Crab Dumplings (Varenyky)

Crab Dumplings (Varenyky)

Crab Dumplings (Varenyky)

Chef Anatoly Komm from Moscow takes varenyky (traditional Russian dumplings) to the next level, with a delicate crab stuffing and the help of liquid nitrogen

March 29, 2012


serves for


total time

2 HR 10 MIN


35 g
10 g
10 g
10 g
10 g
2 g
2 g
1 g
25 g
40 g
40 g
10 g
To taste
10 g
500 g
400 g (durum wheat flour)
60 g
5 g
20 g
200 g
20 g


Step 01

Sauce for dumplings

  • Fry zucchini with butter, add cut tomatoes, chile pepper,white wine, Kikkoman, hondashi, fish both, salt and sugar.
  • Add flour.
  • Add some parsley before serving.
Step 02

Stuffing for dumplings

  • Cut prawns and crab meat, add mascarpone, cottage cheese.
  • Bring to taste with salt.
  • Make raviolies of triangle shape with ravioli pastry.
  • Boil before serving.
Step 03

Pastry for dumplings

  • Mix all the ingredients, put aside for 1 hour.
Step 04

Sour cream and dill snow

  • Chop the dill finely, mix with sour cream, put into siphone.
  • Press out some amount, freeze with nitrogen and grind before serving.
Step 05


  • Put the sauce to the plate.
  • Place boiled ravioli and fried crab meat into the sauce.
  • Put salmon roe on crab meat.
  • Decorate with cress salad.
  • Serve sour cream and dill snow separately.
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