How to Shape Varenyky (Dumplings) Beautifully

Cooking method

1. Step 1:

   

   Prepare the dough and mashed potatoes your favorite way. Sift some flour to dust the work surface. Beautiful varenyky are easiest to shape when the dough is rolled fairly thin and the rounds are cut out with a cutter (or skillfully rolled with a rolling pin). A small rolling pin about 1.5–2 cm in diameter is handy here.

2. Step 2:

   

   For nice-looking varenyky shaped the simple way, keep the inner edges free of flour—the parts you'll be sealing should have no flour on them. Seal with moderate pressure, pressing the edges evenly together; don't flatten the edge too much or pull the dumpling out of shape. On the contrary, keep it as round as you can.

3. Step 3:

   

   Make sure the dumpling doesn't come unsealed. Any weak spots while you're shaping it will definitely open up during cooking.

4. Step 4:

   

   Here's the neat, classic varenyk you get. This shape is ideal for delicate fillings—mashed potato, farmer's cheese, cheese with herbs, raspberries.

5. Step 5:

   

   Now let's shape varenyky with a braided edge—the stylish kind. The braid is a bit denser than the rest of the dough, so this shape is good for fillings like mushrooms, braised cabbage, cherries, and strawberries.

6. Step 6:

   

   Pinch the edges of the dumpling closed the usual way.

7. Step 7:

   

   Make sure the dumpling doesn't come unsealed.

8. Step 8:

   

   Now, starting from the right edge, fold the edge over, slightly flattening the seam behind each fold.

9. Step 9:

   

   Keep folding and flattening. A little tail will be left at the end—tuck it neatly underneath.

10. Step 10:

    

    Look at these beauties! All that's left is to cook them and dig in.