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Ukrainian varenyky dumplings filled with potato and cheese, topped with caramelized onions, dill, and sour cream.

Ukrainian Varenyky with Potato and Cheese

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Tender Ukrainian dumplings filled with creamy potato and cheese, served with caramelized onions and sour cream.
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Prep Time 1 hour
Cook Time 25 minutes
Dough resting time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ukrainian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp fine salt
  • 1 cup warm water
  • 1 large egg
Potato filling and serving
  • 1 1/2 lb potatoes peeled and cubed
  • 8 oz farmer cheese or dry cottage cheese
  • 3 tbsp unsalted butter divided
  • 1 large yellow onion thinly sliced
  • 1 cup sour cream for serving
  • 2 tbsp fresh dill chopped

Equipment

  • Large bowl
  • Rolling Pin
  • Round cutter
  • Large pot
  • Slotted spoon

Method
 

Make the dough:
  1. Mix the flour and salt in a bowl.
  2. Add the warm water and egg and knead until smooth.
  3. Cover and rest the dough for 30 minutes.
Make the filling:
  1. Boil the potatoes until tender, then drain and mash.
  2. Stir in the cheese and season with salt.
  3. Cook the onion slowly in 1 tablespoon of butter until deeply golden.
Shape and boil:
  1. Roll the dough thin and cut rounds with a 3-inch cutter.
  2. Place a spoonful of filling in each round, fold over, and pinch the edges firmly closed.
  3. Boil the varenyky in salted water in batches until they float, then cook for 2 minutes more.
  4. Lift them out with a slotted spoon and toss with the remaining butter and onions.
  5. Serve with sour cream and dill.

Nutrition

Calories: 520kcalCarbohydrates: 72gProtein: 16gFat: 18gSaturated Fat: 10gCholesterol: 95mgSodium: 620mgFiber: 5gSugar: 5g

Notes

  • Do not overfill the dumplings.
  • Press out air before sealing the edges.
  • Freeze uncooked varenyky on a floured tray if making them ahead.