Entree: Ukraine – Odesa & Black Sea – вареники ➤ varenyky (Boiled filled dumplings commonly stuffed with potato, cheese, meat, or fruit)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Total 50 min

Ingredients

- Dough:
  - 4 cups (500 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 large egg, approx. 50 g
  - 1 cup (240 ml) warm water (approx. 105–110°F / 40–43°C)
  - 2 tbsp (30 ml) vegetable oil
- Filling:
  - 1.5 lb (680 g) russet potatoes, peeled and cut for boiling
  - 8 oz (225 g) farmer's cheese or well-drained cottage cheese
  - 2 tbsp (28 g) unsalted butter, melted
  - 1 small onion, finely chopped (about 70 g)
  - Salt and freshly ground black pepper to taste
- To finish:
  - 4 tbsp (56 g) unsalted butter
  - 1 large onion, sliced thin, about 150 g
  - Sour cream for serving
  - Fresh dill or chives, chopped, for garnish
  - Coarse salt for boiling water

Instructions

1. Step 1: Make the dough by whisking flour and salt in a large bowl. Beat in the egg, warm water, and vegetable oil until a shaggy dough forms; knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Step 2: Cook the potatoes in salted boiling water until very tender, about 15–20 minutes. Drain and mash very smooth; cool slightly.
3. Step 3: While potatoes cook, sauté the finely chopped onion in 2 tbsp (28 g) butter over medium heat until translucent and lightly golden. Stir into the mashed potatoes with the farmer's cheese and melted butter. Season with salt and pepper to taste; the filling should be well seasoned.
4. Step 4: Roll the rested dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut rounds using a 3-inch (7.5 cm) cutter. Place about 1 tbsp (15 g) filling in the center of each round.
5. Step 5: Fold dough over filling to form half-moons, pressing edges firmly and crimping to seal. Repeat until all dough and filling are used.
6. Step 6: Bring a large pot of salted water to a rolling boil. Drop varenyky in batches, stirring gently to prevent sticking. Cook until they float and then for 2 more minutes; remove with a slotted spoon.
7. Step 7: In a skillet, melt 4 tbsp (56 g) butter and sauté the sliced onion until caramelized. Toss boiled varenyky briefly in the butter and onions to coat.
8. Step 8: Serve hot with a dollop of sour cream and a sprinkle of chopped dill or chives.