Vareniki (yeast dough)
6 servings
60 minutes
Dough dumplings (varenyky) are a true symbol of Ukrainian cuisine, a traditional dish passed down through generations. The delicate, airy dough made with milk and fresh yeast creates the perfect shell for various fillings—from sweet berries to savory mashed potatoes with fried onions. Varenyky can be boiled or steamed, making them especially soft and fluffy. The butter that coats the finished dumplings adds extra tenderness and rich flavor. This dish is suitable for family dinners, cozy gatherings, and festive feasts. Varenyky are not just food; they are a small story filled with the warmth of home and the soul of Ukrainian traditions.
1
Heat the milk until it's barely warm to the touch. It's important not to overheat it, or the yeast won't work. Crush the yeast in warm milk with your fingers, add sugar, salt, and oil. Let it sit for 10 minutes.
- Milk: 500 ml
- Fresh yeast: 35 g
- Sugar: 3 tablespoons
- Salt: pinch
- Vegetable oil: 1 tablespoon
2
Sift the flour into the dough starter, initially mix with a spoon, then move to the table and gradually add flour. The dough may take slightly more than 900 grams of flour; see how much it takes.
- Wheat flour: 900 g
3
The dough needs to be kneaded well but not overloaded with extra flour; it should be soft but not runny — this is a sign that it is ready. Leave it in a warm place for 30 minutes.
4
Knead the dough, divide it into two parts, roll one to a height of 1 cm. Then cut out circles using a medium cup or glass. Place a teaspoon of your favorite filling in each circle and seal the dumpling.
5
Fillings can be anything: blueberries with sugar and starch, pitted cherries with sugar, cottage cheese or savory fillings like potatoes, stewed cabbage or ready-made minced meat.
6
Steam the dumplings for 4 minutes under a large bowl. These dumplings can also be boiled.
7
Spread the ready dumplings with butter.
- Butter: 50 g