Potato Vareniki

Potato Vareniki (Ukrainian Pierogi Recipe) - Lena's Kitchen




  • 1 1/2 pounds (680 grams) yukon gold potatoes, peeled and diced (weight is for whole potatoes)
  • 1 cup plus 2 tablespoons milk, any variety
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • A few grinds of black pepper


  • 1 1/2 pounds (680 grams) yukon gold potatoes, peeled and diced (weight is for whole potatoes)
  • Whole milk, as needed
  • 5 tablespoons (70 grams) unsalted butter
  • 1 teaspoon kosher salt
  • 1 large egg plus 1 yolk, whisked until uniform
  • 5 tablespoons (55 grams) fine semolina flour
  • 2 teaspoons chopped fresh dill (optional)


  • 3 1/2 cups (450 grams) all-purpose flour, plus more for counter
  • 1 tablespoon kosher salt (Diamond brand, use half for any other brand)
  • 1 large egg
  • 3/4 cup plus 2 to 3 tablespoons cold water

TO SERVE combination or your option: Butter, plain vinegar, minced new dill, caramelized onions, sour cream. The appeared top is Kachka’s sauerkraut powder (their recipe, dried out and ground), and I’d be delinquent if I didn’t let you know that these are presented with a caviar buerre blanc at the restaurant, the recipe is on p. 304 in the cookbook.

For potato filling: Place potatoes in a medium pan and add milk and salt; milk should scarcely cover the potatoes.

Bring to a stew and cook, blending incidentally, until potatoes are cooked through, around 15 minutes.

Make the dumpling dough:

  1. Combine flour and salt in an enormous bowl with a fork.
  2. Add half the water and the egg and utilize the fork for blending them into the dough.
  3. Sprinkle in everything except the last one tablespoon of residual water, blending as you pour until dough structures shaggy bunches.
  4. Utilize your hands to unite the dough inside the bowl.
  5. Work it a few times in the bowl.

Structure vareniki, the two strategies: Grab a shower jug of water, a rolling pin, and generously dust a rimmed baking sheet with flour. Eliminate one-fourth of dough (for hand-framed dumplings) or one-6th of dough (for pelmenitsa dumplings) from the bowl, keeping the rest wrapped until needed. On an all-around floured counter and carry it out on a daintily floured ledge until it’s slender enough to see the light through it if you hold it up; you ought to have the option to move it to the slimness of pasta dough.

Structure vareniki manually: Cut out dough rounds with a 2-inch round shaper or a drinking glass. Utilizing two spoons, a little scoop, or a cake sack, fill each dough round with a mass of filling – around one teaspoon. Touch, brush or fog the edges of the dough with water, then, at that point, crease the round into a half-circle, squeezing the edges to seal. Take the edges and pull them towards one another, squeezing the corners to seal in a tortellini shape and it will taste of home.

As you shape a couple of dumplings, you’ll feel how much filling you can stuff into every dumpling regardless of stretching the dough around it to seal. Move the formed dumplings to your pre-arranged baking sheet. Assemble the pieces once again into the ball. Rehash with the leftover dough and filling, rerolling the pieces after they’ve rested enough that you can carry them out once more.

Cook your vareniki: Bring an enormous pot of salted water to a bubble. Add the dumplings, around 20 for every individual (or 12 to 15 if they’re more prominent). Change the heat depending on the situation to keep a healthy-yet-not-too-energetic bubble. Add the dumplings and give them a couple of good mixes, ensuring none adhere to the lower part of the pot. Cook until the dumplings ascend to the surface, and afterward brief more (this will take more time to 5 minutes). If you don’t know if they’re done, you can constantly eliminate one and cut it down the middle – it should be hot in the middle.

Finish and serve: While the dumplings cook, set up a blending bowl to dress your dumplings. Move to individual dishes and let everybody add the completions they wish.