Classics · Ukrainian

Varenyky
with potato and cheese

Varenyky with potato and cheese
Time
1h
+ 0h 30' chilling
Diff.
medium
Kcal
480
/ serving
Servings
6
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Knead the dough

500 g
1 szt
250 ml
1 łyżeczka
2 łyżka

Pour wheat flour (500 g) into a large bowl, make a well in the center. Crack in egg (1 szt), add salt (1 łyżeczka), oil (2 łyżka) and pour in warm water (250 ml). Mix with a spoon, then turn out onto the counter and knead for 8-10 minutes until smooth and elastic.

Tip
The dough should be soft but not sticky. If it sticks — add a spoon of flour. If it cracks — add a spoon of water.
Step 02 of 08

Rest the dough

Wrap the dough in plastic film and leave for 30 minutes at room temperature. The gluten relaxes — the dough rolls out easier and the edges seal better.

Step 03 of 08

Boil the potatoes

700 g
1 łyżeczka

Peel potatoes (700 g), cut into quarters and put into a pot of salted water (salt and pepper (1 łyżeczka)). Boil for 20 minutes from the boiling point, until a fork goes in without resistance. Drain thoroughly — wet potatoes will make the filling mushy.

Step 04 of 08

Make the filling

1 szt
30 g
700 g
250 g

Finely dice onion (for filling) (1 szt). Melt butter (for filling) (30 g) in a 24 cm cm pan and fry the onion over medium heat for 6-8 minutes, until golden and soft. Mash hot potatoes (700 g) with a masher into smooth purée. Add the onion with its butter and curd cheese (semi-fat) (250 g). Mix together.

Tip
Add the curd to hot potatoes — it will melt in smoothly instead of staying lumpy.
Step 05 of 08

Roll and shape varenyky

500 g

Dust the counter with a bit of wheat flour (500 g). Cut off a piece of dough (cover the rest so it doesn't dry out) and roll it to 2 mm thick. Cut out circles with a glass about 8 cm in diameter. Place a teaspoon of filling in the center of each, fold in half and press the edges together firmly with your fingers.

Tip
Edges must be dry and clean of any filling — otherwise the varenyky will burst while boiling. If the dough dries out, dab the edge with a little water.
Step 06 of 08

Fry the onion topping

2 szt
60 g

Slice onion (for serving) (2 szt) into thin strips. Melt butter (for serving) (60 g) in a 24 cm cm pan and fry over medium heat for 10-12 minutes, until golden-brown and sweet. Stir every minute so it doesn't burn.

Step 07 of 08

Boil the varenyky

Bring a large pot of salted water to a rolling boil. Drop in varenyky in batches of 10-12 — no more, or they'll stick together. Once they float to the surface, cook for another 3 minutes. Lift out with a slotted spoon.

Warning
The water must keep boiling vigorously. If it stops, the varenyky sink to the bottom and fall apart.
Step 08 of 08

Serve

2 szt
60 g
200 g

Transfer hot varenyky onto plates. Pour over butter (for serving) (60 g) from the pan together with onion (for serving) (2 szt). Add a dollop of sour cream 18% (200 g) on the side.

Varenyky with potato and cheese
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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