Vareniki with potatoes and onions
10 servings
50 minutes
Bacon and onion rings are not so much for decoration as for harmony: to complement the simple taste of the filling. Chef Vladimir Bogozhavets shared the recipe with us.
1
Boil the potatoes for the puree (yellow, preferably from Voronezh or Tambov) and mash them with a masher, leaving small lumps: since the filling is very simple, it definitely needs an uneven texture.
- Potato: 500 g
2
Let the potatoes cool and mix them with 120 grams of butter and sautéed onions. Season with salt and pepper, and mix well.
- Butter: 135 g
- Onion: 70 g
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough to a thickness of 1 mm and cut out circles with a diameter of 4.5 cm using a culinary ring. Place 5 grams of filling on each, fold in half, and pinch the edges in a braid shape.
- Dough for dumplings: 800 g
- Potato: 500 g
4
Pour 5 liters of water into a large pot, add salt, bay leaves, crushed garlic cloves, black peppercorns, and whole dill sprigs. When the water boils, drop the dumplings into the pot and cook for 5-6 minutes.
- Salt: to taste
- Bay leaf: 3 pieces
- Garlic: 2 cloves
- Black peppercorns: 4 g
- Dill: 3 stems
5
Fry the bacon slices in olive oil until golden and crispy on both sides, then place them on a paper towel to remove excess oil.
- Bacon: 50 g
- Olive oil: 2 tablespoons
6
Slice the shallots into thin rings, lightly coat them in flour, and fry for about 5 minutes in a pan with 1 tablespoon of olive oil and 15 grams of butter — until crispy and golden brown. Also, place them on a paper towel and salt.
- Shallots: 1 piece
- Wheat flour: to taste
- Olive oil: 2 tablespoons
- Butter: 135 g
- Salt: to taste
7
Serve dumplings with slices of bacon and crispy onion rings.