Vareniki Dough Recipe (Blueberry or Cheese Filling)

Vareniki (varenyky) are Ukrainian boiled dumplings filled with a sweet farmer’s cheese filling or fruit (such as blueberries). This vareniki dough is firm, chewy, and delicious – just like a dumpling should be. 

Vareniki is the Russian name for these dumplings, but in Ukraine, they are spelled “varenyky”. We call our meat dumplings Pelmeni, and anything sweet or savory is usually referred to as Vareniki. 

If you’re looking for steamed dumplings, try these Blueberry Steamed Dumplings, just like my mom makes. 

Boiled Dumplings (Vareniki):

Varenyky is a classic Ukrainian dish. It’s also a popular choice for an everyday meal as a way to utilize what’s in season, such as blueberries or homemade quark (farmer’s cheese).  

My mom boils her dumplings, whereas my mother-in-law steams them (both are from Ukraine). 

The texture between the two methods is different. The boiled dumplings are chewier and slightly deflate after cooking, whereas the steamed ones are larger and fluffier, remaining that way. I will say dumplings made with soda expand, so make them slightly smaller to give them room to grow when cooking. 

I prefer the steamed ones for fruit as the fluffier dough locks in all the juices oozing out from the fruit. However, fillings like braised cabbage, mashed potatoes, or cheese go best with boiled dumplings. 

Some people prefer boiled vareniki because that is what they grew up on, so whatever way you’re used to eating these dumplings is the route you should go in preparation. 

This recipe for Vareniki is my mom’s, and it’s pretty basic. Ukrainians use a lot of dairy, and sour milk was one of the main ingredients. Today, I use homemade kefir as a substitute for conventional buttermilk.

Texture of Eastern European Dumplings:

Vareniki dough varies in texture depending on the dumpling recipe. However, the concept is the same.

For a very basic dough that stays true to its size, use ingredients like flour, eggs, milk, water, and buttermilk (omit the soda). 

If you want denser, chewier varenyk, make a stiffer dough. This will hold the shape and filling in better.  

For fluffier vareniki, use ingredients like buttermilk and leavening such as baking soda. This recipe makes fluffy yet slightly dense vareniki. They cook al dente and don’t fall apart unless overcooked.

This classic recipe is from my mother, who makes amazing vareniki. In this post, I will be showing both the mixer and bread machine methods.

Although I didn’t notice a drastic difference between the two, I did notice air bubbles in the dough from the bread machine (meaning it was much fluffier than the mixer dough).

Both resulted in fabulous results. I filled my vareniki with tvorog (farmer’s cheese) and a blueberry filling. Serve with some sour cream and enjoy!

Ingredients for Vareniki:

• All-purpose flour, or bread flour, can be used. I use whatever I have on hand. Nowadays, I make Whole Wheat Pelmeni (dumpling dough), and it works great! 
• Buttermilk- any fermented milk, like Kefir or homemade sour milk, will work. 
• Leavening, like baking soda, to make fluffier dumplings. You can omit this if you prefer denser vareniki. 
• Salt to flavor the dough. 
• Eggs to bind vareniki. 
• Oil- to make a moist and elastic dough.

How To Make Vareniki Dough (Two Ways):

If using a stand mixer, whisk the dry ingredients and then add the wet ingredients. Combine and knead the dough for about 7-8 minutes, adding more buttermilk as needed. The dough should be firm and slightly tacky. Cover and allow to sit for 20 minutes. This will relax and make the dough more elastic. 

If using a bread machine, combine all the ingredients and set the machine to the dough setting. The bread machine settings will knead and rest the dough for you, so you can start working with the dough as soon as you remove it. It’s pretty much hands-off. 

Dough from the mixer should look like this:

NOTE: THIS RECIPE IS FOR 1 PORTION (about 40 vareniki). I made 2 DOUGHS TO DEMONSTRATE THE DIFFERENCES. ONE PORTION MAKES 1 BALL OF DOUGH. The bread machine dough was slightly smoother and fluffier than the dough made with a mixer.

How To Shape Vareniki: 

Once the dough is made, you are ready to make vareniki:

1. On a lightly floured surface, roll out the ball of dough into a large rectangle about 20″ long by 14″ wide.
2. Using a biscuit cutter or cup (about 2-2 1/2″ in diameter), cut out circles from the rolled out dough.

3. Fill each circle with a teaspoon of filling. Then pinch the sides to seal the vareniki and place them onto a floured surface.

Blueberry Filling: Sprinkle about 1/4 tsp of sugar over the blueberries.

Cheese Filling: Combine all the ingredients together and rub with a spoon to soften the cheese mixture. Add a heaping teaspoon into each circle.

4. Roll out the scraps to use up any leftovers.

5. To cook vareniki; bring a large pot of water to a boil (about halfway full.) Add vareniki and boil for 5 minutes from the time they are added. They should float up to the top.

6. Toss cooked vareniki in some butter and serve with sour cream.

TIP: You can freeze the vareniki after filling only avoid freezing any berry ones (the juice from the berries can leak out when thawed). If cooking frozen vareniki boil an additional 2 minutes.