Ukrainian recipe
How to make Varenyky
вареники
All of Ukraine
Half-moon dumplings of thin, soft dough filled with mashed potato, cabbage, curd cheese, meat or, in summer, sour cherries. They are boiled and served with fried onions and sour cream, or with sugar and sour cream when the filling is fruit.
Ingredients
- For the dough: 300 g plain flour, 150 ml warm water, 1 tablespoon sunflower oil and a pinch of salt
- For the filling: 500 g floury potatoes, peeled
- 2 onions, finely chopped, and 40 g butter
- Salt and pepper
- Sour cream to serve
Method
- Mix the flour, water, oil and salt into a soft, smooth dough. Knead for 5 minutes, cover and rest for 30 minutes.
- Boil the potatoes in salted water until soft and mash them. Fry the onions in the butter until golden, stir half into the potatoes and season well. Keep the rest of the onions for serving.
- Roll the dough out thinly on a floured table and cut circles about 7 cm across with a glass.
- Put a teaspoon of filling on each circle, fold it in half and pinch the edges firmly together.
- Boil the varenyky in a large pan of salted water in batches. When they float to the top, cook for 2 to 3 minutes more, lift out and serve with the fried onions and sour cream.
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The name comes from the Ukrainian verb 'varyty', to boil. Varenyky filled with poppy seeds are one of the dishes of the Christmas Eve supper.
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