Crab Dumplings (Varenyky)


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Crab Dumplings (Varenyky)
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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

Sauce for dumplings
Stuffing for dumplings
Pastry for dumplings
Crab Meat
Sour cream and dill snow
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 2
  • Recipe cuisine East European/Russian

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.

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.

Pastry for dumplings
Mix all the ingredients, put aside for 1 hour.

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.

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.

  • testersrer said on


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