Entree: Ukraine – Eastern Ukraine – Вареники ➤ Varenyky (Boiled filled dumplings commonly stuffed with potato and cheese, served with butter and sour cream)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for boiling
- 1 large egg, approx. 1.8 oz (50 g)
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) russet potatoes, peeled and cut into chunks
- 4 oz (115 g) farmer's cheese or dry cottage cheese (tvorog)
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) vegetable oil for frying onions
- 2 tbsp (28 g) butter for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) salt for filling, adjust to taste
- 4 tbsp (56 g) butter, melted, for topping
- 1 cup (240 ml) sour cream for serving
- Fresh chopped dill or chives for garnish (optional)

Instructions

1. Step 1: Make the dough by whisking the flour and 1 tsp salt in a bowl. Add the egg, warm water, and 2 tbsp oil and mix until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Wrap and let rest 30 minutes.
2. Step 2: Meanwhile, boil the potatoes in salted water until very tender, about 15–20 minutes. Drain and mash with 2 tbsp butter, farmer's cheese, 1 tsp salt, and 1/2 tsp pepper until well combined; set aside to cool.
3. Step 3: Sauté the chopped onion in 2 tbsp vegetable oil over medium heat until golden, about 8–10 minutes. Fold half the sautéed onion into the potato-cheese filling and reserve the rest for serving.
4. Step 4: Roll the rested dough on a floured surface to about 1/16–1/8 inch (1.5–3 mm) thickness. Use a 3-inch (7–8 cm) round cutter to stamp circles.
5. Step 5: Place about 1 tsp (5–7 g) of filling in the center of each circle. Fold and pinch edges firmly to seal, crimping with a fork or by hand to prevent openings.
6. Step 6: Bring a large pot of salted water to a gentle boil. Cook varenyky in batches, stirring gently, until they float plus 2–3 minutes, about 4–6 minutes per batch. Remove with a slotted spoon.
7. Step 7: If desired, heat 2–3 tbsp butter in a skillet and lightly pan-fry boiled varenyky in batches until edges are slightly crisp for added texture.
8. Step 8: Serve hot topped with reserved sautéed onions, melted butter, a dollop of sour cream, and fresh dill or chives.