Is anyone else needing the simplicity of comfort food these days? Maybe thoughts of Ukraine have been surfacing more regularly than usual? In a spirit of support, and adoration of a good dumpling, I took a deep dive into their food and discovered Varenyky. These half moon shaped dumplings, akin to the Polish Pierogi, are the national dish of Ukraine and so beloved that a monument in Cherkasy was erected in their name in 2006. The statue celebrates both the Varenyky dumpling and Cossack Mamai, a Ukrainian folk hero who adored those butter drenched dumplings. And Canada has its own, more whimsical version of such a monument in a Ukrainian community in Alberta, showcasing a giant dumpling stabbed with a fork! Check them out here along with the Varenyky recipe and a little 🙏.

The Varenyk Monument by sculptor Ivan Fizer was erected in Cherkasy, Ukraine in 2003. It features their national dumpling along with folk hero Cossack Mamai who adored them. The work is now in a private collection. (Source: dannwoellertthefoodetymologist.wordpress.com/)

The vision of mayor and schoolbus driver, Johnny Demienko, this roadside tribute to Varenyky (or pierogi) was erected in Glendon, Alberta, 1993. (Source: atlasobscura.com)

Recipes for Varenyky (Vareniki plural) vary in ingredients and amounts, but largely they consist of flour, warm water, and salt. Adding an egg to the dough is very standard but not necessary, as is a tablespoon of oil. With the price of eggs these days I decided to omit the egg and the oil (as Pierogi Queen, Nancy, did for Galley Pirates’ Pumpkin Pierogis.) The fewer the ingredients the better when you’re cooking in a sailboat galley.

Dough

3 cups all-purpose flour
3/4 cup warm water
1 tsp salt
1 tbsp oil
1 egg (optional)

Dissolve the salt into warm water. Add an egg if you’d like. Knead the ingredients above for 5 minutes or more.  Make sure to have extra flour handy if this becomes to sticky. Form into a ball, cover and let sit for 30 minutes.

Stuffing

1 very large russet potato, or two medium sized potatoes
3-4 fresh mushrooms, minced
1 medium onion, minced
3+ tablespoons butter
Fresh dill
Salt & pepper

Peel, the potato, quarter and boil until tender. Drain and mash with 1 tablespoon butter. In a large sauté pan melt the remaining 2 tablespoons of butter. Sauté the minced onion and mushrooms until soft. Add the mashed potatoes and mix thoroughly on low heat. Add a tablespoon of minced dill, salt and pepper to taste.

Cut the dough into workable sections, maybe a quarter of the dough at a time. I have a small pastry sheet and miniature rolling pin. Roll out the dough until about 1/8″ thick. Use a 3″ cup or circular cookie cutter to cut the dough.

Place a small amount of filling into each circle, fold the dough over and seal with your fingers. Do not overfill. You need plenty of dough for sealing. For the added edging to the dumpling, fold over again and crimp along the edge with your fingers.

Place each varenyky on a floured plate and cover with plastic wrap or a towel.

Bring a large pot of salted water to a boil. Once at a rolling boil add about 8 or so dumplings. Don’t over crowd. Cover, but stirring often so they don’t stick together, let the pot come back to a boil. The Varenyky will be ready when they are all happily floating to the top. As you can see, mine lost their pretty shape with the twisted edges. I’m sure this must take some experience for perfection! Maybe adding the egg to the dough is the trick. They tasted great none-the-less.

Lift out with a slotted spoon. Serve immediately with lots of butter and sour cream. Garnish with fresh dill and minced scallions.

Or fry them in butter for a nice crispy, buttery flavor. Heat a pan on medium with butter and fry evenly, turning after a minute or two to brown both sides. Serve with extra butter, sour cream and dill.

PRINT RECIPE

Ukrainian Varenyky

The potato dumplings that are the national dish of Ukraine

Author: GalleyPirate

Ingredients

Dough

• 3 cups All-purpose flour
• ¾ cup Warm water
• 1 tsp Salt
• 1 tbsp Oil
• 1 egg (optional)

Stuffing

• 1 Very large russet potato (or 2 medium sized potatoes)
• 3-4 Fresh mushrooms, minced
• 1 Medium onion, minced
• 3+ tbsp Butter
• 1 tbsp Fresh dill, minced
• Salt & pepper, to taste

Instructions

Dough

• Dissolve the salt into warm water. Knead the ingredients above for 5 minutes or more. Add an egg if you'd like. Make sure to have extra flour handy if this becomes to sticky. Form into a ball, cover and let sit for 30 minutes.
• Peel, the potato, quarter and boil until tender. Drain and mash with 1 tablespoon butter. In a large sauté pan melt the remaining 2 tablespoons of butter. Sauté the minced onion and mushrooms until soft. Add the mashed potatoes and mix thoroughly on low heat. Add a tablespoon of minced dill, salt and pepper to taste.
• Cut the dough into workable sections, maybe a quarter of the dough at a time. Roll out the dough until about 1/8" thick. Use a 3" cup or circular cookie cutter to cut the dough.
• Place a small amount of filling into each circle, fold the dough over and seal with your fingers. Do not overfill. You need plenty of dough for sealing. For the added edging to the dumpling, fold over again and crimp along the edge with your fingers.
• Place each Varenyky on a floured plate and cover with plastic wrap or a towel.
• Bring a large pot of salted water to a boil. Once at a rolling boil add about 8 or so dumplings. Don't over crowd. Cover, but stirring often so they don't stick together, let the pot come back to a boil. The Varenyky will be ready when they float to the top.
• Lift out with a slotted spoon. Serve immediately with lots of butter and sour cream. Garnish with fresh dill and minced scallions.
• Or fry them in butter for a nice crispy, buttery flavor. Heat a pan on medium with butter and fry evenly, turning after a minute or two to brown both sides. Serve with extra butter, sour cream and dill.

Notes

Freeze ahead for offshore