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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