Varenyky recipe

Chef Anna Voloshyna says these dumplings make for the perfect weekend brunch.

For a wholesome and pleasantly sweet and sour treat, look no further than our varenkyky recipe to fill the bellies and capture the hearts of your family and dinner guests with one of Ukraine's most beloved national dishes.

Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

I bet you’ve heard about varenyky, whose motherland is Ukraine. If not, I envy you as you still have your first taste to savor. These wonderful dumplings,

I bet you’ve heard about varenyky, whose motherland is Ukraine. If not, I envy you as you still have your first taste to savor. These wonderful dumplings,

Varenyky are traditional Ukrainian dumplings filled with potato and onion. They can be boiled or pan fried and they're served with lots of sour cream! My all-time favorite family recipe!

This traditional Russian Potato Vareniki Recipe makes half-moon shaped Russian dumplings filled with mashed potato and caramelised onion that are eaten with sour cream and fresh dill. My baboushka would make a big batch of these along with meat-filled pelmeni for family feasts. Boiled the first time they’re cooked, they’re fantastic fried the next day.

This Ukrainian sweet varenyky recipe with summer berries and sour cream makes delicious boiled dumplings filled with farmers cheese and berries served with a sweet sauce of raspberries, blackberries, blueberries, and red currants, and sour cream. Also eaten in Russia, where they’re called vareniki, and in Poland called pierogi, varenyky are thought to have originated in Ukraine.

Ukrainian boiled dumplings, known as varenyky, are filled with blueberries and are delicious with an easy blueberry sauce.

This recipe for Ukrainian varenyky with meat filling is rather easy and quick. As a result you get nourishing dumplings with a tender and savory mutton filling.