Varenyky with Potato and Onion (Ukrainian Dumplings)
Hearty boiled dumplings stuffed with seasoned mashed potatoes and caramelised onions, served with a dollop of sour cream and fresh chives.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
In a bowl combine flour and salt, then gradually stir in warm water to form a smooth, non‑sticky dough; cover and rest for 15 minutes.
-
Step 2 of 6
Boil the diced potatoes until tender, drain and mash with half the melted butter, season with salt and pepper.
-
Step 3 of 6
Sauté the onion in the remaining butter over medium heat until deep golden and fragrant, then fold into the mashed potatoes.
-
Step 4 of 6
Roll out the dough on a lightly floured surface to about 2 mm thickness, cut circles 7 cm (2¾ in) in diameter, place a teaspoon of filling in the centre and pinch edges to seal.
-
Step 5 of 6
Bring a large pot of salted water to a gentle boil, drop the dumplings in batches and cook until they rise to the surface, about 3–4 minutes; remove with a slotted spoon.
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Step 6 of 6
Serve the hot varenyky drizzled with a little butter, a spoonful of sour cream and sprinkled with fresh chives.
Notes from the kitchen
If fresh potatoes are unavailable, use frozen mashed potatoes – just add the butter and seasoning before stuffing. Store cooked dumplings refrigerated for up to 2 days; reheat gently in simmering water.
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