Entree: Ukraine – Western Ukraine – Вареники ➤ Varenyky (vah-reh-NEE-kee) (Boiled Ukrainian dumplings filled with potato and cheese, served with butter and sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt for dough
- 1 cup (240 ml) warm water
- 1 large egg, approx. 1 3/4 oz (50 g)
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) russet potatoes, peeled and quartered
- 8 oz (225 g) farmer's cheese (or dry ricotta)
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 3 tbsp (45 g) unsalted butter
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt for filling, adjust to taste
- 1 cup (240 ml) sour cream, for serving
- Chopped fresh dill for garnish (optional)

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt for dough
- 1 cup (240 ml) warm water
- 1 large egg, approx. 50 g
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) russet potatoes, peeled and quartered
- 8 oz (225 g) farmer's cheese (or dry ricotta)
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 3 tbsp (45 g) unsalted butter
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt for filling, adjust to taste
- 1 cup (240 ml) sour cream, for serving
- Chopped fresh dill for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix dough: In a large bowl combine flour and 1 tsp (5 ml) salt. Make a well, add warm water, egg, and vegetable oil. Stir until a shaggy dough forms.
2. Knead dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a towel and let rest 30 minutes.
3. Cook potatoes in salted boiling water until very tender, about 15–20 minutes. Drain and mash until smooth; let cool slightly.
4. Prepare filling: In a skillet melt 1 tbsp (15 ml) butter over medium heat, add half the chopped onion and cook until golden, about 6–8 minutes. Mix the sautéed onion into the mashed potatoes with farmer's cheese, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) black pepper. Adjust seasoning.
5. Roll and cut dough: Roll rested dough to about 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter to cut circles.
6. Fill and seal: Place 1 heaping tablespoon (about 0.529 to 0.705 oz (15–20 g)) filling in center of each circle. Fold dough over to form a half-moon and firmly seal edges by crimping or pressing with a fork, ensuring no air pockets.
7. Boil varenky: Bring a large pot of salted water to a gentle boil. Cook varenky in batches; when they float, cook 2–3 minutes more until fully cooked. Remove with a slotted spoon.
8. Brown butter and onions: In a skillet, melt remaining 2 tbsp (30 g) butter and add remaining chopped onion. Sauté until golden and slightly crisp. Toss cooked varenky in the butter and onions to coat.
9. Serve: Plate varenky topped with sour cream and chopped dill if using. Serve hot.
10. Leftover option: Varenyky may be pan-fried after boiling until edges are crisp for a different texture.

1. Mix dough: In a large bowl combine flour and 1 tsp salt. Make a well, add warm water, egg, and vegetable oil. Stir until a shaggy dough forms.
2. Knead dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a towel and let rest 30 minutes.
3. Cook potatoes in salted boiling water until very tender, about 15–20 minutes. Drain and mash until smooth; let cool slightly.
4. Prepare filling: In a skillet melt 1 tbsp butter over medium heat, add half the chopped onion and cook until golden, about 6–8 minutes. Mix the sautéed onion into the mashed potatoes with farmer's cheese, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning.
5. Roll and cut dough: Roll rested dough to about 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter to cut circles.
6. Fill and seal: Place 1 heaping tablespoon (about 15–20 g) filling in center of each circle. Fold dough over to form a half-moon and firmly seal edges by crimping or pressing with a fork, ensuring no air pockets.
7. Boil varenky: Bring a large pot of salted water to a gentle boil. Cook varenky in batches; when they float, cook 2–3 minutes more until fully cooked. Remove with a slotted spoon.
8. Brown butter and onions: In a skillet, melt remaining 2 tbsp (30 g) butter and add remaining chopped onion. Sauté until golden and slightly crisp. Toss cooked varenky in the butter and onions to coat.
9. Serve: Plate varenky topped with sour cream and chopped dill if using. Serve hot.
10. Leftover option: Varenyky may be pan-fried after boiling until edges are crisp for a different texture.