Varenyky — Traditional dumplings with potato, cheese, or fruit fillings

Soft, tender dumplings with a satisfying chew, filled with creamy mashed potato and farmer's cheese. A cornerstone of Ukrainian home cooking often made in large batches for family gatherings and holidays.

Instructions

1. Make the dough: Whisk 3 cups flour and 1 tsp salt. Make a well, add egg and 1 cup warm water. Mix until a firm dough forms. Knead 5-8 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: Boil cubed potatoes until tender, about 15 minutes. Drain and mash with 2 tbsp butter. Mix in 1 cup farmer's cheese, season with salt and pepper. Let cool.
3. Shape the dumplings: Roll dough to ⅛-inch thickness on a floured surface. Cut 3-inch rounds with a glass or cutter. Place 1 tsp filling on each round, fold in half, and pinch edges firmly to seal.
4. Boil in batches: Drop 8-10 varenyky into a large pot of salted boiling water. When they float, cook 2-3 more minutes. Remove with a slotted spoon.
5. Finish and serve: Sauté 1 diced onion in 4 tbsp butter until golden. Toss boiled varenyky in the onion butter. Serve with sour cream.

Tips

• Dough can be made ahead and refrigerated overnight; bring to room temperature before rolling
• Freeze uncooked varenyky on a parchment-lined tray, then transfer to bags for up to 3 months
• Traditional filling variations: sauerkraut sautéed with onions, or pitted sour cherries tossed with sugar