Dumplings, ravioli, pierogi, vareniki, wontons, khinkali, manta, momos, or gyoza, no matter what you call the dish, how many names it has, or from which country it originates, almost all of them can be described as a dish consisting of a filling which is wrapped into a simple flour and water dough.
We have gathered a collection of recipes for ravioli and their closest Russian relatives, pelmeni [which is the Russian word for dumplings] and vareniki [traditionally a sweet variety, so closer to pierogi], in an attempt to demonstrate an entirely new, food-based level of international relations and communication.
Below you will find recipes for vareniki with classical cherry filling to satisfy your sweet tooth, with mushroom and potato filling and a pumpkin and ricotta filling, which even Italians might be tempted to mistake for a dish belonging to their own traditions.
Deep-fried Cherry Vareniki
In case you use frozen cherries for this recipe, there is no need to defrost them first. The only thing you will need to do is remove any excess ice from the berries while making the filling.
Cook's tip: You don't have to limit yourself to using just cherries to make these vareniki, and you can easily replace them with any other kind of berries (note that if you are using fresh berries, you will need 800 g), the vanilla can be easily replaced with cinnamon, and the pierogi themselves don’t necessarily have to be deep-fried, but can be simply boiled.
Vareniki with Mushroom and Potato Filling
Once the vareniki are shaped and sealed, you can easily freeze them for up to 2-3 weeks.
Vareniki with Pumpkin and Ricotta
You can use homemade cottage cheese instead of ricotta cheese, which will make the filling even more interesting.