Vareniki with green radish
4 servings
60 minutes
The recipe was shared with us by the historian of Russian cuisine Olga Syutkina.
1
Prepare all the ingredients.
2
Mix water with vegetable oil (30 ml) and 5 grams of salt, stirring until the salt dissolves.
- Water: 180 ml
- Vegetable oil: 80 ml
- Salt: to taste
3
Pour a little of this water into the flour and mix with a spoon, add a bit more, and mix again. In this way, pour all the liquid into the flour and knead a stiff dough.
- Wheat flour: 400 g
4
Place the dough in a bag and let it 'rest' for 40-60 minutes. Knead once or twice.
5
Peel the radish and grate it on a coarse grater.
- Radish (daikon/black): 600 g
6
Chop the onion into small cubes.
- Onion: 100 g
7
Heat oil in a pan, add onion and fry until golden brown. Let it cool.
- Vegetable oil: 80 ml
8
Slightly salt the radish and let it sit for 2-3 minutes.
- Salt: to taste
9
Squeeze the radish to remove the juice and mix with sautéed onions. Season with salt and pepper to taste.
- Ground black pepper: to taste
- Salt: to taste
10
Roll the dough into a thin flatbread and cut out circles with a diameter of 10–12 cm.
11
Put 1 tablespoon of filling on each circle and seal the dumplings.
12
Boil water in a large pot and add salt to taste. Add the dumplings, stir, and after they float, cook for 3-4 minutes. If the pot is not very large, cook the dumplings in batches.
- Salt: to taste
13
Serve dumplings with radish and green onions.
- Spring onion: to taste
