Potato vareniki
Hearty, filling and incredibly tasty are the potato vareniki. They are vegetarian and ideal as a hot main meal for lunch or dinner. Also, with this recipe, you can make the Ukrainian dumplings in advance and freeze them.
Servings 45 vareniki
Ingredients
for the dough
- 180 ml potato water lukewarm
- 1 egg
- 20 ml vegetable oil**
- approx. 420 g flour**
- 1 tsp. salt
- flour for the work surface
for the potato filling
- 900 g potatoes
- 2 onions
- salt
- vegetable oil** for frying
for the serving (alternative)
- onions
- vegetable oil** for frying
Instructions
Preparation of the potato filling
- Peel potatoes, boil them in salted water, then pour the water into a clean container (do not pour away!) and mash the potatoes.
- Peel onions, chop them and fry them in a pan in vegetable oil until golden brown.
- Add the onions to the mashed potatoes and mix until homogeneous.
- Season the potato filling with salt and let it cool down.
Preparation of the dough
- Mix lukewarm potato water, egg and salt in a mixing bowl.
- Add flour in portions and knead into a firm, elastic dough.
- Knead vegetable oil into the dough.
- Let the vareniki dough rest, covered, for 10 minutes.
To serve
- Peel onions, chop them and fry them in a pan in vegetable oil until golden brown.
Preparation of the vareniki
- Roll out the vareniki dough about 2 mm thick and cut out small circles from the dough using a drinking glass or a round cookie cutter.
- Place some potato filling in the center of each dough circle, close the dough circle into a semicircle and stick the edges together tightly.
- Spread the vareniki on a floured cutting board or tray.
- In a large saucepan, bring salted water to a boil. Add the vareniki one at a time to the boiling water, stir gently with a wooden spoon, bring to a boil, and simmer for about 5 minutes.
- Remove the vareniki from the water with a slotted spoon and place them in a large bowl.
- Add the fried onions to the hot vareniki, mix gently and serve immediately.
- Freeze the leftover uncooked vareniki with potatoes. See my notes on this above.
Notes
- The amount of flour given may vary. Therefore, add the flour in portions until you get an elastic dough that is no longer sticky.
- You can also shape vareniki with a varennitsa**. However, they taste best when made with your hands.
- Note the detailed tips and tricks for making the vareniki with potatoes at the top of the post.