Dumplings with blackcurrant and vanilla
5 servings
60 minutes
Vareniki with black currants and vanilla is a refined dessert rooted in Ukrainian cuisine. The combination of tender dough and aromatic berry filling makes them a delightful treat for fruit flavor lovers. Black currants add a slight tartness that harmonizes beautifully with the subtle vanilla notes and the sweetness of cane sugar. Historically, such vareniki were made in summer when currants were abundant, but frozen berries allow enjoyment of this dish year-round. Vareniki can be served with Greek yogurt or dusted with powdered sugar to highlight their delicate and refreshing taste. They are perfect for cozy family evenings as well as festive gatherings, evoking warm memories of traditional Ukrainian treats.
1
Wash fresh berries (or take frozen ones and let them thaw), place them in a pot strainer, sprinkle with sugar, add vanilla, and wait for them to release juice (which can be used for sauce).
- Frozen blackcurrants: 0.8 kg
- Cane sugar: 3 tablespoons
- Vanilla extract: 0.5 teaspoon
2
Sift the flour into a large bowl, add salt and mix with room temperature filtered water. Gradually add vegetable oil while kneading the dough by hand. When the dough becomes uniform and sticky, lightly dust it with flour and let it rest in the bowl for 20-30 minutes.
- Whole grain flour: 500 g
- Water: 1 glass
- Vegetable oil: 3 tablespoons
- Salt: 0.5 teaspoon
3
Roll out the dough and cut circles of desired diameter for filling, dusting the dough with flour.
- Whole grain flour: 500 g
4
Use a teaspoon to place the black currant filling into the circle and seal the dumpling. Arrange the dumplings on a wooden or floured surface before freezing or cooking.
- Frozen blackcurrants: 0.8 kg
5
Ready dumplings can be steamed and boiled for 10-15 minutes depending on the thickness of the dough. It is recommended to serve with light Greek yogurt or powdered sugar.
- Whole grain flour: 500 g