Potato Vareniki (Ukrainian Dumplings)

Ukrainian Potato Vareniki Recipe

1. 

   Boil the potatoes as you would for mashed potatoes.

   To do this, peel and cut the potatoes, place them in a pot, and cover with cold water so that the water is about 1/2 inch (1-1.5 cm) above the vegetables. Bring the water to a boil, add salt, and cook the potatoes under a loosely closed lid over low heat until tender.

   The boiling should be moderate, without vigorous bubbling. This usually takes 25-30 minutes, depending on the type of potatoes. You can check for doneness by piercing the potatoes with a fork or knife; they should be soft.

2. 

   Peel the onion and dice it finely (brunoise), then add it to a pan with heated vegetable oil. Fry the onion over low heat for 25-35 minutes, stirring occasionally, until it reaches a beautiful light brown color.

   Our goal is to caramelize the onion, not just fry it. This process gives the onion a pleasant nutty, slightly smoky aroma and a delicate taste. To me, potatoes with this onion somehow resemble the aroma of mushrooms.

   Tip: You can use a mixture of butter and vegetable oil for frying the onions.

   Tip: You can set aside some of the cooked onions for serving.

3. 

   Drain all the water from the cooked potatoes. Add the caramelized onions along with the fat they were fried in, butter, and ground black pepper to taste.

   Tip: If desired, you can add 2-3 tablespoons of flavorless vegetable oil to the filling.

   Nuance: I add the fried onions directly to the pot, then mash them together with the potatoes. This way, the soft caramelized onions dissolve completely into the filling, infusing it with their flavor and aroma. If you prefer a non-uniform filling with pieces of onion, you should add them to the already prepared mashed potatoes.

4. 

   Mash the potatoes using a potato masher or a pestle. Taste and add salt or ground black pepper if necessary. The consistency of the finished filling should be quite thick, yet with a silky and creamy texture. Allow the potato filling to cool completely.

   Important: Since we're using unleavened dough, the taste of the vareniki depends entirely on the flavor of the filling. The potatoes should taste very good, with enough salt, spices, and butter. Mash should be so delicious that you have an irresistible urge to eat them right away.

   Important: The consistency of the mashed potatoes should be slightly firm and on the drier side. It should be thicker than you'd typically prepare for a side dish.

5. 

   Preparing the dough:

   I've described the process of making the dough in detail in a separate recipe.

   Pour warm water into a bowl and add salt, stirring until dissolved. Add 3/4 of the sifted flour and mix with a fork until smooth. Transfer the dough onto a work surface and gradually add the remaining flour, kneading until you have a firm, elastic, non-sticky dough.

   Cover the dough with a bowl and let it rest for 30-40 minutes.

6. 

   Take 1/4 of the dough and roll it into an even cylinder about 3/4 inch (2 cm) in diameter. Cut the cylinder into equal parts, spacing them about 1/2 to 3/4 inch (1-1.5 cm) apart.

   Cover the remaining dough with a bowl to prevent it from drying out.

   Tip: If your dough turned out very firm, the cylinder might slip on the work surface. In this case, slightly dampen your hands.

7. 

   Roll each small piece of dough in flour on both sides, gently pressing down with your finger in the center to create a round or slightly oval-shaped piece.

   This process will give us pre-formed pieces that will be easy to roll out into properly shaped discs.

8. 

   The dough can be rolled out using a pasta machine or a rolling pin into a sheet 1/16 to 1/8 inch (1-2 mm) thick, and then cut into circles using a round cookie cutter, dough circle or a thin-walled glass.

   The diameter of the circles can be anywhere from 2 to 3 1/4 inches (5 to 8 cm).

9. 

   Roll out each piece of dough into a thin disc using a rolling pin. Place the potato filling in the center. It's most convenient to do this while holding the disc in your left hand (or right hand if you're left-handed).

   Nuance: The size of the vareniki can vary and depends on the diameter of the dough disc. I prefer to make smaller-sized dumplings, so the diameter of my dough discs is usually 2 to 2 1/4 inches (5-6 cm). For one such disc, I typically use 1/2 to 1 teaspoon of filling. For larger-sized dumplings, you can make dough discs with a diameter of 2 3/4 to 3 1/4 inches (7-8 cm), using 1 to 2 teaspoons of filling for each.

10. 

    Fold the dough disc in half to create a half-moon shape, similar to a quesadilla or empanada, and join the edges, pinching them together in the center.

    Using your thumb and index finger, pinch the edges of the varenik from one side towards the center, then repeat from the other side. For extra security, I go over the edge of the varenik once more, pinching the edges together.

    Repeat this process until you've used up all the dough and filling.

11. 

    Place the finished dumplings on a floured surface, keeping them slightly apart from each other to prevent sticking.

    Tip: If desired, you can decorate the edges of the vareniki with a braid or other pattern.

    Nuance: At this stage, you can freeze the vareniki for future use.

12. 

    To cook the vareniki, drop them into a large pot of boiling salted water and gently stir until they float to the surface. After they rise, cook the them at a moderate boil without a lid for 2-5 minutes, stirring occasionally.

    Tip: Stir the water well before adding them to create a whirlpool. This way, the water current catches the dumplings and they sink more slowly. As a result, they have less contact with each other and the bottom of the pot, preventing them from sticking together or to the cookware. Add the vareniki to the boiling water 1-3 at a time.

    Tip: Cook the vareniki in a large amount of water, in small batches. They should float on the surface in a single layer, or at most, two layers after rising. The ratio of vareniki to water should be 1:5.

13. 

    Remove the cooked vareniki from the pot using a slotted spoon and place them in a suitable bowl. Dress them with butter or fried onions with bacon and gently toss to coat without damaging the dumplings.

    Tip: It's convenient to toss them in a ceramic or heat-resistant glass dish. To do this, add the butter or topping, cover with a lid, and then carefully shake the container. This trick ensures the vareniki are evenly coated with the dressing.

    The second advantage of this method is that such dishes retain heat well. This way, while I'm cooking the second and third batches of dumplings, the first batch stays hot. I simply add the freshly cooked vareniki to the same container, add more dressing, cover with the lid, and shake the container again.

14. 

    The potato and caramelized onion vareniki are ready.

    You can serve vareniki with smetana (sour cream), crispy pork cracklings or bacon, caramelized onions, butter, chopped dill, creamy mushroom sauce, or fresh herbs to taste.

    My consistent favorites are either sour cream alone or sour cream with a topping of fried pork cracklings (or beacon) and onions.