"Vareniki are Ukrainian dumplings, similar to pierogies, stuffed with potatoes and caramelized onions. I grew up making and eating these with my Babushka Lola. We'd make a bunch, freeze them, and feast for many meals to come. She was an extremely special woman and to this day, when I'm missing her, this is my go-to dish."
Babushka Lola's Potato Vareniki
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- Recipe Card
Prep time: 1hr 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 medium Russet potato
- 1 large diced small white onion
- 2 cups flour
- 1 egg
- 2 tablespoons room temperature butter
- 1/2 cup room temperature milk
- 1 tablespoon sour cream
- for serving sour cream
- optional garnish: dill
- optional garnish: caramelized onions
- optional garnish: parika
- for serving butter
Method
Step 1
For the filling: boil potatoes for 45 min - 1 hr until they are soft. Meanwhile, saute diced onions on low heat with oil or butter until golden brown
Step 2
Peel and mash potatoes while they are hot. Add salt and pepper to taste + cooked onions and mix.
Step 3
For the dough: mix together sour cream, milk + egg. In a separate bowl, combine flour + butter.
Step 4
Add the wet ingredients to the flour bowl and knead dough until smooth
Step 5
Cut the dough in half and cover one half with a towel so it doesn't try out
Step 6
Roll out half the dough on a well-floured surface, using flour on the rolling pin so the dough doesn't stick. The dough should be a few mm thick: thin, but not see-through
Step 7
Assembling vareniki: using a small ceramic or glass cup, cut a circle shape from the dough and place 1 tsp of filling in the center of the dough circle
Step 8
Line the edge of the dough with some water from your finger. Then pinch the dough shut in a half-moon shape, encasing the filling.
Step 9
Repeat until all the dough is finished!
Step 10
To serve: boil vareniki for 4 minutes until dough is cooked through. Toss with butter and top with whatever you like: our family likes tossing the vareniki in butter + topping them with sour cream