It's World Pasta Month which means I'm sharing pasta recipes every Monday and Thursday for all of October! Although vareniki are *technically* dumplings I'm gonna go ahead and say they qualify as pasta as well. I mean, ravioli are pasta, right? Why can't we extend the same courtesy to vareniki? This recipe is a bit involved. To lighten your load I'd suggest using pre-cooked or frozen beets (or you can be like me and complicate life unnecessarily at every opportunity). You can also prep the beets, garlic, and potatoes a day ahead! Enjoy :)
Beet dough potato vareniki with roasted garlic and goat cheese
WHAT YOU NEED
1.5lbs Yukon gold potatoes or 4 russet potatoes
2 tbsp butter
1/2 cup goat cheese
5 bulbs garlic
S+P to taste
2 cups flour
1 medium-sized beet (or 1/4 cup beet puree)
1/4 cup kefir (or buttermilk)
2-3 large yellow onions, sliced into rounds
1/2 stick butter
WHAT YOU DO:
Preheat oven to 400 degrees. Cover the beet(s) with olive oil and enclose in foil. Slice the top off each garlic bulb, drizzle with olive oil + salt, and enclose individually in foil. Roast the beet until fork-tender (about 1.5 hours), then blend. Check on the garlic every 20-30 minutes and remove when soft. Pro tip: you can easily use pre-cooked or frozen beets to cut down on time!!
Add sliced onions to a skillet over low heat with half a stick of butter. Cook until caramelized - about 1 hour - stirring occasionally.
Meanwhile, bring a pot of salted water to a boil and cook the potatoes until fork tender. Drain, allow to cool, peel, then mash in a large bowl. Add the rest of the filling ingredients and season to taste. Refrigerate.
Dough time: combine 1/4 cup beet puree with 1/4 cup kefir and add to a well in the center of a bowl with 2 cups of flour. Add one egg and whisk, stir, then knead for 5 or so minutes until the dough ball is bouncy to the touch. For more details on making pasta dough click here. Allow to rest for 30 minutes.
Roll out the dough 1/4 at a time and place on a floured surface. Using a cup or mug, make circular cutouts in the dough, add filling to the center of each round and pinch the vareniki shut. Place the finished vareniki on a floured sheet pan and repeat until all the dough and/or filling is used up.
Bring a large pot of salted water to a boil. Cook your desired about of vareniki for 3-4 minutes (until they float). Toss withbutter, top with caramelized onions + dill