Description
Traditional Ukrainian varenyky are delightful boiled dumplings filled with a savory mix of sauerkraut, mushrooms, and chestnuts. Served with creamy crème fraîche and crispy fried shallots, this comforting dish is perfect for a hearty meal and showcases a wonderful balance of textures and flavors.
Ingredients
Scale
Dough
- 2 eggs, lightly beaten
- 260g strong white bread flour or ‘00’ flour
- Semolina, polenta or extra flour, for dusting
Filling
- 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
Crispy Shallots
- 100ml sunflower oil
- 250g shallots or onions, thinly sliced
- 2 tbsp plain flour
- Salt, to sprinkle
To Serve
- Crème fraîche
Instructions
- Make the Dough: Tip the eggs and 60ml water into the bowl of a stand mixer. Add the flour and mix using the dough hook on low speed for 2 minutes until combined. Cover and let the dough rest for 10–15 minutes, then knead again with the dough hook for 2 minutes until smooth and elastic. Cover and leave to rest for 30 minutes to develop gluten.
- Prepare the Filling: Heat 1 tablespoon of neutral oil in a frying pan over medium-low heat. Cook the finely chopped onions for 12–15 minutes until soft and translucent. Add the drained sauerkraut and continue cooking for 5 minutes, stirring occasionally and adding a splash of water if necessary to prevent sticking. Transfer to a bowl. In the same pan, heat the remaining oil over medium-high heat and cook the grated mushrooms for 5–7 minutes until browned. Add them to the onion and sauerkraut mixture along with the chopped cooked chestnuts. Season well with salt and pepper, then allow to cool.
- Make Crispy Shallots: Heat sunflower oil in a saucepan over medium-high heat. Test the oil by adding a small piece of shallot—it should sizzle immediately. Toss sliced shallots with plain flour to coat evenly. Fry the shallots in batches until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with kitchen paper. Sprinkle with salt while still hot.
- Shape the Varenyky: Dust two large baking trays with semolina or flour. Divide the dough into two equal parts. Roll out one piece on a lightly floured surface until about 3–4mm thick, keeping the other piece wrapped to prevent drying. Using an 8–10cm pastry cutter, stamp out circles from the rolled dough. Place a scant tablespoon of filling in the center of each circle, ensuring not to overfill. Fold the dough over to form a half-moon shape, carefully pressing the edges together without trapping air inside. Pinch and crimp the edges securely. Arrange the shaped dumplings on the prepared tray. Repeat the process with the remaining dough and filling.
- Cook the Dumplings: Bring a large pan of salted water to a boil. Drop the dumplings into the water carefully in batches to avoid overcrowding. Cook for 3–4 minutes, or until they float to the surface, indicating they are done.
- Serve: Spoon crème fraîche onto serving plates, then top with the cooked dumplings. Garnish liberally with the crispy fried shallots for a delightful crunch and added flavor. Serve immediately while warm.
Notes
- For a vegetarian version, ensure the filling contains no animal-based ingredients.
- If sauerkraut is unavailable, thinly sliced pointed or white cabbage can be used as a substitute.
- Keep the dough covered with a damp cloth or wrapped in a tea towel to prevent drying out while working.
- The dough can be prepared in advance and refrigerated for up to 24 hours before rolling out.
- Crispy shallots add a nice texture contrast. Do not skip this step if you want authentic flavor and crunch.
- You can freeze uncooked varenyky on trays and then transfer to freezer bags for longer storage. Cook from frozen, adding a minute or two to boiling time.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dumplings
- Method: Stovetop
- Cuisine: Ukrainian
Keywords: Varenyky, Ukrainian dumplings, sauerkraut dumplings, mushroom dumplings, boiled dumplings, traditional Ukrainian recipe
