This distinctly Ukrainian dumpling recipe can be made absolutely any time of the year, with any type of filling.
- 65 varenyky
- 5 c flour
- 1 large egg plus 1 egg yolk
- 1/4 c melted butter
- 1/2 c sour cream
- 1 c or so water not cold
- 2 c grated cheddar
- 1 tbsp. kosher salt
- 6 onions, diced
- 2 tbsp. butter
- 12 medium yellow potatoes, peeled
- salt & pepper to taste
- chopped fresh dill (optional garnish)
- Beat eggs lightly, mix with flour. Add (sufficiently cooled) butter then sour cream.
- Slowly add water in increments. Set in kneading machine on low setting for 5-7 minutes until dough forms. (If by hand, knead a few minutes longer). Dough should be silky upon completion, not as dense as bread dough. Set dough aside in refrigerator for use later.
- Cook diced onions in a pan with 2 TBS butter until caramelized and lightly brown.
- Cut and boil peeled potatoes until done. Drain water and add butter, grated cheddar, half the caramelized onions, and salt & pepper. Cover with lid to melt. Then use a potato masher to combine, not whip, the mixture.
Assemble the varenyky
- Roll out a portion of the dough with flour above and beneath the dough to easily pull it up. Use the top of a glass at least 3" in diameter to cut out as many circles in your flattened dough as you can fit. Recombine discarded dough to roll out with a new batch later.
- Use a melon baller or small ice-cream scoop to portion even amounts of potato filling into a single dough circle. To make the dumpling, stretch out top and bottom of dough circle to create an oval, place scooped mixture in center, and then attach top and bottom pieces of dough to form a "half-moon" around the potato filling. Finish by pinching the dough closed very tightly from edge to edge. Fold in and pinch in corners. Seal tightly so that no dumplings open during boiling later.
- Bring half a large pot of water to boil. Boil varenyky for 8-10 minutes, or until they rise to the top and simmer in the rolling water for a few minutes. Continually top off water and keep it boiling as you cook each batch after punching and sealing, in sums of about a dozen.
- Serve freshly boiled with remaining caramelized onions and a new dollop of sour cream. Add fresh chopped dill on top as an optional garnish.
- To freeze: organize batches of cooled varenyky into freezer gallon bags. You can easily fit a dozen into a single bag. Freeze, and then reheat by boiling or frying to prepare and eat as if they were just freshly made.