Learning to Make Wareniki, aka Vareniki, aka Pierogi

We had a class on making Wareniki, in Russian, Vareniki and for my family Pierogies.  Dumplings basically filled with mashed potatoes with several variations (cheese, onions).  It sounds boring but after boiling the dumpling you pan fry in butter and onions.  I always cook twice as much as I think I am going to need and I am lucky if there are any leftovers.

At the end of it, we had a sampling and as everyone rushed out, I stayed behind to ask Chef a question and he noticed that there were still some not eaten.  Needless to say, all the chef had to make was a slight gesture and moments later they were gone.

Better yet – what do you think the main course was at lunch?  I have had my fill of potato dumplings – that is unless they are going to have it as an option for dinner.

Wareniki, aka Vareniki, aka Pierogi (US Measurements)

Preparation

Mix the water, egg, sour cream and seasoning.  Add to the flour and knead to smooth dough.  Wrap in cling film and let rest for 45 minutes.

For the Filling

Brown the onions and mushroom in butter, add to the mashed potatoes.  Season with Salt, pepper and nutmeg and add the parsley.

Finishing

Roll the dough 2mm thick, cut with a round cutter to the size you wish. Put a spoonful of stuffing in the middle.  Fold the dough in half.  Press the edges to seal.  Boil in a wide pot until they float to the surface.  Put them into a plate.  Fry onions slowly in butter and put on top of Warenikis.  Pour Sour Cream around them and garnish with herbs.

Chefs Elena and Chef Mathias gave the demonstration.  Chef Mathias has a real good sense of humor and made sure this was prepared right – while drinking shots of Vodka.

Even after all of that, Allan had two desserts.  He won’t read this so I can write it.

Dinner tonight was also very good.  Cream of Potato soup with Marjoram, not your mother’s Meatloaf (Pojarsky Koteletti) which was really interesting to look at as well as eat and a cheese plate.