Description
Vareniki are traditional Eastern European dumplings filled with a creamy potato mixture, sautéed onions, and optional cheddar cheese, wrapped in a tender homemade dough. These hearty dumplings are boiled until perfectly tender and served hot with sour cream and fried onions for a comforting meal that showcases classic flavors and textures.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 egg
For the Potato Filling:
- 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
Toppings:
- Sour cream
- Fried onions
Instructions
- Prepare the Dough: In a large bowl, combine the flour and salt. Add the warm water, vegetable oil, and egg. Mix until a shaggy dough forms, then knead vigorously for 8-10 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Prepare the Potato Filling: Mash the boiled potatoes until smooth. Stir in the butter and the sautéed finely chopped onion. If using, mix in the shredded cheddar cheese. Season the mixture with salt and pepper to taste. Allow the filling to cool slightly before assembling.
- Assemble the Vareniki: Roll out the rested dough thinly to about 1/8 inch thickness. Using a round cutter or glass, cut out 3-inch diameter circles. Spoon a generous amount of potato filling into the center of each circle.
- Seal the Vareniki: Fold each circle over the filling to form a half-moon shape. Press the edges together firmly to seal, optionally crimping the edges with a fork to ensure they stay closed during cooking.
- Cook the Vareniki: Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings in batches into the boiling water. Cook them for 5-7 minutes or until they float to the surface, indicating they are done. Remove them with a slotted spoon.
- Serve: Serve the vareniki hot, topped with sour cream and crispy fried onions for a delicious finishing touch.
Notes
- For a richer dough, you can substitute some of the water with milk.
- Cheddar cheese is optional; traditional vareniki often omit cheese for a classic potato and onion filling.
- Make sure to seal the edges tightly to prevent the dumplings from opening during boiling.
- Leftover vareniki can be refrigerated and reheated by boiling briefly or pan-frying for a crispy finish.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
Keywords: vareniki, potato dumplings, Eastern European dumplings, boiled dumplings, comfort food, traditional recipe, potato filling, Ukrainian cuisine
