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Loading...Varenyky are tender Ukrainian half-moon dumplings traditionally filled with mashed potatoes and cheese, then boiled and topped with golden caramelized onions and sour cream. This classic comfort dish has deep roots in Ukrainian village cooking and is often made in large batches for family gatherings. The soft, slightly chewy dough wraps around a savory potato filling for a hearty meal that works equally well as a main or side.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings4
Yield4 servings (about 28 dumplings)
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 64 gCarbs
- 4 gFiber
- 5 gSugar
- 14 gProtein
- 620 mgSodium
- 780 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 cup warm whole milk
- 2 tbsp sour cream
- 1/2 tsp salt
- 1 tsp vegetable oil
For the potato-cheese filling
- 1 1/2 lb russet potatoes, peeled and cubed
- 1 tbsp salt, for the boiling water
- 3 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar or dry farmer's cheese
- 1/4 cup sour cream
- 2 tbsp finely chopped chives
- 1/2 tsp freshly ground black pepper
For the topping and serving
- 4 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 1 cup sour cream, for serving
- 2 tbsp chopped fresh dill or parsley
Directions
- Make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, beat the egg with the warm milk, sour cream, and oil. Pour the wet ingredients into the flour and mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic. Wrap in plastic and let rest for 20 minutes.
- Prepare the filling: While the dough rests, place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 12 to 15 minutes until fork-tender, then drain well and return to the hot pot for 1 minute to dry out. Mash the potatoes with 3 tablespoons of butter, then stir in the cheese, sour cream, chives, and pepper. Taste and adjust seasoning. The filling should be flavorful but not wet.
- Roll and shape the varenyky: Divide the rested dough in half and roll each piece on a lightly floured surface to about 1/8 inch thick. Using a 3-inch round cutter or glass, cut out circles. Place about 1 tablespoon of filling in the center of each round, fold the dough over to form a half-moon, and pinch the edges firmly to seal. For extra security, crimp with a fork. Repeat with the remaining dough and filling.
- Boil the dumplings: Bring a large pot of generously salted water to a gentle boil. Drop the dumplings in batches of 6 to 8 (do not overcrowd) and stir gently once to prevent sticking. Cook for 3 to 4 minutes after they float to the surface, until the dough is tender and the filling is heated through. Remove with a slotted spoon and toss gently with a little butter to keep from sticking.
- Make the topping: While the dumplings cook, melt the remaining 4 tablespoons of butter in a skillet over medium heat. Add the diced onion and cook for 8 to 10 minutes, stirring often, until deeply golden brown and caramelized.
- Serve immediately: Pile the warm varenyky onto a platter, spoon the caramelized onions and butter over the top, and finish with a generous dollop of sour cream and a sprinkle of fresh dill or parsley.
Cook’s Notes
- To freeze for later, arrange uncooked varenyky in a single layer on a parchment-lined tray until firm, then transfer to a freezer bag; boil directly from frozen, adding 2 to 3 extra minutes.
- Always seal the edges very firmly and avoid overfilling, as poorly sealed dumplings will open during boiling.
- For a more tender dough, use warm (not hot) milk and let the dough rest fully before rolling so the gluten relaxes.
- Classic Ukrainian variations include fillings of sautéed mushrooms and onion, sauerkraut with mushrooms, or sweet cherry for dessert; the dough recipe stays the same.
