Entree: Ukraine – Kyiv & Central Ukraine – Вареники ➤ Varenyky (Boiled filled Ukrainian dumplings commonly served with butter, fried onions, and sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1 tsp (6 g) fine salt, plus more for boiling
- 2 tbsp (30 ml) vegetable oil
- 2 lbs (900 g) russet potatoes, peeled and quartered
- 8 oz (225 g) farmer's cheese or dry curd cottage cheese
- 1 medium onion, about 6 oz (170 g), finely diced
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (28 g) unsalted butter
- 1 cup (240 ml) sour cream, for serving
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh dill or chives, optional for garnish

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 large egg, approx. 50 g
- 1 tsp (6 g) fine salt, plus more for boiling
- 2 tbsp (30 ml) vegetable oil
- 2 lbs (900 g) russet potatoes, peeled and quartered
- 8 oz (225 g) farmer's cheese or dry curd cottage cheese
- 1 medium onion, about 6 oz (170 g), finely diced
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (28 g) unsalted butter
- 1 cup (240 ml) sour cream, for serving
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh dill or chives, optional for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a large bowl combine flour and 1 tsp (5 ml) salt. Whisk egg with warm water and oil, then gradually stir into flour until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the filling: boil potatoes in salted water until very tender, drain, and mash with farmer's cheese, 1/2 tsp (2.5 ml) salt, and pepper to taste until smooth. Adjust seasoning and let cool.
3. Cook onion and bacon: in a skillet over medium heat, cook chopped bacon until crisp, remove and drain on paper. In the bacon fat (add butter if needed), sauté diced onion until golden and soft. Stir most of the cooked bacon into the mashed potato-cheese mixture, reserving a little for topping.
4. Shape varenyky: roll dough to about 1/8-inch (3 mm) thickness. Cut 3-inch (7.5 cm) rounds. Place about 1 tbsp (15 g) filling in center of each, fold and pinch edges firmly to seal, crimping lightly to prevent opening.
5. Cook varenyky: bring a large pot of salted water to a boil. Add varenyky in batches, stirring gently; cook until they float and then for 2 more minutes. Remove with a slotted spoon.
6. Finish and serve: melt butter with reserved bacon and sautéed onion; toss boiled varenyky gently in the butter mixture. Serve hot with sour cream and sprinkle with chopped dill or chives.

1. Make the dough: in a large bowl combine flour and 1 tsp salt. Whisk egg with warm water and oil, then gradually stir into flour until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the filling: boil potatoes in salted water until very tender, drain, and mash with farmer's cheese, 1/2 tsp salt, and pepper to taste until smooth. Adjust seasoning and let cool.
3. Cook onion and bacon: in a skillet over medium heat, cook chopped bacon until crisp, remove and drain on paper. In the bacon fat (add butter if needed), sauté diced onion until golden and soft. Stir most of the cooked bacon into the mashed potato-cheese mixture, reserving a little for topping.
4. Shape varenyky: roll dough to about 1/8-inch (3 mm) thickness. Cut 3-inch (7.5 cm) rounds. Place about 1 tbsp (15 g) filling in center of each, fold and pinch edges firmly to seal, crimping lightly to prevent opening.
5. Cook varenyky: bring a large pot of salted water to a boil. Add varenyky in batches, stirring gently; cook until they float and then for 2 more minutes. Remove with a slotted spoon.
6. Finish and serve: melt butter with reserved bacon and sautéed onion; toss boiled varenyky gently in the butter mixture. Serve hot with sour cream and sprinkle with chopped dill or chives.