Homemade Ukrainian Varenyky

Introduction to Ukrainian Varenyky

Ukrainian Varenyky, also known as pierogi in some cultures, are a beloved traditional Eastern European dish. These delightful dumplings are stuffed with a variety of fillings, ranging from savory to sweet, and are a staple comfort food in Ukrainian households. In this recipe, we will focus on the most classic version, potato-cheese filled Varenyky, which are both satisfying and delicious. Get ready to dive into the heart of Ukrainian culinary tradition with this easy-to-follow recipe.

Ingredients

• For the dough:
• 4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 2 large eggs
• 1 cup sour cream
• Water as needed
• For the filling:
• 5 large potatoes, peeled and cubed
• 1 cup cheddar cheese, grated
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 tablespoons butter

Note: This recipe makes approximately 40 Varenyky.

Instructions

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and sour cream. Mix until a dough begins to form. Add water, one tablespoon at a time, as needed, to bring the dough together into a smooth, pliable ball that’s not sticky. Knead on a lightly floured surface for about 5-7 minutes.
2. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax and makes it easier to roll out.
3. Boil the potatoes until tender. Drain and mash them. In a separate pan, sauté the finely chopped onion in butter until translucent and fragrant. Add the sautéed onions and grated cheese to the mashed potatoes. Season with salt and pepper to your liking, and mix well to combine. This is your filling.
4. On a floured surface, roll out the rested dough to about 1/8 inch thick. Using a round cutter or a glass, cut out circles from the dough approximately 3 inches in diameter.
5. Place a spoonful of the potato-cheese filling into the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal, ensuring there are no air pockets.
6. Bring a large pot of salted water to a boil. Carefully drop in the Varenyky in batches, ensuring they don’t stick together. Once they float to the top, let them cook for an additional 2-3 minutes.
7. Use a slotted spoon to remove the Varenyky from the water, and drain them well. Optionally, you can pan-fry them in a bit of butter until lightly golden on both sides for added texture and flavor.
8. Serve the Varenyky hot with sour cream or a dollop of butter, and garnish with additional sautéed onions or fresh herbs if desired. Enjoy your homemade Ukrainian Varenyky with family and friends!

Tips & Variations

Varenyky Fillings: While potato-cheese is classic, feel free to experiment with other fillings such as sauerkraut, minced meat, or even sweet versions with cherries or sweetened farmer’s cheese.

Storing: Uncooked Varenyky can be frozen on a baking sheet, then transferred to a freezer bag for later use. Boil from frozen, increasing the cooking time slightly.

Serving: For a festive twist, serve your Varenyky with a drizzle of caramelized onions and a sprinkle of crispy bacon bits.