GOLDEN VALLEY, Minn. -- Kramarczuk's shares its special varenyky recipe with KARE 11.
Varenyky's are a best seller at the restaurant. The dumplings make a great dish because of the endless filling options. The Kramarczuk family says they were raised on them and say they will be sure to please any age!
They recommend making the desired fillings first and then proceeding to the dough so that the fillings can cool. Recipe can be found below. To check out Kramarczuk's restaurant visit their webpage here.
Makes 30 dumplings
- 4 cups of flour
- 1 tablespoon of butter
- 1 cup lukewarm milk
- 3 ounces cream cheese
- 1 egg and one additional yolk
- 3/4 teaspoon salt
Warm milk in a small pot; do not bring to boil. Place butter in a mixing bowl and gradually add lukewarm milk. Start to stir at slow speed. Add egg and additional yolk. Alternate adding flour and cream cheese. Add salt. Mix for about 5 minutes or until a soft dough forms. Allow to stand about 10 minutes before forming dumplings.
Potato and Cheese Filling:
Makes 20 dumplings
- 4 medium potatoes
- 2 tablespoons butter
- 8 ounces of cream cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Bring a medium-sized pot of full of water to a steady boil. Peel the potatoes and add them to the pot. Allow potatoes to cook until tender (about 15 minutes). Place potatoes in a medium mixing bowl with 2 tablespoons of butter and beat with a handheld mixer until they crumble. Add cream cheese, salt, and pepper and mix until smooth and mixture falls easily from the sides of the bowl. Set aside to cool.
Make 10 dumplings
- 1 pound of ground beef or pork
- 1/4 cup of mushrooms, sliced (optional)
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 clove garlic, minced
Heat the olive oil in a medium-sized saucepan and add the meat. Cook until slightly browned and add mushrooms. Once meat is cooked, add garlic, salt, and paprika. Slowly add flour until mixture begins to dry, stirring constantly. Remove from heat. Using a handheld mixer, beat until small crumbles form (about 2 minutes). Allow to cool.
Creating the Varenyky:
Bring a large pot of water to a boil. Set aside a slotted spoon, colander, and 2-3 tablespoons of melted butter. Place the dough on a slightly floured surface and roll to about 1/8-inch thick. If you don't have a rolling pin handy, try an empty wine bottle. Use a cookie cutter, biscuit cutter, or even a drinking glass to cut circles. Once circles are formed, take about 1 1/2 tablespoons of prepared filling and form a ball. Use your hands to slightly stretch out the circle and place the filling inside. Bring the edges of the circles together to form a half circle. Using your thumbs, seal the dumpling tight.
Place the dumplings in the boiling water and cook until they float (no more than 3 minutes). Remove with the spoon, drain in the colander, and coat dumplings with melted butter.
The best way to serve them up is to fry them in a skillet and serve them alongside sour cream (I suggest mixed with horseradish) and caramelized onions.
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