Versatile Ukrainian dumplings with sweet cherry filling and savory potato-mushroom option, showcasing Ukraine's tradition of serving both sweet and savory varenyky at the same meal. Boiled tender and served with butter and sour cream.
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15 items
Make dough by mixing flour and salt, add eggs, oil, and warm water, then for 10 minutes until smooth
Cover dough with damp cloth and let rest for 30 minutes
Boil potato cubes until tender, about 15 minutes, then drain and mash smooth
Sauté onion in 2 tablespoons butter until golden, about 8 minutes
Add chopped mushrooms to onions and cook until liquid evaporates and mushrooms are browned, about 10 minutes
Mix mashed potatoes with mushroom-onion mixture, salt, and pepper
Prepare sweet filling by combining pitted cherries with sugar and cornstarch and let macerate for 10 minutes
Divide dough in half (one for each filling)
Roll each dough portion to 2mm thickness on floured surface
Cut circles (8cm) from dough
Fill half the circles with potato-mushroom mixture (about 1 tablespoon each)
Fill remaining circles with cherry mixture (about 2 teaspoons each, drained)
Fold dough over filling and seal edges firmly by pressing and crimping
Bring large pot of salted water to boil
Boil varenyky in batches until they float plus 3 minutes, about 5-6 minutes total
Remove with slotted spoon and toss with melted butter
Serve savory varenyky with sour cream, sweet varenyky with sour cream and extra sugar if desired
