Potato and Caramelized Onion Vareniki (Stuffed Dumplings)

I’ve always loved pierogies, even the frozen kind that most of us grew up with. For years I assumed making them from scratch was beyond me—partly because there are no Polish grandmothers in my family to teach me, and partly because I didn’t realize how simple and satisfying homemade dumplings could be. That changed when a student in my international foods class mentioned a Russian dumpling similar to a pierogie. With the Olympics on in my home, the idea clicked: why not make vareniki?

So I introduced my students to vareniki—pillowy dumplings filled with buttery mashed potatoes and caramelized onions. After making them myself, I can confidently say the homemade version easily outshines the mass-produced varieties. The dough is lighter and airier, not chewy or gummy, and when you pan-fry them in butter after boiling, the bottoms become satisfyingly crisp while the tops remain tender and soft.

Cook’s Notes:

• I don’t skimp on butter in the mashed potato filling. Using 1½ sticks gives the potatoes a rich, silky texture that makes the vareniki truly special.
• The mashed potatoes are slightly thicker than the typical mashed potatoes. That helps the filling stay put when you seal the dumplings and prevents them from running out during cooking.
• I shaped mine in a traditional Ukrainian style: fold the dough over the filling into a half-moon, then bring the two straight-edge corners together at the bottom so the dumpling resembles a large tortellini. You can also leave them as simple half-moons if you prefer—both work well.
• After forming, you can freeze the vareniki in a single layer on a parchment-lined sheet until solid, then transfer to a zip-top bag for up to three months. Or boil and serve immediately.

Serve boiled vareniki with sour cream and chopped chives for a classic presentation. For extra indulgence, pan-fry them in butter until golden on the bottom—this step adds texture and a delicious toasty flavor that complements the rich potato filling.

Potato and Caramelized Onion Stuffed Dumplings {Vareniki}

Rebecca Lindamood

Ingredients

  

For Caramelized Onion Mashed Potatoes:

• 6-8 white potatoes peeled and cut into quarters or eighths
• Water for boiling
• 1 ½ sticks butter 3/4 cup
• ½ cup caramelized onions
• Salt to taste

For the Vareniki:

• 5 cups all-purpose flour
• 1 cup water
• 2 eggs
• 1 stick butter softened to room temperature
• 1 teaspoon salt
• 1 batch caramelized onion mashed potatoes
• Optional: 4 tablespoons butter for frying sour cream, and chopped chives for serving.

Instructions

 

To Make the Caramelized Onion Mashed Potatoes:

• Bring a pot of water to a boil and generously salt it. Add the potatoes and cook until very tender. Drain as much water as you can from the pan but keep the potatoes in it—there should be no pooled water. Add the butter and caramelized onions, then mash until the potatoes are smooth and the butter is fully incorporated. Taste and adjust salt if needed. Use this filling for the vareniki or enjoy on its own.

To Make the Vareniki:

• Combine the flour, water, eggs, softened butter, and salt in the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl. Mix until a shaggy dough forms. If dry pockets remain, add water 1 tablespoon at a time until the dough comes together. Turn the dough onto a lightly floured surface and knead until silky and smooth. Place in a bowl, cover, and let rest at room temperature for 30 minutes to relax and hydrate.
• Divide the dough in half, keeping the unused portion covered. Roll one half on a lightly floured surface to an even 1/16 to 1/8 inch thickness. Cut circles with a 3 to 3½ inch cutter. Spoon about 2 teaspoons of the mashed potato filling into the center of each circle. Fold and pinch opposite sides to seal into a half-moon, then crimp the edge. Optionally bring the straight-edge corners together at the bottom for the Ukrainian-style look. Lay finished dumplings in a single layer on a platter and repeat until all dough and filling are used.
• Bring a large pot of water to a vigorous boil and salt it well. Lower several vareniki into the pot without overcrowding. Stir gently to keep them from sticking. When they float, cook briefly until heated through, then remove with a slotted spoon, drain, and transfer to a plate. Serve as is with sour cream and a spicy tomato sauce, or pan-fry them for extra flavor.
• To pan-fry: melt 4 tablespoons of butter in a stainless or cast-iron skillet over medium heat. Add the boiled vareniki in a single layer; the butter may sizzle. Let them cook undisturbed until they release easily and the undersides are golden brown. Serve hot topped with sour cream and chopped chives or green onions.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use.