx.) all-purpose flour
3 cups sour cream
2 tbsp heavy cream
1/2 tbsp vegetable oil
1/3 cup plain wine vinegar.
salt to taste
measures conversion [+]

TO MAKE THE FILLING: Bring a pot of water to a boil. Add bay leaf, peppercorns, and cod. Cover and simmer for approximately 18 minutes. Using a slotted spoon, remove the cod, but reserve the cooking liquid. Mash the cod and push through a sieve. Drain potatoes and add to the cod cooking liquid. Cover and simmer until potatoes are tender, about 30 minutes. Drain and mash the potatoes, then push them through a sieve. Add to the mashed cod. Sautee the onions in butter until deep golden. Cool and add to the potato-cod mixture. Add 1 egg, cream of wheat, heavy cream and ground pepper. Mix well. Taste for salt (the cod should make the mixture salty enough, but add more if you like). Cover and refrigerate for at least 1 hour. (Can be done a day ahead.) ------------------------------------------------------- TO MAKE THE DOUGH: Add 1 cup of lukewarm water and 1 tbsp of salt to 2 eggs and beat until a bit of foam forms. Sift flour 1 tbsp at a time, whisking vigorously in between siftings, until thick, sticky dough forms. Start kneading the dough and continue adding more flour, until the mass is firm, springs back, and no longer sticks to the fingers. Shape the dough into a ball, cover with a moist paper towel, and let stand 30 minutes. ---------------------------------------------------- TO SHAPE THE VARENIKI: Break off a small piece from the dough (about fist-sized) onto a floured surface, and roll into a sheet about 2 mm thick. Using the mouth of a glass or cup approximately 2 inches in diameter, cut out circles in the dough sheet. Place approximately 1 heaping tsp of potato-cod filling in the middle of each circle and shape the vareniki like Polish pierogi or like traditional Russian pel'meni. Make sure that the edges are well-sealed. Repeat until all the ingredients are used up. KEEP THE VARENIKI COVERED AS SOON AS THEY ARE SHAPED, OR THE SKINS WILL DRY OUT AND CRACK. Arrange the vareniki in a single layer on a tray, cover, and refrigerate until ready to cook. Vareniki may also be frozen and kept indefinitely in a tightly sealed bag. -------------------------------------------------------- TO COOK AND FINISH: Preheat the oven to 400F. Bring a pot of water to a boil. Add the vegetable oil and let boil stiffly for 2-3 minutes. Reduce heat to medium and add the vareniki. Run a spoon along the sides and bottom of the pot to prevent sticking. Once all the vareniki come to the surface, time 5 minutes, then drain in a colander. Whisk together sour cream and vinegar. Season with salt and pepper, if desired. Transfer the vareniki to an earthenware crock or arrange among individual serving-sized crocks. Pour the sour cream sauce over the the vareniki. Cover and bake until very hot and bubbly, about 20 minutes. Alternatively, some people top the crocks with shredded cheese and bake uncovered.

Cuisine: Russian
Source: Redisca
Recipe category: Vegetable-Dishes > Potato, Breads-and-Pastry > Dumplings

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