Usuba
Varenyky with Potato and Fried Jowl
A traditional dish with tender potato filling enriched with caramelized onions and crispy pork jowl. Perfect as a main course for lunch or dinner. For a vegetarian option, replace the jowl with mushrooms and use vegetable oil.
- Prep
- 60 min
- Cooking
- 120 min
- Total
- 180 min
- Standard serving
- 431.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Mix both types of flour and salt in a bowl. Add water and olive oil, knead the dough until smooth. Cover with plastic wrap and let it rest at room temperature for 1 hour.
- 2
Step 2
Boil or bake potatoes in their skins until cooked, peel and mash into a puree.
Finely chop the onion and fry it in butter until golden brown.
Mix the potatoes with onions and salt to taste.
- 3
Step 3
Divide the dough into portions, roll it out and cut circles of the desired size.
Spread the filling on each circle and pinch the varenyky closed, sealing the edges tightly.
Some of the dumplings can be frozen for later use.
- 4
Step 4
Boil the dumplings in salted boiling water for 5 minutes until they float, then for another 1-2 minutes after that.
- 5
Step 5
Finely chop the onion and pork jowl, fry in a pan until crispy.
Add the cooked dumplings and fry for another 2–3 minutes, stirring.
- 6
Step 6
Serve with sour cream and fresh herbs.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
