π About This Recipe
Vareniki are the ultimate Eastern European comfort food, consisting of tender, pillowy dough pockets filled with a savory heart of mashed potatoes and golden, butter-fried onions. While they have deep roots in Ukrainian home cooking, they have evolved into a beloved street food staple, often served in steaming paper cones at bustling city markets. This recipe delivers a perfect balance of silky texture and rustic flavor, finished with a generous dollop of cool smetana and a sprinkle of fresh dill.
π₯ Ingredients
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
Potato Filling
- 1.5 pounds Russet or Yukon Gold potatoes (peeled and cubed)
- 2 medium Yellow onions (very finely diced)
- 4 tablespoons Unsalted butter (divided)
- to taste Salt and Black Pepper (be generous with the pepper)
Toppings and Garnish
- 1 cup Sour cream or Smetana (for serving)
- 1/4 cup Fresh dill (finely chopped)
- 1/2 cup Bacon bits or Salo (optional, fried until crispy)
π¨βπ³ Instructions
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1
In a large mixing bowl, whisk together the egg, kefir, salt, and vegetable 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 the dough onto a lightly floured surface.
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3
Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Wrap in plastic wrap and let it rest for 30 minutes at room temperature; this relaxes the gluten for easy rolling.
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4
While the dough rests, boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
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5
In a skillet over medium heat, melt 2 tablespoons of butter and sautΓ© the finely diced onions until they are deeply golden brown and caramelized (about 12-15 minutes).
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6
Mash the potatoes until smooth. Fold in half of the caramelized onions and the remaining 2 tablespoons of butter. Season heavily with salt and black pepper. Let the filling cool completely before assembly.
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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
Using a 3-inch round cookie cutter or a drinking glass, cut out circles of dough.
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9
Place a rounded teaspoon of the potato filling in the center of each circle. Do not overfill or the seams will burst.
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10
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly together to seal. For a decorative street-food look, you can use a fork to crimp the edges or create a braided 'pigtail' seal.
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11
Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches (about 10 at a time) to avoid crowding.
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12
Once the vareniki float to the surface, cook them for an additional 2-3 minutes. Remove with a slotted spoon.
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13
Toss the hot vareniki in a bowl with the remaining caramelized onions and a little extra butter to prevent sticking.
π‘ Chef's Tips
Always let your filling cool completely; warm filling will steam the dough from the inside and cause it to tear. If the dough is too springy and keeps shrinking back while rolling, let it rest for another 10 minutes. For a true street food experience, pan-fry the boiled dumplings in butter for 2 minutes per side until crispy. You can freeze uncooked vareniki on a parchment-lined tray; once frozen solid, transfer to a bag for up to 3 months. Don't skip the kefir or buttermilk in the dough; the acidity reacts with the flour to create a much more tender bite than water-based doughs.
π½οΈ Serving Suggestions
Serve in a wide shallow bowl topped with a massive dollop of cold, high-fat sour cream. Pair with a side of fermented pickles or 'Ogurtzy' to cut through the richness of the butter. Enjoy with a glass of Uzvar (traditional dried fruit compote) or a cold Slavic lager. Sprinkle generously with fresh dill and cracked black pepper just before serving. For a non-traditional twist, add a side of spicy adjika or garlic yogurt sauce.