Varenya (Boiled Dumplings)

Name: Varenya (Boiled Dumplings)
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 400g All-purpose Flour; 200ml Water, warm; 1 large Egg; 1 tsp Salt, fine; 800g Starchy Potatoes, peeled and cut into chunks; 1 large Onion, finely chopped; 3 tbsp Unsalted Butter, about 40 g, plus more for serving; 1 1/2 tsp Salt, fine, to taste; 1/2 tsp Pepper (Black), ground; 1 tbsp Salt, for the cooking water; 2 tbsp Unsalted Butter, for tossing cooked dumplings; 200g Sour Cream, smetana; 2 tbsp Dill, fresh, finely chopped, optional, traditional garnish

Varenya are tender boiled dumplings filled with a creamy mashed potato and sweet-sautéed onion mixture, finished with butter, sour cream and fresh dill. Simple, rustic, and deeply comforting, they make a satisfying meal that highlights humble pantry ingredients in the best possible way.

Varenya are tender boiled dumplings filled with a creamy mashed potato and sweet-sautéed onion mixture, finished with butter, sour... Show more

Traditional Russian Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

1 hr40 min

Price

0,70 €

Calories

767 kcal

vegetarian

low sugar

kid friendly

comfort food

Method

Prep the filling

Peel the Starchy Potatoes and cut them into even chunks, then peel and finely chop the Onion. Keeping the pieces similar in size helps everything cook evenly and makes the filling easier to mash.

Mix the dough

In a large bowl, combine the All-purpose Flour with 1 tsp of Salt (fine). Make a well in the center, add the Egg and 200 ml of Water (warm), then stir until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic, adding only enough extra flour to keep it from sticking. The dough should feel soft and supple, not dry.

Rest the dough

Cover the dough with a clean towel or bowl and let it rest for 30 minutes so the gluten relaxes and the dough rolls out more easily.

Boil the potatoes

Put the potato chunks in a pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook for 15–18 minutes until the potatoes are very tender and break apart easily with a fork. Drain them well and let the steam escape for a minute so the filling stays fluffy.

Cook the onions

While the potatoes simmer, melt 3 tbsp of Unsalted Butter in a skillet over medium heat. Add the chopped onion and cook, stirring often, for 8–10 minutes until soft, sweet, and lightly golden. Scrape the buttery onions into the drained potatoes.

Mash the filling

Return the potatoes to the pot while they're still hot and mash them until mostly smooth. Fold in the buttery onions, then season with the Pepper (Black) and a little more salt. Mash just until the filling holds together but still has a bit of texture, then taste and adjust if needed.

Shape the dumplings

Lightly dust the work surface with flour, then roll the dough out to about 2–3 mm thick. Cut it into rounds, place a spoonful of filling in the center of each one, and pinch the edges closed very firmly so the filling can't leak out. Keep the unused dough covered while you work so it doesn't dry out.

Boil the dumplings

Bring a large pot of salted water to a steady boil, then lower in the dumplings in batches and give them one gentle stir so they don't stick to the bottom. Cook for 2–3 minutes after they float to the surface, until the dough looks puffed and tender. Lift them out with a slotted spoon as soon as they're done.

Toss and serve

Toss the hot dumplings with 2 tbsp butter so they stay glossy and don't clump together. Pile them onto warm plates, add the Sour Cream (smetana), and finish with the Dill (fresh, finely chopped) if you like a traditional garnish.