RECIPES
Discover delicious recipes for traditional pelmeni and vareniki dumplings. Simple steps, authentic flavors, and perfect for any occasion. Try them today!
BOIL, STRAIN, GARNISH & SERVE
Simply boil and serve with butter and sour cream or get creative, then share with loved ones.
Potato Vareniki with Bacon and Fried Onions
Ingredients:
6 slices bacon, chopped
1 onion, finely chopped
Salt and pepper to taste
Sour cream
Instructions:
Boil a pot of water and cook Ludas potato vareniki according to package instructions. Drain and set aside.
In a large skillet, fry the chopped bacon over medium heat until crispy.
Add the finely chopped onion to the skillet with the bacon and cook until softened and golden brown.
Once the onions are cooked, add the cooked potato vareniki to the skillet with the bacon and onions. Fry until the vareniki are lightly golden and crispy.
Quick Dumpling and Spinach Soup
Ingredients:
1 tablespoon olive oil (or butter)
2-3 carrots, peeled and chopped
3-4 cloves garlic, minced
4-5 cups chicken or vegetable broth
1 package Luda's Dumplings (your choice of flavor)
1 cup fresh spinach
2-3 scallions, thinly sliced
Salt and pepper to taste
Other spices to your liking (paprika, Italian seasoning, etc.)
Instructions:
Heat olive oil in a large pot over medium heat. Add chopped carrots and garlic. Cook, stirring occasionally for 3-5 minutes, until they start to soften and become fragrant.
Pour in broth and bring to a boil.
Stir in Luda's Dumplings , spinach, and scallions. Return to a boil.
Reduce heat to a simmer and cook for 3-5 minutes, or until the dumplings are cooked through (they'll float to the top).
Season with salt, pepper, and any other spices you like. Taste and adjust seasonings as needed. Ladle into bowls and enjoy hot!
Tips:
Stir in a handful of fresh herbs like dill or parsley at the end.
For a more decadent soup, stir in a splash of heavy cream or a dollop of sour cream just before serving.
Chicken Pelmeni & Tomato Soup
Ingredients:
Potatoes, onions, garlic, carrots, bell peppers (any color).
Tomato soup (condensed or ready-to-use), or chicken broth with tomato paste.
Salt, black pepper, other herbs and or spices you like (paprika, cayenne, etc.) Optional: Fresh lemon juice, dill, parsley
Instructions:
Shred onions, mince garlic, dice carrots and peppers. Cut potatoes into bite-sized cubes.
In a large pot, sauté onions until softened. Add garlic, carrots, and peppers, cooking for a few more minutes until slightly softened.
Add your choice of tomato soup or chicken broth. If using broth, stir in a tablespoon or two of tomato paste. Bring to a boil.
Add salt, pepper, and your desired spices to taste.
Add the potatoes and pelmeni to the pot. Bring back to a boil, then reduce heat to a simmer.
Simmer until potatoes are tender and pelmeni are cooked through. This usually takes around 15-20 minutes.
Finish with a squeeze of lemon juice and chopped fresh dill or parsley (or both!).
Spice it up: Like heat? Add a pinch of red pepper flakes or some hot sauce.
Make it a meal: Serve your pelmeni soup with a side of crusty bread for dipping and cut fresh veggies to round out the meal nicely.
