Varenyky z Kartopleyu (Potato and Cheese Dumplings)

Name: Varenyky z Kartopleyu (Potato and Cheese Dumplings)
Yield: 4
Cuisine: Ukraine
Ingredients: All-purpose flour — 500 g (4 cups); Water, lukewarm — 200 ml (3/4 cup + 1 tbsp); Egg — 1; Fine salt — 1 tsp; Potatoes, peeled — 600 g (1 lb 5 oz); Farmer's cheese (tvorog) — 150 g (5 oz); Large Onion, finely chopped — 1; Sunflower oil — 3 tbsp; Sour cream, to serve — 150 g (2/3 cup)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Water, lukewarm — 200 ml (3/4 cup + 1 tbsp)
Egg — 1
Fine salt — 1 tsp
Potatoes, peeled — 600 g (1 lb 5 oz)
Farmer's cheese (tvorog) — 150 g (5 oz)
Large Onion, finely chopped — 1
Sunflower oil — 3 tbsp
Sour cream, to serve — 150 g (2/3 cup)

Method

Make the dough: mix flour, water, egg and salt into a smooth dough. Knead 5 minutes, cover and rest 30 minutes.
Boil the potatoes until tender, drain and mash with the farmer's cheese and a pinch of salt.
Fry half the chopped onion in 1 tbsp oil until golden; stir into the potato filling.
Roll the dough out thinly and cut rounds with the cutter.
Place a teaspoon of filling in each round, fold over and pinch the edges tightly to seal.
Bring a large pot of salted water to a boil and cook the varenyky in batches for 3-4 minutes, until they float.
Fry the remaining onion in the rest of the oil until golden and spoon over the cooked varenyky. Serve with sour cream.

Introduction: Varenyky are among Ukraine's most iconic dishes, small boiled dumplings filled with anything from potato to cherries.

Cultural Background: Varenyky are among Ukraine's most iconic dishes, small boiled dumplings filled with anything from potato to cherries. The potato and farmer's cheese filling is the everyday version served for a family lunch, usually finished with a generous spoon of sour cream and crispy fried onions.

Tips: Seal the edges very firmly, or press with a fork, to stop them opening in the water. Don't overcrowd the pot; cook in batches so the water stays at a boil.

Variations: Fry the boiled varenyky briefly in butter for a crisper finish. Fill with sauerkraut and mushroom for a version suited to fasting days. Vegetarian as written. No authentic vegan version; egg and dairy are traditional to the dough and filling.

Storage: Uncooked varenyky freeze well for up to 2 months; cooked varenyky keep in the fridge for 2 days.

Reheating: Reheat cooked varenyky by pan-frying in a little butter for 3-4 minutes, or steaming for 5 minutes.

FAQs:

Q: Can I cook varenyky from frozen?

A: Yes, drop them straight into boiling water without thawing; they need 1-2 minutes longer to cook.

Q: What is the difference between varenyky and pierogi?

A: They are very closely related dumplings; varenyky is the Ukrainian name and often features different traditional fillings such as sour cherry.