Varenyky with Potatoes
These traditional Ukrainian potato varenyky feature a soft, tender dough filled with a savory mashed potato mixture. They are boiled until pillowy and often served with sautéed onions and a dollop of sour cream. A comforting and satisfying vegetarian main course.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 598 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
- 350 gall-purpose flour
- 170 mlwater, warm
- 1 pcsegg, large
- 0.5 tspsalt
filling
- 700 gpotato, peeled and cubed
- 1 pcsyellow onion, finely chopped
- 30 gbutter
- 0.25 tspblack pepper, freshly ground
serving
- 0.5 cupsour cream(optional)
- 1 tbspfresh dill, chopped(optional)
Equipment
slotted spoon · rolling pin · small pan · large pot · large bowl · potato masher · cookie cutter
The method
Step by step
- 1
Combine the flour and salt in a large bowl. Make a well in the center.
About 2 min
- 2
Add the warm water and egg to the well. Gradually mix the wet ingredients into the flour until a shaggy dough forms.
About 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should be soft but not sticky. Add a tiny bit more flour if needed.
- 4
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll out.
- 5
While the dough rests, place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
About 10 min
- 6
Cook the potatoes for 15-20 minutes, or until very tender when pierced with a fork.
About 20 min
- 7
Drain the potatoes thoroughly and return them to the hot pot. Mash them until smooth.
About 3 min
Cook’s note: Ensure there is no excess water, as this can make the filling watery.
- 8
In a separate small pan, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened and lightly golden, about 5-7 minutes.
About 7 min
- 9
Add the sautéed onion to the mashed potatoes. Season with salt and black pepper to taste and mix well.
About 2 min
Cook’s note: Taste and adjust seasoning as needed.
- 10
Divide the rested dough into two or three portions. On a lightly floured surface, roll out one portion of dough to about 2-3mm thickness.
About 5 min
- 11
Using a round cookie cutter or the rim of a glass (about 6-7 cm diameter), cut out circles from the dough.
About 5 min
Cook’s note: Re-roll scraps of dough as needed.
- 12
Place about a teaspoon of the potato filling in the center of each dough circle.
About 5 min
Cook’s note: Don't overfill, or they will be hard to seal.
- 13
Fold the dough circle in half over the filling, creating a crescent shape. Pinch the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.
About 10 min
Cook’s note: Ensure a tight seal to prevent filling from escaping during cooking.
- 14
Repeat with the remaining dough and filling. Place the formed varenyky on a lightly floured baking sheet or parchment paper to prevent sticking.
About 10 min
Cook’s note: Do not stack uncooked varenyky, as they will stick together.
- 15
Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water, a few at a time, making sure not to overcrowd the pot.
About 2 min
- 16
Stir gently to prevent them from sticking to the bottom. Cook for 3-5 minutes after they float to the surface, until cooked through and tender.
About 5 min
- 17
Remove the cooked varenyky with a slotted spoon and drain well. You can toss them with a little butter to prevent sticking, if desired.
About 2 min
- 18
Serve hot, garnished with sour cream and fresh dill if using.
About 1 min
Per serving
Nutrition
- Calories
- 597.8kcal
- Protein
- 15.1g
- Carbs
- 100.8g
- Fat
- 14.3g
- Fibre
- 6.9g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover varenyky in an airtight container in the refrigerator.
Reheat by gently pan-frying with a little butter or by briefly boiling in salted water until warm.
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