‘Varenyky’ Ukrainian Dumplings with Mashed Potato Filling

Name: ‘Varenyky’ Ukrainian Dumplings with Mashed Potato Filling
Yield: 32 to 40 Pieces
Cuisine: British
Ingredients: 1 Egg *whisked; 1/2 teaspoon Salt; 1/2 cup Warm Water *OR Milk if you prefer; 2 cups Plain Flour *plus extra; 2 tablespoons (30 g) Butter *melted; 500 g Potatoes; Salt for cooking Potatoes; 2-3 tablespoons Oil OR Butter; 1 Onion *finely chopped; 1 clove Garlic *finely chopped; Salt & Pepper; Sour Cream to serve; Chopped Parsley OR Dill to serve

Hiroko Liston @hirokoliston

Melbourne, Australia

Several years ago, I came across ‘Pierogi’, Polish dumplings, at a local farmer’s market and I instantly fell in love with them. Similar foods can be found in many different countries. Japan has ‘Gyoza’. Italy has ‘Ravioli’ and ‘Tortellini’. Ukraine has ‘Varenyky’. A variety of fillings can be used for ‘Varenyky’. My favourite is definitely Mashed Potato. Today I added Sautéed Onion & Garlic. Next time I will add Bacon as well.

Hiroko Liston @hirokoliston

Saved

Ingredients

32 to 40 Pieces

Dough
1Egg *whisked
1/2 teaspoonSalt
1/2 cupWarm Water *OR Milk if you prefer
2 cupsPlain Flour *plus extra
2 tablespoons (30 g)Butter *melted
Filling & Topping
500 gPotatoes
Salt for cooking Potatoes
2-3 tablespoonsOil OR Butter
1Onion *finely chopped
1 cloveGarlic *finely chopped
Salt & Pepper
Sour Cream to serve
Chopped Parsley OR Dill to serve

Saved

Steps

1

Combine Egg, Salt & Water (OR Milk) in a mixing bowl, add Flour and melted Butter, stir to combine, and knead, adding extra Flour if required, until smooth. Dough should not be sticky. Wrap with plastic food wrap, and set aside to rest while you are preparing Filling.
2

Peel Potatoes, cut into small pieces, cook in the salted water in a saucepan. When soft, drain and mash.
3

Meanwhile, heat Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic. When Onion is soft and slightly caramelised, season with Salt & Pepper strongly. Add the Onion and Garlic to Mashed Potato and mix, and save the Oil (OR Butter).
4

Divide the dough into 4 portions. Form one portion into a log about 15cm long on a floured surface such as a chopping board, and cut into 8 or 10 pieces. Today I cut into 8 pieces as it is easiest.
5

Press down each piece using your hand OR roll out using a rolling pin into 2mm thin round. Place a heaped teaspoonful Potato filling in centre, you can place as much as you can wrap, wet the edges with water, and close the edges.
6

Note: I tried to make a pattern by folding the edges, bit by bit from one end to the other, but I gave up as my hands were too sore.
7

Cook ‘Varenyky’ in rapidly boiling salted water. When ‘Varenyky’ are floating, cook a few more minutes, and transfer to a bowl using a slotted spoon or small skimmer. Add a small amount of the saved Oil and toss to coat. Continue cooking the remaining ‘Varenyky’.
8

Place cooked ‘Varenyky’ on a plate, sprinkle with some chopped Parsley OR Dill (OR both), add Sour Cream, and serve warm.
9

*Note: The photo below is the same ‘Varenyky’ served with the sauce of Garlic & Mushroom that was cooked in a generous amount of Olive Oil, seasoned with Salt, then added Parsley and Dill.