🍳 45 min
🔥 1614 cal
✍️ by Taisiia Dobrozorova
Varenyky is a traditional national dish every Ukrainian homemaker cooks for her family. This dish has become a hallmark of Ukrainian cuisine because of the variety of fillings - potatoes, meat, cheese, cherries, mushrooms, strawberries, cabbage, and that's not all! All the ingredients needed are always on hand, so just 45 minutes and the cooking masterpiece is ready to be served.
People sometimes confuse varenyky with Italian ravioli. But a crucial difference between these similar recipes lies in their dough. Traditional Ukrainian varenyky can't be lean. That is, kefir or eggs are constantly added to the dough.
What are varenyky like? The classical varenyk is around 10-15 cm large and, contrary to ravioli, has a crescent shape. The filling is wrapped up in dough and cooked for about five minutes or less. Vareniki are usually served with sour cream.
125 g (½ cup)
3 g (½ tsp)
400 g (2½ cup)
400 g (4 pieces)
10 g (2 tsp)
5 g (1 tbsp)
70 g (½ pieces)
Black pepper, Pork fat, Parsley, Salt
Please follow the next steps:
Peel, then cut washed potatoes into big pieces.
Cook in the salted water for about 20-25 mins, or until it becomes soft.
Peel and chop the onion.
Heat the sunflower oil in the frying pan; brown the onion.
Pour off the water from cooked potatoes; mash it properly. Add 1/3 of fried onion and butter. Season with pepper and salt and stir well. Set the stuffing aside to cool.
Mix the room temperature kefir with soda and salt. Stir well.
Stir in the flour and make dough. But remember, it shouldn't be sticky.
Split the dough into a roll and cut it into little pieces. Shape thin tablets with a rolling pin. Powder the table surface with the flour.
Put the stuffing in the middle of the tablet, then stick the edges together.
Place the finished varenyky on the flat working surface and powder with flour.
Cook the varenyky in salted water for 5 minutes or until they become well-padded.
Season the cooked varenyky with the remaining browned onion, pork fat, and parsley. Serve with sour cream.
You can opt for whole wheat or gluten-free blend flour instead of a conventional one. These kinds preserve the entire grain's fiber, protein, and rich flavor.
If you don't eat pork fat or pork itself, just remove it from the recipe. It is also an excellent option to intake fewer calories.
Buy a non-stick pan so you can use no-to-less oil for cooking.
Knife, Pan, Cutting board, Potato ricer, Rolling pin
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