Better than boiled: how to bake varenyky properly

Varenyky can be boiled or baked. The dough is steamed in the oven, which makes them very soft and juicy. Sauerkraut is an ideal filling.

The idea for baked varenyky with sauerkraut was published on the Instagram page of the MasterChef super finalist Olha Riabenko (olga_riabenko_). Pour mushroom sauce on the bottom of the container.

Ingredients:

• flour - 320 g
• water (boiling water) - 200 ml.
• salt - ½ tsp.
• egg yolk - 1 pc.
• oil - 2 tbsp.

Ingredients for the filling:

• sauerkraut - 350 g
• onion - 1 pc.
• salt, pepper.

Ingredients for the sauce:

• dried porcini mushrooms (if available) - 100 g
• mushrooms - 300 g
• cream 20-30% - 500 ml.
• water - 200 ml.
• onion - 2 pcs.
• parsley
• salt, sugar - to taste

Ingredients for the filling:

1. If sauerkraut is too sour, rinse it.

2. Dice onion and fry in vegetable oil. Add to the cabbage, salt and pepper and mix.

3. Knead eelastic dough from all the ingredients, form it into a ball, cover with a damp towel and leave for half an hour.

4. Then divide it into several pieces and roll each one out with a rolling pin on a floured table into a thin layer.

5. Cut out circles, put the filling, and form varenyky.

6. Then they must be frozen.

7. If you use dried mushrooms for the filling, soak them in advance and then put them in a sieve.

8. Chop mushrooms and fry them together with porcini mushrooms in vegetable oil until they are browned.

9. Add onion cut into half rings.

10. Pour cream, add salt and sugar and cook until half the liquid has evaporated.

11. Add chopped herbs.

12. Put one layer of frozen varenyky on the bottom of the pan. Pour half of the mushroom sauce on top.

13. Put a layer of varenyky again.

14. Pour the remaining mushroom sauce on top and pour a glass of water.

15. Close the pan with a lid and put it in the oven preheated to 200 degrees for 40 minutes.