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Vărzări
Vărzări: thin Moldavian pan-fried pies filled with sauerkraut and onion
Across Moldavia and over the Prut in the Republic of Moldova, the long Lent before Easter and Christmas is when grandmothers bring out the sauerkraut barrel and start rolling vărzări. The dough is plain flour, water and oil, rolled paper-thin, folded around sauerkraut fried with onion and black pepper, then pan-fried in a little oil until blistered and crisp. Hot from the pan they are flaky outside and soft and sour within; at room temperature they make a good packed lunch, often eaten with a glass of compote or a bowl of bean soup. Being completely free of animal products, they suit the strict fasting days. Where most people go wrong is leaving the sauerkraut wet: squeeze it hard, or the juice soaks the dough and the pies tear. Chef's tip: rest the dough under a warm bowl for half an hour; the gluten relaxes and it will roll almost transparent without springing back.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 14 oz plain flourplus extra for dusting
- ½ tsp salt
- 1 cup warm water
- 3 tbsp sunflower oil
For the filling
- 1 ½ lb sauerkrautsqueezed very dry and chopped
- 3 tbsp sunflower oil
- 2 onionsfinely chopped
- 1 tsp black pepperfreshly ground
- 1 tsp sweet paprika
- 1 tsp dried dill
For frying
- 6 tbsp sunflower oil
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Method
0/8 doneStep 1: Mix the 14 oz plain flour and ½ tsp salt in a bowl, pour in the 1 cup warm water and 3 tbsp sunflower oil and knead for 8 minutes into a smooth, soft dough that no longer sticks to your hands.
8 minStep 2: Divide the dough into 12 balls, brush them lightly with oil and leave them covered under a warm bowl for 30 minutes.
30 minStep 3: Meanwhile heat the 3 tbsp sunflower oil in a wide pan over a medium heat and fry the 2 onions for 6 minutes, until soft and golden.
6 minStep 4: Add the squeezed 1 ½ lb sauerkraut and fry for 12–15 minutes, stirring often, until it loses its raw sharpness and starts to brown in places. Season with 1 tsp black pepper, 1 tsp sweet paprika and 1 tsp dried dill, then spread on a plate to cool.
15 minStep 5: On a lightly floured surface roll each ball into a thin round about 20 cm across, so thin you can almost see the worktop through it.
10 minStep 6: Put two heaped tablespoons of cooled filling on one half, fold the other half over into a half-moon and press the edges firmly with your fingertips to seal. Flatten each pie gently with your palm.
8 minStep 7: Heat 2 tbsp of the 2 ⅛ tbsp sunflower oil in a large frying pan over a medium heat. Fry the pies three or four at a time for 3 minutes on each side, until blistered and golden brown with dark spots.
6 minStep 8: Fry the rest in two more batches with the remaining 3 ⅞ tbsp sunflower oil, adding oil as needed. Drain on kitchen paper and stack under a clean cloth so they stay supple; serve warm or at room temperature.
12 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 17 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vărzări take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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