Main Course

Varenyky with Potatoes

Name: Varenyky with Potatoes
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: ukrainian
Ingredients: 350 g all-purpose flour; 170 ml water warm; 1 pcs egg large; 0.5 tsp salt; 700 g potato peeled and cubed; 1 pcs yellow onion finely chopped; 30 g butter; 0.25 tsp black pepper freshly ground; 0.5 cup sour cream (optional); 1 tbsp fresh dill chopped (optional)

These traditional Ukrainian potato varenyky feature a soft, tender dough filled with a savory mashed potato mixture. They are boiled until pillowy and often served with sautéed onions and a dollop of sour cream. A comforting and satisfying vegetarian main course.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 598 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

350 gall-purpose flour
170 mlwater, warm
1 pcsegg, large
0.5 tspsalt

filling

700 gpotato, peeled and cubed
1 pcsyellow onion, finely chopped
30 gbutter
0.25 tspblack pepper, freshly ground

serving

0.5 cupsour cream(optional)
1 tbspfresh dill, chopped(optional)

Equipment

slotted spoon · rolling pin · small pan · large pot · large bowl · potato masher · cookie cutter

The method

Step by step

1
Combine the flour and salt in a large bowl. Make a well in the center.
About 2 min
2
Add the warm water and egg to the well. Gradually mix the wet ingredients into the flour until a shaggy dough forms.
About 3 min
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should be soft but not sticky. Add a tiny bit more flour if needed.
4
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll out.
5
While the dough rests, place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
About 10 min
6
Cook the potatoes for 15-20 minutes, or until very tender when pierced with a fork.
About 20 min
7
Drain the potatoes thoroughly and return them to the hot pot. Mash them until smooth.
About 3 min
Cook’s note: Ensure there is no excess water, as this can make the filling watery.
8
In a separate small pan, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened and lightly golden, about 5-7 minutes.
About 7 min
9
Add the sautéed onion to the mashed potatoes. Season with salt and black pepper to taste and mix well.
About 2 min
Cook’s note: Taste and adjust seasoning as needed.
10
Divide the rested dough into two or three portions. On a lightly floured surface, roll out one portion of dough to about 2-3mm thickness.
About 5 min
11
Using a round cookie cutter or the rim of a glass (about 6-7 cm diameter), cut out circles from the dough.
About 5 min
Cook’s note: Re-roll scraps of dough as needed.
12
Place about a teaspoon of the potato filling in the center of each dough circle.
About 5 min
Cook’s note: Don't overfill, or they will be hard to seal.
13
Fold the dough circle in half over the filling, creating a crescent shape. Pinch the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.
About 10 min
Cook’s note: Ensure a tight seal to prevent filling from escaping during cooking.
14
Repeat with the remaining dough and filling. Place the formed varenyky on a lightly floured baking sheet or parchment paper to prevent sticking.
About 10 min
Cook’s note: Do not stack uncooked varenyky, as they will stick together.
15
Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water, a few at a time, making sure not to overcrowd the pot.
About 2 min
16
Stir gently to prevent them from sticking to the bottom. Cook for 3-5 minutes after they float to the surface, until cooked through and tender.
About 5 min
17
Remove the cooked varenyky with a slotted spoon and drain well. You can toss them with a little butter to prevent sticking, if desired.
About 2 min
18
Serve hot, garnished with sour cream and fresh dill if using.
About 1 min

Per serving

Nutrition

75%Score

Calories: 597.8kcal
Protein: 15.1g
Carbs: 100.8g
Fat: 14.3g
Fibre: 6.9g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover varenyky in an airtight container in the refrigerator.

Reheating

Reheat by gently pan-frying with a little butter or by briefly boiling in salted water until warm.