Varenyky z Kartopleyu (Ukrainian Potato Dumplings)
Local name: Вареники з картоплею
In short: Tender boiled dumplings filled with mashed potato and golden fried onion, served with more onion, sour cream and dill. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 1 h 15 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Varenyky are filled dumplings that Ukrainians make by the hundred for family weekends, holidays and fasting days. The potato and fried onion version is the most common savory filling, soft inside and wrapped in a thin, tender dough. They are boiled until they float, then tossed with more onion and served with sour cream and dill. Make a big batch and freeze half, since shaping takes the longest.
Instructions
- Boil the potatoes in salted water for 20 minutes until tender. Drain well, mash until smooth and let cool.
- Fry the onions in the oil over medium heat for 12 to 15 minutes, stirring, until deep golden. Mix half into the potatoes with the salt and pepper and keep the rest for serving.
- Mix the flour and salt in a bowl and make a well. Add the egg, oil and water and knead for 8 minutes until smooth and elastic. Wrap and rest for 30 minutes.
- Roll the dough out thinly, about 2 mm (1/16 in), on a floured surface. Cut 7 cm (3 in) circles and put a heaped teaspoon of filling on each.
- Fold each circle in half, press out the air and pinch the edge firmly twice to seal. Set them on a floured tray and cover with a towel.
- Bring a large pot of salted water to a gentle boil. Cook the varenyky in batches. Once they float, cook for 3 to 4 minutes more, then lift out with a slotted spoon.
- Toss with the remaining fried onion and serve hot, with sour cream and dill.
Tips
- Press out the air as you seal each dumpling and pinch the edge twice. A loose seal lets water in and the filling out.
- Keep unfilled dough covered while you work and dust the tray with flour, so the pieces do not dry out or stick.
Questions and answers
Can I freeze varenyky?
Yes. Freeze them raw in a single layer on a floured tray, then bag them for up to 3 months. Boil from frozen and cook for 7 to 8 minutes after they float.
Why did my varenyky burst while boiling?
The seal was weak or the pot was crowded. Pinch the edges firmly and cook in batches in plenty of gently boiling water.
What other fillings do Ukrainians use?
Cottage cheese, sauerkraut, mushrooms and cherries are all common, and each has its own topping. The same dough works for every filling.
How long does it take to make Varenyky z Kartopleyu (Ukrainian Potato Dumplings)?
About 1 h 55 min in total: 1 h 15 min of preparation and 40 min of cooking.
How many calories are in Varenyky z Kartopleyu (Ukrainian Potato Dumplings)?
About 430 kcal per serving, with 10 g of protein, 73 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 73 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
