Name: Beet Varenyky (Ukrainian Potato Dumplings)
Cook time: 7200 s
Total time: 7200 s
Yield: 20-30 dumplings
Ingredients: For the dough; 500 gr white flour; 300 gr beet dip (or beets pureè); Water (if needed); For the filling; 5 1/2 medium size potatoes; 1 teaspoon soft butter; 1/2 teaspoon of salt; For serving; 2 big onions (chopped and caramelized); Sour cream; Dill; Atlantic sea salt

BENGINGI

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Beet Varenyky (Ukrainian Potato Dumplings)

cook:

2 h 0 min

0.0

(12)

One of my favorite things to make are dumplings. There are endless ways to make them interesting whether with the filling, the dough, the sauce or the toppings. Varenyky are Ukrainian dumplings, usually filled with potatoes, and served with sour cream, caramelized onions and fresh dill. Last week I shared with you a bunch of dips to make when your friends over, and I used that same beet dip to make this Varenyk dough. The color is unbelievable and the beets & goat cheese add such depth to the varenuky, making this dish even more addictive! Making dumplings is easier than it looks, the dough is very forgiving and it's a great activity to do together with kids.

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Ingredients

For the dough

500 gr white flour

300 gr beet dip (or beets pureè)

Water (if needed)

For the filling

5 ½ medium size potatoes

1 teaspoon soft butter

½ teaspoon of salt

For serving

2 big onions (chopped and caramelized)

Sour cream

Dill

Atlantic sea salt

Directions

Step 1

Pour the flour right on the table and with the bottom part of the bowl make a pit.

500 gr white flour

Step 2

Pour the beet puree' into the pit (check out my dip recipe). If the dough is too thick and you are having a hard time getting it together- add a tiny sip of water at a time.

300 gr beet dip (or beets pureè)

Water (if needed)

Step 3

Mix and knead until you get a smooth elastic dough. Wrap with a plastic wrap and set aside for at least 30 min (up to 2 days in the fridge).

Step 4

In the meantime- prepare the filling by boiling the potatoes until soft. Mash them and mix with the butter and salt.

5 ½ medium size potatoes

1 teaspoon soft butter

½ teaspoon of salt

Step 5

Create small balls from the potato mix, that will be our filling for the Varenyky.

Step 6

Open the beet dough with a rolling pin until very thin. If you are having a hard time rolling them that thin, use a pasta machine.

Step 7

Using a cookie cutter or a glass, score a 2-3 inches circles.

Step 8

Place a ball of potatoes in the center of each circle.

Step 9

Close in half and tighten it. Using your fingers, pinch the edge of the dumpling along the seam. Then gently press the middle of the dumpling to get the traditional look.

Step 10

Chop onions and slowly caramelize them in butter until dark golden.

2 big onions (chopped and caramelized)

Step 11

Boil the Varenyky until they float to the top, about 2-3 minutes.

Step 12

Serve the Varenyky on a plate, top with caramelized onions, a tablespoon of sour cream, some roughly chopped fresh dill and salt.

2 big onions (chopped and caramelized)

Sour cream

Dill

Atlantic sea salt

Step 13

YASSS!

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