Ukrainian Potato Dumplings
Filled dumplings are a dish found in many food cultures around the world. The Polish have pierogis, the Chinese have potstickers, and Ukrainians make varenyky. Ukrainian potato dumplings are eaten for meals as well as snacks. They can be served warm after boiling or cooled and cooked in butter until crispy on one side like a Chinese potsticker.
For the Filling:
- 1 lb. Colomba potatoes (4-5 potatoes), cut into cubes
- 8 tablespoons butter, divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- ¼ teaspoon kosher salt
For the Dough:
- 3½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 3 tablespoons sour cream
- ½ – 1 cup water at room temperature
- Fresh chopped parsley for garnish
- Make the filling. Add potatoes to a large pot, cover with cold water, bring to a boil, and cook until potatoes are tender.
- Drain the potatoes, return them to the pan, add 4 tablespoons butter, the salt and pepper. Use a potato masher to mix everything together until combined, set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet on medium-low heat. Add the diced onions and a pinch of salt and sauté until caramelized, 20-30 minutes, stirring frequently to avoid burning. Remove from heat and stir half of the onion mixture into the mashed potatoes, reserve the remaining onions.
- Make the dough. Sift flour, salt, and baking soda into a mixing bowl. Add the our cream and ½ cup water and mix until a dough forms, adding more water as needed to absorb all the flour. The dough should be pliable but firm. Transfer the dough to a lightly floured surface and knead until smooth. Cover the dough with plastic wrap and let rest for 15-20 minutes.
- Assemble the dumplings. Line a baking sheet with parchment paper and set aside.
- Working with half of the dough at a time, roll out on a floured work surface to roughly 1/8- inch thickness. Using a 3-inch cookie cutter, cut circles out of the dough. Place one round of dough in the palm of your hand and add a tablespoon of potato filling in the center of the dough. Fold the dough over into a half moon shape and pinch
the edges closed. Continue with remaining dough rounds. Place filled dumplings on the lined sheet pan. Re-roll leftover dough or save for another use.
- Cook the dumplings. Bring a large pot of salted water to a boil, cook 4-6 dumplings at a time until they float to the surface then cook for an additional 2-3 minutes. Remove with a slotted spoon and continue with remaining dumplings.
- Transfer cooked dumplings to a serving bowl, toss with the remaining 2 tablespoons of butter and the remaining caramelized onions. Garnish with fresh parsley and serve immediately.