The Big Issue Recipe Collection is bringing together budget-friendly delicious dishes, and this time it goes international. Matt, known as MBK, sells the Big Issue Australia in Melbourne and has submitted this recipe, with roots in his own heritage.
He said: “When I was young, my sister and I would often be at my grandparents’ house. They were Ukrainian immigrants who came to Australia in the 1950s. They may have met in a work camp near Russia at the end of World War II, but that might just be family myth. They knew how to make food tasty and cheap.
“Sharing this recipe for Ukrainian vareniki, I remember their chrome-edged kitchen table covered intea towels full of vareniki; helping prepare the dough, rolling it and cutting out circles. With the scraps of leftoverdough, we would make a little treat – filled with jam and cooked in the oven. Ukrainian dumplings can be filled with so many different fillings, from sour cherry to sauerkraut. My favourite is potato and cheese. After they were boiled and cooled, we would add butter to a frying pan with chopped onion, lightly fry both sides, then serve hot with lashings of cream on top.
“Last time I made these, I had the first bite and the memories came flooding back – I couldn’t hold back the tears of joy rolling down my cheeks. Best comfort food ever. Slava Ukraini.”
Ingredients (serves 4)
Dough 250g plain flour ó tsp salt 2 large egg yolks 1 tbsp vegetable oil 7-8 tbsp water 1 large egg white, lightly beaten
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Potato filling 6 tbsp unsalted butter 1 medium brown onion, finely chopped 3 large potatoes, peeled, boiled and mashed 115g cottage cheese 60g cheddar cheese, grated Salt and pepper Butter, fried onion, spring onion and cream to serve (optional)
Method
1. For the dough, place flour and salt in a large bowl and make a well in the centre. Add egg yolks and oil into the centre and beat with a fork, slowly incorporating the flour. Add water a little at a time until it forms a dough. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a tea towel or bowl and let it rest for 30 minutes.
2. For the potato filling, melt butter in a small frying pan on medium heat. Add onion, stirring occasionally, until nicely browned, 15 minutes tops. Remove from heat and cool slightly.
3. In a large bowl, combine mashed potatoes and cheeses. Add the onion and melted butter and mix well. Season with salt and pepper.
4. To assemble, divide the dough in half and shape into 2 balls. Keep one covered while working the other ball. On a floured surface, roll out a ball into a very thin sheet, about 3mm thick. Make sure it doesn’t tear. Using an 8cm cookie cutter or an inverted glass, make small circles in the dough. Gather scraps and set aside, covered. Place a heaped teaspoon of the filling in the middle of each circle. Fold the dough in half over the filling to form a semi-circle. Brush the edges with the egg white and pinch edges firmly together with your fingers (or use a fork to seal). Place the vareniki on a lightly floured baking sheet, about an inch apart. Cover with a damp tea towel. Repeat process with second ball of dough.
5. Bring a large pot of salted water to the boil. Reduce to a simmer, and carefully lower some of the vareniki into the water. Avoid crowding them. Boil, stirring occasionally to prevent sticking, until they rise to the surface and are cooked through, about 4-5 minutes. With a slotted spoon, carefully remove the vareniki to a colander. Drain thoroughly. Repeat process with remaining vareniki.
6. Serve tossed in a little butter. Or, once cooled, try frying them slightly on each side with a little butter and onion, then serve with thickened cream and spring onion. Yumbo! Once cooked and fully cooled, they can be frozen.
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