Varenyky with chicken and mushrooms
Varenyky made of tender custard dough with chicken, mushrooms and beet sauce
Ingredients
| BATTER: |
| flour 1.5 cups |
| milk 1/2 cup |
| butter 10 g |
| salt 1 tsp. |
| FILLING: |
| oyster mushrooms (or other mushrooms) 250 g |
| onion 1 pc |
| chicken fillet 1 pc |
| boiled potatoes 1 pc |
| butter 30 g |
| vegetable oil 1 tbsp. |
| salt, pepper to taste |
| SAUCE: |
| beet juice 50 g |
| butter 30 g |
| oyster mushrooms (or other mushrooms) 50 g |
Instructions
Step 1
Prepare the batter. Boil the milk. Mix the flour with the salt. Gradually add the hot milk to the flour and knead the dough with a spatula. Then add the butter and knead the dough until smooth. Wrap in clingfilm and leave in the refrigerator for 30 minutes.
Step 2
Meanwhile, prepare the filling. Fry the chopped mushrooms in vegetable oil and transfer them to a bowl. Then fry the chopped chicken fillet, add the diced onion, mix and fry for a couple of minutes. Then add the fried mushrooms and stew everything together for a few minutes. Then put all the contents of the pan and potatoes through a meat grinder. Add butter, salt, pepper, mix thoroughly, cover with foil and send to the refrigerator for 20 minutes.
Step 3
Prepare beet sauce. Fry the chopped mushrooms in vegetable oil at maximum temperature. Add the beet juice, reduce the temperature to minimum and simmer the sauce for 5 minutes. After this time, add butter and mix thoroughly. Season with salt and pepper and remove from the stove.
Step 4
Prepare the dumplings. Roll out the dough to 2 mm. Cut out rounds with a glass, moisten the edges with water, put the filling in the center of each, fold in half and seal the edges. Steam the dumplings at minimum temperature under a lid for 5-7 minutes.
Step 5
Serve the dumplings with beet sauce. If desired, sprinkle the dumplings with chopped green onions.
