Varenyky

Ukrainian dumplings (varenyky)
Similar to a Polish pierogi, with a silky, supple unleavened dough. Varenyky are typically filled with meats, vegetables, or fruits and are traditionally boiled and served with sour cream.
serves 6–8

For the dough
3 cups all-purpose flour, plus more for rolling
½ tsp. salt
½ cup milk (dairy or plant-based)
½ cup water, or as needed
1 Tbsp. neutral oil

In a bowl, combine flour and salt. Add milk, water, and oil, and knead until smooth. Cover with plastic wrap and allow to rest for at least 30 minutes.

For the filling
2 lbs. baking potatoes, peeled & cubed
2 Tbsp. olive oil or butter
2 cups diced onion
Salt and ground black pepper, to taste

In a large saucepan, add potatoes, water to cover, and a generous pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender. Drain well, then return potatoes to pot over low heat for a few seconds until water fully evaporates.

In a sauté pan, heat oil, then add onions and cook until soft and translucent, 7–10 minutes. Transfer onions to a bowl with the cooked potatoes; mash and season to taste with salt and pepper.

Varenyky can be made with many different traditional fillings ranging from savory to sweet, including cabbage, sautéed mushrooms, beans, various meats, farmer’s cheese or cottage cheese, berries, and cherries, to name a few.

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cooking & serving

Butter (dairy or plant-based), melted
Sour cream (dairy or plant-based)
Fresh chopped dill

Divide the dough in half (keep the second half covered). Lightly dust your work surface with flour and roll out half the dough to 1/8 in. thick. Cut dough into 3-inch circles. Fill each circle with about 2 teaspoons of filling, fold in half and press edges well to seal (use a dab of water if needed to seal), creating a half-moon shape. Transfer dumplings to a rimmed baking sheet lined with parchment and dusted with flour. Repeat with remaining dough.

Bring a pot of heavily salted water to a boil. Working in batches, cook dumplings until light and pillowy, 2–3 minutes. Remove dumplings, drain excess water, and transfer to a bowl with melted butter; toss gently to coat. Serve with sour cream and dill.