Dinner

Classic Potato Vareniki with Cheddar and Sautéed Onions Recipe

Name: Classic Potato Vareniki with Cheddar and Sautéed Onions Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Eastern European
Ingredients: 4 cups all-purpose flour; 1 teaspoon salt; 1 cup warm water; 2 tablespoons vegetable oil; 1 egg; 5 large potatoes, peeled and boiled; 1/2 cup butter; 1 large onion, finely chopped and sautéed; 1 cup shredded cheddar cheese (optional); Salt and pepper to taste; Sour cream; Fried onions

ByNaomi Fletcher December 18, 2025December 18, 2025

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Introduction

Vareniki are traditional Eastern European dumplings filled with a comforting potato mixture. Soft dough encases a creamy, buttery potato filling, making them a perfect dish for family meals or special gatherings. This recipe guides you through crafting these delicious dumplings from scratch.

A white plate holds a neat pile of half-moon shaped dumplings with crimped edges, each dumpling light beige in color and topped with a small heap of golden brown fried onions. On top of the dumplings is a dollop of white sour cream. In the background, there is a white bowl filled with more sour cream and a white bowl with additional fried onions on a white marbled surface. A woman's hand is holding a fork, ready to take a bite. The whole scene looks warm and inviting, with steam rising from the dumplings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 teaspoon salt
1 cup warm water
2 tablespoons vegetable oil
1 egg
5 large potatoes, peeled and boiled
1/2 cup butter
1 large onion, finely chopped and sautéed
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste
Sour cream, for serving
Fried onions, for serving

Instructions

Step 1: In a large bowl, combine the flour and salt. Add warm water, vegetable oil, and the egg. Mix until a shaggy dough forms, then knead on a floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for 30 minutes.
Step 2: While the dough rests, mash the boiled potatoes with butter until creamy. Stir in the sautéed onions and shredded cheddar cheese if using. Season the filling with salt and pepper, and let it cool slightly.
Step 3: Roll the rested dough out thinly to about 1/8 inch thickness. Use a round cutter or a glass to cut 3-inch circles from the dough.
Step 4: Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges firmly to seal. You can crimp the edges with a fork for a decorative finish.
Step 5: Bring a large pot of salted water to a boil. Working in batches, drop the vareniki into the boiling water. Cook for 5 to 7 minutes or until they float to the surface.
Step 6: Remove the vareniki with a slotted spoon and serve hot. Top with sour cream and fried onions for added flavor.

Tips & Variations

For a richer filling, mix in some sautéed mushrooms or caramelized onions along with the potatoes.
If you prefer, substitute the potato filling with sweet cheese or sauerkraut for different traditional flavors.
Roll dough on a lightly floured surface to prevent sticking without adding too much extra flour.
Freeze uncooked vareniki on a baking sheet, then transfer to a bag for easy cooking later—just add a couple of minutes to the boiling time.

Storage

Store cooked vareniki in an airtight container in the refrigerator for up to 3 days. Reheat by gently boiling or pan-frying in a bit of butter until warmed through. Uncooked vareniki freeze well and can be cooked straight from frozen with a few extra minutes in boiling water.