Varenyky with Potato & Dill Filling
Traditional Ukrainian dumplings filled with mashed potato, caramelised onion and fresh dill. 320 kcal per serving of 8. Lighter than you think, and completely worth the effort.
- plain flour, plus extra for dusting 200g
- warm water 100ml
- egg, beaten 1
- salt (for dough) pinch
- floury potatoes, boiled and mashed while hot 300g
- onion, caramelised in a dry pan until golden (20 min) 1 small
- fresh dill, finely chopped 2 tbsp
- for filling, to taste salt & white pepper
- low-fat sour cream, to serve 2 tbsp
- 1
Make the dough: mix flour and salt in a bowl. Make a well, add the egg and warm water. Mix until a rough dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Wrap in cling film and rest 30 minutes at room temperature — this is essential.
- 2
While dough rests, make the filling: mash hot potatoes with the caramelised onion, dill, salt, and white pepper until smooth. Taste — it should be well-seasoned. Allow to cool.
- 3
On a lightly floured surface, roll dough to 2–3mm thickness. Cut circles using a 8cm round cutter or a glass. Gather scraps, re-roll, and cut more.
- 4
Place 1 tsp filling in the centre of each circle. Fold the dough over to form a half-moon. Press edges firmly together, then crimp with your fingers or a fork to seal. Make sure there are no air pockets — these cause bursting during cooking.
- 5
Bring a large pot of well-salted water to a boil. Cook varenyky in batches of 10–12 for 4–5 minutes after they float to the surface. Remove with a slotted spoon.
- 6
Serve immediately with a small spoonful of low-fat sour cream and extra dill.
Varenyky are the soul of Ukrainian cuisine. Every grandmother has her dough recipe, every family has their filling preference, potato is the most traditional, though cottage cheese (tvorog) and sauerkraut are equally beloved.
This version uses a lean potato-dill filling and serves them with a small amount of sour cream rather than the butter they are often drowned in, saving significant calories without losing the character of the dish. Varenyky freeze beautifully: freeze them raw on a floured tray, then transfer to a bag. Cook from frozen, add 2 extra minutes to the boiling time.
Frequently asked questions
Can I freeze varenyky?
Yes, freeze them raw on a floured tray, then bag for up to 3 months. Boil from frozen, adding 2 minutes.
Why does my dough crack?
It needs rest. Cover it for 30 minutes before rolling, and keep unused dough covered while you work.
What's a lighter topping than butter?
Greek yogurt with fresh dill, the classic sour cream experience at a fraction of the calories.
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