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Varenyky (Ukrainian Filled Dumplings

Varenyky (Ukrainian Filled Dumplings recipe image
These traditional Ukrainian varenyky feature a delicate, pillowy dough filled with a choice of hearty potato and farmer&# 226;ÂÂs cheese or tangy sauerkraut and bacon. The dough is simple to make and yields a soft texture that contrasts beautifully with the robust, savory fillings. Served warm with a generous toss of melted butter, these dumplings offer a comforting, home-style meal perfect for family gatherings or cozy weeknight dinners. They capture the essence of Eastern European comfort food, balancing earthy potatoes, sharp cheese, and acidic kraut in every bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 873.6
Description
These traditional Ukrainian varenyky feature a delicate, pillowy dough filled with a choice of hearty potato and farmer&# 226;€™s cheese or tangy sauerkraut and bacon. The dough is simple to make and yields a soft texture that contrasts beautifully with the robust, savory fillings. Served warm with a generous toss of melted butter, these dumplings offer a comforting, home-style meal perfect for family gatherings or cozy weeknight dinners. They capture the essence of Eastern European comfort food, balancing earthy potatoes, sharp cheese, and acidic kraut in every bite.
Ingredients
  • 4 cup Flour
Directions
  1. 1
    Prepare the dough by blending 4 cups of flour and 1/2 teaspoon salt in a food processor.
  2. 2
    With the motor running, add egg yolks and oil through the feed tube, then slowly pour in water until the dough forms a ball around the blade.
  3. 3
    Transfer the dough to a floured surface and knead until smooth, about 2 minutes.
  4. 4
    Cover the dough with a kitchen towel and let it rest for 30 minutes.
  5. 5
    For the potato filling, melt butter in a skillet over medium heat and sauté finely chopped onion until browned, about 15 minutes.
  6. 6
    Remove onion from heat and let cool slightly.
  7. 7
    In a large bowl, combine mashed boiled potatoes and farmer's cheese.
  8. 8
    Add the sautéed onion and melted butter to the potato mixture, then season with salt and pepper to taste.
  9. 9
    For the sauerkraut filling, dice bacon and sauté in a large skillet until fat is rendered.
  10. 10
    Remove bacon from the skillet and reserve for topping.
  11. 11
    Drain all but 2 tablespoons of fat from the skillet.
  12. 12
    Add chopped onion to the skillet and sauté over medium heat until browned, about 15 minutes.
  13. 13
    Increase heat to medium-high, add rinsed and squeezed dry sauerkraut, and sauté until softened, 10 to 15 minutes.
  14. 14
    Stir in tomato paste, sugar, and chicken broth.
  15. 15
    Reduce heat to low, cover, and simmer for 20 minutes.
  16. 16
    Remove sauerkraut filling from heat and cool to room temperature.
  17. 17
    Divide the rested dough in half and shape into two balls.
  18. 18
    Roll out one ball of dough on a floured surface to a very thin sheet, about 1/16 inch thick.
  19. 19
    Cut out circles about 3 inches in diameter using a round cookie cutter.
  20. 20
    Place a heaping teaspoon of your chosen filling in the center of each dough circle.
  21. 21
    Fold the dough over the filling to form a semi-circle.
  22. 22
    Brush the edges with lightly beaten egg white and press firmly together with the tines of a fork to seal.
  23. 23
    Place sealed dumplings on a lightly floured baking sheet, keeping them covered with a damp tea towel.
  24. 24
    Repeat the rolling and filling process with the remaining dough ball and scraps.
  25. 25
    Bring 6 quarts of salted water to a boil in a large pot.
  26. 26
    Reduce heat to medium so the water simmers, then carefully lower half of the dumplings into the water.
  27. 27
    Boil, stirring occasionally to prevent sticking, until they rise to the surface and are cooked through, 6 to 7 minutes.
  28. 28
    Remove dumplings with a slotted spoon and drain thoroughly in a colander.
  29. 29
    Transfer drained dumplings to a serving bowl and toss with half of the butter.
  30. 30
    Repeat the boiling process for the remaining dumplings.
  31. 31
    Serve warm, topped with the reserved crispy bacon pieces if using the sauerkraut filling.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 873.6kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 182.4g61%
Dietary Fiber 6.5g26%
Sugars 0.7g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rinse packaged sauerkraut thoroughly and squeeze it dry before using to prevent the filling from becoming too wet.

Keep the dough covered with a damp cloth while rolling and filling to prevent it from drying out and cracking.

You can freeze uncooked varenyky on a baking sheet before transferring them to a freezer bag for later use.

The egg white wash helps seal the dumplings; ensure edges are pressed firmly to prevent bursting during boiling.

Serve immediately with additional melted butter and sour cream if desired.

Keywords: ukrainian, dumplings, varenyky, potato, cheese, sauerkraut, bacon, dough, boiled, comfort food, traditional, handmade, filling, eastern european, home cooking
Read it online: https://www.chefs-mate.com/recipe/varenyky-ukrainian-filled-dumplings/