📝 About This Recipe
Vareniki are the ultimate Eastern European comfort food, featuring delicate, pillow-soft dough folded over soulful fillings. This recipe offers a dual experience: a savory, buttery potato and caramelized onion version and a vibrant, tart cherry version that doubles as a decadent dessert. Whether boiled to perfection and tossed in smetana or finished with a sprinkle of sugar, these dumplings represent centuries of culinary tradition and heartwarming hospitality.
🥗 Ingredients
The Universal Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 cup Kefir or Buttermilk (room temperature for a softer dough)
- 1 Egg (large, room temperature)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil
Savory Potato Filling
- 1.5 pounds Yukon Gold potatoes (peeled and cubed)
- 1 large Yellow onion (very finely diced)
- 4 tablespoons Unsalted butter (divided)
- 1/2 teaspoon Black pepper (freshly ground)
Sweet Cherry Filling
- 2 cups Sour cherries (pitted, fresh or thawed from frozen)
- 1/4 cup Granulated sugar (plus extra for dusting)
- 1 tablespoon Cornstarch (to prevent leaking)
Toppings & Garnish
- 1 cup Sour cream (full fat preferred)
- 2 tablespoons Fresh dill (chopped, for potato version)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the kefir, egg, salt, and oil. Gradually sift in the flour, mixing with a wooden spoon until a shaggy dough forms.
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2
Turn the dough onto a floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticks to your hands. Cover with a clean cloth and let rest for 30 minutes to relax the gluten.
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3
Prepare the potato filling: Boil the potatoes in salted water until tender (about 15 minutes). Drain and mash thoroughly with 2 tablespoons of butter until smooth.
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4
Sauté the diced onions in the remaining 2 tablespoons of butter over medium heat until deep golden brown and caramelized. Fold half of these onions into the mashed potatoes; reserve the rest for topping.
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5
Prepare the cherry filling: Toss the pitted cherries with sugar and cornstarch in a small bowl. Do this just before assembly to prevent too much juice from releasing.
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6
Roll out half of the dough on a floured surface to a thickness of about 1/8 inch (2mm). Use a 3-inch round cutter or a glass to cut out circles.
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7
Place 1 teaspoon of your chosen filling in the center of each circle. For cherry, ensure you include 2-3 cherries per dumpling.
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8
Fold the dough over to create a half-moon shape. Pinch the edges firmly together to seal. For a decorative look, use a 'rope' pinch or press the edges with a fork.
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9
Place the formed vareniki on a floured tray, ensuring they don't touch each other, or they will stick.
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10
Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches (do not overcrowd). Once they float to the surface, cook for an additional 2-3 minutes.
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11
Use a slotted spoon to remove the dumplings. For potato vareniki, toss immediately in a bowl with the reserved caramelized onions and a pat of butter.
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12
For cherry vareniki, toss lightly in a little sugar to prevent sticking and serve immediately while steaming hot.
💡 Chef's Tips
The secret to tender vareniki is resting the dough; never skip the 30-minute rest period or the dough will be too elastic to seal. If using frozen cherries, thaw them completely and drain excess liquid before tossing with cornstarch to avoid a soggy mess. When sealing, ensure no filling touches the edges of the dough, as fat or moisture will prevent a proper seal and cause them to burst in the water. You can freeze vareniki easily: place them on a tray in the freezer until solid, then transfer to a bag; boil directly from frozen for an extra 2 minutes. For the potato filling, use a ricer instead of a masher for an ultra-silky, professional texture.
🍽️ Serving Suggestions
Serve potato vareniki with a cold dollop of full-fat sour cream and a heavy sprinkle of fresh dill. Pair the savory dumplings with a side of crisp lacto-fermented pickles or a beet salad. Top cherry vareniki with a drizzle of honey or a spoonful of cherry preserves for extra sweetness. Accompany the meal with a glass of Uzvar (traditional dried fruit compote) or a hot black tea with lemon. For an indulgent twist, pan-fry the boiled potato vareniki in butter until the skins are golden and crispy.