Entree: Ukraine – Carpathian Ukraine – Вареники ➤ Varenyky (Ukrainian boiled filled dumplings commonly served with butter, fried onions, 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 50 min

Cook 20 min

Total 1 hr 10 min

Ingredients

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

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus 1 tbsp (18 g) salt for boiling water
- 1 large egg (approx. 1 3/4 oz (50 g))
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) farmer's cheese (tvorog) or well-drained ricotta
- 1 large yellow onion, about 5 1/4 oz (150 g), finely chopped
- 3 tbsp (42 g) unsalted butter (for filling and sautéing onions)
- 1 tsp (6 g) salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter, melted, for serving
- 1 cup (240 ml) sour cream, for serving

Show original ingredient measurements

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus 1 tbsp (18 g) salt for boiling water
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) farmer's cheese (tvorog) or well-drained ricotta
- 1 large yellow onion, about 150 g, finely chopped
- 3 tbsp (42 g) unsalted butter (for filling and sautéing onions)
- 1 tsp (6 g) salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter, melted, for serving
- 1 cup (240 ml) sour cream, for serving

Instructions

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

1. Combine 3 1/2 cups (440 g) flour and 1 tsp (5 g) salt in a large bowl. Whisk together the egg, 1 cup (240 ml) warm water, and 2 tbsp (30 ml) oil; add to the flour and stir until a rough dough forms. Turn out and knead 8–10 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Meanwhile, boil the potatoes in salted water until very tender, about 15–20 minutes. Drain well and mash with 3 tbsp (42 g) butter; fold in the farmer's cheese, 1 tsp (6 g) salt, and 1/2 tsp (1 g) pepper until creamy.
3. Sauté the chopped onion in a tablespoon of butter until deeply golden and caramelized; fold most of the onions into the potato-cheese mixture, reserving some for garnish.
4. Roll the rested dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut 3-inch (7–8 cm) rounds with a cutter. Place about 1 heaping teaspoon (approx. 0.353 to 0.423 oz (10–12 g)) filling in the center of each round, fold in half and firmly pinch or crimp the edges to seal.
5. Bring a large pot of water to a boil and add 1 tbsp (18 g) salt. Working in batches, drop varenyky into boiling water; stir gently to prevent sticking. When they float, cook 1 more minute, then remove with a slotted spoon.
6. Serve hot topped with melted butter, the reserved fried onions, and a generous spoonful of sour cream.

1. Combine 3 1/2 cups (440 g) flour and 1 tsp (5 g) salt in a large bowl. Whisk together the egg, 1 cup (240 ml) warm water, and 2 tbsp (30 ml) oil; add to the flour and stir until a rough dough forms. Turn out and knead 8–10 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Meanwhile, boil the potatoes in salted water until very tender, about 15–20 minutes. Drain well and mash with 3 tbsp (42 g) butter; fold in the farmer's cheese, 1 tsp (6 g) salt, and 1/2 tsp (1 g) pepper until creamy.
3. Sauté the chopped onion in a tablespoon of butter until deeply golden and caramelized; fold most of the onions into the potato-cheese mixture, reserving some for garnish.
4. Roll the rested dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut 3-inch (7–8 cm) rounds with a cutter. Place about 1 heaping teaspoon (approx. 10–12 g) filling in the center of each round, fold in half and firmly pinch or crimp the edges to seal.
5. Bring a large pot of water to a boil and add 1 tbsp (18 g) salt. Working in batches, drop varenyky into boiling water; stir gently to prevent sticking. When they float, cook 1 more minute, then remove with a slotted spoon.
6. Serve hot topped with melted butter, the reserved fried onions, and a generous spoonful of sour cream.