Varenyky

Varenyky with Potato and Farmer Cheese

Classic Ukrainian boiled dumplings filled with potato and farmer cheese, served with a generous spoonful of smetana and crispy fried onions. They are the soul food of Ukraine: simple, frugal and deeply satisfying.

Prep

45 min

Cook

25 min

Total

70 min

Serves

4 (makes about 32 varenyky)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain flour, all-purpose, plus extra for dusting
• •180 ml (3/4 cup) sour cream (smetana), full-fat, for the dough
• •60 ml (1/4 cup) water, lukewarm
• •1 large egg
• •5 g (1 tsp) fine salt, plus extra for cooking water
• •500 g (1 lb 2 oz) waxy potatoes, Yukon Gold or similar, not russets
• •250 g (9 oz) farmer cheese (syr), substitute: 200 g dry cottage cheese plus 50 g cream cheese, drained
• •1 medium onion, finely grated into the potato filling
• •30 g (2 Tbsp) butter, for the filling
• •1 tsp fine salt, for the filling, to taste
• •0.5 tsp (1/2 tsp) black pepper, freshly ground
• •1 large onion, for the topping, sliced into half-moons
• •30 g (2 Tbsp) lard or clarified butter, for frying the topping; schmaltz is most traditional
• •200 g (7 oz) sour cream (smetana), to serve
• •1 Tbsp unsalted butter, to toss the cooked varenyky, optional

Steps

1. 1 Make the dough: mound the flour on a clean work surface and make a well in the center. Add the egg, sour cream, water and salt into the well. Whisk the wet ingredients with a fork while gradually drawing in flour from the sides, then knead by hand for 8 to 10 minutes until smooth, soft and elastic. The dough should not stick to your hands; add a little more flour if needed. Cover with a bowl and rest 30 minutes.
2. 2 Prepare the potato filling: Peel the potatoes, cut into chunks and place in cold salted water. Bring to a boil and cook 15 to 18 minutes until very tender. Drain well and return to the hot pot for 1 minute to dry out. Mash finely, then stir in the butter, finely grated raw onion, salt and pepper. Let cool slightly, then fold in the farmer cheese. Taste and adjust salt. The filling should be seasoned a little more boldly than you expect, since the dough is plain.
3. 3 Roll and fill: Divide the rested dough in half, keeping one half covered. Roll out on a lightly floured surface to about 2 to 3 mm thick (roughly 1/8 inch). Cut rounds with a 7 cm (2¾ inch) glass or cookie cutter. Place about 1 generous tablespoon of filling in the center of each round. Fold the dough over to form a half-moon, press out the air and pinch the seam firmly, then roll the sealed edge toward the filling and pinch again to create the traditional rolled ruchka. Repeat with remaining dough and filling.
4. 4 Cook: Bring a large pot of generously salted water to a gentle boil. Lower the varenyky in batches (do not crowd the pot). When the water returns to a boil, reduce heat so it stays at a steady simmer. Cook 3 to 4 minutes after the dumplings float to the surface, until the dough is tender and the filling is piping hot. Remove with a slotted spoon.
5. 5 Make the onion topping: While the varenyky cook, melt the lard or clarified butter in a skillet over medium heat. Add the sliced onion and a pinch of salt, and cook 8 to 10 minutes, stirring often, until deep golden brown and sweet. Do not rush; properly browned onions are the point.
6. 6 Serve: If you like, toss the hot varenyky with 1 tablespoon of butter so they don't stick. Pile on warmed plates, top with the fried onions and a generous dollop of smetana. Eat hot.