Varenyky — Ukrainian Dumplings
Ukraine's beloved filled dumplings: tender pockets of soft dough folded around a savoury or sweet filling — potato, cheese, sauerkraut, mushrooms or cherries — boiled until pillowy and served slathered in butter and fried onions with a dollop of sour cream. Varenyky are a labour of love and a symbol of Ukrainian home cooking, made by the dozen and pinched shut by hand around the family table.
Make a soft, pliable dough (flour, water or kefir, egg, a little oil) and rest it. Prepare a filling — the classic is mashed potato with fried onion (and often cheese). Roll the dough thin, cut out rounds, place a spoon of filling in each, fold into a half-moon and pinch the edges tightly sealed. Boil in batches in salted water until they float and are tender, a few minutes. Toss in butter with golden fried onions and serve with sour cream.
- Keep the dough soft and well-rested so it rolls thin and seals easily without tearing.
- Seal the edges firmly (and dry of filling) so they don't burst in the water.
- Finish in butter with fried onions and serve with sour cream — that's the soul of varenyky.
Equipment
- Rolling pin
- Round cutter
- Large pot
- Frying pan
Ingredients
Dough
- 400 g plain (all-purpose) flour
- 180 ml warm water or kefir
- 1 egg
- 1 tbsp oil; ½ tsp salt
Potato filling
- 500 g potatoes, boiled and mashed
- 1 onion, finely chopped and fried
- Salt, pepper; optional grated cheese or curd (tvorog)
To finish
- Butter; 1 extra onion, sliced and fried
- Sour cream (smetana), to serve
Method
- STEP01
Mix the flour, salt, egg and oil with the warm water or kefir and knead into a soft, smooth, elastic dough. Cover and rest at least 30 minutes — this makes it easy to roll thin.
- STEP02
Mash the boiled potatoes with the fried onion, salt and pepper (and cheese/curd if using) until smooth. Let it cool so it's easy to handle.
- STEP03
Roll the dough thin and cut out rounds. Put a spoon of filling in the centre of each, fold into a half-moon, and pinch the edges firmly together — make sure no filling is on the seal so they don't open. Crimp decoratively if you like.
- STEP04
Boil the varenyky in batches in plenty of salted water, stirring once so they don't stick. They're done a minute or two after they float to the surface and the dough is tender. Lift out with a slotted spoon.
- STEP05
Toss the hot varenyky in melted butter with golden fried onions. Serve hot with plenty of sour cream.
Make ahead
Made for getting ahead — assemble a big batch and freeze uncooked on a tray, then bag. Boil from frozen whenever you want them. The dough and filling can also be made a few hours ahead. Cooked leftovers are excellent pan-fried in butter the next day.
Storage
Cooked varenyky keep 2 days refrigerated; reheat by pan-frying in butter (delicious crisped). Uncooked varenyky freeze excellently — freeze in a single layer until solid, then bag, and boil straight from frozen (a couple of extra minutes). Freezing a big batch is the traditional approach.
Variations
Cheese / curd
Fill with tvorog (farmer's cheese/curd), savoury or lightly sweetened — a classic.
Sauerkraut or mushroom
Savoury fillings of sautéed sauerkraut, cabbage or mushrooms.
Sweet cherry (vyshni)
Fill with sour cherries for a beloved summer dessert version, served with sour cream and sugar.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What's the difference between varenyky and pierogi?
They're very close cousins — varenyky are the Ukrainian filled dumplings and pierogi the Polish ones, both soft boiled dough around savoury or sweet fillings. The fillings and dough overlap heavily (potato, cheese, cabbage, fruit). Names and small details differ by country, but the idea and technique are essentially the same Eastern European tradition.
How do I stop varenyky bursting when boiling?
Seal them well: keep filling off the edges, press the dough firmly together (some moisten the rim), and pinch all the way along. Don't overfill. Boil at a gentle, steady simmer rather than a violent boil, and don't overcrowd the pot. A well-sealed, not-overstuffed dumpling holds together fine.
Can I freeze varenyky?
Yes — they freeze beautifully uncooked, which is the traditional way to handle a big batch. Freeze them in a single layer on a tray until solid so they don't stick, then transfer to bags. Boil straight from frozen, adding a couple of extra minutes. Don't thaw first, or they get sticky and may tear.
What fillings can I use?
Hugely varied. Savoury classics include mashed potato (often with fried onion or cheese), curd/farmer's cheese, sauerkraut, cabbage and mushrooms. Sweet versions are filled with sour cherries, berries or sweetened curd and served as dessert. Potato-and-onion is perhaps the most iconic everyday filling.
How are varenyky traditionally served?
Tossed in butter with golden fried onions and served hot with a generous dollop of sour cream (smetana). Savoury ones may also come with crispy pork cracklings. Sweet, fruit-filled varenyky are served with sour cream and a sprinkle of sugar. They're hearty, comforting and meant to be shared by the plateful.
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