Varenyky (Potato & Farmer's Cheese)
Ukraine's defining dumpling, distinct from Polish pierogi in its thinner, more delicate dough and simpler, single-focus fillings — classically potato alone, or potato with farmer's cheese, sauerkraut, or sour cherries. Savory versions are always served topped with onion fried in butter and a dollop of sour cream.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour
- 1 egg
- 200ml warm water
- 1/2 tsp salt
- 500g potatoes, boiled and mashed
- 150g farmer's cheese (tvarog)
- 1 small onion, finely diced and sauteed, for the filling
- Salt and pepper, to taste
- 2 onions, sliced and fried in butter, to serve
- Sour cream and fresh dill, to serve
Steps
- Mix the flour, egg, water, and salt into a smooth, elastic dough; rest covered for 30 minutes.
- Prepare the filling: mash the boiled potatoes and mix in the farmer's cheese, sauteed onion, salt, and pepper.
- Roll the dough thin, 2-3mm, on a floured surface and cut into 7-8cm rounds.
- Place a spoonful of filling in the center of each round, fold over, and pinch the edges tightly to seal into half-moons.
- Bring a large pot of salted water to a boil and drop in the varenyky in batches.
- Cook until they float to the surface, then 2-3 minutes more, and remove with a slotted spoon.
- Toss with the fried onions and butter, and serve with sour cream and dill.