Varenyky (Ukrainian Filled Dumplings)

  • Total time - 1 hour 30 minutes
  • Prep and filling - 60 minutes
  • Cooking - 30 minutes
  • Servings: 6
  • Country: Ukraine
Varenyky filled with potatoes, drizzled with fried onions and served with sour cream.

The key to perfect varenyky is soft, elastic dough that does not fall apart during cooking. Traditionally, the dough is kneaded only from flour, water, and salt. An egg is sometimes added to make the dough firmer.

The filling should be well-seasoned and not too watery to prevent soaking the dough.

Ingredients

Dough

  • 400 g all-purpose flour
  • 200 ml water (warm)
  • 1 piece egg (optional)
  • 1 tsp salt

Filling (Potatoes and Cottage Cheese)

  • 500 g potatoes
  • 150 g soft cottage cheese (fine fresh cheese, optional)
  • 1 piece onion (small, for filling)
  • 1 tbsp butter or oil (for sautéing onion)
  • to taste salt and pepper

For Serving

  • 1 piece onion (large, for frying)
  • 50 g butter (for frying onion)
  • to taste sour cream

Instructions

Step 1: Preparing the Dough

In a bowl, mix flour and salt. Gradually pour in the warm water (and optional egg) and knead until a smooth, elastic, non-sticky dough is formed.

Cover the dough and let it rest for 30 minutes at room temperature.

Step 2: Preparing the Filling

Boil the potatoes in salted water until soft, drain, and mash into a puree. Stir in the soft cottage cheese (if using).

Sauté the finely chopped small onion in butter or oil until golden and mix it into the puree. Season thoroughly with salt and pepper. Let the filling cool.

Step 3: Shaping the Varenyky

Divide the rested dough into two parts. Roll out each part into a thin sheet (about 2 mm thick).

Cut out circles from the dough (about 6-7 cm in diameter). Place a small spoonful of the cooled filling onto each circle.

Step 4: Sealing and Cooking

Fold the circle in half and thoroughly seal the edges to form a half-moon (pierogi). It is important that the edges are tightly closed so the filling does not leak out during cooking.

Bring salted water to a boil in a large pot. Drop the varenyky into the boiling water in small batches (to prevent sticking).

Cook the varenyky for 3-5 minutes after they float to the surface. Remove them with a slotted spoon.

Step 5: Serving

Melt butter in a pan and sauté the chopped large onion until golden brown. Drizzle the finished varenyky with the butter and onion.

Serve hot with a dollop of sour cream.