The Big Issue Recipe Collection is bringing together budget-friendly delicious dishes, and this time it goes international. Matt, known as MBK, sells the Big Issue Australia in Melbourne and has submitted this recipe, with roots in his own heritage.
He said: “When I was young, my sister and I would often be at my grandparents’ house. They were Ukrainian immigrants who came to Australia in the 1950s. They may have met in a work camp near Russia at the end of World War II, but that might just be family myth. They knew how to make food
tasty and cheap.
“Sharing this recipe for Ukrainian vareniki, I remember their chrome-edged kitchen table covered intea towels full of vareniki; helping prepare the dough, rolling it and cutting out circles. With the scraps of leftoverdough, we would make a little treat – filled with jam and cooked in the oven. Ukrainian dumplings can be filled with so many different fillings, from sour cherry to sauerkraut. My favourite is potato and cheese. After they were boiled and cooled, we would add butter to a frying pan with chopped onion, lightly fry both sides, then serve hot with lashings of cream on top.
“Last time I made these, I had the first bite and the memories came flooding back – I couldn’t hold back the tears of joy rolling down my cheeks. Best comfort food ever. Slava Ukraini.”
Ingredients (serves 4)
Dough
250g plain flour
ó tsp salt
2 large egg yolks
1 tbsp vegetable oil
7-8 tbsp water
1 large egg white, lightly beaten