Potato and Mushroom Varenyky

    1 hour 10 minutes

    Homemade Ukrainian dumplings filled with mushrooms, potatoes and onions. These are sometimes called pierogies or vareniki. This is my family's recipe.

    6 people made this

    Serves: 6 

    • Dough
    • 1 1/2 cups (375ml) milk
    • 2 tablespoons sunflower oil
    • 1 egg yolk
    • 3 1/2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • For the Filling
    • 100g dried porcini mushrooms
    • 1/2 cup (125ml) hot water
    • 500g potatoes, peeled
    • 2 onions, diced
    • 1/4 cup vegetable oil
    • 1 pinch salt and pepper to taste
    • To Cook Vareniky
    • 3 litres water
    • 1 tablespoon salt

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 


    1. Combine the milk, sunflower oil, egg yolk, flour and 1/2 teaspoon salt in a bowl. You can use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in cling wrap then set aside.
    2. Filling

    3. Soak the dried porcini in 1/2 cup hot water for 45 minutes. Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Dice the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
    4. Heat the vegetable oil in a frypan over medium heat. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms. Mix the mashed potatoes, onions and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the varenyky dough.
    5. Prepare

    6. Cut the dough into discs about 1cm thick and 5cm wide. Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the centre of each varenyky; fold the dough in half and pinch the edge to seal. Repeat until all of the dumplings are filled.
    7. Bring the gallon of water and tablespoon of salt to a boil in a large saucepan. Add the varenyky to the boiling water and stir once, gently. Simmer until all of the dumplings have floated to the surface, about 10 to 15 minutes. Drain well before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    Superb food - just as it is!  -  21 Mar 2010  (Review from Allrecipes USA and Canada)


    Vkusnyatina!! which means delicious in Russian! I'm Russian and I grew up on this dish, the recipe is perfect. I felt like I just ate a plate of my Mom's Vareniki  -  20 Sep 2011  (Review from Allrecipes USA and Canada)


    The dough is very easy to make. I sautéed fresh brown mushrooms because they were cheaper than the dried ones, and the result was good, but I am sure using dried porcini would be even better. The vareniky are very good when eaten with vinegar.  -  29 Oct 2011  (Review from Allrecipes USA and Canada)