Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe

If you have ever wanted to master authentic Russian dumplings at home, this Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe is your perfect starting point. These delicate dough pockets filled with a variety of sweet or savory fillings offer a comforting, hearty experience that will warm your soul. Whether you’re in the mood for soft potato and onion vareniki or succulent meat pelmeni, this dough serves as the essential foundation for those iconic tastes of traditional Russian cuisine, bringing you closer to an old-world feast with every bite.

Ingredients You’ll Need

The beauty of making this Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe lies in its simplicity. Each ingredient plays a vital role in creating the perfect dough texture—soft yet sturdy enough to hold your fillings without breaking.

• 1 large egg: Adds richness and helps bind the dough together for elasticity.
• 2 Tbsp sour cream: Keeps the dough tender while adding a subtle tang.
• 3/4 cup water: Provides hydration for the flour to develop gluten.
• 1 1/4 cup 2% or whole milk: Enriches the dough, adding softness and flavor depth.
• 5 cups all-purpose flour (plus about 1 cup more for dusting): The backbone of the dough—use best quality for ideal texture.
• Potato & onion: Classic savory filling for comforting vareniki.
• Blueberry: Perfect sweet filling for a fruity surprise.
• Cherry: Tart and juicy, ideal for dessert-style pierogi.
• Ground pork and turkey: Traditional pelmeni filling packed with flavor.
• Zazharka (sautéed bacon and onion in butter): A rich topping to drizzle over finished vareniki for extra indulgence.
• Melted butter: For serving, ensures each dumpling glistens and tastes heavenly.
• Vinegar or ketchup: Great dipping sauces that complement the savory varieties.
• Sugar: Dust over sweet dumplings to prevent sticking and add a touch of sweetness.
• Sour cream: The traditional accompaniment that adds cool, creamy contrast.

How to Make Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe

Step 1: Combine Egg and Sour Cream

Start by whisking one large egg and two tablespoons of sour cream in a mixing bowl until they are completely combined and smooth. This mixture gives your dough a tender richness and a touch of tanginess that sets the foundation for that perfect pierogi texture.

Step 2: Add Milk and Water

Next, whisk in 1 1/4 cups of milk and 3/4 cup of water to the egg mixture. The combination of milk and water ensures your dough remains soft but not too heavy, allowing for pliability as you roll and shape.

Step 3: Incorporate Flour Gradually

Using a spatula, slowly mix five cups of all-purpose flour into the wet ingredients, adding one cup at a time. This gradual introduction of flour helps your dough develop just enough structure without becoming tough or dry.

Step 4: Knead the Dough

Turn your dough out onto a floured surface and begin kneading using a food scraper or your hands by turning and folding. Dust with extra flour as needed, but be cautious not to add too much—you want the dough to be soft and slightly tacky, not stiff. Knead for about 6 to 8 minutes until smooth and elastic.

Step 5: Let the Dough Rest

Cover the dough with a bowl or cloth and let it sit at room temperature for approximately one hour. This resting period is crucial to relax the gluten, making the dough easier to roll out and shape effortlessly.

Step 6: Portion the Dough

Cut the rested dough into 4 to 6 pieces for manageable rolling. Keep the unused pieces covered with plastic wrap so they do not dry out during work.

Step 7: Roll and Cut

Take one piece of dough, roll it into a log shape, and slice off small portions about the size of a gumball. On a floured surface with a floured rolling pin, roll each piece into a roughly 3-inch diameter circle about 1/8 inch thick, perfect for filling.

Step 8: Fill and Seal Your Dumplings

Now for the fun part – adding your filling! Whether you choose potato, cherries, blueberries, or ground meat, place a spoonful in the center of each dough round. Fold over to create a crescent and press edges firmly to seal. For pelmeni, pinch the edges together to form the traditional “diaper” shape that’s unique and authentic. Place finished dumplings on a floured board to prevent sticking.

Step 9: Cook Your Pierogi or Pelmeni

Bring a large pot of salted water to a rolling boil. Drop your dumplings in batches, and once they float to the surface, cook about 2 to 3 minutes more to ensure they are done through. Use a slotted spoon to transfer them to a bowl and drizzle immediately with melted butter for mouthwatering richness.

Step 10: Repeat and Enjoy

Continue the rolling, filling, and boiling process with the remaining dough pieces until all your vareniki or pelmeni are cooked. Serve warm and savor each delightful bite.

How to Serve Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe

Garnishes

Enhance your freshly cooked dumplings with traditional garnishes like zazharka, a luscious topping made by sautéing bacon and onions in butter. This adds a smoky depth and irresistible aroma. A simple drizzle of melted butter works wonders for every bite, while a dollop of creamy sour cream brightens the flavors and lends cooling contrast. For sweeter varieties, a sprinkle of sugar prevents sticking and celebrates the dessert-like nature of berry fillings.

Side Dishes

Serve these Russian pierogi alongside crisp cucumber salads or tangy sauerkraut to balance the richness. Pickled vegetables bring a bite of acidity that pairs perfectly, while hearty soups such as borscht or mushroom broth complement and round out your meal beautifully. You can also offer a simple bowl of vinegar or ketchup as dipping sauces for a little more zing.

Creative Ways to Present

Get creative by pan-frying boiled pierogi gently in butter until golden and crispy on the edges for a delightful textural twist. Layer sweet vareniki with warm berry compote and a dollop of whipped cream for an impressive dessert. For entertaining, platter them with assorted fillings, allowing guests to explore a variety of savory and sweet options, making the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

If you end up with extra vareniki or pelmeni, fear not! Store cooked dumplings in an airtight container in the refrigerator for up to three days. To prevent them from sticking together, layer between parchment paper or lightly toss with melted butter before refrigerating.

Freezing

You can freeze uncooked dumplings on a baking sheet lined with parchment paper, making sure they don’t touch. Once frozen solid, transfer them to a freezer bag for up to three months. This method lets you enjoy the Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe any time with minimal effort.

Reheating

Reheat boiled dumplings in simmering salted water for a few minutes until warmed through. For pan-fried leftovers, gently warm in a skillet with butter to revive their crispness. Avoid microwaving as it can make the dough tough or gummy.

FAQs

Can I substitute sour cream with something else?

Yes, you can substitute sour cream with plain yogurt or crème fraîche. They offer similar acidity and fat content, which help keep the dough tender and flavorful.

Do I need to rest the dough before rolling it out?

Absolutely! Resting the dough for about an hour relaxes the gluten, making it much easier to roll and shaping smoother, resulting in tender dumplings rather than tough or chewy ones.

Can I make this dough gluten-free?

Traditional recipes rely on gluten-containing flour for structure, but you can experiment with a gluten-free flour blend combined with xanthan gum. Keep in mind the texture will differ significantly.

What fillings work best with this dough?

This dough is wonderfully versatile. Classic fillings include mashed potatoes with sautéed onions, ground meat mixtures, fresh berries like blueberries or cherries, or even sweetened farmer’s cheese for a delicately sweet treat.

How can I tell when vareniki or pelmeni are cooked?

They are ready when they float to the water’s surface and cook for an additional 2 to 3 minutes. The floating indicates the dough is cooked through, but the extra time ensures the fillings are heated completely.

Final Thoughts

Making your own Basic Russian Vareniki or Pelmeni Dough (Russian Pierogi) Recipe at home is an incredibly rewarding experience that beautifully connects you with Russian culinary roots. With simple ingredients and straightforward steps, you can create a dish that evokes warmth, family traditions, and joy. Whether you choose savory or sweet fillings, each bite brings a bit of comfort and a lot of happiness. So roll up your sleeves, grab that rolling pin, and dive into this delicious adventure—you won’t regret it!

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