Vareniki

Vareniki Recipe | Hearty Russian Dumplings with Juicy Fillings

I still remember the first time I tried making vareniki with my babushka in her tiny kitchen in Vladimir. The flour dusted her apron strings, and the kettle whistled like a tired old bird. She’d press a spoonful of warm potato mash right into the center of each circle, then pinch the edges with a gentle “shhh” that felt more like a lullaby than a technique.

Turns out these little pockets of love trace back to ancient Slavic tribes who needed portable, filling meals for long winters. My babushka always said, “If the dough cries, you’re doing it right,” meaning a tiny tear is just the dough asking for a little more love. Ugh, been there—my first batch looked like a sad snowflake, but the second try? Pure comfort.

If your filling ever leaks out or the dough feels too stiff, don’t panic. A splash of oil in the dough makes it supple, and a pinch of salt in the filling actually brightens the flavor. Pro tip: hide the extra butter from the kids; they’ll swarm the table like hungry seagulls.

Alright, let’s get some flour on our hands and make a batch that’ll hug you from the inside. These vareniki are perfect for a cozy Sunday lunch or a surprise dinner that’ll have everyone asking for seconds.

Instructions

1. In a big bowl combine flour and salt. Make a well in the center.
2. Whisk the egg, warm water, and oil together, then pour into the well.
3. Stir until a shaggy dough forms, then knead for about 5 minutes until smooth. If it’s sticky, add a sprinkle more flour; if it’s dry, drizzle a bit more water.
4. Cover the dough with a damp towel and let it rest for 20 minutes. This relaxes the gluten and makes rolling easier.
5. While the dough rests, mix your filling: combine mashed potatoes (or crumbled farmer’s cheese) with sautéed onions, salt, and pepper. Taste and adjust—don’t be shy.
6. On a floured surface roll the dough to about ¼‑inch thickness. Use a 3‑inch glass or cutter to cut circles.
7. Place a teaspoon of filling in the middle of each circle. Fold the dough over and pinch the edges tightly, making sure no air pockets remain.
8. Bring a large pot of salted water to a gentle boil. Drop a few vareniki in at a time; they’re done when they float to the surface, about 3‑4 minutes.
9. Using a slotted spoon, lift them out and set on a plate. Toss with melted butter, then serve hot with a dollop of sour cream.