Litovskie Vareniki

Lithuanian Vareniki

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • The same paste as for Siberian pelmeni
  • ½ lb. of lean beef
  • ½ lb. of kidney fat
  • 2 onions, a little thick Béchamel sauce, salt, pepper and a pinch of nutmeg.


Chop the beef and kidney fat, and cook till well done. Add finely chopped onions, cooked in butter, and season. Cut small squares of paste, put a little of the mixture on each, fold the paste over them, and poach for 20 minutes. Drain and serve with melted butter.