If you’re searching for a dish that brings together comforting flavors, a touch of elegance, and a heartwarming tradition, then you absolutely have to try this Ukranian Spinach and Potato Dumplings (Varenyky) Recipe. These delightful little dumplings are packed with a creamy, savory filling of tender potatoes, vibrant spinach, and tangy feta cheese, all wrapped in a delicate dough that yields the perfect bite every time. Whether you’re enjoying a cozy dinner at home or impressing guests with something a little different, this recipe captures the soul of Ukranian cuisine in the best way possible.

Ingredients You’ll Need

Three round, flat dough pieces lie on a wooden surface, each topped with a small mound of green and white filling made of spinach and cheese. The dough is pale beige with a smooth texture and is slightly thicker at the edges. The filling looks soft and moist with visible spinach leaves and creamy white cheese chunks mixed in. The three dough circles are spaced apart, showing clear details of the wooden surface beneath. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Ukranian Spinach and Potato Dumplings (Varenyky) Recipe lies in its simple ingredients that come together to create layers of flavor and texture. Each component plays a crucial role, from the velvety potatoes to the fresh spinach that adds a pop of green and nutrition. Let’s dive into the essentials you’ll gather before you start rolling!

1 large egg: Adds structure and richness to the dough.
1/3 cup sour cream: Makes the dough tender and gives a subtle tang.
390 grams (3 1/4 cups) all purpose flour: The foundation for the dough’s perfect elasticity.
1 teaspoon kosher salt: Enhances all the flavors without overpowering.
113 grams (1 stick) cold unsalted butter, cut into small pieces: Creates a flaky texture in the dough.
1 large Yukon Gold potato, peeled and cut into 9 equal pieces: Offers a creamy, buttery base for the filling.
1 1/2 tablespoons olive oil: Used to sauté the vegetables, adding richness.
1/2 large white onion, cut into a small dice: Adds sweetness and depth when cooked.
1 1/4 pounds zucchini, grated: Provides moisture and a mild flavor to balance the filling.
3/4 teaspoon kosher salt: Seasoning for the filling to taste just right.
1 bunch fresh spinach, roughly chopped (about 4 cups): Offers vibrant color and fresh earthiness.
2 1/2 ounces (1/2 cup) crumbled feta cheese: Adds a salty, creamy punch to the filling.
For frying: 3 tablespoons butter: Creates a golden, crisp exterior when frying.
Chopped fresh dill or parsley for finishing: Brightens each bite with fresh herbal notes.
3 tablespoons olive oil: Complementary fat for frying alongside the butter.
1 cup sour cream and sour cherry or fig jam for serving: Classic accompaniments that bring balance and a touch of sweetness.

How to Make Ukranian Spinach and Potato Dumplings (Varenyky) Recipe

Step 1: Prepare the Dough

Start by whisking the egg and sour cream together until smooth. In a stand mixer bowl, combine your flour and salt, then slowly mix in the cold butter pieces on low speed. This method creates a crumbly mixture that’s the secret to tender dough. Adding the egg and sour cream blend all at once brings everything together. Once the dough forms, knead it gently on your work surface into a smooth ball, then chill wrapped in plastic. This resting period is essential to develop the dough’s perfect texture.

Step 2: Roll and Cut the Dough

After chilling, divide the dough in half to make handling easier. Roll it out thinly—about 1/8 inch thick—and use a 3-inch round cutter to make uniform circles. Gathering and rerolling scraps ensures no dough goes to waste. Cover the dough discs with plastic to keep them soft and workable during the filling process.

Step 3: Cook the Potatoes

While your dough rests, boil the Yukon Gold potatoes in salted water until they are fork-tender. The smooth texture of Yukon Golds perfectly complements the rest of the filling.

Step 4: Sauté the Vegetables

Begin by softening the onions in olive oil until translucent and sweet. Then add the grated zucchini with a pinch of salt, cooking briefly to release moisture. Next, stir in the chopped spinach, seasoning again. Cooking all together and then straining presses out excess liquid, preventing soggy dumplings later on.

Step 5: Combine the Filling

Grate the cooked potatoes directly into a bowl and mix in the drained spinach and zucchini mixture, crumbled feta, and a touch of salt. This combination brings together creamy, fresh, and salty flavors that make the filling irresistible.

Step 6: Assemble the Dumplings

Place about 2 1/2 teaspoons of filling in the center of each dough circle, moisten edges with water, and fold into a crescent shape. Press the seams firmly to seal, and crimp edges with a fork if you want that classic finish. Keep the finished dumplings covered to retain moisture before cooking.

Step 7: Boil and Fry the Dumplings

Cook the dumplings in batches in boiling salted water for about 3 minutes until they float to the surface, signaling they are done. Remove with a slotted spoon and either refrigerate or proceed directly to frying. Frying the dumplings in butter and olive oil achieves a golden, crisp exterior that takes this Ukranian Spinach and Potato Dumplings (Varenyky) Recipe to the next level.

Step 8: Serve with Style

Sprinkle with fresh dill or parsley for aroma and freshness. Serve immediately with dollops of sour cream and a side of sweet sour cherry or fig jam to balance the savory notes beautifully.

How to Serve Ukranian Spinach and Potato Dumplings (Varenyky) Recipe

The image shows three black plates each with two golden-brown fried dumplings placed side by side, sprinkled with small green herb leaves, likely dill. Next to the dumplings on each plate is a dollop of white creamy sauce topped with a small round spot of red cherry spread. In the foreground, there is a jar of dark red sour cherry spread with clear labeling. The plates sit on a white marbled surface, and the background is softly blurred with some light-colored objects partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like dill or flat-leaf parsley add a burst of color and complement the creamy filling wonderfully. A generous spoonful of sour cream adds the perfect tangy creaminess while the jam offers a sweet contrast that feels so traditionally comforting.

Side Dishes

This dish pairs beautifully with light, fresh sides. Think crisp cucumber salad, pickled vegetables, or even a simple roasted beet salad to echo those earthy undertones in the dumplings. These sides keep the meal balanced and vibrant.

Creative Ways to Present

For special occasions, arrange the varenykys in a shallow bowl drizzled with browned butter and herbs or stack them playfully on a wooden platter with small bowls of sour cream and jam around for dipping. Even baked varenykys tossed with caramelized onions can be a fun twist on this classic.

Make Ahead and Storage

Storing Leftovers

You can keep leftover dumplings in an airtight container in the refrigerator for up to two days. When storing cooked varenykys, separate each layer with parchment paper to prevent sticking and maintain their delicate shape.

Freezing

The dough discs or fully assembled varenykys freeze beautifully. Simply arrange them in a single layer on a tray and freeze until firm, then transfer to a freezer bag. They will keep well for up to one month, which makes this recipe perfect for meal prep or unexpected guests.

Reheating

Reheat refrigerated or frozen varenykys by gently pan-frying in butter for that crisp texture or steaming them over simmering water. Avoid microwaving as it can make the dough chewy or soggy. Serve with fresh sour cream and your favorite jam for freshness.

FAQs

Can I use other greens instead of spinach?

Absolutely! Kale, Swiss chard, or even beet greens can be delicious substitutes, though cooking times and moisture content may vary. Just be sure to squeeze out excess liquid just like with spinach to keep the filling from becoming watery.

What if I’m allergic to dairy? Can I omit the butter and sour cream?

You can replace butter with a plant-based oil like coconut or olive oil, and try a dairy-free yogurt alternative in place of sour cream in both the dough and serving. The texture might shift slightly, but the flavors will still shine.

How do I know when the varenykys are cooked?

They are done boiling when they float to the surface, usually about 3 minutes. This means the dough is tender and the inside is heated through.

Can these dumplings be made gluten-free?

It’s possible with gluten-free flour blends, but the dough will be more delicate and may require additional binding agents like xanthan gum. Experimenting with the dough texture is key for best results.

Is it necessary to fry the dumplings after boiling?

Frying is optional but highly recommended. It adds a beautiful golden crust and extra richness that contrasts delightfully with the soft filling. If you prefer, you can serve them boiled only for a lighter option.

Final Thoughts

This Ukranian Spinach and Potato Dumplings (Varenyky) Recipe is such a rewarding dish to make and share. The process is lovingly hands-on and the results are comforting beyond words, perfect for any time you want to bring a little extra warmth and tradition to your table. I promise once you try these dumplings, they’ll become a beloved favorite and a recipe you revisit again and again.