Varenyky are Ukrainian filled dumplings, and the potato-and-cheese version is a comforting classic for family tables and celebrations.
A soft dough wraps a creamy potato filling, while browned onions and fresh dill bring sweetness, richness, and freshness to the plate.
Keep the dough covered while shaping. A dry surface makes the edges harder to seal and can lead to dumplings opening in the pot.
Serving Suggestions
Serve varenyky with sour cream, caramelized onions, dill, and a little browned butter.
Recipe Notes
Freeze uncooked dumplings in a single layer, then transfer them to a bag. Boil from frozen and add a minute or two to the cooking time.
Ukrainian Varenyky with Potato and Cheese
Tender Ukrainian dumplings filled with creamy potato and cheese, served with caramelized onions and sour cream.
Ingredients
Equipment
Method
Make the dough:
- Mix the flour and salt in a bowl.
- Add the warm water and egg and knead until smooth.
- Cover and rest the dough for 30 minutes.
Make the filling:
- Boil the potatoes until tender, then drain and mash.
- Stir in the cheese and season with salt.
- Cook the onion slowly in 1 tablespoon of butter until deeply golden.
Shape and boil:
- Roll the dough thin and cut rounds with a 3-inch cutter.
- Place a spoonful of filling in each round, fold over, and pinch the edges firmly closed.
- Boil the varenyky in salted water in batches until they float, then cook for 2 minutes more.
- Lift them out with a slotted spoon and toss with the remaining butter and onions.
- Serve with sour cream and dill.
Nutrition
Notes
- Do not overfill the dumplings.
- Press out air before sealing the edges.
- Freeze uncooked varenyky on a floured tray if making them ahead.
