Varenyky – Ukrainian Dumplings with Potato and Fried Onion

Ingredients:

Preparation mode:

👉 Varenyky are Ukraine’s beloved half-moon dumplings – soft dough filled with mashed potato and golden fried onion, then boiled and served with more onions and sour cream. They are the close cousin of Polish pierogi.

Make a big batch: they freeze perfectly and cook straight from the freezer.

How to Make Varenyky

1. Make the dough. Mix the flour and salt, add the warm water and oil and knead for 5–7 minutes into a soft, smooth dough. Cover and rest for 30 minutes.
2. Make the filling. Boil the potatoes in salted water until soft, drain and mash. Fry the onions in the butter until golden. Mix half the onions into the potatoes with the cheese (if using), salt and pepper. Let it cool.
3. Cut the circles. Roll the dough to about 2 mm and cut 7–8 cm (3 in) circles with a glass.
4. Fill and seal. Put a teaspoon of filling in the centre of each circle, fold into a half-moon and pinch the edges firmly to seal.
5. Boil. Cook in a large pot of salted boiling water in batches. When they float, cook for 2–3 minutes more.
6. Serve. Lift out with a slotted spoon, toss with the remaining fried onions and butter and serve with sour cream and dill.

👉 See more dumplings: Dumplings Around the World: 12 Types You Need to Try

Footnotes:

Freezing: freeze uncooked varenyky on a floured tray, then bag them. Boil from frozen for 2–3 extra minutes.

Next day: leftover boiled varenyky are delicious pan-fried in butter until crispy.