Vareniki (Ukrainian Potato Dumplings)
Vareniki are tender Ukrainian dumplings with a silky dough wrapped around creamy potato filling. The sweet-savory caramelized onions on top make them irresistible comfort food. Perfect for a cozy weekend lunch when you want something hearty and homemade.
- Prep time
- 25 min
- Cook time
- 20 min
- Total time
- 45 min
- Servings
- 3
- Difficulty
- Medium
Ingredients
Added to your shopping list. Open the list
For the dough
For the filling
For serving
Instructions
-
1
Combine all the dough ingredients and knead into a smooth dough. Cover and let it rest at the side.
-
2
For the filling, boil the potatoes in salted water until tender.
-
3
Mash the cooked potatoes with the hot milk, then season with salt and black pepper.
-
4
Heat the butter and oil in a skillet and sauté the onions until golden.
-
5
Stir the sautéed onions into the mashed potatoes and set the filling aside to cool.
-
6
Roll out the rested dough, cut circles, place a spoonful of filling on each, and fold and pinch to seal.
-
7
Boil the vareniki in boiling water until they float and are cooked through.
-
8
For serving, sauté the remaining onion with the powdered sugar until caramelized.
-
9
Top the drained vareniki with the caramelized onions and chopped green onions, and serve.
-
10
Enjoy!
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Let the dough rest at least 20 minutes; it rolls thinner and seals easier.
- Cool the filling fully before assembling or it softens the dough.
- Pinch the edges tightly so the dumplings don't burst while boiling.
- Don't crowd the pot; cook in batches so they don't stick together.
- They're done a minute or so after floating to the surface.
Serving suggestions
- Classic: topped with caramelized onions and a dollop of sour cream.
- Drizzle with melted butter and cracked black pepper.
- Serve alongside a crisp cucumber salad to cut the richness.
Substitutions
- Instead of powdered sugar: a pinch of regular sugar works for caramelizing the onions.
- Instead of butter: all vegetable oil, though butter adds richness.
- Instead of milk: water or unsweetened plant milk in the dough.
Frequently asked questions
Can I make vareniki ahead of time?
Yes. Assemble them, freeze on a tray until firm, then bag them. Boil straight from frozen, adding a minute or two.
How do I know when they're done?
They float to the surface when nearly done; give them another 1-2 minutes in the water.
Why are my dumplings bursting?
Usually thin spots in the dough or loose seals. Roll evenly and pinch the edges firmly with no filling on them.
Is vareniki the same as pierogi?
Very similar; both are Slavic filled dumplings. Vareniki are typically boiled and often filled with potato, like this version.
Reviews and questions
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