Vareniki is a popular dish that is equally loved by both Russians and Ukrainians. However, they cook it a little differently. The difference lies in the composition of the filling, dough recipe and cooking technology.
The dough for Russian dumplings, as a rule, is made on water. As a result, it turns out to be dense - like dumplings. In Ukrainian dumplings, the dough is tender and airy, it is kneaded with yogurt, whey or kefir. Sometimes curdled milk and whey are mixed for this in a one-to-one ratio. Ready-made dumplings from such a dough are not at all like dumplings. They are round and soft, with thick, loose walls. For a long time in Ukraine, not only wheat, but also rye and buckwheat flour have been used for dumplings, although modern dumplings are made mainly from wheat dough.
Dumplings blinded in the shape of a half-month are dipped in boiling salted water and boiled until they float. Then close the pan with a lid, turn off the heat and let stand for 1-2 minutes. Ukrainian steamed dumplings are very good. Then their dough seems especially tender, and the filling is juicy. Sometimes ready-made dumplings with meat, mushroom or vegetable filling are fried with onions. To do this, small pieces of lard are fried in a pan. Then add chopped onions, sauté it until golden brown and put the dumplings in a pan, which need to be lightly fried in cracklings.
There are many varieties of fillings for this dish. In Russia, dumplings with cottage cheese and cherries are widespread; fillings from potatoes, cabbage or mushrooms are less popular. Ukrainians know dozens of varieties of this dish. There are dumplings with apples, viburnum, currants, boiled and crushed dried fruits, boiled beans, cabbage, mashed peas, chicken meat, liver, buckwheat and millet porridge and even flour. The flour filling is made from lard, which is fried until dry yellow cracklings. Flour is gradually added to the boiling fat, stirring until a homogeneous mass is obtained. For the filling, use cooled flour frying.
Dumplings with fruit and berry fillings are especially good chilled. They are served with sugar or sour cream. Other varieties of this dish are usually eaten hot. They are served with sour cream or cracklings.
