Potato Varenyky

Name: Potato Varenyky
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 cups all-purpose flour; 2 large eggs, beaten; 1/2 cup warm water; 1 tsp salt; 1 lb russet potatoes, peeled, quartered; 1 medium yellow onion, finely diced; 4 tbsp unsalted butter; 1/2 tsp salt (for filling); 1/4 tsp ground black pepper; 2 tbsp all-purpose flour (for dusting); 1 cup sour cream (for serving)

Potato varenyky are Ukrainian boiled dumplings filled with mashed potato and fried onion, then tossed in butter and served with sour cream. Plan ahead: rest the dough for 30 minutes before rolling.

75 minMediumServes 4700 cal/serving

UkrainianDinnerStovetopVegetarian

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Ingredients

3 cups all-purpose flour
2 large eggs, beaten
1/2 cup warm water
1 tsp salt
1 lb russet potatoes, peeled, quartered
1 medium yellow onion, finely diced
4 tbsp unsalted butter
1/2 tsp salt (for filling)
1/4 tsp ground black pepper
2 tbsp all-purpose flour (for dusting)
1 cup sour cream (for serving)

Instructions

1

Stir 1 tsp salt into 1/2 cup warm water. Whisk in 2 beaten large eggs, then mix in 3 cups all-purpose flour to form a stiff dough.
2

Knead the dough 8 minutes until smooth, then wrap it and rest 30 minutes.
3

Boil 1 lb peeled, quartered russet potatoes in water until tender, about 15 minutes. Drain, mash, and season with 1/2 tsp salt (for filling) and 1/4 tsp ground black pepper.
4

Melt half of 4 tbsp unsalted butter in a skillet over medium heat. Cook 1 medium finely diced yellow onion until soft and golden, about 10 minutes, then stir it into the mashed potatoes.
5

Roll the dough thin on a board dusted with 2 tbsp all-purpose flour (for dusting). Cut it into 3-inch rounds.
6

Place a teaspoon of filling in each round, fold in half, and pinch the edges tightly closed.
7

Boil the varenyky in batches 3 to 4 minutes after they float to the top, then drain.
8

Melt the remaining unsalted butter and toss the varenyky in it. Serve with 1 cup sour cream (for serving).

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Questions

What is Potato Varenyky?

Potato varenyky are Ukrainian boiled dumplings filled with mashed potato and fried onion, then tossed in butter and served with sour cream. Plan ahead: rest the dough for 30 minutes before rolling. This reference files it under Ukrainian dinner: made on the stovetop, rated medium and about 75 minutes start to finish.

How much time should I plan for Potato Varenyky?

As written, 75 minutes: 45 of prep and 30 of cooking. The longest single stretch is step 2 (30 minutes): "Knead the dough 8 minutes until smooth, then wrap it and rest 30 minutes."

Is there a substitute for sour cream in Potato Varenyky?

The entry for Potato Varenyky calls for 1 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Potato Varenyky dairy-free?

Yes. The dairy in Potato Varenyky is 4 tbsp unsalted butter, 1 cup sour cream (for serving). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Potato Varenyky gluten-free?

Yes. The gluten in Potato Varenyky is 3 cups all-purpose flour, 2 tbsp all-purpose flour (for dusting). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Potato Varenyky contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Kulish side
Vinehret salad
Kompot drink
Verhuny dessert

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