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Ukrainian Chef 10

"Vareniky are like big ravioli with different fillings (meat, potato, berries, fruits, vegetables, mushrooms, etc.) This recipe for vareniky is stuffed with a potato and mushroom filling. Serve them with butter and chopped parsley, fried onions, pork cracklings, or sour cream and fresh dill."
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1 h 55 m servings 553 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 87g
  • 28%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. To mix the dough, 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 plastic wrap, and set aside.
  2. 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.
  3. Chop the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
  4. Heat the vegetable oil in a skillet over medium heat. Stir in the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms.
  5. Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the vareniky dough.
  6. Cut the dough into discs about 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the center of each vareniky; 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 pot. Add the vareniky 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.



Superb food - just as it is!

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 :)

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. Th...

I love this dish. My mother and my grandmother used to make it for us when we were kids. I'm from Romania but we have Ukrainian blood.

I enjoyed working with the dough it came out very nice. I just made a filling from potatoes, some rehydrated shiitake mushrooms I had on hand and some leftover meat so it wasn't quite like the r...

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