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Ingredients
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Dough
Filling
Caviar Beurre Blanc
Garnish
Method
Dough Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the egg. Gradually add water while mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
- 3
Cook the Potatoes
Peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
- 4
- 5
Assembling Vareniki
- 6
Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a round cutter or glass.
- 7
Fill the Vareniki
Place a teaspoon of potato filling in the center of each dough circle. Fold the dough over and pinch the edges to seal tightly.
Cooking Vareniki
- 8
Boil the Vareniki
Bring a large pot of salted water to a boil. Drop in the vareniki in batches and cook until they float to the surface, about 5-7 minutes.
- 9
Drain and Serve
Remove the vareniki with a slotted spoon and drain. Serve warm with caviar beurre blanc drizzled over the top and garnished with chopped chives.
Caviar Beurre Blanc Preparation
- 10
Create the Sauce Base
In a saucepan, combine finely chopped shallots and white wine. Bring to a simmer and reduce until the liquid is almost evaporated.
- 11
Incorporate Butter
Reduce the heat to low and whisk in cold butter, one piece at a time, until the sauce is thick and creamy.
- 12
Finish the Sauce
Stir in caviar and lemon juice. Season with salt to taste. Keep warm until ready to serve.