Potato Varenyky
These vegetarian potato varenyky are Ukrainian dumplings filled with a savory mashed potato mixture. They are a comforting and hearty main course, perfect for a family meal.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 488 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 1 pcsegg
- 120 mlwater, warm
- 0.5 tspsalt
filling
- 500 gpotato, peeled and quartered
- 1 pcsyellow onion, finely chopped
- 30 gbutter
- 0.25 tspblack pepper
garnish
- 60 gsour cream(optional)
- 1 tbspdill, fresh, chopped(optional)
Equipment
small pan · slotted spoon · rolling pin · large bowl · large pot · cookie cutter
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour and salt for the dough.
About 1 min
- 2
Make a well in the center of the dry ingredients and add the egg and warm water.
About 1 min
- 3
Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for 5-7 minutes until it is smooth and elastic.
About 7 min
- 5
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature while you prepare the filling.
About 30 min
Cook’s note: Resting helps the gluten relax, making the dough easier to roll.
- 6
Place the peeled and quartered potato in a large pot and cover with cold water.
About 1 min
- 7
Add a pinch of salt to the water and bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
About 20 min
- 8
While the potatoes are cooking, melt the butter in a small pan over medium heat.
About 1 min
- 9
Add the finely chopped yellow onion to the pan and sauté until softened and lightly golden, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step, as the onion flavor is crucial for the filling.
- 10
Drain the cooked potatoes thoroughly and return them to the pot.
About 1 min
Cook’s note: Ensure all excess water is removed for a dry, flavorful filling.
- 11
Mash the potatoes until smooth, then stir in the sautéed yellow onion, black pepper, and additional salt to taste.
About 3 min
Cook’s note: Taste and adjust seasoning as needed; the filling should be well-seasoned.
- 12
Divide the rested dough into two equal portions.
About 1 min
- 13
On a lightly floured surface, roll out one portion of dough to about 2-3 mm thickness.
About 3 min
- 14
Use a round cookie cutter or the rim of a glass (about 7-8 cm diameter) to cut out circles from the dough.
About 3 min
- 15
Place a small spoonful of the potato filling in the center of each dough circle.
About 5 min
Cook’s note: Do not overfill, or they will be difficult to seal.
- 16
Fold the dough over the filling to form a half-moon shape, then pinch the edges firmly to seal, creating a crimped edge.
About 5 min
Cook’s note: Ensure a tight seal to prevent the filling from escaping during cooking.
- 17
Repeat with the remaining dough and filling.
About 10 min
Cook’s note: You can re-roll dough scraps once or twice.
- 18
Bring a large pot of salted water to a rolling boil.
About 5 min
- 19
Carefully drop the varenyky into the boiling water in batches, ensuring not to overcrowd the pot.
About 2 min
- 20
Cook for 3-5 minutes after they float to the surface, or until cooked through.
About 5 min
- 21
Remove the cooked varenyky with a slotted spoon and transfer them to a serving dish.
About 1 min
- 22
Serve hot, optionally topped with a dollop of sour cream and a sprinkle of fresh dill.
About 1 min
Per serving
Nutrition
- Calories
- 488.3kcal
- Protein
- 12.6g
- Carbs
- 82.6g
- Fat
- 11.4g
- Fibre
- 5.5g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked varenyky in an airtight container in the refrigerator.
Reheat gently in a pan with a little butter or by briefly simmering in hot water until warmed through.
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