Varenyky with potatoes is a beloved Ukrainian comfort food that perfectly combines simplicity and flavor. These soft, pillowy dumplings are filled with creamy mashed potatoes and often served with sour cream or crispy fried onions, making them an irresistible treat for any occasion!
Cuisine: Ukrainian
Weight Calorie content Cooking Time
240 g 250 40 minutes
Products (for 6 servings):
Water - 110 ml
Egg - 1 pc.
Flour - 300 g (2 cups of 250 ml) + for working with the dough
Salt - 1 pinch
Potatoes (peeled) - 500 g
Onion - 1 pc.
Salt - to taste
Ground black pepper
Vegetable oil for frying - 30 ml
Recipe
Peel, wash and cut the potatoes. Fill the potatoes with water and salt and cook for about 25 minutes after boiling. While the potatoes are boiling, cut the onion into small cubes and fry in oil over low heat until golden.
For the dough, mix water, egg, and salt. Sift the flour. Pour the liquid mixture into the flour. Knead the dough thoroughly (5 minutes). Divide the dough into portions. Mash the boiled potatoes.
Add the mashed onion to the potatoes and stir. Add black pepper.
Roll out the dough thinly on a floured surface. Using a mold (6 cm in diameter), cut circles from the rolled-out dough.
Spread the filling: about 10 g per one dumpling. Mold dumplings with potatoes, carefully joining the edges of the dough. Dumplings can be frozen and boiled as needed.
Boil the dumplings in salted water for 6 minutes (frozen - no more than 8 minutes). The dumplings with potatoes are ready. Serve the dumplings with sour cream.
Cuisine: Ukrainian
Weight Calorie content Cooking Time
240 g 250 40 minutes
Products (for 6 servings):
Water - 110 ml
Egg - 1 pc.
Flour - 300 g (2 cups of 250 ml) + for working with the dough
Salt - 1 pinch
Potatoes (peeled) - 500 g
Onion - 1 pc.
Salt - to taste
Ground black pepper
Vegetable oil for frying - 30 ml
Recipe
Peel, wash and cut the potatoes. Fill the potatoes with water and salt and cook for about 25 minutes after boiling. While the potatoes are boiling, cut the onion into small cubes and fry in oil over low heat until golden.
For the dough, mix water, egg, and salt. Sift the flour. Pour the liquid mixture into the flour. Knead the dough thoroughly (5 minutes). Divide the dough into portions. Mash the boiled potatoes.
Add the mashed onion to the potatoes and stir. Add black pepper.
Roll out the dough thinly on a floured surface. Using a mold (6 cm in diameter), cut circles from the rolled-out dough.
Spread the filling: about 10 g per one dumpling. Mold dumplings with potatoes, carefully joining the edges of the dough. Dumplings can be frozen and boiled as needed.
Boil the dumplings in salted water for 6 minutes (frozen - no more than 8 minutes). The dumplings with potatoes are ready. Serve the dumplings with sour cream.
