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Ukranian Spinach and Potato Dumplings (Varenyky) Recipe

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4.1 from 11 reviews

Experience the comforting flavors of traditional Ukrainian Spinach and Potato Dumplings (Varenyky). These delicate dumplings are stuffed with a savory mixture of grated potatoes, fresh spinach, zucchini, and crumbled feta cheese, then boiled and lightly pan-fried in butter for a crispy finish. Served with sour cream and fruity jam, this recipe offers a delightful balance of creamy, herbal, and tangy notes in every bite.

Ingredients

Dough

  • 1 large egg
  • 1/3 cup sour cream
  • 390 grams (3 1/4 cups) all purpose flour
  • 1 teaspoon kosher salt
  • 113 grams (1 stick) cold unsalted butter, cut into small pieces

Filling

  • 1 large Yukon Gold potato, peeled and cut into 9 equal pieces
  • 1 1/2 tablespoons olive oil
  • 1/2 large white onion, diced small
  • 1 1/4 pounds zucchini, grated
  • 3/4 teaspoon kosher salt, divided
  • 1 bunch fresh spinach, roughly chopped (about 4 cups)
  • 2 1/2 ounces (1/2 cup) crumbled feta cheese

For frying and serving

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • Chopped fresh dill or parsley for finishing
  • 1 cup sour cream
  • Sour cherry or fig jam for serving

Instructions

  1. Prepare the dough mixture: In a small bowl, whisk together the egg and sour cream until smooth and combined.
  2. Combine flour and butter: In the bowl of a stand mixer with a paddle attachment, add the flour and 1 teaspoon kosher salt. Mix on low speed while gradually adding the cold butter pieces one at a time. Continue mixing for about 2 minutes until the texture is crumbly.
  3. Add wet ingredients: Pour in the egg and sour cream mixture all at once and mix just until incorporated. The dough should remain crumbly.
  4. Knead the dough: Turn the dough onto a clean work surface and knead just until it forms a ball. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
  5. Divide dough: Remove dough from fridge and cut in half. Return one half to the refrigerator while working with the other.
  6. Roll and cut dough rounds: Roll out dough to about 1/8 inch thickness, then use a 3-inch round cookie or biscuit cutter to cut out circles. Place rounds on a plate, cover with plastic, and refrigerate. Re-roll scraps as needed to yield about 24 rounds total.
  7. Cook potatoes: Boil potato pieces in salted water for 15 to 20 minutes, until fork tender. Drain and cool completely.
  8. Sauté vegetables: Heat 1 1/2 tablespoons olive oil in a large skillet over medium. Add diced onion and cook for about 4 minutes until softened and translucent. Add grated zucchini and 1/4 teaspoon salt, cooking for 2 more minutes while stirring.
  9. Cook spinach and drain: Add chopped spinach and another 1/4 teaspoon salt to skillet. Cook while stirring for about 3 minutes until wilted. Transfer mixture to a colander and press gently with the back of a spoon to remove excess liquid. Let drain for 30 minutes, pressing occasionally to release more moisture.
  10. Mix filling: Grate the cooled potatoes into a large bowl. Add the drained spinach and zucchini mixture, crumbled feta cheese, and remaining 1/4 teaspoon kosher salt. Stir well to combine.
  11. Fill the dumplings: Place about 2 1/2 teaspoons of filling in the center of each dough circle. Moisten the edges with water, then fold the dough over to form a half-moon shape. Press edges to seal tightly, optionally crimping with a fork. Cover filled dumplings with plastic wrap while working.
  12. Boil the dumplings: Bring a large pot of generously salted water to a rolling boil. Cook dumplings in batches for about 3 minutes or until they float to the surface. Remove with a slotted spoon and transfer onto a wax or parchment-lined tray. Keep covered if not frying immediately.
  13. Pan-fry dumplings: Heat butter and olive oil in a large skillet over medium heat. Fry dumplings for 1 to 2 minutes per side until lightly browned and crisping.
  14. Serve: Arrange fried dumplings on a serving plate. Sprinkle with chopped fresh dill or parsley, and serve warm with sour cream and sour cherry or fig jam on the side.

Notes

  • The dough can rest in the refrigerator for up to 24 hours, which improves texture and flavor.
  • Pressing the spinach and zucchini mixture well is crucial to prevent soggy filling.
  • If you prefer, dumplings can be boiled and served directly without pan-frying for a softer texture.
  • Using Yukon Gold potatoes is best for a creamy yet firm filling.
  • Adjust salt levels in filling and dough to taste, especially if feta is salty.

Find it online: https://yumntasty.com/ukranian-spinach-and-potato-dumplings-varenyky-recipe/