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Ukrainian Potato and Cheese Varenyky

Ukrainian Potato and Cheese Varenyky

Tender handmade ukrainian dumplings are filled with creamy potato, farmer cheese, and sweet sautéed onion, then finished with butter and sour cream. This comforting main dish is boiled until the dough is delicate and the filling is hot throughout.

Prep: 75 min · Cook: 35 min · Total: 110 min · Serves: 6

Ingredients

  • 3 cups all-purpose flour (plus more for dusting)
  • 0.5 cup sour cream (plus more for serving)
  • 1.5 lb russet potatoes (peeled and cut into 1-inch pieces)
  • 0.75 cup warm water (about 105°F)
  • 1 cup farmer cheese (crumbled)
  • 1 each large egg (beaten)
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp chives (thinly sliced)
  • 1 large yellow onion (finely diced)
  • 5 tbsp unsalted butter (divided)
  • 1 tbsp vegetable oil
  • 2.25 tsp fine sea salt (divided)

Instructions

  1. Place the 1.5 lb peeled and cut russet potatoes in a 4-quart saucepan, cover with cold water by 1 inch, and add 1 tsp fine sea salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, until the potatoes are very tender when pierced with a fork.
  2. Drain the potatoes in a colander for 2 minutes, then return them to the warm saucepan off the heat. Mash with a potato masher for 1-2 minutes until mostly smooth and dry-looking.
  3. While the potatoes cook, melt 2 tbsp unsalted butter in a 10-inch skillet over medium heat. Add the finely diced yellow onion and cook, stirring often with a wooden spoon, for 8-10 minutes until soft, golden at the edges, and fragrant.
  4. Scrape half of the sautéed onion into the mashed potatoes and reserve the remaining onion in the skillet for serving. Stir the 1 cup crumbled farmer cheese, 0.5 tsp black pepper, and 0.5 tsp fine sea salt into the potatoes until evenly combined, then spread the filling on a plate and cool for 15 minutes until just warm, not hot.
  5. In a large mixing bowl, whisk together 3 cups all-purpose flour and 0.5 tsp fine sea salt. Make a well in the center, then add the beaten large egg, 0.5 cup sour cream, 0.75 cup warm water, and 1 tbsp vegetable oil.
  6. Mix the dough with a fork until shaggy, about 1 minute, then knead it on a lightly floured work surface for 6-8 minutes until smooth, elastic, and only slightly tacky. Cover the dough with an overturned bowl or clean towel and let it rest at room temperature for 20 minutes so it rolls without springing back.
  7. Line a rimmed baking sheet with parchment paper and dust it lightly with flour. Divide the rested dough into 2 pieces, keep one covered, and roll the other on a floured work surface with a rolling pin to about 1/8 inch thick.
  8. Cut the dough into 3-inch rounds with a biscuit cutter or glass, gathering scraps under the towel. Spoon about 1 tbsp cooled potato-cheese filling into the center of each round, fold the dough over into a half-moon, and pinch the edges firmly for 5-6 seconds per dumpling until sealed with no visible gaps.
  9. Arrange the sealed varenyky in a single layer on the prepared baking sheet and cover with a clean towel while shaping the remaining dough and filling. If the dough edges feel dry, brush them lightly with water before pinching so the dumplings do not open during boiling.
  10. Bring a large 6- to 8-quart pot of water to a vigorous boil over high heat and stir in the remaining 0.25 tsp fine sea salt. Lower the heat to medium-high so the water maintains a steady but not violent boil.
  11. Add 10-12 varenyky to the pot, stirring once with a slotted spoon to prevent sticking, and cook for 3-4 minutes after they float to the surface. The dumplings are ready when the wrappers look slightly translucent and tender and the potato filling is steaming hot throughout.
  12. Use a slotted spoon to transfer the cooked varenyky to a warm serving bowl, then toss gently with 1 tbsp unsalted butter to prevent sticking. Repeat with the remaining varenyky, allowing the water to return to a steady boil between batches.
  13. Return the skillet with the reserved onion to medium-low heat, add the remaining 2 tbsp unsalted butter, and warm for 2-3 minutes until the butter melts and the onions sizzle lightly without browning further.
  14. Spoon the warm onion butter over the varenyky, sprinkle with 2 tbsp sliced chives, and serve immediately with additional sour cream. The finished dumplings should be tender, well sealed, and glossy with butter.

Nutrition (per serving)

  • Calories: 514
  • Protein: 15 g
  • Fat: 20 g
  • Carbohydrates: 69 g
  • Fiber: 5 g
  • Sugar: 5 g
  • Sodium: 1035 mg

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