Potato porcini dumplings (Vegan varenyky)

Anastasia

6 years ago

It was a high season of wild mushrooms in Ukraine this autumn. Especially white mushrooms or porcini were in abundance. They are so deliciously fragrant that you can use them as a condiment! I have few bags in a freezer so it’s time to make my favorite potato porcini dumplings.

These dumplings are traditional Ukrainian varenyky. The ratio between potato and mushrooms might be different. Depends how flavorful 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.

Mix aquafaba with water. In a large bowl combine flour and salt. Pour the liquid slowly while stirring. Depending on the type of you flour you may need more or less water.

Transfer the dough on 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 to 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 of the liquid evaporates.

Mash boiled potatoes adding cooking liquid as needed. Stir in mushrooms, ground nutmeg and season with salt and pepper. Mix well and taste. Add more seasoning if needed.

Now cut small part of the dough and roll it into 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 a middle and shape the dumpling.

You can make it pretty like this:

Continue with the rest of the dough.

Cook dumplings in boiling water for 3-5 minutes.

Serve potato porcini dumplings with vegan sour cream.

Enjoy!

Potato porcini dumplings (Vegan varenyky)

Ukrainian vegan varenyky with potato porcini filling.

Author: Anastasia
Prep Time: 1 hour
Cook Time: 20 min
Total Time: 1 hour 20 minutes
Yield: 75 dumplings
Category: Main course
Cuisine: Ukrainian, Slavic

Ingredients

For the dough:

500g all-purpose flour
1 tsp salt
1 C water
4 tbsp aquafaba

For the filling:

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 you flour you may need more or less water.
Transfer the dough on 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 to 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 of the liquid evaporates.
Mash boiled potatoes adding cooking liquid as needed. Stir in mushrooms, ground nutmeg and season with salt and pepper. Mix well and taste. Add more seasoning if needed.
Now cut small part of the dough and roll it into 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 a 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.