Varenyky (Ukrainian Dumplings)

About This Recipe

Varenyky are the quintessential Ukrainian dish, so deeply embedded in culture that they are mentioned in folk songs and depicted in traditional art. These half-moon shaped dumplings can be filled with dozens of different fillings: savory mashed potato with cheese, sauerkraut and mushrooms, ground meat, or sweet fillings like sour cherries or fresh cottage cheese. The dough is simple — flour, egg, and water — but the technique of rolling, cutting, filling, and crimping each dumpling requires practice and patience. Making varenyky is traditionally a communal activity, with the whole family gathering around the table.

Ingredients

Serves 4

• 400 gall-purpose flour
• 1 largeegg
• 150 mlwarm water
• 0.5 tspsalt (for dough)
• 600 gpotatoes, peeled and boiled
• 150 gfarmer's cheese or cottage cheese (tvorog)
• 1 largeonion, diced and caramelized
• 2 tbspbutter
• 1 tspsalt (for filling)
• 0.5 tspblack pepper
• 100 gbacon or pork belly, diced and fried (for topping)
• 50 gbutter, melted (for serving)
• 200 mlsour cream, for serving
• 2 tbspfresh dill or chives, chopped

Instructions

1. 1

   Make the dough

   Sift flour and salt into a large bowl. Make a well in the center and add the egg and warm water. Mix with a fork, then knead on a floured surface for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.

2. 2

   Make the filling

   Mash the hot boiled potatoes until completely smooth — no lumps. Mix in the farmer's cheese, caramelized onion, butter, salt, and pepper while still warm. Taste and adjust seasoning. The filling should be flavorful and smooth.

3. 3

   Roll and cut

   Roll the dough to about 2–3 mm thickness on a lightly floured surface. Cut into circles using a 7–8 cm round cutter or a glass.

4. 4

   Fill and seal

   Place a heaped teaspoon of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together, then crimp by pinching and folding to create a decorative seal. Ensure there are no air pockets.

5. 5

   Boil the varenyky

   Bring a large pot of salted water to a boil. Cook varenyky in batches of 10–12, stirring gently to prevent sticking. They are ready 3–4 minutes after they float to the surface. Remove with a slotted spoon.

6. 6

   Serve

   Toss the boiled varenyky in melted butter to prevent sticking. Plate and top with fried bacon or pork belly bits, sour cream, and fresh dill or chives. Serve immediately.

Variations

• •

  Sour cherry filling with a sprinkle of sugar — a beloved sweet version served as dessert.

• •

  Sauerkraut and mushroom filling for a hearty meat-free option.

• •

  Pan-fried varenyky: fry boiled dumplings in butter until golden for extra crispness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Uncooked varenyky freeze beautifully on a floured tray, then transferred to bags. Cook from frozen, adding 2 extra minutes. Cooked varenyky keep in the fridge for 2 days.

Frequently Asked Questions