Varenyky – Potato and cheese dumplings

Experience the comfort of traditional Ukrainian cuisine with our classic Vareniki recipe. These delightful dumplings are a staple in Eastern European households and are perfect for savoring on those chilly winter days. With a tender, homemade dough embracing a buttery potato and onion filling, each bite delivers an exquisite taste of heritage and homeliness.

Ingredients:

For the Dough:

- 300 grams bread flour

- 1 large egg

- 1 egg yolk

- 175-185 grams water (adjust based on climate)

- 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon table salt)

For the Filling:

- 2 pounds Yukon Gold potatoes

- 2 tablespoons butter (additional 4 tablespoons for mashing)

- 2 yellow onions, diced

- 50 grams grated cheddar cheese (or alternative similar cheese)

- Salt (to season)

- Black pepper (to taste)

Equipment:

- Food processor

- Kitchen scale

- Pot for boiling potatoes

- Colander

- Skillet

- Pastry scraper (optional)

- Plastic wrap

- Rolling pin

- Circular cutter or glass

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Prep Time: 1 hour 30 minutes

Cook Time: 40 minutes

Total Time: Approximately 2 hours 10 minutes (excluding dough resting time)

Instructions:

1. Start by making the dough. Place the flour in a food processor. In a separate bowl, whisk together the egg, egg yolk, and water until you reach 185 grams of wet ingredients (or 175 grams in high humidity). Pour this into the food processor with the salt.

2. Run the processor until the mixture comes together with no dry flour remaining. Turn the dough out onto a surface and knead for approximately 8-12 minutes until it no longer sticks and gluten has developed.

3. Wrap the dough in plastic wrap, dust with a little flour, and let it rest for at least one hour at room temperature.

4. Meanwhile, prepare the filling by cooking the diced onions with 2 tablespoons of butter and a pinch of salt on medium heat until translucent and golden brown, about 20 minutes.

5. Boil the potatoes starting in cold water. Bring to a boil, then simmer with a generous pinch of salt until tender. Drain and then dry out any residual moisture in the pot on medium-low heat.

6. Once dry, mash the potatoes with 4 tablespoons of butter, black pepper, and salt to taste. Integrate the butter fully before adding the grated cheddar cheese. Mix until smooth and let cool to room temperature.

7. Roll out the rested dough until thin and cut out circles using a cutter or glass.

8. Place a spoonful of the potato filling on each dough circle, fold in half, and seal the edges by pinching, creating a semi-circular dumpling.

9. Bring a pot of salted water to a rolling boil. Cook the Vareniki in batches, so they don't stick together, until they float to the surface, plus an extra 2 minutes.

10. Serve your Vareniki hot, accompanied by additional melted butter or a dollop of sour cream.

Cooking Tips:

- Be generous with the seasoning in the water when cooking potatoes.

- Ensure the filling is at room temperature before assembling Vareniki to avoid sogginess.

- The wrapped dough can be made ahead and used closer to dinner time if needed.

Servings: Makes about 40 Vareniki, serving approximately 4 people.

This recipe has been lovingly crafted and adapted for you by Helen Rennie; to watch the detailed process and for more culinary inspirations, visit her YouTube channel at https://www.youtube.com/@helenrennie

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Varenyky – Potato and cheese dumplings