Varenyky with Potatoes and Mushrooms
Traditional Ukrainian dumplings filled with a savory mixture of mashed potatoes and sautéed mushrooms, often served with sour cream and fried onions.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1 cup Warm water
- 1 large Egg
- 1 tsp Salt
- 1 kg Potatoes(peeled and quartered)
- 300 g Mushrooms(chopped (e.g., cremini or shiitake))
- 1 large Onion(finely chopped)
- 4 tbsp Butter
- 1 tsp Black pepper(freshly ground)
- 1 cup Sour cream(for serving)
👨🍳 Instructions
- 1
Boil potatoes until tender. Drain and mash them until smooth. Set aside.
⏱️ 20 minutes - 2
While potatoes are boiling, sauté chopped onion in 2 tbsp butter until softened, about 5 minutes. Add chopped mushrooms and cook until browned and liquid has evaporated, about 10 minutes. Season with salt and pepper.
⏱️ 15 minutes - 3
Combine mashed potatoes with the mushroom and onion mixture. Mix well and season to taste. Let the filling cool completely.
💡 Tip: Ensure the filling is cool before assembling to prevent dough from becoming sticky. - 4
Make the dough: Whisk flour and salt in a large bowl. Make a well in the center and add the egg and warm water. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
⏱️ 10 minutes - 5
Cover the dough with a damp cloth and let it rest for 30 minutes.
⏱️ 30 minutes - 6
Divide the dough into portions. Roll out each portion thinly (about 1/8 inch thick) on a floured surface. Cut out circles using a glass or cookie cutter (about 3 inches in diameter).
💡 Tip: Keep unused dough covered to prevent drying. - 7
Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough in half, pressing the edges firmly to seal. You can crimp the edges with a fork or by folding them over.
- 8
Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water in batches, being careful not to overcrowd the pot.
💡 Tip: Cook in batches to ensure even cooking and prevent sticking. - 9
Cook for 3-5 minutes after they float to the surface, or until the dough is cooked through. Remove with a slotted spoon.
⏱️ 5 minutes - 10
While varenyky are cooking, melt the remaining 2 tbsp butter in a small pan and sauté a little extra chopped onion until golden brown, if desired.
⏱️ 5 minutes💡 Tip: Fried onions add a delicious flavor and texture. - 11
Serve the varenyky hot, topped with sour cream and fried onions.
💡 Tip: Varenyky can also be pan-fried after boiling for a crispy exterior.
💡 Pro Tips
- ✓For a richer dough, you can substitute some of the water with milk.
- ✓If the dough becomes too sticky, add a little more flour. If too dry, add a teaspoon of water at a time.
- ✓Varenyky can be frozen before boiling. Lay them flat on a baking sheet until frozen, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
🔄 Variations
- Add dill to the potato and mushroom filling for extra freshness.
- Serve with crispy bacon bits instead of fried onions.
- Try different mushroom varieties for varied flavors.