Ukrainian Varenyky with Potato and Onion
Potato and Onion Varenyky
Tender Ukrainian dumplings filled with creamy mashed potato and served with buttery golden onions.
Varenyky are one of Ukraine's most beloved comfort foods: tender half-moon dumplings filled with something simple and satisfying. This version uses mashed potato folded with slowly cooked onion, then finishes the cooked dumplings with more buttery onions so every serving tastes rich without being heavy.
The dough is intentionally plain and flexible. Warm water, egg, flour, and a little oil make it easy to roll thinly, while a short rest keeps the dumplings soft instead of tough. The filling should be smooth but not loose, so the varenyky seal cleanly and hold their shape in simmering water.
Serve them right after boiling, tossed with the onions so they do not stick together. Sour cream, black pepper, and fresh dill are traditional companions, but the dumplings are satisfying enough to stand on their own as a main dish.
If you are making varenyky for a gathering, form them ahead and freeze them on a tray before bagging. They can be boiled straight from frozen; just add a few extra minutes and wait until the centers are hot.
Nutrition (per serving)
Directions
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1
Place the potatoes in a saucepan, cover with cold water, add 1/2 teaspoon salt, and boil until very tender, 15 to 18 minutes.
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2
While the potatoes cook, melt 3 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring often, until soft and golden at the edges, 12 to 15 minutes.
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3
Drain the potatoes well, mash until smooth, then stir in half of the cooked onions and black pepper. Taste and add salt as needed, then cool the filling until just warm.
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4
In a large bowl, whisk the flour with the remaining 1 teaspoon salt. Add the egg, warm water, and oil, then mix until a shaggy dough forms.
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5
Knead the dough on a lightly floured surface for 5 to 7 minutes, until smooth and elastic. Cover with a towel and rest for 20 minutes.
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6
Roll the dough about 1/8 inch thick and cut 3-inch rounds. Place a heaping teaspoon of potato filling in the center of each round, fold into a half-moon, and pinch the edges firmly to seal.
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7
Bring a large pot of salted water to a gentle boil. Cook the varenyky in batches until they float and the dough is tender, 3 to 5 minutes per batch.
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8
Melt the remaining 2 tablespoons butter with the reserved onions. Toss the drained varenyky with the buttery onions and serve hot with sour cream, dill, and black pepper.
Ingredients
- Russet Potatoes, peeled and cut into chunks:1 1/2 lb
- Yellow Onions, finely chopped:2 large
- Unsalted Butter:5 tbsp
- All-Purpose Flour, plus more for dusting:3 cups
- Fine Salt:1 1/2 tsp
- Large Egg:1
- Warm Water:3/4 cup
- Vegetable Oil:1 tbsp
- Sour Cream, for serving:1/2 cup
- Fresh Dill, chopped, for serving:2 tbsp
- Black Pepper:to taste
Tips & Notes
- Let the potato filling cool before shaping so steam does not soften the dough.
- Keep the water at a gentle boil; a rolling boil can tear freshly sealed dumplings.
- Freeze uncooked varenyky in a single layer before transferring them to a bag.
