Savor the delightful flavor of Sourdough Potato Pierogi (Homemade Ukrainian Varenyky) for a taste of Ukraine at your table! People often enjoy these delicious dumplings filled with a variety of sweet or savory fillings as a main dish or side dish. Today, I will show you how to make the most delicious and filling dumplings with potatoes and sauteed onions.
If you’re making Sourdough Pierogi (Homemade Ukrainian Varenyky) for the first time, don’t be intimidated or overwhelmed. It’s really just 3 easy steps: 1. Make the dough 2. Boil the potatoes 3. Make the varenyky. That’s all there is to it. Truthfully, the overall process is more tedious than difficult. Believe me that after making them once, you’ll be hooked for life!
All About Pierogi (Homemade Ukrainian Varenyky)
Varenyky, also known as pyrohy, pierogies, pierogi, and vareniki, comes from the word: ‘varyty’ or ‘to boil’. An integral part of Ukrainian culinary heritage, the history of these filling dumplings dates back to ancient times when rural Ukrainian communities primarily made and enjoyed them.Traditionally, varenyky were a symbol of wealth and prosperity, often served during festive occasions such as weddings, holidays, and family gatherings, signifying their significance in Ukrainian culture.
In the summer, people commonly filled varenyky with fresh fruits such as cherries, blueberries, or strawberries. In the winter, when fresh fruits were scarce, savory fillings such as potatoes, sauerkraut, and farmer cheese became more prevalent.
The process of making varenyky was a communal activity, with family members and neighbors coming together to prepare and enjoy these delicious dumplings.
Ukrainian families and their ancestors passed down the art of making varenyky from generation to generation and with each family having their own treasured recipes and techniques. Different regions also have their own special variations of the dish.
This recipe offers a great vegetarian option, and the added benefits of sourdough starter truly elevate this traditional dish. Serve Ukrainian Varenyky alongside my Ukrainian bowl of borscht for a complete and hearty meal.
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Ingredients
Sourdough Pierogi (Homemade Ukrainian Varenyky) can be filled with sweet or savory fillings and enjoyed as a main dish or a side dish. For today’s recipe we will make a savory variety and will need:
- Russet Potatoes
- White onions
- Salt and pepper
- Sourdough discard or starter
- All purpose flour
- Eggs
- Water
- Baking powder
- Sour cream to serve
Optional fillings: cherries, cottage cheese, cream cheese, sauerkraut or farmer cheese.
See recipe card for quantities.
How to make Sourdough Potato Pierogi (Homemade Ukrainian Varenyky)
Step 1: Make the Dough: Combine eggs, sourdough starter, water, baking powder and salt. Then add flour and mix the ingredients with a wooden spoon until a dough forms. Knead the Dough on a floured surface until it becomes a smooth and elastic ball. Cover and let it rest for 30-60 minutes.
Step 2: While the dough rests, you can simultaneously cook the potatoes.
Peel, cut, and boil the potatoes in a pot of salted water. Drain once cooked.
Step 3: Chop up onions and saute in a buttered pan until golden brown.
Step 4: Mash the potatoes with this potato masher, fork, or hand masher until they are smooth. Mix ½ of the onions with potatoes, add salt and pepper to taste.
Step 5: First, prepare a large baking sheet or a cutting board dusted with flour. Assembling Varenyky: After the Dough has rested, split it into 4 equal parts. Roll out one part on a floured surface to ⅛″ thick, keeping the rest covered. Use a 2 inch cookie cutter (Affiliate Link) or edge of glass to cut out circles of Dough. Place a small spoonful of the potato filling in the center of each circle of dough then fold the dough over the filling to create a half-moon shape. Pinch it firmly with fingers. Place varenyky on flour dusted surface (baking sheet or cutting board) until you are ready to boil a batch.
Step 6: Cooking Varenyky: Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water in small batches, not to overcrowd, using a slotted spoon. Cook for about 8-10 minutes, or until they float to the surface.
FYI: Because these are made with sourdough, it will take longer to boil and can take up to 10 minutes. Once they are cooked, remove the varenyky from water with a slotted spoon and place them into ½ of the remaining fried onion. Toss well and serve with sour cream.
Hint: If you already have leftover mashed potatoes on hand then you can use them instead. As long as you keep the dough refrigerated, it can be prepared a day or two in advance.
Equipment
- Multi-purpose hand masher or Electric Immersion Blender
- 2- inch cookie cutter
- Freezer bags
- Rolling pin
How To Store Leftover Pierogi (Ukrainian Varenyky)
Leftovers: Varenyky are most enjoyable when freshly made. However, you can store cooked varenyky in an airtight food storage container in the refrigerator for a few days, or freeze them in resealable freezer bags for longer storage.
Freezer: The preferred Ukrainian way is almost always freezing uncooked dumplings. To begin, simply lay out the varenyky on a large baking sheet sprinkled with flour. After that, place them in a freezer for 2 hours and then transfer to a freezer-safe bag for storage.
When you’re ready to enjoy Sourdough Pierogi (Homemade Ukrainian Varenyky), simply reheat the leftovers or cook them from frozen by boiling or pan-frying until they are heated through.
FAQ
Yes they do. Boiling is the first step and if you’d like to enjoy them a bit more firm then frying will be the second step.
A light and crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs well with homemade potato and onion pierogi. The acidity and citrus notes of these wines complement the pierogi’s rich and savory flavors. Additionally, a dry Riesling or a light-bodied red wine like Pinot Noir can also be a good match for this dish. Moreover, the best wine pairing is ultimately a matter of personal preference, so feel free to explore different options to find the perfect match for your taste buds.Cheers!
Potato pierogi with caramelized onions can be a wonderful option for anyone who prefers it. In this recipe, and personally, I prefer potato pierogi with sauteed onions instead. It just add a different type of full-bodied flavor.
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Sourdough Potato Pierogi (Homemade Ukrainian Varenyky)
Ingredients
- 3 Cups All-Purpose Flour
- ¾ Cups Sourdough Starter or Discard
- 2 Organic (Brown Pasteurized Eggs)
- 2 Medium Size White Onions (Chopped)
- ⅓ Cup Filtered Water
- 1 Stick of Butter
- 2 ½ lbs or 6 medium Russet Potatoes (Cut into 4's)
- 1 teaspoon baking powder
- Salt & Pepper
Instructions
Make the Dough:
- In a large bowl: combine eggs, sourdough starter, water, baking powder and salt. Then add flour and mix the ingredients with a wooden spoon until a dough forms. Knead the Dough on a floured surface until it becomes a smooth and elastic ball. Cover and let it rest for 30-60 minutes.While the dough rests, you can simultaneously cook the potatoes.
Cook the Potatoes:
- Peel, cut, and boil the potatoes in a pot of salted water. Drain once cooked.
Saute Onions
- On medium heat, melt 1 stick of butter in frying pan. Chop up onions and add to the pan. Saute until golden brown.
Combine Potatoes and Onions
- Mash the potatoes with this potato masher, fork, or hand masher until they are smooth. Mix ½ of the sauteed onions with potatoes, salt/pepper to taste, and a tablespoon of the melted butter from sauteed onions.
Assembly
- First, prepare a large baking sheet or a cutting board dusted with flour. Assembling Varenyky: After the Dough has rested, split it into 4 equal parts. Roll out one part on a floured surface to ⅛" thickness, keeping the rest covered. Use a 2 inch cookie cutter or edge of glass to cut out circles of Dough. Place a small spoonful of the potato filling in the center of each circle of dough then fold the dough over the filling to create a half-moon shape. Pinch it firmly with fingers. Place varenyky on flour dusted surface (baking sheet or cutting board) until you are ready to boil a batch.
Cook the Varenyky
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water in small batches, not to overcrowd, using a slotted spoon. Cook for about 8-10 minutes, or until they float to the surface. FYI: Because these are made with sourdough, it will take longer to boil and can take up to 10 minutes. Once they are cooked, remove the varenyky from water with a slotted spoon and place them into ½ of the remaining fried onion. Toss well and serve with sour cream.
Notes
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