[{"data":1,"prerenderedAt":702},["ShallowReactive",2],{"item:\u002Fpotatoes\u002Fpotato-and-mushroom-vareniki":3,"platform:site":285,"more:\u002Fpotatoes\u002Fpotato-and-mushroom-vareniki":658},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":186,"category":187,"categorySlugs":198,"cid":199,"cover":200,"description":205,"extension":206,"featured":207,"language":208,"meta":209,"navigation":210,"noindex":207,"ogImage":211,"path":212,"publishedAt":213,"readingMinutes":214,"recipe":215,"related":238,"revisedAt":186,"seo":264,"seoDescription":205,"seoTitle":5,"sortKey":186,"sources":265,"stem":269,"tagSlugs":270,"tags":274,"translations":281,"type":282,"url":283,"__hash__":284},"platformItems\u002Fplatform\u002Fitems\u002F107893.md","Hand-Pleated Potato-Mushroom Dumplings with Salo and Caramelized Onion","2026-10-22T03:22:55.000Z",[8],{"name":9,"slug":10,"role":11},"Jamie Martin","jamie-martin","author",{"type":13,"value":14,"toc":174},"minimark",[15,19,22,27,40,44,49,69,73,111,115,167,171],[16,17,18],"p",{},"Homemade vareniki — soft, filled dumplings with roots in Ukraine and Russia — have a way of making a meal feel special. They can hold sweet or savory fillings, and in this version the filling is a hearty mix of potatoes and mushrooms. A dollop of sour cream is the classic accompaniment. The dough gets its exceptional elasticity and smoothness from seltzer water, giving it a lively, almost responsive feel as you knead and roll it.",[16,20,21],{},"For the finish, the dumplings are topped with shkvarki — small, crispy bits of salo (cured pork fat) that resemble bacon — and onions that have been slowly caramelized in the rendered salo fat. Salo is available at many Russian or Ukrainian markets; if you prefer, you can leave it out for a vegetarian dish or substitute regular breakfast bacon. Still, I encourage you to try the salo version at least once. My grandfather used to say, “A home is not a home without salo in the fridge. Salo in the fridge — all is well.”",[23,24,26],"h2",{"id":25},"info","Info",[28,29,30,34,37],"ul",{},[31,32,33],"li",{},"Cook time: 2 hours",[31,35,36],{},"Total time: 2 hours 30 minutes",[31,38,39],{},"Yield: 6 to 8 servings",[23,41,43],{"id":42},"ingredients","Ingredients",[45,46,48],"h3",{"id":47},"for-the-dough","For the Dough",[28,50,51,54,57,60,63,66],{},[31,52,53],{},"2 1\u002F2 cups all-purpose flour",[31,55,56],{},"Kosher salt",[31,58,59],{},"1 large egg",[31,61,62],{},"1\u002F4 cup whole milk",[31,64,65],{},"1\u002F4 cup plus 1 tablespoon seltzer",[31,67,68],{},"2 tablespoons sour cream",[45,70,72],{"id":71},"for-the-filling-and-toppings","For the Filling and Toppings",[28,74,75,78,81,84,87,90,93,96,99,102,105,108],{},[31,76,77],{},"2 large russet potatoes, peeled and cut into 2-inch cubes",[31,79,80],{},"Kosher salt and freshly ground black pepper",[31,82,83],{},"1 tablespoon sunflower oil",[31,85,86],{},"10 ounces cremini mushrooms, stems removed and discarded or saved for another use, caps finely chopped",[31,88,89],{},"2 garlic cloves, minced",[31,91,92],{},"2 tablespoons chopped fresh chives",[31,94,95],{},"1 tablespoon fresh thyme leaves",[31,97,98],{},"7 tablespoons unsalted butter",[31,100,101],{},"1\u002F2 pound salo or slab bacon, cut into small cubes",[31,103,104],{},"2 medium sweet onions, such as Vidalia, sliced thinly into half-moons on a mandoline",[31,106,107],{},"Chopped fresh dill, for serving",[31,109,110],{},"Sour cream, for serving",[23,112,114],{"id":113},"instructions","Instructions",[116,117,118,125,131,137,143,149,155,161],"ol",{},[31,119,120,124],{},[121,122,123],"strong",{},"Make the dough:"," In the bowl of a stand mixer fitted with a dough hook, stir together the flour and 1\u002F2 teaspoon salt. Add the egg, milk, seltzer, and sour cream. Knead on medium speed until the dough is elastic and pulls together, about 10 minutes (or knead by hand). Wrap in plastic and refrigerate for 1 hour while you make the filling.",[31,126,127,130],{},[121,128,129],{},"Cook the potatoes:"," Put the potatoes in a small pot, cover with water, and add 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat so the water simmers rapidly and cook until the potatoes are tender, 10 to 12 minutes. Drain and transfer to a medium bowl. While still hot, mash until mostly smooth.",[31,132,133,136],{},[121,134,135],{},"Prepare the mushroom filling:"," Heat the oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring often, until golden, 5 to 7 minutes. Stir in the garlic, chives, thyme, and 3 tablespoons butter. Continue cooking until the mushrooms are done. Season with salt and pepper. Add the mushroom mixture to the mashed potatoes and mix well. Taste and adjust seasoning if needed. Let the filling cool completely.",[31,138,139,142],{},[121,140,141],{},"Roll and fill the dough:"," Line 2 baking sheets with parchment paper. On a lightly floured surface, divide the dough in half and cover one half with a kitchen towel or plastic. Roll the other half to 1\u002F16-inch thickness. Cut out circles with a 3-inch cookie cutter. Gather scraps, re-roll, and cut again until no scraps remain. Repeat with the second half of dough.",[31,144,145,148],{},[121,146,147],{},"Shape the vareniki:"," If needed, stretch each circle back to 3 inches in diameter before filling (the elastic dough may shrink as it sits). Place 1 tablespoon filling on a circle. Moisten the edges with a finger dipped in water. Fold and seal into a half-moon shape. Crimp the edges with a fork, making crimps about 1\u002F4-inch long. Transfer to a prepared baking sheet. Repeat with remaining rounds and filling; you should have about 50 dumplings. Keep the trays covered with a kitchen towel so the vareniki don’t dry out. Refrigerate on the trays for about 30 minutes. At this point you can also freeze them until firm, then transfer to a resealable freezer bag and freeze for 5 to 6 months.",[31,150,151,154],{},[121,152,153],{},"Caramelize the onions:"," While the vareniki rest, put the salo in a large skillet and cook over medium-low heat until the fat renders and the diced salo is light golden and crunchy, about 15 minutes. With a slotted spoon, move the salo to a paper-towel-lined bowl. Pour off all but 2 tablespoons of the rendered fat from the skillet. Add the onions and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. Do not salt the onions, as the salo drippings are salty. Add the remaining 4 tablespoons butter and cook until melted, 1 to 2 minutes more.",[31,156,157,160],{},[121,158,159],{},"Boil the vareniki:"," Bring 2 large pots of salted water to a boil (or cook in 2 batches using 1 pot). Divide the vareniki between the pots and boil until the dough is cooked through and the dumplings float, 2 to 3 minutes. Lift out with a spider or slotted spoon.",[31,162,163,166],{},[121,164,165],{},"Serve:"," Place the hot vareniki on a platter. Spoon the caramelized onions and butter over them, then scatter the crisp salo bits and dill on top. Serve with sour cream.",[23,168,170],{"id":169},"notes","Notes",[16,172,173],{},"The dough can be made a day ahead: wrap it tightly in plastic wrap and refrigerate. If you are making the recipe without salo or bacon, use an additional 2 tablespoons oil to cook the onions.",{"title":175,"searchDepth":176,"depth":176,"links":177},"",2,[178,179,184,185],{"id":25,"depth":176,"text":26},{"id":42,"depth":176,"text":43,"children":180},[181,183],{"id":47,"depth":182,"text":48},3,{"id":71,"depth":182,"text":72},{"id":113,"depth":176,"text":114},{"id":169,"depth":176,"text":170},null,{"slug":188,"name":189,"path":190},"potatoes","Potatoes",[191,194,197],{"slug":192,"name":193},"food","Food",{"slug":195,"name":196},"sides-appetizers","Side Dishes",{"slug":188,"name":189},[192,195,188],107893,{"src":201,"srcset":202,"width":203,"height":203,"alt":204},"\u002Frecipes\u002Fa384082d0fc5ae5aba91.webp","\u002Frecipes\u002Fda5462b7b82f8653841c.webp 400w, \u002Frecipes\u002F27fc8903d52904364360.webp 800w, \u002Frecipes\u002Fa384082d0fc5ae5aba91.webp 1280w",1280,"Potato and Mushroom Vareniki","These tender, elastic dumplings come from the Ukrainian and Russian tradition, filled with a savory blend of mashed potato and sautéed cremini mushrooms. A topping of crunchy salo bits and sweet onions caramelized in rendered fat makes them a centerpiece, though a vegetarian version is easy to assemble. The dough, enriched with seltzer, is supple and forgiving — a pleasure to work with.","md",false,"en",{},true,"\u002Frecipes\u002F9edfb10c15a56be795f4.jpg","\u002Fplatform\u002Fitems\u002F107893","2026-10-01T16:23:40.000Z",4,{"recipeIngredient":216,"recipeInstructions":217,"cookTime":235,"totalTime":236,"recipeYield":237},[53,56,59,62,65,68,77,80,83,86,89,92,95,98,101,104,107,110],[218,221,223,225,227,229,231,233],{"@type":219,"text":220},"HowToStep","Make the dough: In the bowl of a stand mixer fitted with a dough hook, stir together the flour and 1\u002F2 teaspoon salt. Add the egg, milk, seltzer, and sour cream. Knead on medium speed until the dough is elastic and pulls together, about 10 minutes (or knead by hand). Wrap in plastic and refrigerate for 1 hour while you make the filling.",{"@type":219,"text":222},"Cook the potatoes: Put the potatoes in a small pot, cover with water, and add 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat so the water simmers rapidly and cook until the potatoes are tender, 10 to 12 minutes. Drain and transfer to a medium bowl. While still hot, mash until mostly smooth.",{"@type":219,"text":224},"Prepare the mushroom filling: Heat the oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring often, until golden, 5 to 7 minutes. Stir in the garlic, chives, thyme, and 3 tablespoons butter. Continue cooking until the mushrooms are done. Season with salt and pepper. Add the mushroom mixture to the mashed potatoes and mix well. Taste and adjust seasoning if needed. Let the filling cool completely.",{"@type":219,"text":226},"Roll and fill the dough: Line 2 baking sheets with parchment paper. On a lightly floured surface, divide the dough in half and cover one half with a kitchen towel or plastic. Roll the other half to 1\u002F16-inch thickness. Cut out circles with a 3-inch cookie cutter. Gather scraps, re-roll, and cut again until no scraps remain. Repeat with the second half of dough.",{"@type":219,"text":228},"Shape the vareniki: If needed, stretch each circle back to 3 inches in diameter before filling (the elastic dough may shrink as it sits). Place 1 tablespoon filling on a circle. Moisten the edges with a finger dipped in water. Fold and seal into a half-moon shape. Crimp the edges with a fork, making crimps about 1\u002F4-inch long. Transfer to a prepared baking sheet. Repeat with remaining rounds and filling; you should have about 50 dumplings. Keep the trays covered with a kitchen towel so the vareniki don’t dry out. Refrigerate on the trays for about 30 minutes. At this point you can also freeze them until firm, then transfer to a resealable freezer bag and freeze for 5 to 6 months.",{"@type":219,"text":230},"Caramelize the onions: While the vareniki rest, put the salo in a large skillet and cook over medium-low heat until the fat renders and the diced salo is light golden and crunchy, about 15 minutes. With a slotted spoon, move the salo to a paper-towel-lined bowl. Pour off all but 2 tablespoons of the rendered fat from the skillet. Add the onions and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. Do not salt the onions, as the salo drippings are salty. Add the remaining 4 tablespoons butter and cook until melted, 1 to 2 minutes more.",{"@type":219,"text":232},"Boil the vareniki: Bring 2 large pots of salted water to a boil (or cook in 2 batches using 1 pot). Divide the vareniki between the pots and boil until the dough is cooked through and the dumplings float, 2 to 3 minutes. 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