dinner · vegetarian
Potato and cheese varenyky (pierogi)
Soft, tender Ukrainian dumplings filled with potato and farmer cheese, boiled and then fried in butter with onions.
- Time
- 100min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Mix the flour and salt. Warm the milk, water and oil slightly, beat in the egg and stir into the flour. Knead 5 minutes until smooth. Cover and rest 30 minutes.
-
2
Boil the potatoes until tender, drain well and mash. Cool, then mix in the farmer cheese, yolk, semolina, sugar, salt and pepper.
-
3
Roll the dough thin, about 2 mm, and cut 8 cm (3 in) rounds. Reroll the scraps.
-
4
Put a spoonful of filling on each round, fold in half and pinch the edges tightly closed.
-
5
Boil in batches in salted water until they float, then 2 minutes more. Drain.
-
6
Fry the onions slowly in the butter until golden. Toss the dumplings in the pan (or fry until crisp) and serve with sour cream and dill.
