Varenyky z Kartopleiu ta Shkvarkamy
Dumplings with Potato and Pork Cracklings
A hearty and traditional Ukrainian dish featuring soft dumplings filled with mashed potatoes and savory pork cracklings (shkvarky). These varenyky are often served with sour cream or fried onions.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water
- 1 large Egg
- 1 tsp Salt
- 1 kg Potatoes(peeled and quartered)
- 250 g Pork belly or fatty pork(cut into small cubes)
- 1 medium Onion(finely chopped (for serving, optional))
- 2 tbsp Butter(for frying onions (optional))
- 1 cup Sour cream(for serving)
👨🍳 Instructions
- 1
Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.
💡 Tip: Ensure potatoes are well-drained to avoid a watery filling. - 2
While potatoes are boiling, prepare the shkvarky. Fry the cubed pork belly in a dry skillet over medium heat until golden brown and crispy. Remove cracklings with a slotted spoon and set aside, reserving some rendered fat in the pan.
💡 Tip: Cook slowly to render fat and achieve crispiness. - 3
In a large bowl, combine flour and salt. Make a well in the center and add the egg and warm water. Mix until a soft, pliable dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth.
- 4
Divide the dough into portions. Roll out each portion thinly on a floured surface and cut out circles using a glass or cookie cutter.
💡 Tip: Keep unused dough covered to prevent drying. - 5
Place a spoonful of mashed potato filling and a pinch of shkvarky onto the center of each dough circle. Fold the dough over and pinch the edges firmly to seal, creating half-moon shapes. Ensure there are no gaps to prevent filling from leaking.
- 6
Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water in batches. Cook for 3-5 minutes after they float to the surface, or until the dough is cooked through.
💡 Tip: Do not overcrowd the pot. - 7
While varenyky are cooking, if desired, fry the chopped onion in butter or reserved pork fat until golden brown.
- 8
Remove cooked varenyky with a slotted spoon and toss gently with a little butter or reserved pork fat to prevent sticking. Serve immediately, topped with fried onions (if using) and a dollop of sour cream.
💡 Pro Tips
- ✓The dough should be soft but not sticky. Add a little more flour if too sticky, or a splash more water if too dry.
- ✓Ensure the potato filling is cooled before assembling to prevent the dough from becoming gummy.
- ✓For extra flavor, you can add sautéed onions or dill to the potato filling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add dill or chives to the potato filling.
- Serve with fried mushrooms instead of onions.
- For a vegetarian version, omit the pork cracklings and use sautéed mushrooms and onions as the filling.