Potato Varenyky: Ukrainian Potato Dumplings
Traditional Ukrainian varenyky with potato filling are more than just a comforting dish — they’re a connection to home, heritage, and generations of shared meals. With soft, delicate dough and a creamy mashed potato filling often enriched by golden sautéed onions, each bite offers warmth and satisfaction in its purest form.
Whether served hot with a dollop of sour cream, a drizzle of melted butter, or crispy bacon on top, varenyky have a way of bringing people together. In many Ukrainian households, they’re the heart of a traditional Sunday lunch — a dish made not alone, but as a family. Children often take part in making varenyky, carefully folding the dumplings and learning by doing — no fancy tools, just hands and heart.
These dumplings aren’t just food. They’re moments shared at the kitchen table, laughter echoing across generations, and a symbol of Ukrainian hospitality that welcomes everyone with something simple, handmade, and unforgettable.
Enjoy the step-by-step potato varenyky recipe below!
Potato Varenyky: Ukrainian Mashed Potato Dumplings
Ingredients
- 600 g all-purpose flour
- 350 ml boiling water
- 1/2 tsp salt
- 5 tbsp vegetable oil
For the filling:
- 800 g mashed potatoes preferably from the day before
- 2 onions
- vegetable oil (for frying)
- salt (to taste)
- pepper (to taste)
Instructions
Prepare the potato filling:
- Finely chop the onions and sauté in vegetable oil until golden brown.
- Mix the mashed potatoes with the fried onions, season with salt and pepper, and stir until well combined.
Prepare the dough:
- Sift the flour into a large bowl. Add salt and mix.
- Pour in the boiling water, mix with a spoon, then add the oil. Stir first with a spoon until it cools slightly, then knead by hand. Knead for a few minutes until the dough becomes smooth and elastic (about 5 minutes).
- Cover with plastic wrap and let it rest for 20 minutes.
Shape the dumplings:
- Lightly flour the surface, divide the dough into two parts for convenience, roll it out, and cut out circles. Place about 1-1.5 tsp of filling in each circle and seal the edges.
- If you want to enjoy them later, you can freeze the dumplings on a wooden board. Once frozen, transfer them to a bag for storage. When you're ready to cook, boil them directly from frozen—no need to thaw.
- Bring salted water to a boil in a large pot, add the dumplings, and cook over medium heat for 8-10 minutes or until they float to the surface.
- Serve with sautéed onions (you can also add bacon) and sour cream.
Notes
Related: Traditional Ukrainian Borscht with Chicken
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