Veal dumplings

5 servings

45 minutes

Vareniki with veal is a traditional dish of Russian cuisine that combines the tenderness of veal and the lightness of silky dough. Its roots go back centuries when vareniki were a symbol of home comfort and care. In this recipe, the filling gains special richness from mushrooms, onions, and spices, creating a rich and harmonious flavor. Vareniki are served with aromatic mushrooms in sour cream sauce and fresh parsley, adding freshness to the dish. This is the perfect treat for cozy family lunches and festive dinners that warms the soul and awakens gastronomic nostalgia.

Energy value per serving

• Calories: 868.3
• Proteins: 52.1g
• Fats: 28.6g
• Carbohydrates: 107.6g

Ingredients

• Dough for dumplings: 1 kg
• Veal tenderloin: 800 g
• Champignons: 300 g
• Butter: 100 g
• Sour cream: 100 g
• Onion: 200 g
• Parsley: 5 stem
• Bay leaf: 1 pc
• Spices: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. For the dough, mix 0.5 kilograms of wheat flour and 430 grams of potato starch, break in 4 eggs into the mixture, and knead with your hands. Gradually add cold water starting with one tablespoon as needed: the dough should become uniform. Place the ball on a floured surface and knead well; the dough should be silky and not stick to your hands. Cover with plastic wrap and let it rest at room temperature for twenty minutes. Roll out to a thickness of 3 mm and cut out circles about 8 cm in diameter.

   Required ingredients:

   • Dough for dumplings: 1 kg

2. Boil the meat until cooked in one and a half liters of water: salt the water beforehand, add bay leaf, and save the broth.

   Required ingredients:

   • Veal tenderloin: 800 g
   • Bay leaf: 1 piece
   • Salt:  to taste

3. In a pan over medium heat, sauté sliced mushrooms with sour cream until soft. Add salt and pepper.

   Required ingredients:

   • Champignons: 300 g
   • Sour cream: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pass the meat through a meat grinder along with finely chopped onion. Add salt and pepper to taste, and spices like dried basil. Add a little broth so that the filling doesn't become liquid. Mix everything.

   Required ingredients:

   • Veal tenderloin: 800 g
   • Onion: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Spices:  to taste

5. Place a teaspoon of filling in the center of each dough circle and pinch the edges. Boil the prepared dumplings in batches in boiling water for about seven minutes. Garnish on a plate with mushrooms, sour cream, and chopped parsley.

   Required ingredients:

   • Champignons: 300 g
   • Sour cream: 100 g
   • Parsley: 5 stem