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Ukrainian dumplings

Ukrainian Varenyky (Dumplings)

A wonderful dumpling dough recipe straight from Ukraine! In my opinion, these are dumplings done right—and the tastiest, too. I recently learned that my favorite dish, varenyky, may trace back to Turkish cuisine, where a similar dumpling was called "düş-vara." Over time the name shifted to "vara-nyky," and today we all simply know them as varenyky. Of all the versions, the Ukrainian one is my absolute favorite.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Flour

500

Milk (or water)

200

Eggs

Salt

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 10 g

Fats 5 % 3 g

Carbohydrates 77 % 43 g

240 kcal

GI: 2 / 0 / 98

Cooking method

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Start by making the dough; it should come together quite stiff. Mix the flour with water (you can use milk in place of the water), then add the eggs, a pinch of salt, and a little sugar. Gather the dough into a ball and chill it in the refrigerator for half an hour. Take it out and roll it into a sheet—it should be very thin. Cut out rounds; the size depends on the filling you plan to use. For potato filling, make the rounds a bit larger; for farmer's cheese, you can cut smaller rounds using the sharp rim of a glass. Once you've filled and sealed the dumplings, drop them into salted boiling water and cook for about 10 minutes. As soon as they float to the top, they're ready to lift out. Toss the hot dumplings with butter melted gently in a double boiler. Serve potato varenyky with sour cream; if they're filled with farmer's cheese, we usually enjoy them with honey or jam. Enjoy!