Varenyky (Ukrainian Filled Dumplings)

Ingredients

For the Dough:

• 3 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• 1 cup warm water or milk (or half/half)

Popular Fillings:

• Potato: Mashed potatoes mixed with sautéed onions and black pepper.
• Cheese: Farmer's cheese (quark/tvorog) mixed with egg yolk and sugar (sweet) or salt/dill (savory).
• Sauerkraut: Rinsed sauerkraut, often sautéed with onions.
• Cherry: Pitted sour cherries, tossed with a little sugar.

For Serving:

• Butter, melted
• Sour cream (Smetana)
• Fried onions or bacon bits (for savory)
• Sugar or honey (for sweet)

Instructions

1. Make Dough: Whisk flour and salt in a bowl. Make a well. Add egg and water/milk. Mix to form a firm dough. Knead on a floured surface for 5-8 minutes until smooth and elastic. Cover, rest 30 mins.
2. Prepare Filling: Prepare your chosen filling while dough rests.
3. Assemble Varenyky: Roll out dough thinly on a floured surface. Cut out rounds (2-3 inches) using a glass or cutter. Place about 1 teaspoon of filling on one half of each round. Fold dough over filling to create a half-moon shape. Pinch edges firmly to seal completely.
4. Cook Varenyky: Bring a large pot of salted water to a boil. Gently drop varenyky in batches (don't overcrowd). Stir once gently. When they float to the top (3-5 mins depending on size/filling), cook for another 2-3 minutes. Remove with a slotted spoon.
5. Serve: Toss gently with melted butter. Serve savory varenyky immediately with sour cream and fried onions/bacon. Serve sweet varenyky with sour cream and sugar or honey.

What Makes It Special

Varenyky are a cornerstone of Ukrainian cuisine, similar to Polish pierogi but distinctly Ukrainian. They represent comfort, family, and tradition, made with a wide array of regional and seasonal fillings, both savory and sweet. Often made in large batches for gatherings or holidays like Christmas Eve (Sviata Vecheria), they are a beloved symbol of Ukrainian hospitality.