Dessert
Vareniki with Strawberry and Cream (Russian Berry Dumplings)
Original name: Vareniki with Strawberry and Cream
About this dish
These plump, tender dumplings are a summertime favorite in Russian homes, especially when the strawberries are at their peak. The dough is simple and pliable, while the filling bursts with juicy strawberry goodness.
Served with a generous splash of cream, they make a cozy dessert or a special brunch. This recipe captures the rustic charm of homemade vareniki, honed from generations of family cooking.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain3 cups (390 g)
Imperial measurement: 3 cups
Warm water
liquid3/4 cup (180 ml)
Imperial measurement: 3/4 cup
Large egg, beaten
protein1
Salt
seasoning1/4 teaspoon
Fresh strawberries, hulled and diced
fruit2 cups (about 300 g)
Imperial measurement: 2 cups
Granulated sugar
other1/4 cup (50 g), plus more for serving
Imperial measurement: 1/4 cup
Cornstarch
grain1 tablespoon
Heavy cream or sour cream, for serving
dairy1 cup (240 ml)
Imperial measurement: 1 cup
Method
Make the dough
10 minutesIn a large bowl, combine the flour and salt. Make a well in the center and add the beaten egg and warm water. Gradually stir with a fork until a shaggy dough forms. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic. If too sticky, add a bit more flour. Cover with plastic wrap and let rest for 30 minutes.
Prepare the filling
5 minutesIn a small bowl, toss the diced strawberries with the sugar and cornstarch. Set aside while the dough rests; the strawberries will release their juices.
Roll and cut
20 minutesDust a work surface with flour. Cut the dough in half, cover one piece, and roll the other piece to about 1/8-inch (3 mm) thickness. Use a 3-inch (8 cm) biscuit cutter or a water glass to cut out rounds. Reroll the scraps and repeat until all dough is used.
Fill the vareniki
20 minutesPlace a spoonful (about 1 teaspoon) of the strawberry mixture in the center of each round. Be careful not to include too much extra juice. Moisten the edges with water, fold the dough over to form a half-moon, and press the edges firmly to seal, making sure no juice escapes. Place the filled vareniki on a baking sheet lined with parchment paper, spacing them so they don't touch.
Boil the vareniki
10 minutesBring a large pot of lightly salted water to a boil. Working in batches of 4 to 6, drop the vareniki into the boiling water. Stir gently with a slotted spoon to prevent sticking. Boil for 5-6 minutes, until they float to the surface and the dough is cooked through. Remove with a slotted spoon and drain well. Keep warm in a serving dish while you cook the rest.
Serve
2 minutesServe the vareniki warm, topped with a generous spoonful of heavy cream or sour cream. Sprinkle with sugar to taste. They are best enjoyed immediately.
Equipment
- Rolling pin
- Large pot
- Slotted spoon
- Biscuit cutter or water glass
- Mixing bowls
- Plastic wrap
Nutrition facts
Tips
- Make sure the dough is rolled thin—about 1/8 inch—so the vareniki cook quickly and stay delicate.
- To prevent leakage, press the edges firmly and create a fluted edge by pinching between your fingers.
- If you prefer a less juicy filling, let the sugared strawberries drain for 15 minutes and use only the drained fruit., Vareniki freeze well on a baking sheet, once frozen, transfer to a zip-top bag and cook from frozen, adding a minute to the boiling time.
Serving suggestions
- Serve warm with a drizzle of heavy cream or a dollop of sour cream, and perhaps a few sliced fresh strawberries for color. They also pair well with a sprinkle of powdered sugar or a scoop of vanilla ice cream.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.