Varenyky (dumplings) With Potato Recipe

Make dough

In a large bowl, combine 4 cups flour and 1 tsp salt. Whisk to aerate. Make a well in the center and add the warm water, 1 large beaten egg and 1 tbs vegetable oil. Mix with a fork until shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tbs more flour. Form into a ball, lightly oil the exterior, cover with plastic wrap or a damp towel and let rest at room temperature for 30 minutes.

Cook potatoes

Place peeled, cut potatoes in a large pot and cover with cold water. Add 1 tsp salt, bring to a boil, then simmer until fork-tender, about 15–20 minutes depending on size.

Drain well and return potatoes to the hot pot for 1 minute to evaporate excess moisture. Mash potatoes until smooth with a potato masher or ricer.

Stir in 4 tbs unsalted butter, 1/2 cup milk, 2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. The filling should be creamy but not runny. Let cool to room temperature before filling dumplings.

Sauté mushrooms

Heat 2 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat. Add 1 cup finely chopped yellow onion and sauté until translucent, 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds more. Add 400 g sliced mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates and mushrooms are golden brown, about 8–10 minutes.

Sprinkle 1 tbs flour over the mushrooms and stir to coat; cook 1 minute to remove raw flour taste. Slowly pour in 1 cup stock while stirring to prevent lumps. Bring to a simmer and cook 2–3 minutes until slightly thickened.

Stir in 1/2 cup heavy cream and simmer gently 2–3 minutes until sauce is smooth and coats the back of a spoon. Add 2 tbs chopped fresh dill, 1 tsp salt and 1/2 tsp black pepper. Keep warm over very low heat, stirring occasionally.

Roll and cut dough

Divide rested dough into 4 pieces. Working with one piece at a time (keep remaining covered), roll out on a floured surface to about 1/16–1/8 inch (2–3 mm) thickness. Use a 3-inch (7–8 cm) round cutter or glass to cut circles.

Place about 1 tablespoon of cooled potato filling in the center of each circle. Moisten the edge of the dough with a little water, fold the circle in half over the filling, and press the edges to seal, crimping tightly to prevent leaks. Repeat until all dumplings are formed.

Boil dumplings

Bring a large pot of salted water to a rolling boil. Reduce to a gentle rolling boil and add dumplings in batches so they don’t stick (do not overcrowd). Stir gently. When dumplings float, continue cooking for 2–3 minutes to ensure filling is heated through. Use a slotted spoon to transfer cooked dumplings to a towel-lined tray.

Make crispy onions

While dumplings cook, separate 1 large thinly sliced yellow onion into rings. Toss the rings in 1/2 cup flour and 1/2 tsp salt until lightly coated. Heat 1 cup neutral oil in a heavy skillet or deep frying pan to 350°F (175°C) or until a pinch of flour sizzles. Fry onions in batches, stirring gently, until golden brown and crisp, about 2–3 minutes per batch. Drain on paper towels and lightly salt while hot.

Warm dumplings in butter (optional)

For added richness, in a large skillet melt 2 tbs butter and briefly sauté boiled dumplings in batches 1–2 minutes to crisp exterior slightly. This step is optional but adds texture.

To serve: spoon a generous ladle of warm mushroom sauce onto each plate, place 6–8 varenyky on top, add a dollop (about 2 tbs) of sour cream per serving, sprinkle with chopped chives or parsley and finish with a handful of crispy onions.