How to Make Ukrainian Dumplings (Varenyky)
Like borsch, varenyky are a national favorite of the Ukrainian people. And the love goes back centuries - at the end of the 19th century, popular Jewish poet Saul Chernikhivskyi loved the dish so much that he devoted a poem to these plump Ukrainian dumplings and named it ‘varenyky’. These moon-shaped dumplings, sometimes referred to as ‘pyrohy’ or later ‘pierogi’ in parts of eastern Europe and Russia, are thought to go back as far as pagan times, but over the centuries have been adapted to suit our changing demands and tastes. Like pampushky, today they’re served both sweet and savory, depending on what they’re filled with, and served with. But either way, you can expect to find a healthy portion of sour cream served alongside these delightful bites of joy. When it comes to Christmas time, varenyky are served traditionally with poppy seeds, to symbolize wealth and prosperity for the coming year. This likely dates back to when they’d be taken along to the fields, as Ukrainian peasants believed varenyky helped bring in a rich harvest.
Here’s everything that you’ll need to make your own varenyky at home:
- 2 cups (250g) of all-purpose flour
- 0.5 (2.5g) teaspoons of salt
- 1 cup (235ml) of warm water
- 1 egg
- 1 tablespoon (15g) of sunflower/vegetable oil
- 1 medium potato, cooked and mashed
- 0.25 cups (70g) of strong cheddar cheese, grated
- 0.25 cups (70g) cooked ground beef or pork (optional)
- Salt and pepper to taste