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These cooked dumplings consist of a juicy mushroom filling and a tender dough. They taste savory, are filling and vegan. Serve them as a main meal for lunch or dinner. You can find a detailed mushroom vareniki recipe with the exact quantities and step-by-step instructions below.
Alternatives to mushrooms
I have used brown button mushrooms in the recipe, just like for the mushroom goulash or the buckwheat with mushrooms. You can use white button mushrooms instead.
Other mushrooms are also suitable for filling the vareniki. These can be oyster mushrooms or porcini mushrooms, for example. The mushrooms do not necessarily have to be fresh, but can also be dried.
Vareniki with mushrooms and potatoes
I have filled these savory vareniki with fried mushrooms. Vareniki with a filling of mushrooms and mashed potatoes are still very popular in Slavic countries.
You then prepare the filling in the same way as for the Russian pirog with potatoes and mushrooms or the vegan lenivye pelmeni. You can determine the proportions between the mushrooms and potatoes yourself according to taste.
A filling like this is easier to work with. Because it doesn’t fall apart when you put it on the dough.
Fry until crispy
You can also fry the mushroom vareniki after cooking. To do this, fry a finely chopped onion in vegetable oil until translucent. Then add the cooked dumplings and fry briefly until golden brown, stirring carefully. This gives your vareniki a crispy crust from the dough and a juicy filling inside.
Incidentally, cooked vareniki from the previous day can be reheated in this way, just like the vegetarian pelmeni. After frying, they taste fresh and delicious again.
How to store and serve
You should cook the mushroom vareniki immediately before serving. Freeze the leftover dumplings raw, similar to the vegan chebureki or the vegan gnocchi.
To do this, line a cutting board with baking paper or cling film, spread uncooked vareniki on it and place it in the freezer. As soon as they are frozen, you can transfer them to a freezer bag and put them back in the freezer.
You do not need to defrost the frozen vareniki before cooking. Put them straight into boiling water and cook them for a few minutes longer than fresh ones.
The mushroom vareniki taste delicious on their own. You can serve them with (vegan) sour cream and fresh herbs. They are filling and can be served as a main meal for lunch or dinner.
These mushroom vareniki are
- juicy,
- spicy,
- savory,
- very tasty,
- vegan,
- filling,
- with a tender dough,
- easy to make with just a few ingredients,
- ideal as a main course for lunch or dinner,
- suitable for freezing,
- a classic of Ukrainian cuisine.
How to make mushroom vareniki: tips and tricks
- You can use other mushrooms instead of button mushrooms. Read more about this in the article above.
- You can season the mushroom filling with spices of your choice.
- The amount of flour or water specified in the recipe may vary. If your dough is too dry, add a little more water. If it is sticky, add more flour.
- Stick the sides of the dumplings together as tightly as possible to prevent them from rising during cooking.
- You can use a varenitsa or a dumpling maker to help you shape the vareniki.
- Serve the mushroom vareniki immediately after cooking. Serve with (vegan) sour cream and fresh herbs.
- Freeze the dumplings that are not cooked immediately.
Did you make the mushroom vareniki using this recipe? I look forward to your results, your star rating and your comments below on how you liked them.
Try these vareniki recipes too:
- Strawberry vareniki – vegan summer recipe
- Cherry vareniki – fruity summer dumplings
- Blueberry vareniki – dumplings filled with fruit
Mushroom vareniki
Ingredients
for the dough
- 180 ml boiling water
- 300 g flour
- 20 ml vegetable oil
- 1/2 tsp salt
for the filling
- 480 g button mushrooms
- 1 onion medium
- 3 tbsp vegetable oil
- salt to taste
- black pepper to taste
for cooking
- water
- a little salt
Instructions
Preparation of the filling
- Peel and finely chop onion.
- Cut mushrooms into very small cubes.
- Heat vegetable oil in a pan. Fry the onion until translucent.
- Add the mushrooms, season with salt and fry over a high heat, stirring, for approx. 10 minutes until liquid forms and then evaporates completely.
- Season the mushroom filling with salt and black pepper and leave to cool.
Preparation of the dough
- Mix flour with salt and vegetable oil.
- Pour in boiling water and stir the mixture quickly with a wooden spoon or fork. As soon as it is no longer hot, knead it with your hands to form a firm dough.
- Knead the dough for approx. 5 minutes, cover and leave to rest at room temperature for 20 minutes.
Preparation of the mushroom vareniki
- Roll out the dough to a thickness of approx. 1 - 2 mm and cut out circles from the dough using a drinking glass or a round cookie cutter.
- Put some mushroom filling in the middle of each circle of dough, close each circle of dough to form a semicircle and stick the edges together firmly.
Cooking the mushroom vareniki
- Bring plenty of salted water to the boil in a large saucepan.
- Add the mushroom vareniki one by one to the boiling water, stir carefully with a wooden spoon, bring to the boil and simmer for approx. 5 minutes.
- Remove the vareniki from the water with a slotted spoon and serve immediately.
Notes
- You can use other mushrooms instead of button mushrooms. Read more about this in the article above.
- You can season the mushroom filling with spices of your choice.
- The amount of flour or water specified may vary. If your dough is too dry, add a little more water. If it is sticky, add more flour.
- Stick the sides of the dumplings together as tightly as possible to prevent them from rising during cooking.
- You can use a varenitsa or a dumpling maker to help you shape the vareniki.
- Serve the mushroom vareniki immediately after cooking. Serve with (vegan) sour cream and fresh herbs.
- Freeze the dumplings that are not cooked immediately.
- See the detailed tips and tricks for making the mushroom vareniki at the top of the article.
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