Potato Dumplings

Potato Dumplings. In Ukrainian cuisine, these dumplings are called varenyky. The Perfect Recipe.

Hello, friends! It’s been a while since we worked with dough, but here we go again!

Today, I’ve prepared a recipe for potato dumplings for you. I have adapted my restaurant recipe to suit home cooking. Making potato dumplings is a classic that always delights with its tender taste. We will prepare a soft dough using flour, eggs, milk, and water, while the filling will consist of potatoes and sautéed onions. The result? Juicy and appetizing dumplings that simply melt in your mouth. The vibrant flavor and simplicity of preparation will make this dish a favorite on your table. You can serve the dumplings with sour cream or your favorite sauce. Personally, I love them with caramelized onions.

As usual, I will try to describe everything in detail. Of course, the proportions of the dough and filling are calculated so that you won’t end up with either a piece of dough or a pot full of mashed potatoes, which often happens. The ingredients listed below will yield around 35-37 dumplings.

Dough Ingredients:

Flour: 270 grams
Egg: 1 (60 grams)
Milk: 100 ml
Water: 75 ml
Salt: 1/2 teaspoon
Sunflower oil: 2 tablespoons

Filling Ingredients:

Potatoes: 400 grams (weight after peeling)
Onion: 1 medium-sized (approximately 125 grams)
Butter: 30 grams
Salt: usually 1/2 teaspoon (adjust according to taste)
Pepper: optional, to taste (I don’t add it)

Cooking process

First, let’s focus on the dough. In a large bowl, mix the flour and salt, creating a well in the center.
In another bowl, beat the egg, then add the milk and water.
Gradually pour the egg mixture into the flour, continuously stirring to form a soft dough.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a pinch of flour.
Once kneaded, place the dough in a bowl and cover it with plastic wrap or a towel. Let it rest for about an hour. This is the ideal time.
While the dough is resting, let’s prepare the filling. Cut the potatoes into 1 cm cubes.
Bring water to a boil, add salt, and cook the potatoes for about 15-20 minutes until tender. You can check with a knife if they are soft enough.
Finely chop the onion and sauté it in a skillet with a small amount of oil.
Drain the cooked potatoes and mash them, adding all the sautéed onion and butter.
Mix until smooth and let it cool.
Divide the dough in half and roll out each portion to a thickness of 2-3 mm.
Use a 7 cm diameter cutter to cut out circles from the dough.
Place 2 teaspoons of potato filling on one half of each circle.
Cover with the other half and seal the edges of the dumplings by pressing them with the tines of a fork moistened with water.
Repeat with the remaining dough circles.
Place the dumplings on a lightly floured baking sheet or board.
You can either cook them immediately or freeze them for later.
To cook, bring water to a boil, add salt, and cook the dumplings one by one.
As the water comes to a boil, add the dumplings and cook for 3-5 minutes. They will typically float to the surface by this time.
Remove the dumplings from the water and serve them on individual plates or a shared platter.

You can enjoy the dumplings with sour cream, creamy sauce, or even my favorite, caramelized onions.

That’s the entire recipe. Since I was once a beginner myself, let me address some common issues you may encounter while cooking this recipe.

The dough sticks to your hands, the surface, or the rolling pin.
If this happens, it’s likely that you added too much flour to the dough during rolling. Just a pinch of flour is enough. Also, lightly dust the work surface with flour, sprinkling it from the side in a sowing motion. You can also lightly oil the rolling pin with sunflower oil.

The dumplings don’t seal properly.
Congratulations! It probably means that you used too much flour during the rolling process. In this case, you can moisten the edges of the dough with water and then attempt to seal them. However, I still recommend using my method of using a fork. It will create a secure and beautiful seal.

Another common issue for beginners is achieving uniform thickness with the dumplings. This will improve with practice. Don’t worry if something goes wrong the first time; a little more practice, and you’ll get it right!
P.S. You can also pan-fry the dumplings. Heat 30-40 grams of butter in a skillet and place the raw dumplings (following the same preparation method but skipping the boiling step) in the pan. Cook for 3-4 minutes on each side until golden brown.