Vareniki with nut butter and pickled egg yolk

Ingredients for 4 servings:

• 200 g potatoes
• 250 g mushrooms (champignons, porcini mushrooms, king oyster mushrooms)
• 50 g cream cheese, grainy (Tworog), or drained cottage cheese
• 1 onion(s), diced
• 1 handful of parsley, chopped
• salt and pepper
• butter
• 200 g flour
• 50 ml water
• 1 egg(s)
• 1 tbsp oil
• 1 pinch of salt
• 250 g butter
• 1 egg yolk
• Salt

Instructions

Working time approx. 45 minutes; Rest period approx. 5 days; Cooking/baking time approx. 25 minutes; Total time approx. 5 days 1 hour 10 minutes

Umami explosion with a vegetarian filling.

For the brown butter (nut butter): Melt the butter over medium heat and continue heating in the pan/pot until the foam disappears from the surface and the milk whites brown and settle on the bottom. Let it cool in the refrigerator and then beat with a whisk or in a food processor until light and creamy. For the pickled egg yolk: Separate the egg yolks from the egg whites and marinate them in salt. After 3-5 days, the yolks are ready to use. For the vareniki: Boil the potatoes and mash them. Finely chop the mushrooms, dice the onion and sauté them together in a little butter or oil until the onions are translucent and the mushrooms are browned. Season to taste and mix with parsley and tvorog. Knead all the ingredients into a smooth, firm dough and let it rest for 30 minutes. After the resting time, roll out into a large flatbread (about 5 mm thick) and cut out 6-8 cm circles. Top with 1-2 teaspoons of filling and seal tightly into half-moons. Let stand in boiling salted water for 5-7 minutes, until all the vareniki float to the top. Remove from the water, season with brown butter, and grate egg yolk over the top.