Cabbage (Kapusta) Varenyky
Potato & Onion Varenyky
What are varenyky? They are the Ukrainian version of filled dumplings. People in North America are more familiar with a term “pierogi”. Commercially made pierogi are available in the frozen section of all major supermarkets in Toronto. I personally can’t eat the store-bought dumplings – they are too thick and heavy, and have no flavor. You can’t even taste any filling in them. The homemade varenyky are very delicate, with a thin dough and should have a good amount of flavourful filling.
Varenyky (or pierogi) are comfort food for many people across Eastern Europe and they are such a treat. We made these for our Christmas Eve Meal.
Many people have their own version of the dough but the one below is our favourite. Yields 20 to 22 pieces.
- 1 ½ cup all-purpose flour
- ¾ teaspoon salt
- ¾ cup hot water
- Cabbage (Kapusta) Filling: finely chop a small head of cabbage, about 1/4. Fry in oil oil with onion until very tender. Add salt and pepper to taste.
- Potato & Onion Filling: Boil 2 large baking potatoes. Sautee 1 finely chopped large onion in olive oil (or butter) until golden brown. Mash the potatoes with sauteed onion adding salt to taste and lots of pepper.
- Sour Cream
- Fried Onions
- Crispy bacon and sauteed onion
The dough should not be very smooth, and it will be quite sticky.
Cover it with an inverted bowl and let it stand for 30 minutes.
Sprinkle the working surface with some flour and roll out the dough to about 1/8 inch thickness.
Use a drinking glass or a round cookie cutter to get the perfect round circles.
Potato & Onion Filling
Add about a teaspoon of filling to each circle.
Seal the edges tightly together with your fingers. At this point you can freeze them. Or if you are ready to eat them right away place them carefully in the boiling water. Varenyky will be ready when they float to the surface, in about 5 minutes.
Serve with a topping of your choice.