Potato Varenyky – Ukrainian Dumplings

For weeks now, my thoughts have been with the people of Ukraine, as they have bravely faced unimaginable horrors. It has been difficult to just sit back while watching a war unfold over five thousand miles away. This week, to learn more about the Ukrainian people and what they are fighting to protect, I have spent time in the kitchen researching the cuisine of this culturally rich country. Varenyky, boiled stuffed dumplings, similar to Polish pierogi, are a beloved dish passed down through the generations. A comfort food to share during these difficult times.

Ingredients:

For the dough:

⅔ cup whole milk

1 egg

½ teaspoon fine sea salt

2 ⅔ cups all-purpose flour, plus more for dusting

For the filling:

2 pounds Russet potatoes, about 4 medium or 6 small

3 tablespoons unsalted butter, divided

1 tablespoon olive oil, plus more

2 medium yellow onions, diced

Salt and fresh ground black pepper

Sour cream for serving

Directions:

Start by making the dough. With a fork, lightly whisk together the milk, egg and salt in a large mixing bowl. Gradually add the flour and stir to combine into a shaggy dough. Turn dough out on a floured surface and knead with the palms of your hands for 5 minutes, until a smooth elastic dough forms. If dough is too sticky add a little more flour, a tablespoon at a time, as you knead. Form dough into a smooth round and return to the bowl, cover with a kitchen towel and rest at room temperature for 30 to 60 minutes.

While the dough is resting, begin making your filling. Peel potatoes and cut into ½-inch pieces. Place potatoes in a large pot with a teaspoon of salt and enough water to cover by 2 inches. Bring to a boil, then reduce heat to medium low and cover with a lid ajar. Simmer until potatoes are fork tender, about 15 minutes.

Meanwhile, melt 2 tablespoons of the butter with the olive oil in a heavy skillet set over medium heat. Add the onions and cook, stirring frequently, until onions are nicely browned, about 15 to 20 minutes. The onions will begin to get crispy around the edges, but not burnt. Season to taste with salt and set aside.

When potatoes are tender, drain and transfer to a mixing bowl. Mash the potatoes until smooth, then mix in the remaining tablespoon of butter along with about a third of the cooked onion mixture. Season, to taste with salt and pepper. Set aside and allow to cool at room temperature.

Divide the dough out into 3 balls. Working in batches, roll a ball of dough out to 1/16-inch thickness, then using a 3-inch round cookie or biscuit cutter, cut out circles. A glass or wide mouth jar can work if you don't have a cookie cutter. Next, place a heaping teaspoon of potato filling in the center of each dough circle. Brush a little water around the edge of half, then fold in half-moon shape. Crimp the edges with your fingers or a fork, pushing filling to center, and pressing out excess air. Make sure you have a tight seal to prevent filling from coming out during cooking. Transfer prepared varenyky to a floured platter in a single layer. Continue with remaining dough and filling. You might not use all the filling.

Prepare a large pot of well salted water and bring to a boil. Cook the varenyky in batches, about 6 at a time, for about 4 to 6 minutes each batch. They will float to the top and the water will return to a simmer when they are done. Remove with a slotted spoon or a small mesh strainer to drain, then transfer to a warmed serving dish. Drizzle a little olive oil over the cooked dumplings to prevent them from sticking together. Continue to cook remaining varenyky, adding more oil as they come out of water. Meanwhile, return the pan of remaining onions to medium heat, adding more butter if needed. When all the varenyky are cooked and lightly oiled, toss in the warmed onions and season the top with salt and pepper. Serve with sour cream on the side.

Notes:

Once mastered, you can experiment with different traditional fillings. To the potatoes you can add farmers cheese or cream cheese. Other versions use mushrooms, arugula, or sauerkraut. This versatile dish can be served as an appetizer, a hearty side dish or vegetarian entrée. When serving, don't be shy with the sour cream. Смачного (smachnoho)! Enjoy.

Please, consider donating to World Central Kitchen, an amazing organization founded by chef José Andrés, which provides food to people affected by disasters and war. They are currently on the ground in Ukraine, as well as neighboring countries, providing hot meals to the flood of displaced people. https://wck.org