Ingredients

2 eggs, lightly beaten

260g strong white bread flour or ‘00’ flour

Semolina, polenta or extra flour, for dusting

Crème fraîche, to serve

2 tbsp neutral-tasting cooking oil

2 onions, finely chopped

100g sauerkraut, drained (or 100g pointed or white cabbage, finely sliced)

150g mushrooms, coarsely grated using a box grater

100g cooked chestnuts, finely chopped

100ml sunflower oil

250g shallots or onions, thinly sliced

2 tbsp plain flour

Instructions

Step 1: Tip the eggs and 60ml water into the bowl of a stand mixer. Mix in the flour using a dough hook on low speed for 2 minutes until combined. Cover and let rest for 10-15 minutes, then knead with the dough hook for 2 more minutes until smooth and elastic. Cover and rest for a further 30 minutes.

Step 2: For the filling, heat 1 tbsp oil in a frying pan over medium-low heat. Cook the chopped onions for 12-15 minutes until softened and translucent. Add the sauerkraut and cook for 5 minutes, stirring occasionally and adding a splash of water if it starts to stick. Transfer to a bowl.

Step 3: Heat the remaining oil in the frying pan over medium-high heat. Cook the grated mushrooms for 5-7 minutes until browned. Add them to the onion and sauerkraut mixture along with the chopped chestnuts. Season well and leave to cool.

Step 4: Prepare the shallots by heating sunflower oil in a saucepan over medium-high heat. Test by adding a small piece of shallot; if it sizzles, the oil is ready. Toss the thinly sliced shallots with plain flour, then fry in batches until golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt.

Step 5: Dust two large baking trays with semolina or flour. Divide the dough into two parts. Roll out one piece on a floured surface to about 3-4mm thick, keeping the other wrapped to prevent drying. Cut out 8-10cm circles using a pastry cutter.

Step 6: Place a scant tablespoon of filling in the center of each circle. Fold the dough over to form a half-moon shape, ensuring no air is trapped inside. Pinch the edges tightly to seal and crimp if desired. Arrange the dumplings on the baking tray. Repeat with the remaining dough and filling.

Step 7: Bring a large pan of salted water to a boil. Cook the dumplings in batches for 3-4 minutes or until they rise to the surface. Remove with a slotted spoon and serve immediately.

Step 8: Spoon crème fraîche onto serving plates, top with the cooked dumplings, and scatter over the crispy shallots before serving.

Tips & Variations

Use ‘00’ flour for a softer dough texture; substitute with strong bread flour for a chewier bite.

For a vegetarian variation, replace sauerkraut with finely sliced cabbage or add caramelized onions for sweetness.

If chestnuts are unavailable, try toasted walnuts or hazelnuts for added crunch and flavor.

Serve with sour cream or a drizzle of melted butter instead of crème fraîche for a different twist.

Storage

Store uncooked varenyky in a single layer on a tray dusted with flour or semolina, covered loosely with a clean tea towel, and keep refrigerated for up to 24 hours. Cooked dumplings can be refrigerated in an airtight container for 2-3 days and reheated gently in a pan or steamed. Avoid microwaving to maintain texture.

FAQs

Can I freeze varenyky?

Yes, freeze the uncooked dumplings on trays until solid, then transfer to a freezer bag. They keep well for up to 2 months. Cook from frozen, adding a minute or two to the boiling time.

How can I prevent the dough from sticking?

Dust your work surface and rolling pin with semolina or flour, and keep unused dough wrapped in a tea towel to prevent drying. Lightly flour your hands when shaping the dumplings.