Welcome to a taste of classic Eastern European comfort food! Today, we're making Vareniki with meat, a beloved dish cherished in many families for its heartwarming and savory flavors. Vareniki are delightful crescent-shaped dumplings, and this particular recipe offers a modern, healthier twist. We'll be crafting a soft, pliable dough using a mix of all-purpose and whole wheat flour, giving it a lovely texture and nutritional boost. The filling is a simple yet flavorful combination of lean ground beef, sweet red onion, and fresh basil. Perfect for a cozy family dinner, these homemade dumplings are a true labor of love that's well worth the effort.
Vareniki with meat
Dough Ingredients
- 1 chicken egg
- 200 g all-purpose flour
- 100 g whole wheat flour
- 125 ml milk
- 15 ml olive oil
- 1/2 teaspoon salt
Filling Ingredients
- 200 g ground beef
- 1 red onion
- a few sprigs of purple basil
- 1/2 teaspoon meat curry powder
- salt to taste
- olive oil, parsley
- smetana (a type of sour cream) or yogurt
- cilantro and chili for serving
How to Make Vareniki with Meat
Cracking a chicken egg into a bowl.
Pouring in the olive oil.
Pouring in cold milk.
Let’s prepare the dough. Crack a chicken egg into a bowl and add a pinch of fine salt.
Whisk the egg with the salt, then pour in the olive oil. You can use any vegetable oil for the dough – rapeseed, sunflower, or corn oil.
Pour in cold milk and whisk the liquid ingredients until smooth.
Adding the flour.
Add the all-purpose and whole wheat flour.
Knead the dough until it no longer sticks to your hands.
Grating the red onion.
Mix the filling thoroughly.
Place the dough on a floured work surface. Knead until it no longer sticks to your hands. If the dough is too soft, you can add a little more flour. Wrap the finished dough in plastic wrap and let it rest for half an hour. Wrapped dough can be stored in the refrigerator for several days or in the freezer for about a month or even longer.
Now, let’s make the filling. Grate the red onion and add it to the chilled ground beef.
Finely chop the purple basil. Add the meat curry seasoning and salt to taste to the ground beef. Mix the filling thoroughly. Place it in the refrigerator for a while.
Place the dough on a surface and roll it out into a thin sheet.
Sprinkle the work surface with whole wheat flour. Place the dough on it and roll it out into a thin sheet with a rolling pin. Use a metal cutter or a large thin-rimmed glass to cut out circles with a diameter of 9-11 centimeters to make large vareniki (crescent-shaped dumplings).
Place about 20g of filling on the edge of a dough circle.
Place the vareniki in boiling water in small batches.
Place the vareniki on a plate.
Place about 20g of filling on the edge of a dough circle, then cover the filling with the other half of the dough. Pinch the edges together to form crescent-shaped dumplings.
Bring two liters of water to a boil and add salt. Place the vareniki into the boiling water in small batches. After the vareniki float to the surface, reduce the heat. Cook over low heat for 12 minutes. Remove with a slotted spoon and add the next batch.
Place the cooked vareniki on a plate and drizzle with extra virgin olive oil; its slight bitterness will complement the dish well.
Drizzle the vareniki with smetana or Greek yogurt.
Drizzle the vareniki with smetana (a type of sour cream common in Eastern Europe) or Greek yogurt, and sprinkle with finely chopped parsley and cilantro. For a bit of spice, add a few rings of hot chili. Serve immediately.
And there you have it – a beautiful plate of homemade Vareniki, ready to be enjoyed! The best way to serve them is hot, drizzled with a bit of olive oil or melted butter, and topped with a generous dollop of smetana (sour cream) or Greek yogurt. A sprinkle of fresh parsley, cilantro, or dill adds a burst of freshness that cuts through the richness of the filling. Don't be afraid to make a large batch; these dumplings freeze wonderfully. Simply arrange them on a tray in a single layer, freeze until solid, and then transfer to a freezer bag for a quick and delicious meal anytime. We hope you enjoy this comforting taste of tradition. Happy cooking!
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