📝 About This Recipe
Vareniki are the ultimate Russian soul food, featuring delicate half-moon dumplings filled with a velvety potato mash and deeply caramelized onions. This version balances a tender, elastic dough with a savory, buttery filling that melts in your mouth. Whether served as a hearty family dinner or a festive appetizer, these dumplings represent the warmth of traditional Slavic hospitality.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (approximately 105°F)
- 1 large Egg (at room temperature)
- 2 tablespoons Vegetable oil (adds elasticity to the dough)
- 1 teaspoon Salt
The Potato Filling
- 2 pounds Russet or Yukon Gold potatoes (peeled and cubed)
- 4 tablespoons Unsalted butter (softened)
- 2 large Yellow onions (very finely diced)
- 3 tablespoons Sunflower oil (for sautéing the onions)
- to taste Salt and Black Pepper (be generous with the pepper)
For Serving
- 1 cup Sour cream (Smetana) (full fat is best)
- 1/2 bunch Fresh dill (finely chopped)
- 2 tablespoons Extra butter (melted to prevent sticking)
👨🍳 Instructions
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1
Start the dough: In a large bowl, whisk together the warm water, egg, oil, and salt until combined.
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2
Gradually add the flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30-45 minutes. This relaxes the gluten, making it easier to roll thin.
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4
Prepare the filling: Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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5
While potatoes boil, heat sunflower oil in a skillet over medium heat. Add the diced onions and sauté for 12-15 minutes until they are deeply golden brown and caramelized. Set half aside for garnish and half for the filling.
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6
Drain the potatoes thoroughly. Mash them while hot with the 4 tablespoons of butter until completely smooth. Stir in half of the caramelized onions, salt, and plenty of black pepper.
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7
Let the potato filling cool completely before assembly. A warm filling will tear the delicate dough.
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8
Roll the dough: Divide the dough into two pieces. On a floured surface, roll the first piece out to about 1/8 inch thickness. Use a 3-inch circular cutter or a glass to cut out rounds.
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9
Assemble: Place a rounded teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape. Pinch the edges firmly to seal; you can use a fork or a decorative braid (pigtail) pinch for an authentic look.
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10
Place the finished vareniki on a floured baking sheet, ensuring they don't touch each other.
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11
Cook: Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches (about 10-12 at a time). Once they float to the surface, cook for an additional 2-3 minutes.
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12
Remove with a slotted spoon and place in a bowl. Immediately toss with a little melted butter to prevent them from sticking together.
💡 Chef's Tips
Don't overfill the dumplings; a burst varenik in the water is a messy tragedy. Ensure your onions are truly caramelized, not just softened, as this provides the primary flavor profile. If the dough keeps shrinking back while rolling, let it rest for another 10 minutes. You can freeze these easily: place the raw vareniki on a tray in the freezer until solid, then transfer to a bag. Always use cold filling to maintain the structural integrity of the raw dough during assembly.
🍽️ Serving Suggestions
Top with a generous dollop of cold, thick sour cream. Scatter the remaining caramelized onions and fresh dill over the top. Serve with a side of fermented pickles or a crisp cucumber and tomato salad. Pair with a chilled glass of Kvass or a shot of high-quality vodka for an authentic experience. For a decadent twist, pan-fry the boiled vareniki in butter until the skins are crispy and golden.