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Varenyky (Ukrainian stuffed dumplings)


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Rate this recipe 3.6/5 (140 Votes)


  • For the stuffing:
  • 400 g veal (or chicken or turkey fillets)
  • 400 g pork
  • 2 onions
  • 2 cloves of garlic
  • Parsley
  • salt
  • pepper
  • For the dough:
  • 1 kg of flour
  • 1 egg
  • salt
  • water


servings 6
Level of difficulty Easy
Preparation time 40mins
Cooking time 10mins
Cost Average budget


Step 1

Mince the meat, but not too finely (preferably with a manual mincer).

Step 2

Chop the herbs finely.

Step 3

Boil a large pot of salted water.

Step 4

Make the dough:
- Mix the flour with 1/2 a cup of water + salt + egg
- mix until your dough is similar to a pastry dough.

Step 5

Let the dough to rest for a quarter of an hour or more (it will not make a difference).

Step 6

Roll out the dough: Cut out big squares 10x10 cm. Add a dollop of stuffing (about 2 tablespoons), close into a triangle with a little water to stick the edges together.

Step 7

Once the water is boiling, plunge the varenyky into the pot and cook them for at least 10 minutes.

Step 8

These dumplings can be eaten plain (as the juice from the meat give a lot of flavour and keep them moist) or you can serve them with a home-made tomato sauce or simply with a little melted butter.

Step 9


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