Vareniki (pierogi)

Name: Vareniki (pierogi)
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 400g All-purpose Flour; 200ml Water, warm; 1 Egg; 1 tsp Salt, fine; 1 tbsp Neutral Oil; 700g Starchy Potatoes, about 6 medium, peeled and cut into chunks; 1 large Onion, about 200 g, finely diced; 2 tbsp Unsalted Butter, for frying the onion; 250g Farmer's Cheese, twarog/dry curd cheese, crumbled; 1 tsp Salt, fine, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Unsalted Butter, to toss the vareniki; 200g Sour Cream

Soft, pillowy vareniki (pierogi) filled with creamy mashed potatoes and farmer's cheese make for a comforting Eastern European classic. The tender dough envelopes a savory filling of caramelized onion, butter and tangy cheese, and the dumplings are best served hot with melted butter and a dollop of sour cream. Simple ingredients come together for a satisfyingly rustic dish that’s perfect for family dinners or festive gatherings.

Soft, pillowy vareniki (pierogi) filled with creamy mashed potatoes and farmer's cheese make for a comforting Eastern European cla... Show more

Traditional Eastern European Recipe

Health Grade

C · Balanced

Rating

4.2

Time

1 hr10 min

Price

1,01 €

Calories

837 kcal

vegetarian

low sugar

kid friendly

comfort food

Method

Make the dough

In a large bowl, combine the all-purpose flour and fine salt. Add the egg, warm water, and neutral oil, then stir until a shaggy dough forms. Turn it out onto the counter and knead until smooth and elastic, 8 to 10 minutes; it should feel soft and supple, with just a slight tackiness but no wet stickiness.

Rest the dough

Cover the dough with the bowl or wrap it loosely and let it rest for 20 minutes. This short rest makes the dough much easier to roll and helps it stay relaxed instead of shrinking back.

Wash the potatoes

Give the starchy potatoes a good rinse under cold running water, rubbing off any dirt before you peel them.

Prep the vegetables

Peel the potatoes and cut them into even chunks about 1 1/2 inches wide so they cook at the same pace. Finely dice the large onion so it melts nicely into the filling.

Boil the potatoes

Put the potato chunks in a pot and cover them with cold water by about 1 inch. Add a generous pinch of salt, bring to a boil, then lower to a steady simmer and cook until a knife slides through easily, 15 to 20 minutes. Drain them well and let them sit in the colander for a minute so excess moisture can evaporate.

Fry the onion

While the potatoes cook, melt the unsalted butter in a skillet over medium heat. Add the onion and cook, stirring often, until very soft and golden, 8 to 10 minutes. The onion should smell sweet and look evenly caramelized around the edges, not dark or scorched.

Mix the filling

Mash the hot potatoes until mostly smooth, then mix in the onion with its butter, the farmer's cheese, the remaining salt, and black pepper. Stir until the filling is evenly combined; it should hold together easily and taste well seasoned. Let it cool until warm rather than hot before shaping the vareniki.

Roll the dough

Cut the dough in half and keep one piece covered while you work with the other. On a lightly floured surface, roll the dough to about 1/8 inch thick, then cut out circles about 3 to 3 1/2 inches wide. Gather the scraps, let them relax for a few minutes if they spring back, and reroll.

Fill and seal

Spoon about 1 heaped teaspoon of filling onto each dough circle. If the edges feel dry, dip a fingertip in water and lightly moisten the rim, then fold each one into a half-moon and pinch firmly to seal. Keep the filling away from the rim or the vareniki can burst open while boiling. Arrange the shaped dumplings on a lightly floured tray and repeat with the remaining dough and filling.

Boil the vareniki

Bring a large pot of salted water to a gentle boil. Cook the vareniki in batches so they have room to move, and stir once right after adding them so they do not stick to the bottom. When they float, cook them for 2 to 3 minutes more, then lift them out with a slotted spoon.

Butter and serve

Transfer the hot vareniki to a bowl and toss them with the remaining butter so they stay glossy and separate. Serve them right away with sour cream on the side or spooned over the top.