Ukrainian Potato and Farmer Cheese Varenyky
Tender Ukrainian dumplings filled with mashed potato and farmer cheese.
Varenyky are Ukrainian filled dumplings with a tender dough and a savoury potato and farmer-cheese centre. The source mixes a large amount of butter into the dough and leaves the filling unspecified, so this version uses a simple flour, egg and water dough and a measured potato-cheese filling. Seal each edge firmly to prevent leaks, boil in batches and remove dumplings once they float and the dough is cooked through. Serve with sour cream and fried onions; the same dough can also be filled with fruit. Boil potatoes in salted water 15 to 20 minutes until tender. Drain very well and mash until smooth. Cook onion in butter over medium-low heat 6 to 8 minutes until soft and golden. Mix into potatoes with farmer cheese, salt and pepper; cool completely.
Recipe card
Ukrainian Potato and Farmer Cheese Varenyky
Equipment: Large pot, potato masher, rolling pin, 8-cm cutter, slotted spoon
Ingredients
Instructions
Cook filling potatoes
Boil potatoes in salted water 15 to 20 minutes until tender. Drain very well and mash until smooth.
Make filling
Cook onion in butter over medium-low heat 6 to 8 minutes until soft and golden. Mix into potatoes with farmer cheese, salt and pepper; cool completely.
Mix dough
Combine flour and salt. Whisk egg, warm water and oil; add to flour and stir until shaggy. Knead 6 to 8 minutes until smooth. Cover and rest 30 minutes.
Shape wrappers
Roll dough on a lightly floured surface to about 2 mm thick. Cut 8-cm circles. Keep scraps covered and reroll once.
Fill and seal
Place 1 heaped teaspoon filling in each circle. Fold into a half-moon, press air out and pinch edges firmly.
Boil
Cook dumplings in batches in gently boiling salted water, stirring once. When they float, cook 2 to 3 minutes more, then lift out with a slotted spoon.
Serve
Toss lightly with butter and serve with sour cream or fried onions.
How to tell when it is ready
Dumplings float, the wrapper looks slightly translucent and the dough is tender with no raw flour taste.
Tips
- Cool filling before shaping.
- Keep unused dough covered.
- Do not overfill wrappers.
- Cook in batches to avoid crowding.
Troubleshooting
- If dough springs back, cover and rest 10 minutes.
- If seams open, reduce the boil to a gentle simmer and seal edges with a little water.
Substitutions
- Use a plant-based milk-free dough by replacing egg with 2 tbsp extra water and 1 tsp oil; texture will differ.
- Use well-drained cottage cheese if farmer cheese is unavailable.
Variations
- Fill with mashed potato and sautéed mushrooms.
- Use a sweet farmer-cheese filling with sugar and vanilla.
Serving suggestions
- Serve with sour cream.
- Top with browned onions.
- Add chopped dill.
- Serve alongside beet salad.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate cooked dumplings up to 3 days. Reheat in a lightly oiled skillet or simmering water. Freeze uncooked dumplings in one layer, then bag up to 2 months; boil from frozen.
Storage
Refrigerate cooked dumplings up to 3 days. Reheat in a lightly oiled skillet or simmering water. Freeze uncooked dumplings in one layer, then bag up to 2 months; boil from frozen.
Food safety
Keep dairy filling chilled; refrigerate cooked dumplings within 2 hours.
Frequently asked questions
Can I freeze varenyky?
Yes. Freeze them uncooked on a floured tray until firm, then transfer to a bag and boil directly from frozen.
How should I store ukrainian varenyky with potato and farmer cheese?
Refrigerate cooked dumplings up to 3 days. Reheat in a lightly oiled skillet or simmering water. Freeze uncooked dumplings in one layer, then bag up to 2 months; boil from frozen.
Serve with sour cream. Refrigerate cooked dumplings up to 3 days. Reheat in a lightly oiled skillet or simmering water. Freeze uncooked dumplings in one layer, then bag up to 2 months; boil from frozen.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.