This autumn, the season of wild mushrooms was high in Ukraine. White mushrooms or porcini were especially abundant. They are so deliciously fragrant that you can use them as a condiment! I have a few bags in the freezer, so it’s time to make my favourite potato porcini dumplings.
These dumplings are traditional Ukrainian varenyky. The ratio between potatoes and mushrooms might be different. Depends on how flavourful and watery your mushrooms are.
The dough here is the same as in my vegan pelmeni recipe. If you roll it really thin, you can make 75 dumplings.
Put a heaped teaspoon of the filling in the middle and shape the dumpling.
You can make it pretty like this:
Potato porcini dumplings (Vegan varenyky)
Ukrainian vegan varenyky with potato porcini filling.
- Prep Time: 1 hour
- Cook Time: 20 min
- Total Time: 1 hour 20 minutes
- Yield: 75 dumplings 1x
- Category: Main course
- Cuisine: Ukrainian, Slavic
Ingredients
- 500g all-purpose flour
- 1 tsp salt
- 1 C of water
- 4 tbsp aquafaba
- 750g potatoes
- 1 1/2 C finely chopped porcini mushrooms
- 1/8 tsp ground nutmeg
- salt and black pepper to taste
- oil for cooking
- vegan sour cream and fresh parsley for garnishing
Instructions
- Mix aquafaba with water. In a large bowl, combine flour and salt. Pour the liquid slowly while stirring. Depending on the type of flour you use, you may need more or less water.
- Transfer the dough to a working surface and start kneading. Knead for several minutes until your dough is soft and elastic. Cover it with a kitchen towel and set aside to rest and let the gluten develop.
- Meanwhile, prepare the filling. Peel and chop potatoes and boil them until tender.
- While potatoes are cooking, heat oil in a pan. Sauté onions until they are soft and start browning. Add garlic and stir until fragrant. Then add mushrooms, sprinkle with salt and sauté for another 5 minutes or until most liquid evaporates.
- Mash boiled potatoes, adding cooking liquid as needed. Stir in mushrooms and ground nutmeg and season with salt and pepper. Mix well and taste. Add more seasoning if needed.
- Now, cut a small part of the dough and roll it into a thin log. Cut it into small equal pieces. Roll each piece into thin rounds. Keep the rest of the dough covered so it won’t dry out.
- Put a heaped teaspoon of the filling in the middle and shape the dumpling.
- Continue with the rest of the dough.
- Cook dumplings in boiling water for 3-5 minutes.
- Serve potato porcini dumplings with vegan sour cream.
Notes
You may need more mushrooms if you are using a less flavourful variety.
Nutrition
- Serving Size: 15 dumplings
- Calories: 484
- Sugar: 2.5g
- Sodium: 479mg
- Fat: 2.1g
- Saturated Fat: 0.3g
- Carbohydrates: 101.1g
- Fiber: 6.5g
- Protein: 13.6g
- Cholesterol: 0mg
Leave a Reply