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, the recipe for the dough and the cooking technology.
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Dough for Russian dumplings is usually made on water. As a result, it turns out dense - like dumplings. In Ukrainian dumplings, the dough is tender and airy, it is kneaded on yogurt, whey or kefir. Sometimes yogurt and whey are mixed in a proportion of one to one. Ready dumplings from such a test are not at all like dumplings. They are rounded and soft, with thick friable walls. Since ancient times in Ukraine, not only wheat, but also rye and buckwheat flour was used for dumplings, although modern dumplings are mainly made from wheat dough.
Crescent-shaped dumplings are dipped in boiling water in salted water and boiled until they float. Then you need to close the pan with a lid, turn off the heat and let stand for 1-2 minutes. Very good Ukrainian steamed dumplings. Then their dough seems especially tender, and the filling - juicy. Sometimes cooked 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 the chopped onions, passerize it until golden brown and put the dumplings on the pan, which need to be slightly fried in the cracklings.
There are many varieties of fillings for this dish. In Russia, dumplings with cottage cheese and cherries are widespread, toppings 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, pea puree, chicken, liver, buckwheat and millet porridge and even flour. The flour filling is prepared from bacon, which is fried to dry yellow cracklings. Flour is gradually added to boiling fat, stirring until a homogeneous mass is obtained. For the filling, use cooled flour roasting.
Dumplings with fruit and berry fillings are especially good when chilled. They are served with sugar or sour cream. Other varieties of this dish are customary to eat hot. They are served on the table with sour cream or with cracklings.