Varenyky recipe

Ukrainian half-moon dumplings of thin unleavened dough, most often filled with mashed potato, boiled and served with sour cream and fried onions.

1 hour and 30 minutesmedium9 ingredients

Ingredients

• 500 g wheat flour
• 800 g potatoes
• 1 egg
• 200 ml warm water
• 2 onions
• 60 g butter
• 200 g sour cream
• 2 tsp salt
• 1 pinch black pepper

How to make Varenyky

1. Mix 500 g flour with 2 tsp salt, 1 egg and 200 ml warm water into a stiff dough that no longer sticks to your hands; knead 5 minutes, cover and rest 30 minutes.
2. Peel 800 g potatoes, boil them in salted water for 20 minutes and mash them without any liquid.
3. Slice 2 onions and fry them in 60 g butter until golden, about 10 minutes; stir half into the potatoes with salt and a pinch of pepper and keep the rest for serving.
4. Roll the dough out 1-2 mm thin and cut 7-8 cm circles with a glass.
5. Put a heaped teaspoon of cooled filling on each circle, fold into a half-moon and pinch the edge firmly shut.
6. Drop the varenyky in batches into a large pot of boiling salted water; once they float, cook 2-3 minutes more.
7. Lift them out with a slotted spoon, toss with the remaining fried onions and butter, and serve with 200 g sour cream.

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