Vareniki Recipe

By Aya O’Neal and Zoe Stafford, Staff Writers

// Check out Blueprint’s second installment of cultural holiday recipes! Enjoy!

Makes 55-60 pierogi (individual dumplings)

Ingredients For Potato Filling:

  • 4 large russet potatoes
  • 6 tablespoons unsalted butter
  • kosher salt for water
  • 2 bay leaves
  • ¼ cup whole milk

Instructions For Potato Filling:

  1. Bring a large pot to a boil salt with water.
  2. Peel potatoes and cut into quarters.
  3. Add potatoes and bay leaves to water.
  4. Cook uncovered on medium heat until fork tender. This should take about 10-12 minutes.
  5. Remove from heat.
  6. Drain water and remove bay leaves.
  7. Add butter and mash until smooth.
  8. Add milk and whip until combined.

Ingredients For the Dough:

  • 2 cups whole milk
  • ½ cup unsalted butter (1 stick)
  • 4 cups all purpose flour
  • 1 egg
  • 1 teaspoon kosher salt

Instructions For the Dough:

  1. Add milk and butter into a pot and heat until butter melts on low heat.
  2. Mix to combine, let cool for 5 minutes.
  3. Add flour, salt, 1 egg (whisked) in a bowl.
  4. Slowly add in the milk and butter mixture. Stir to combine.
  5. Once dough is formed, add flour on clean countertop and knead for 2-3 minutes.
  6. Set dough aside and cover to rest for 10 minutes.
  7. Divide the dough into 3 pieces. Cover the pieces you a using.
  8. Roll out the dough thinly on a floured surface to just under 1/8 of an inch thick.
  9. Using either glass or a 3 inch cookie cutter, cut out round shapes. 
  10. Keep the scraps (add them to the unused dough to reuse).
  11. Add 1/2 tbsp of potatoes over each round piece of dough.
  12. Fold over in half and pinch together to seal and make a half moon shape.
  13. Crimp the edges a second time with a pinch and twist motion.
  14. Place on a floured baking sheet to prevent sticking.
  15. Repeat steps 8-10 with remaining dough if desired.
  16. Bring a large pot of water to a rolling boil, add salt. 
  17. Carefully add the fresh vareniki .
  18. Cook for about 10-12 minutes.
  19. Once the vareniki are floating, remove to a bowl with a slotted spoon.
  20. Add butter and gently toss to combine.
  21. Serve with butter, sour cream, and fresh dill or green onions. Enjoy!

Graphic by Gabi Gruber, Online Editor-In-Chief

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