Vareniki (Ukrainian Pierogi Dumplings)

Vareniki are pillowy dumplings crammed with potatoes and cheese which can be comforting and endlessly versatile. This model retains it traditional and easy, filling the wealthy egg dough with nutty Yukon gold potatoes, cottage cheese, and caramelized onions, however be at liberty to customise with what’s in season — or to match the model that comes from reminiscence. Tossed in butter together with a bit of starchy cooking water, the vareniki find yourself with simply the correct amount of sauce to maintain them from getting dry. Vareniki might seem undramatic, however they ship huge on taste.

Is cottage cheese conventional in vareniki? 

Twaróg is the cheese historically used, however because it’s not straightforward to search out within the U.S., cottage cheese is the substitution of alternative.

Are vareniki the identical as pierogi?

Pierogi and vareniki hail from related areas in Jap Europe. They’re very intently associated, although pierogi are sometimes fried and a bit of bigger than vareniki. And, fairly merely, if you happen to stay in western Ukraine, which is nearer to Poland, they’re typically known as pierogi.

What are some extra toppings for vareniki?

Bitter cream, bacon, and sauteed onions are all widespread toppings for vareniki. Sweeter variations of vareniki additionally exist with fillings together with berries, cream cheese, beets, and poppy seeds.

Notes from the Meals & Wine Check Kitchen

This recipe’s kneading time is about 5 minutes, not like pasta dough, which is often kneaded for at the very least 10 minutes. Don’t over-knead the dough; it will activate the gluten and end in a tricky dumpling.

In case your dumpling rounds dry out as you assemble them, cowl them with plastic wrap or a clear kitchen towel. 

Make forward

Prepare the vareniki in a single layer on a calmly floured baking sheet lined with parchment paper. Freeze the vareniki till partially frozen, or for about half-hour, then switch to a freezer bag and freeze for as much as three months. When able to prepare dinner, don’t thaw the vareniki; prepare dinner straight from frozen.

This recipe was developed by Liz Mervosh; the textual content was written by Breana Killeen.