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  • Traditional Ukrainian Potato Varenyky

Traditional Ukrainian Potato Varenyky

Posted on Apr 14th, 2022
by Chef's Pencil Staff
Categories:
  • Appetizer
  • Christmas
  • Dessert
  • Easter
  • Eastern European Cuisine
  • Snacks
  • Ukrainian Cuisine
Pierogie_Pirohy or Varenyky Dough

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.

Pierogie_Pirohy or Varenyky Dough

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.
5 from 2 votes
Print Recipe Pin Recipe
Course Dessert, Main Course
Cuisine Ukrainean

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.
    Varenyky
  • 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!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

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