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Hearty, filling and incredibly tasty are these potato vareniki. They are vegetarian and ideal as a hot main meal for lunch or dinner. Plus, you can make the Ukrainian dumplings in advance and freeze them. You can find a detailed recipe for the vareniki with potatoes with exact quantities and step-by-step instructions here at the very bottom.
Handmade or varennitsa
Forming each small moon-shaped dumpling with your hands takes a certain amount of time. It also requires diligence and patience. But the work is worth it. Because that’s how you get fully stuffed vareniki.
And if the whole family, including children, help to prepare the vareniki, it is even fun. Besides, the dumplings are ready in no time.
But if you don’t have the time or inclination to make vareniki by hand, you can use a varennitsa. This is a special form for the production of vareniki. With a varennitsa, however, you can’t fill the dumplings as full as is typical for homemade vareniki.
How to serve vareniki with potatoes?
Vareniki are served warm, directly after cooking. They are ideal as a main dish for lunch or dinner.
With fried onions, the potato vareniki taste delicious. That’s how I served them, as you can see in the recipe below. Thanks to vegetable oil, in which the onions were roasted, the dumplings do not stick together.
Alternatively, you can serve the potato vareniki with butter. Add a piece of butter to the hot vareniki right after cooking and mix them carefully with a wooden spoon.
The potato vareniki are also delicious served with sour cream. For this, put an extra bowl of sour cream. Dip each varenik in the sour cream before eating.
You can also serve the potato vareniki with a regular vegetable salad.
Freezing potato vareniki
You should cook the vareniki with potatoes just before serving. They will not taste good when cold and may stick together. It is best to cook as many vareniki as will be eaten.
You can freeze the remaining uncooked dumplings. Spread them out on a floured cutting board or tray and place it in the freezer. Once the dumplings are frozen after a few hours, you can transfer them to a freezer bag. The frozen vareniki do not need to be thawed before cooking.
So, the potato vareniki are perfect for making in advance and then freezing. This way, you’ll always have a lunch or dinner ready in the freezer, ready to cook in about 10 minutes.
Fry dumplings from the day before
If you ever have leftover cooked vareniki with potatoes, you don’t have to throw them away. You can store them in the refrigerator and fry them the next day in a little vegetable oil until golden brown. This way they get a crispy top layer and taste at least as delicious as freshly cooked.
Potato stuffing with mushrooms
By the way, these vareniki also taste delicious with a potato-mushroom filling. You prepare the mushrooms in the same way as for the vareniki with mushrooms or potato zrazy with mushrooms.
First, fry onions until translucent, then add mushrooms cut into small pieces and continue to fry over high heat until the liquid has evaporated.
Then stir the mushrooms into the mashed potatoes. The proportions between the potatoes and mushrooms you can determine yourself according to taste.
Vegan dumplings stuffed with potato
You can make these potato vareniki also vegan. The potato filling contains no animal products.
The dough you make then with my vegan pelmeni recipe. This dough is also perfect for vareniki. It has a very good consistency – is elastic, soft and does not crack. It also tastes delicious and contains no egg or other animal ingredients.
These potato vareniki are
- savory,
- soft,
- very tasty,
- vegetarian,
- filling,
- easy to make with few ingredients,
- ideal as a main dish for lunch or dinner,
- suitable for freezing,
- to be prepared in advance,
- classic of Ukrainian cuisine.
Vegetarian potato vareniki recipe
The recipe for the vareniki with potatoes, which you can find below, is quite simple. For this you need only a few common ingredients. The vareniki dough is vegetarian. The potato filling is vegan.
First, prepare the mashed potatoes with fried onions for the filling. This is quick.
Then you knead a firm dough and let it rest briefly. This is also done quite quickly.
Then it’s time to shape the vareniki. This step is associated with a certain amount of time, but is otherwise not difficult.
Now the small potato-filled dumplings only need to be boiled briefly in salted water.
How to make vareniki with potatoes: tips and tricks
- The amount of flour given in the recipe may vary. Therefore, add the flour in portions until you get an elastic, no longer sticky dough.
- You can also shape the vareniki with a varennitsa. However, they taste best when made with your hands.
- Add a little vegetable oil or butter to the hot vareniki immediately after cooking and mix carefully so that the dumplings do not stick together.
- Serve the vareniki with potatoes with fried onions, butter or sour cream. See my notes here above.
- You can freeze the uncooked dumplings. I explained how to do that in the post above.
- How to convert these potato vareniki into vegan ones, you’ll learn in the post above.
Have you made potato varenyiki using this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the Ukrainian moon-shaped dumplings.
Appetite for more dumplings – whether baked, fried or cooked? Try some more:
- Potato piroshki: vegan buns with savory filling
- Blueberry vareniki – dumplings filled with fruit
- Piroshki with egg and leek filling – vegetarian recipe
Potato vareniki
Ingredients
for the dough
- 180 ml potato water lukewarm
- 1 egg
- 20 ml vegetable oil**
- approx. 420 g flour**
- 1 tsp. salt
- flour for the work surface
for the potato filling
- 900 g potatoes
- 2 onions
- salt
- vegetable oil** for frying
for the serving (alternative)
- onions
- vegetable oil** for frying
Instructions
Preparation of the potato filling
- Peel potatoes, boil them in salted water, then pour the water into a clean container (do not pour away!) and mash the potatoes.
- Peel onions, chop them and fry them in a pan in vegetable oil until golden brown.
- Add the onions to the mashed potatoes and mix until homogeneous.
- Season the potato filling with salt and let it cool down.
Preparation of the dough
- Mix lukewarm potato water, egg and salt in a mixing bowl.
- Add flour in portions and knead into a firm, elastic dough.
- Knead vegetable oil into the dough.
- Let the vareniki dough rest, covered, for 10 minutes.
To serve
- Peel onions, chop them and fry them in a pan in vegetable oil until golden brown.
Preparation of the vareniki
- Roll out the vareniki dough about 2 mm thick and cut out small circles from the dough using a drinking glass or a round cookie cutter.
- Place some potato filling in the center of each dough circle, close the dough circle into a semicircle and stick the edges together tightly.
- Spread the vareniki on a floured cutting board or tray.
- In a large saucepan, bring salted water to a boil. Add the vareniki one at a time to the boiling water, stir gently with a wooden spoon, bring to a boil, and simmer for about 5 minutes.
- Remove the vareniki from the water with a slotted spoon and place them in a large bowl.
- Add the fried onions to the hot vareniki, mix gently and serve immediately.
- Freeze the leftover uncooked vareniki with potatoes. See my notes on this above.
Notes
- The amount of flour given may vary. Therefore, add the flour in portions until you get an elastic dough that is no longer sticky.
- You can also shape vareniki with a varennitsa**. However, they taste best when made with your hands.
- Note the detailed tips and tricks for making the vareniki with potatoes at the top of the post.
If you are using Pinterest, you can pin the following picture:
