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The potato vareniki “for the lazy” are quick to make, filling and aromatic. They taste tender, juicy and delicious. Serve them with sour cream and fresh herbs for lunch. You can find a detailed lenivye potato vareniki recipe with the exact quantities and step-by-step instructions below.
Which potatoes for lenivye vareniki?
Floury potato varieties are best suited for this recipe, just like for the potato pancakes, mashed potatoes or potato dumplings recipe. They contain less moisture and more starch, which is needed to bind the mixture. This helps the vareniki to keep their shape when cooked.
Quick version of Ukrainian dumplings
Lenivye vareniki are a quick version of the classic potato vareniki. This is because forming the small filled dumplings by hand takes a lot of time, hard work and patience. However, if you need to make them quickly, you can fall back on this recipe.
How to store and serve
The potato vareniki “for the lazy” are cooked just before serving and eaten warm, just like the mushroom vareniki. They are ideal as a main meal for lunch or dinner.
Sour cream goes very well with them. The lenivye potato vareniki also taste delicious with fresh herbs or a vegetable salad. You can also serve them not only with fried onions, but also with a delicious sauce such as the khrenovina sauce.
The potato vareniki “for the lazy” can be prepared in advance and frozen raw, just like vegetarian pelmeni, gnocchi or chebureki. To do this, spread them out on a well-floured cutting board and place them in the freezer. As soon as they are frozen through after a few hours, you can transfer them to a freezer bag.
Frozen lenivye vareniki do not need to be defrosted before cooking. Put them straight into boiling water and cook them for about a minute longer than fresh ones.
These potato vareniki “for the lazy” are
- tender,
- juicy,
- soft,
- savory,
- heavenly delicious,
- aromatic,
- filling,
- vegetarian,
- quick and easy to make,
- ideal as a main meal for lunch or dinner,
- suitable for freezing.
How to make lenivye potato vareniki: tips and tricks
- Use floury potato varieties for lenivye vareniki.
- You can also use the mashed potatoes from the previous day in the recipe.
- You can add just one varenik to the boiling water first and see if it keeps its shape. If it falls apart, you need to knead a little more flour into the dough. However, you must not overdo it with the flour so that the vareniki taste tender and not dry.
- Serve sour cream and fresh herbs with the lenivye potato vareniki. Instead of fried onions, you can also serve them with a sauce.
- You can prepare the vareniki “for the lazy” in advance and freeze them raw. Read more about this in the article above.
Have you made the leniwye potato vareniki using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these vareniki recipes too:
- Strawberry vareniki – vegan summer recipe
- Cherry vareniki – fruity summer dumplings
- Blueberry vareniki – dumplings filled with fruit
Lenivye potato vareniki
Ingredients
- 650 g potatoes floury
- 50 g butter
- 3 onions medium
- 5 tbsp vegetable oil
- 1 egg
- approx. 160 g flour
- salt to taste
- black pepper to taste
- flour for the work surface
- water for cooking
Instructions
- Peel potatoes, cut them into large pieces and put them in a saucepan.
- Pour cold water over the potato pieces so that they are covered by about 1 - 2 cm and add 1/2 teaspoon of salt.
- Bring the water with the potatoes to the boil and simmer with the lid on for about 20 minutes until the potato pieces are very soft.
- Drain the water from the potatoes and leave the potato pieces in the saucepan without the lid on the hot stove for approx. 10 minutes to steam out.
- Add 30 g butter to the hot potatoes, mash them with a potato masher and leave the mashed potatoes to cool completely.
- Peel and chop onions.
- Heat vegetable oil in a large frying pan. Fry the onions in it until translucent, then add 20 g butter and fry until lightly golden brown. Leave the onions to cool.
- Stir egg and about half of the fried onions into the mashed potatoes and season with salt and black pepper.
- Add flour little by little and knead into a very sticky dough.
- Dust the work surface with plenty of flour and roll the dough in flour. Divide it into three roughly equal portions, roll one of them into a sausage about 2.5 cm in diameter and cut it into slices about 2 cm thick. Roll each slice in flour, press it down lightly and place it on a well-floured cutting board. Repeat the process with the other two portions of dough.
- Bring plenty of salted water to the boil in a large saucepan.
- Add the potato vareniki one by one to the boiling water, stir carefully with a wooden spoon, bring to the boil and simmer for approx. 2 - 3 minutes.
- Remove the vareniki from the water with a slotted spoon and place them in the pan with the fried onions.
- Heat the potato vareniki "for the lazy" for approx. 1 - 2 minutes, stirring carefully, and serve.
Notes
- Use floury potato varieties for lenivye vareniki.
- You can also use the mashed potatoes from the previous day in the recipe.
- You can add just one varenik to the boiling water first and see if it keeps its shape. If it falls apart, you need to knead a little more flour into the dough. However, you must not overdo it with the flour so that the vareniki taste tender and not dry.
- Serve sour cream and fresh herbs with the lenivye potato vareniki. Instead of fried onions, you can also serve them with a sauce.
- You can prepare the vareniki "for the lazy" in advance and freeze them raw. Read more about this in the article above.
- See the detailed tips and tricks for making the leniwye potato vareniki at the top of the article.
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