I absolutely had to write a post about my experience making vareniki, first because it’s a very lengthy process, second, because it was my first time making them and third because I have not had them in over 15 years. If you are wondering what makes vareniki special, simply their taste, I absolutely love them. The great thing is you can stuff them with pretty much anything you want, some of the common things are meat, cabbage, farmer’s cheese, eggs, potatoes and sour cherries. My personal favorites are with farmer’s cheese and sour cherries. If you have never tried a sour cherry, I must say you are missing out, it tastes absolutely amazing, sweet and a bit tart at the same time, but the combination just bursts in your mouth (you will find a picture of what they look like below) In Ukraine we grew up eating them every summer and boy did we love them, here they seem to grow more in states like Washington, but Barry and I got a few trees from my dad and had a harvest of ONE sour cherry this year it was great! As I was making them over the weekend, I once again reminded myself why I do not cook Ukrainian food more often, in simple words, it takes forever. Each recipe has it’s complexity and majority take a long time to make, maybe that’s why I waited until I was 29 to make my first vareniki 😉 Anyhow, I am posting some pictures of what the process entitled and of course the finished product which Barry and I are enjoying quiet a bit. If you ever want to take a chance and make some, here is the dough recipe:
• 1 large egg, lightly whisked
• 2 tablespoons sour cream
• 1 cup whole milk
• 1 cup water
• 5 cups all-purpose flour, plus more for surface and dusting
