Vareniki Recipe

Make dough

In a large bowl, combine the flour and salt. Make a well in the center, add the warm water, egg, and oil. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. If dough is sticky, add flour 1 tbsp at a time; if too dry, wet hands with a little water. Form into a ball, coat lightly with oil, cover with plastic wrap or a towel and let rest at room temperature for 30 minutes.

Cook potatoes

Place potato chunks in a pot, cover with cold salted water (cover by ~1 inch), bring to a boil, then simmer until tender, about 12–15 minutes. Drain well.

Mash and season

Return drained potatoes to the pot or a bowl. Add 2 tbsp butter, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp black pepper, and the optional cooked chopped onion. Mash until smooth and creamy. Taste and adjust seasoning. Let the filling cool to room temperature before assembling varniki.

Roll and cut dough

On a lightly floured surface, roll the rested dough to about 1/8-inch (3 mm) thickness. Using a 3-inch (7–8 cm) round cutter (or a glass), cut circles. Gather scraps, re-roll once and repeat until all dough is used.

Fill and seal

Place about 1 teaspoon (roughly 1 tbsp if you prefer larger dumplings) of cooled potato filling in the center of each circle. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges by pressing with a fork or pleating with fingers to ensure they are watertight. Place finished vareniki on a lightly floured tray, not touching, while you continue.

Boil vareniki

Bring 4 cups of water with 1 tsp salt to a rolling boil in a large pot. Add vareniki in batches so they have room to move (do not overcrowd). Stir gently to prevent sticking. When they float, simmer for an additional 2–3 minutes to ensure dough is cooked through. Remove with a slotted spoon and transfer to a plate; toss gently with 1 tbsp butter if using to prevent sticking and add richness.

Sauté aromatics and mushrooms

While vareniki rest or cook, heat 2 tbsp butter and 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make sauce

Sprinkle 1 tsp flour over the mushroom mixture and stir to coat for about 1 minute (this helps thicken). Pour in 1/2 cup broth, scraping up any browned bits, then add 3/4 cup heavy cream. Bring to a gentle simmer and cook until sauce thickens slightly, 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped dill or parsley. Taste and adjust seasoning.

Finish and combine

If sauce becomes too thick, thin with a tablespoon or two of broth or cream. Keep sauce warm over the lowest heat until ready to serve.

Place a portion of vareniki on each plate (about 8–10 per serving). Spoon warm mushroom cream sauce over the dumplings and add a dollop of sour cream if desired. Garnish with additional chopped dill or parsley. Serve immediately.