A Classic Varenyky Recipe To Make The Perfect Dumplings!
For the most delicious formed, folded, and filled dumplings, Ukrainian varenyky are a classic!
These varenyky – also sometimes spelled vareniki – are homemade with a simple potato-onion filling.
Even though they take some time to prepare, these varenyky don’t take long to cook – and they definitely won’t last long on your plate!
These classic Ukrainian dumplings are very much like Polish pierogi… because they are essentially the same thing.
Sure, you can have different types of fillings and you can boil them or fry them – but the concept of filling inside an unleavened dough is identical.
As for types of filling, potato is a very classic choice across many countries. However, unsweetened dumplings (savory) are also sometimes made with potatoes and mushrooms, only with mushrooms, cabbage, liver, and many more options.
Sweet dumplings are often filled with cottage cheese, cherries, strawberries and some other less popular fillings.
Ingredients
To make this savory varenyky recipe, here are the ingredients that you will need!
- All-purpose flour – To make the dough; you’ll need extra flour for dusting the dumplings later.
- Warm water – Warm, but not hot water; should have a temperature around 100 degrees Fahrenheit.
- Salt – For the dough and the filling.
- Black Pepper – Add more or less to taste.
- Potatoes – You need large potatoes.
- Onion – A yellow onion works well, but you can also use red onions if preferred.
- Butter – To fry the onions. If you don’t want to use butter, you can also use oil – but the butter gives them a nice flavor.
Recipe Tips and Substitutions
These Ukrainian varenyky are pretty straightforward but can be made differently – so have a read through these tips so that you know everything there is to know about this recipe!
- You can make these potato dumplings without onions if preferred.
- Instead of boiled potatoes you can use raw grated potatoes. In that case, the dumplings need to be cooked a little longer.
- Savory dumplings can also be made with potatoes and mushrooms, only with mushrooms, cabbage or liver. Sweet dumplings are often made with cottage cheese, cherries, strawberries and some other less popular fillings.
- Speaking of filling, do not overstuff the dumplings. This will make closing them harder. If the dough is not properly sealed/pinched shut they can break open in the boiling water and lose their filling.
- You can also make the dough for the dumplings with kefir or buttermilk, with milk, or with boiling water. The dough we make in this recipe is similar to how one makes dough for pelmeni.
How to Make Varenyky – Step by Step Instructions
In this section, you can follow along with the recipe steps and process photos for these potato vareniki. This way, you can refer to the photos in case you are unsure about a step!
Of course, you can also find the recipe card with all the details – but without visuals – at the bottom of the post!
Start by pouring warm – not boiling – water (it should be around 100 degrees Fahrenheit) into a deep bowl. Then add the flour and salt.
Knead the dough first with a spoon and then with your hands until you get a soft elastic dough that is a little sticky when touching it. Alternatively, you can also use a stand mixer.
Next, cover the ball of dough with cling film and let it rest for 30 minutes.
While the dough is resting, cut the peeled potatoes into small cubes and put them in a saucepan. Add water and salt and boil the potatoes until soft. Then drain all the water.
In a frying pan, fry the chopped onion in butter until golden brown, stirring occasionally. This will take around 5-6 minutes.
If you don’t like onions, you can also omit them completely.
Mash the boiled potatoes with a potato masher or a fork. Then add the fried onions, salt and black pepper.
If you see that the potatoes are too dry, add a little bit of milk or warm water until they have a soft, slightly creamy consistency.
Once the dough has rested, it will be even softer. It will be easier to work with and it should not stick to your hands.
However, it may stick a little to the table. Therefore, it is better to sprinkle the table with some flour.
Then cut off half of the dough and roll it out until it’s very thin. The thickness of the dough should be approximately 1-2 mm.
Then, using a glass or cup, cut out circles about 3 inches in diameter.
On the edge of each of the circles, put a teaspoon of potato and onion filling.
Don’t add too much filling, otherwise it will be difficult to close and seal the dumplings.
Now fold the dough over to cover the filling and pinch the edges together. You can pinch the edges in any convenient way, e.g. you can use your thumb and index finger or you can use a fork.
Gather the leftover dough not cut into circles and add it to the other half of the dough. Roll it out and repeat the steps until you have used up all the dough and filling.
Now the varenyky are ready for boiling.
Bring water to a boil in a large saucepan or pot. Lightly salt it (2 pinches of salt to 3 cups of water), then add the dumplings to the water and wait until they float to the top.
After they float, boil them for 2 more minutes. Since the filling is already cooked, you only really want to cook the dough – unless you made the varenyky with raw, grated potatoes.
In that case, you’ll have to boil them a bit longer since the potato filling has to cook as well.
If your pot is not very large, you might have to cook the varenyky in batches.
Transfer the hot, cooked dumplings to a bowl with a slotted spoon and add a little bit of butter (optional). When it melts on the surface of the hot dumplings, gently stir them so as not to tear the dough and so that each dumpling is coated with butter.
This way they won’t stick together.
Transfer the dumplings to a plate, sprinkle with chopped herbs if desired, and serve. The traditional version is served with sour cream, but there may be other options, such as ketchup or some other sauce. Enjoy!
Storage Tips
These varenyky dumplings can be made ahead of time and frozen raw. In fact, varenyky are often frozen raw. This makes them convenient for when you need to quickly prepare dinner.
You can place the raw, frozen dumplings into boiling water. After around five minutes – and once they are floating – the dumplings are ready to eat.
If you have any leftover cooked varenyky, you can store them in a sealed container in the fridge where they’ll last for up to 3 days. You can reheat them in a frying pan with some butter or oil or reheat them in the microwave.
FAQ
If you have questions about varenyky, here are some answers to common ones:
Aside from the name and country of origin, there is virtually no difference between pierogi and varenyky. Both are filled dumplings made with unleavened dough and boiled in salted water. You can choose to fry them after boiling if you like!
To make varenyky, prepare the dough and set it aside. Prepare the filling by boiling potatoes and frying onions – then combine. Roll the dough out, cut out circles, fill each circle with filling, fold the dough over, and pinch the edges shut. Boil in salted water until floating, then remove and serve with sour cream!
Traditionally, savory varenyky filled with potato, for example, are served with sour cream. Of course, there may be other options, such as ketchup or other sauces.
Related Recipes
If you loved these dumplings and want to try out more Ukrainian recipes, here are some that might catch your eye – or your stomach!
- Ukrainian Borscht
- Galushki (Dumplings)
- Deruny (Potato Pancakes)
- Kruchenyky (Meat Rolls with Mushrooms)
Varenyky (Ukrainian Dumplings)
Ingredients
- 1 cup warm water
- 2 cups all-purpose flour, additional flour for dusting
- 1/2 teaspoon salt, for the dough
- 5 large potatoes, peeled
- 2 tablespoons butter
- 1 yellow onion
- 1/3 teaspoon salt, for the filling
- 1/2 teaspoon black pepper
Instructions
- Pour warm water (not boiling water, it should be about 100 degrees Fahrenheit) into a deep mixing bowl. Add flour and salt.2 cups all-purpose flour, 1 cup warm water, 1/2 teaspoon salt
- Knead the dough first with a spoon and then with your hands until you get a soft elastic dough that is a little sticky when touching it. Alternatively, you can also use a stand mixer. Cover the ball of dough with cling film and let it rest for 30 minutes.
- While the dough is resting, cut the peeled potatoes into small cubes and put them in a saucepan. Add water and a pinch of salt and boil the potatoes until soft. Then drain all the water.5 large potatoes
- In a frying pan, fry the chopped onion in butter until golden brown, stirring occasionally. This should take around 5-6 minutes. If you don't like onions, feel free to omit them.1 yellow onion, 2 tablespoons butter
- Mash the boiled potatoes with a potato masher or a fork. Then add the fried onions, salt and pepper. If you see that the potatoes are too dry, add a little bit of milk or warm water until they have a soft, slightly creamy consistency.1/3 teaspoon salt, 1/2 teaspoon black pepper
- Once the dough has rested, it will be even softer. It will be easier to work with and it should not stick to your hands. However, it may stick a little to the table so sprinkle it with a little bit of flour. Then cut off half of the dough and roll it out until it’s very thin, approximately 1-2 mm. Next, using a glass or cup, cut out circles about 3 inches in diameter.
- On the edge of each of the circles, put a teaspoon of potato and onion filling (don't add too much filling!).
- Cover the filling by folding the dough over and pinch the edges closed. You can pinch the edges using your thumb and index finger or with a fork.
- Gather the leftover dough not cut into circles and add it to the other half of the dough. Roll it out and repeat the steps until you have used up all the dough and filling. Now the varenyky are ready for boiling.
- Bring water to a boil in a large saucepan or pot. Lightly salt it (2 pinches of salt to 3 cups of water), then add the dumplings to the water and wait until they float to the top. After they float, boil for 2 more minutes. If your pot is not very large, you might have to cook the varenyky in batches.
- Transfer the hot dumplings to a bowl and add a little bit of butter (optional). When it melts on the surface of the hot dumplings, gently stir them so as not to tear the dough, and that each dumpling is greased with butter. This way they won't stick together.
- Transfer the dumplings to a plate, sprinkle with chopped herbs if desired, and serve. The traditional version is served with sour cream, but there may be other options, such as ketchup or some other sauce. Enjoy!
Notes
- These dumplings are often frozen raw – this is convenient when you need to quickly prepare dinner. Throw the frozen dumplings into boiling water – after only 5 minutes the dumplings are ready to eat.
- These potato dumplings can be made without onions. Instead of mashed potatoes, you can also make them with raw grated potatoes – then they need to be cooked a little longer though.
- Savory dumplings can also be made with potatoes and mushrooms, only with mushrooms, cabbage or liver. Sweet dumplings are often made with cottage cheese, cherries, strawberries and some other less popular fillings.
- Do not overstuff the dumplings. This will make closing them harder.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Don’t you use farmers cheese?
For this specific recipe we don’t use farmers cheese, but there are definitely lots of different filling combinations that you could make for varenyky. /Lisa