Dumplings are a very popular dish in Ukraine. Before I moved to the US, I used to have dumplings quite often. It is one of the traditional meals in Ukrainian cuisine.
However, dumplings are also popular in many other cultures. They have different names and technology of preparation, but the principle stays the same. Thin piece of dough is wrapped around a filling of different kind.
In Ukraine, we use a lot of fillings for our varenyky. The one thing though that I have yet to see in a filling is seafood. We never put shrimp or any other kind of seafood in the dumplings. But we have so much more of delicious fillings.
I seriously think that Ukrainian dumplings have the most types of fillings. We have dumplings with potatoes, mushrooms, ground meat, stewed sauerkraut, liver, beans, salted or sweet cottage cheese, sour cherries and so much more. When you go authentic Ukrainian restaurant, you’ll be amazed with a variety of dumplings they have. And they are all so good.
Now, this dish is not complex to make at all. However, it has a lot of small steps, which can make the process a little longer, than you would usually spend cooking your meals. But, if you do it more frequently, it won’t cost you much effort to make dumplings anytime you want.
In fact, my aunt often makes dumplings for breakfast in no time. She knows for sure the easy dumpling recipe, because she does them with a speed of light. I’m not that advanced yet, but hopefully, I’ll be there one day:) However I took her advice and made my dough as simple as it could be using the minimum ingredients. You can never spot the difference between multi-ingredients dough and my dough recipe.
Making of dumplings can also be described as a collaborative process. When you start assembling a dumpling, you need to make a lot of them. Especially if you have a big family. It’s a kind of a routine work. You can do it yourself, but it’ll be more fun when you can engage your kids and let them put their favorite filling. Or you can even ask your husband if he’s up for some teamwork.
Nevertheless, be confident, this dish is going to go quick. I’ve never seen dumplings staying too long in a plate. This is the first dish people sink their teeth into.
We usually serve dumplings with sauteed onion and sour cream. You can skip the onion if you want, but in my opinion, it just makes the dumplings more authentic and flavorful.
Follow my easy dumpling recipe and you’ll have a great dish to satisfy your whole family.
- 300 grams flour, sifted
- 180 ml water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 potatos, cubed
- 300 grams portobello or white mushrooms, finely chopped
- 1 small onion, finely minced
- olive oil
- sal, pepper
- 1 large onion, minced
- 3 tablespoons neutral oil (sunflower, grapeseed)
- In a medium bowl, sift the flour, add olive oil and salt. Pour in water and mix well. Transfer the dough onto the floured surface and knead until the dough forms into a ball, about 3-5 minutes. It shouldn't stick to your hands. Grease the bottom of the bowl with a bit of olive oil, transfer the dough into a bowl and cover with a cotton towel. Let it stay in a room temperature for 1 hour.
- Meanwhile, make the filling.
- On a medium low heat, saute minced onion until slightly browned. Add chopped mushrooms, salt, pepper and cook for about 10 min, until all liquid evaporates.
- Cook the potatoes in a big pot of salted boiling water for about 30 min or until soft. Drain all water and mash potato with a potato masher. Add mushroom and onion mixture and mix well. Set aside.
- Divide the dough into 3 pieces. Keep the dough covered with a towel or plastic wrap at all times while you're working with the first piece. On a floured surface, roll out first piece of dough until very thin, approximately 1/16 inch thick. Using a glass or round cookie cutter, cut the dough into even circles, about 3 inches in diameter.
- Place 1 heaping teaspoon of the filling on a circle and fold the dough over the filling tightly sealing the edges.
- Place a dumpling on a finely floured cutting board or baking dish. And continue the process with the remaining dough until all dough is used.
- Bring a large pot of salted water to a boil. Reduce heat to a medium and slowly immerse dumplings into the water. Using a wooden spoon, give them an occasional stir to prevent from sticking.
- After the dumplings rise to the surface, cook for 5-7 more minutes.
- To make the topping, saute the onion on a medium heat until slightly browned.
- Transfer cooked dumplings into a large bowl, add sauteed onions and mix until well combined.
- Serve immediately with a dollop of sour cream.