Ukrainian Zenia’s Potato Varenyky

Zenia's Potato Varenyky Recipe from Ukraine with Cheddar and Onion

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zenia's Potato Varenyky is a traditional Ukrainian dish that consists of tender dumplings filled with a savory mixture of mashed potatoes and cheese. These varenyky are a comforting and delicious meal that can be enjoyed on their own or with a side of sour cream or fried onions.

History

Varenyky have been a staple in Ukrainian cuisine for centuries, with variations of the dish being enjoyed by families across the country. Zenia's Potato Varenyky is a beloved recipe that has been passed down through generations, with each family adding their own unique twist to the classic dish.

Ingredients

Filling

1 small onion, finely chopped
2 tbsp butter
2 cups warm mashed potatoes
0.75 cup shredded cheddar cheese
salt and freshly ground black pepper

Dough

2 cups all-purpose flour
1 tsp salt
2 egg yolks
0.5 cup cold mashed potatoes
1 tbsp melted butter
0.5 cup cool water (approximately)
melted butter

How to prepare

Filling

Sauté the onion in the butter until softened, about 6 minutes.
Combine the sautéed onion with the potatoes and cheese, and mix well.
Season with salt and pepper.
Let the mixture cool thoroughly before using.
(The filling can be made a day ahead and kept covered and refrigerated. Bring it to room temperature before using.)

Dough

Combine the flour and salt in a large mixing bowl.
Add the egg yolks, mashed potatoes, melted butter, and just enough water to form a medium-soft dough.
Turn the dough out onto a lightly floured surface and knead until smooth. (Avoid over-kneading, as it will make the dough tough.)
Divide the dough in half and cover it with an inverted bowl.
Let it stand for 10 minutes.
Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide using a large biscuit cutter.
Bring a large pot of water to a boil and add a little salt.
Place a spoonful of filling on each round of dough, then fold it over to form a half circle.
Press the edges together with well-floured fingers, ensuring that the varenyky are well sealed.
Transfer them to a lightly floured surface and cover them with a clean tea towel to prevent drying out.
Drop a few varenyky at a time into the boiling water, stirring gently with a wooden spoon to separate them and prevent sticking to the bottom of the pot.
Boil for 3 to 4 minutes, until they are puffed and floating on the surface. (Thinner dough and smaller pyrohy will cook faster.)
Transfer the cooked varenyky to a colander using a slotted spoon, drain thoroughly, and place them in a warmed bowl.
Drizzle melted butter over the varenyky and toss gently to prevent sticking.
Cover and keep them warm while you cook the remaining varenyky.

Variations

For a vegetarian option, omit the cheese and add sautéed mushrooms or spinach to the filling.
For a meat-filled version, add cooked ground meat to the potato filling mixture.
Experiment with different types of cheese, such as feta or mozzarella, for a unique flavor twist.

Cooking Tips & Tricks

Be sure to let the filling mixture cool completely before using it to fill the varenyky. This will help prevent the dough from becoming soggy.

- When rolling out the dough, make sure it is thin enough to form a tender dumpling, but not too thin that it tears easily.

- To prevent the varenyky from sticking together, be sure to toss them gently in melted butter after cooking and keep them warm until ready to serve.

Serving Suggestions

Zenia's Potato Varenyky can be served with a dollop of sour cream, a sprinkle of fried onions, or a side of sautéed vegetables for a complete meal.

Cooking Techniques

Boiling the varenyky in salted water ensures that they cook evenly and become tender. Be sure to stir gently to prevent sticking and cook in batches to avoid overcrowding the pot.

Ingredient Substitutions

If you don't have cheddar cheese, you can use any other type of cheese that melts well, such as gouda or Swiss.

- Instead of butter, you can use olive oil or vegetable oil for sautéing the onions.

Make Ahead Tips

You can prepare the filling for Zenia's Potato Varenyky a day ahead and keep it covered and refrigerated. Bring it to room temperature before using to make assembling the varenyky easier.

Presentation Ideas

Arrange the cooked varenyky on a platter and drizzle with additional melted butter for a glossy finish. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Zenia's Potato Varenyky pairs well with a crisp green salad, pickled vegetables, or a side of sauerkraut for a balanced meal.

Storage and Reheating Instructions

Leftover varenyky can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently steam or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Zenia's Potato Varenyky contains approximately 250 calories.

Carbohydrates

Each serving of Zenia's Potato Varenyky contains approximately 30 grams of carbohydrates.

Fats

Each serving of Zenia's Potato Varenyky contains approximately 12 grams of fats.

Proteins

Each serving of Zenia's Potato Varenyky contains approximately 8 grams of proteins.

Vitamins and minerals

Zenia's Potato Varenyky is a good source of vitamin C, calcium, and iron.

Alergens

Zenia's Potato Varenyky contains dairy (cheese and butter) and eggs.

Summary

Zenia's Potato Varenyky is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Zenia's Potato Varenyky is a classic Ukrainian dish that is sure to become a family favorite. With a tender dough and a flavorful potato and cheese filling, these dumplings are a comforting and satisfying meal that can be enjoyed any time of the year.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Ukrainian Zenia’s Potato Varenyky. It was a warm summer day, and I was flipping through an old cookbook that belonged to my dear friend Zenia, a Ukrainian woman who was like a second mother to me. As I turned the pages, a worn piece of paper fell out and fluttered to the ground. I picked it up and saw that it was a handwritten recipe for Zenia’s famous Potato Varenyky.

My heart skipped a beat as memories of Zenia flooded back to me. She was a petite woman with a twinkle in her eye and a love for cooking that knew no bounds. Whenever I visited her, she would always have a pot of something delicious simmering on the stove, filling her cozy kitchen with mouthwatering aromas.

Zenia was kind enough to share her recipes with me, but this one was special. She had taught me how to make varenyky before, but this version was different. It was her own twist on the traditional Ukrainian dish, filled with creamy mashed potatoes and caramelized onions, wrapped in delicate dough and served with a dollop of sour cream.

I knew I had to learn how to make Zenia’s Potato Varenyky, not only to honor her memory but also to bring a taste of her warmth and hospitality into my own home. So, I set out to recreate the recipe, following the instructions carefully and adding my own touch to make it truly my own.

The first step was to make the dough, a simple mixture of flour, eggs, water, and a pinch of salt. I kneaded the dough until it was smooth and elastic, then let it rest while I prepared the filling. I boiled some potatoes until they were soft, then mashed them with butter, salt, and pepper until they were creamy and smooth.

Next, I caramelized some onions in butter until they were golden and sweet, adding a depth of flavor to the filling. I combined the potatoes and onions, stirring them together until they were well mixed and seasoned to perfection. The filling was rich and flavorful, a perfect balance of creamy and savory.

I rolled out the dough and cut it into circles, then spooned a dollop of the potato filling onto each one. I sealed the edges of the dough, forming little pockets of goodness that I couldn’t wait to taste. I boiled the varenyky until they floated to the surface, then drained them and served them hot with a generous dollop of sour cream.

As I took my first bite, I was transported back to Zenia’s kitchen, surrounded by the love and warmth that she had always exuded. The varenyky were light and tender, the filling creamy and comforting. I closed my eyes and savored each bite, feeling a sense of peace and contentment wash over me.

From that day on, Zenia’s Potato Varenyky became a staple in my own kitchen. I would make them for special occasions and family gatherings, sharing Zenia’s legacy with those I loved. Each time I made them, I felt her presence beside me, guiding my hands and filling my heart with joy.

And so, this recipe became more than just a dish to me. It was a connection to a dear friend, a reminder of the power of food to bring people together and create lasting memories. I will always be grateful to Zenia for sharing her recipe with me, and for teaching me the true meaning of hospitality and love through her delicious Potato Varenyky.