Varenyky from choux pastry with pork and apple sauce
Vareniki made of tender custard dough with roasted pork and apple sauce
Ingredients
| CHOUX PASTRY: |
| wheat flour 285 g |
| butter 65 g |
| water 150 ml |
| salt 1/2 tsp. |
| BUTTER: |
| pork neck 300 g |
| garlic 2 cloves |
| spicy mustard 20 g |
| honey 20 g |
| salt, black pepper to taste |
| SAUCE: |
| Simirenko apples 350 g |
| white onion 60 g |
| boiling water 110 ml |
| apple cider vinegar 60 ml |
| sugar 30 g |
| mustard 15 g |
| salt to taste |
Instructions
Step 1
Prepare the dough. Pour water into a saucepan, add butter, salt and heat, stirring, until the butter is melted. Sift in the flour. Then, gradually pour the water and butter into the bowl with the flour, knead the dough, wrap it in clingfilm and leave it for 60 minutes.
Step 2
Prepare the filling. Mix in a bowl chopped garlic, honey, mustard, salt and pepper. Put the meat on the foil, smear it with the mixture, wrap it up and put it in a mold. Bake at 170 degrees for 1 hour. When the meat cools down, shred it, add some of the juice that was released during baking, mix.
Step 3
Prepare the sauce. Dice the peeled and coreless apples, put them in a saucepan, pour boiling water over them and cook until the apples are cooked and the water has evaporated. Add the finely diced onion, sugar, salt, apple cider vinegar and steam for about 2-3 minutes. Then add the mustard and beat everything with an immersion blender.
Step 4
Prepare the dumplings. Roll out the dough, cut out rounds with a glass, put a little filling in the center, fold in half and seal the edges. Boil the dumplings in salted water until they float. Serve with apple sauce.
