Traditional Ukrainian Potato Varenyky
I bet you’ve heard about varenyky, whose motherland is Ukraine. If not, I envy you as you still have your first taste to savor.
These wonderful dumplings, with all kinds of fillings, are gently covered with sour cream and they just melt in your mouth.
There are all kinds of filling:
- sauerkraut, potatoes, buckwheat + cottage cheese, potato + mushrooms
- sweet cottage cheese, sour cottage cheese
- sugared cherries, blueberries, rhubarb, and plenty more.
The preference depends on the region and family traditions.
Varenyky
For Ukrainians, varenyky is the most traditional Sunday lunch dish, made by the whole family. The process of making them is truly magical and uniting. The dough is kneaded, rolled out, and cut out circles with a glass. Then the children join in, stuffing the little dough circles with just enough potato (or other filling) and folding them carefully to avoid tearing or piercing the thin dough. Divine.
Ingredients
For the Dough:
- 6 (1.5 lb) cups flour
- 8 oz sour cream
- ¼ lb butter
- ¾ (6 oz) cup milk
- 1 tsp salt
- 4 eggs
For the Potato Filling:
- 1 medium onion
- ¾ (3.5 oz) cup butter
- 3 (22 oz) cups potatoes mashed
- ½ tsp salt
- ¼ tsp pepper
For the Cottage Cheese Filling:
- 1 lb cottage cheese
- 1 egg yolks
- ¼ tsp pepper
- ½ tsp salt
For the Sauerkraut Filling:
- 1 qt. jar sauerkraut
- ½ tsp salt
- ¼ tsp pepper
- 2 medium onions
- 1(4 oz) stick butter
For the Blueberry Filling:
- ½ (2.5 oz) cup sugar
- ¼ tsp cinnamon
- 1 tsp
lemon zest
- 1 ¼ lb blueberries
Instructions
How to Make the Dough:
- Warm the milk. Mix in the melted butter and sour cream.
- Beat the eggs with a fork and blend the mixture into the flour and salt. Knead until firm. Divide the dough in half.
- Roll the dough out thinly on a floured board.
- Cut out circles with a cutter (or a glass). Place a spoonful of filling in the center.
- Flour your fingertips and fold the edge over. Press the edges together with your fingers to seal them tightly.
- Drop the folded varenyky into salted boiling water.
- Cook for 3 to 5 minutes until they are well puffed and float. Remove the varenyky with a slotted spoon.
- Place the varenyky in a large bowl and toss gently with a piece of butter.
- Serve right away with a spoonful of sour cream. Alternatively, top them with lots of onion fried in sunflower oil.
How to Make the Potato Filling:
- Sauté the onions in butter and set aside to be added after the varenyky are cooked.
- Peel the potatoes and boil until soft. Mash the potatoes, add salt, pepper, and butter.
- Mash well and set aside to cool. It must be cooled thoroughly before placing on the dough circles.
- How to Make the Cottage Cheese Filling:
- Add an egg yolk, salt, and pepper to the cottage cheese. Mix well.
- If the mixture is dry, add 3-4 tablespoons of sour cream.
- The filling should be thick enough to hold its shape on a spoon.
- Allow to sit for 30-40 minutes to develop its flavor.
How to Make the Sauerkraut Filling:
- Cook the sauerkraut for about an hour. Drain, and press out the excess water.
- Sauté the onions in butter until golden.
- Pour about half the onions and butter into a dish and set aside ready for when the varenyky are cooked.
- Add the sauerkraut, salt, and pepper to the pan. Fry for 10 minutes.
- Cool well before putting the filling into the varenyky.
- Use a small teaspoon to scoop up the filling. Flour your fingers often as the mixture is moist.
How to Make the Blueberry Filling:
- In a large saucepan, combine the sugar, cinnamon, lemon zest (optional), and blueberries.
- Toss the mixture and place over a medium heat.
- Bring it to a boil, reduce the heat, and simmer for 2 minutes. Remove and leave to cool completely.
- When filling the varenyky, use a slotted spoon to place 3 to 4 blueberries on each piece of dough.
- Flour your fingers often as the mixture is moist.
Tried this recipe?Let us know how it was!
