From Granny Vareniki Sauerkraut 1kg
From Granny, Australia
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From Granny Homemade Vareniki Sauerkraut 1kg
Ingredients: sauerkraut, brown onion, carrot, vegetable oil, wheat flour, eggs, water, salt, spices.
Product of Australia.
Net weight: 1kg
The word itself comes from "pelnyan" literally ear bread in the native Finno-Ugric Komi and Mansi languages. No one knows for sure when pelmeni first entered Russian cuisine but one theory suggests that boiled dumplings in general originated from north-western China. This would explain the use of spices such as black pepper, which are not native to Russia and had to be imported.
The general thought is that pelmeni were carried by the Mongols to Siberia and the Urals and then gradually spread as far as Eastern Europe. The dish was particularly favored by hunters, who were looking for light, easy to prepare, nourishing food to take with them on long trips in the winter.
In Russia dumplings with fillings are called pelmeni if they are filled with meat and vareniki if filling is cheese or some fruits or vegetables.
Bring a pot of salted water or good quality chicken stock (for the non-sweet varieties) to the boil. For the sweet ones use just clean water. You need to have approximately 4-5 times more water to the quantity of product. Once it is boiling on high, gently drop pelmeni/vareniki in. Use a big strainer spoon to lower them in, to avoid splashing boiling water.
Let pelmeni/vareniki rise to the surface. Once they have come to the surface reduce heat to simmer and cook for 5-6 minutes. Once they are done remove them with the slotted spoon into individual plates or a big serving platter. Add a bit of butter and stir gently to avoid pelmeni/vareniki from sticking together.
The traditional way to eat pelmeni/vareniki is to dress them with vinegar or sour cream. Another more rustic way to serve them is in their own cooking liquid with a dollop of butter. If you wish to add a bit of Asian flavor - pour some sushi vinegar and a bit of soy sauce. For the sweet varieties of vareniki use a bit of butter and sour cream or a bit of jam. Do not be afraid to experiment with the sauces and you'll find the best one for you.
|Brand||From Granny, Australia|
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