📝 About This Recipe
Vareniki are the ultimate expression of Ukrainian soul food, featuring delicate half-moon dough pockets filled with a rich, velvety potato mash. This recipe balances the earthy sweetness of caramelized onions with the tang of smetana (sour cream) for a dish that is both rustic and refined. Whether served as a hearty appetizer or a shared starter, these dumplings offer a warm, pillowy embrace that has been perfected over generations.
🥗 Ingredients
For the Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1 cup Kefir or buttermilk (at room temperature for a softer dough)
- 1 large Egg (room temperature)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil
For the Potato Filling
- 1.5 lbs Russet or Yukon Gold potatoes (peeled and cubed)
- 3 tablespoons Unsalted butter (softened)
- 1 medium Yellow onion (very finely minced)
- to taste Salt and black pepper (be generous with the pepper)
For the Topping & Garnish
- 2 large Yellow onions (thinly sliced into half-moons)
- 4 tablespoons Unsalted butter (for frying the onions)
- 1 cup Sour cream (Smetana) (for serving)
- 1/4 cup Fresh dill (chopped)
👨🍳 Instructions
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1
Start by making the dough: In a large bowl, whisk together the kefir, egg, salt, and oil until well combined.
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2
Gradually add the flour one cup at a time, mixing with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
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3
While the dough rests, boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
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4
While potatoes boil, sauté the finely minced onion for the filling in 1 tablespoon of butter over medium heat until golden and soft (about 8 minutes).
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5
Mash the hot potatoes with the remaining butter and the sautéed onions. Season heavily with salt and pepper. The filling should be flavorful as it loses some intensity when boiled. Let cool completely.
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6
Prepare the topping: In a large skillet, melt 4 tablespoons of butter and add the sliced onions. Cook over medium-low heat for 15-20 minutes, stirring occasionally, until deeply caramelized and sweet.
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7
Divide the rested dough into two pieces. On a floured surface, roll out one piece until it is about 1/8 inch (3mm) thick.
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8
Use a 3-inch circular cutter or a glass to cut out rounds. Place a rounded teaspoon of potato filling in the center of each circle.
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9
Fold the dough over to create a half-moon shape. Pinch the edges firmly to seal. For a decorative touch, you can use a fork or a rope-twist pattern.
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10
Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches (do not crowd the pot).
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11
Once the vareniki float to the surface, cook them for an additional 2-3 minutes. Use a slotted spoon to remove them.
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12
Transfer the hot vareniki directly into the skillet with the caramelized onions. Toss gently to coat them in the onion butter to prevent sticking.
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13
Serve immediately on a large platter, topped with the remaining onions, a dollop of sour cream, and a generous sprinkle of fresh dill.
💡 Chef's Tips
Always let the potato filling cool completely before stuffing; hot filling will steam and tear the delicate dough. If the dough is too springy and keeps shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. For an authentic twist, add 1/2 cup of finely crumbled dry farmers cheese (tvorog) to the potato mash. Do not overfill the dumplings, or they will burst in the boiling water. Leave at least a 1/4 inch border for sealing. You can freeze uncooked vareniki on a parchment-lined tray; once solid, transfer to a bag for a quick meal later.
🍽️ Serving Suggestions
Pair with a chilled glass of Uzvar (traditional Ukrainian dried fruit compote) or a crisp Pilsner. Serve alongside a bowl of hot Borscht for a complete Ukrainian feast. Add a side of crispy bacon bits (shkvarky) for an extra layer of smoky crunch. For a modern appetizer twist, serve with a side of fermented pickles to cut through the richness of the butter.