Varenyky (
Ukrainian) or
vareniki (
Russian; in either language ????´????, singular ????´???) are a kind of stuffed dumpling associated with
Ukrainian cuisine. Some variants are also found in
Belarusian,
Russian,
Lithuanian and
Polish cooking. Vareniki are believed to originate from Chinese and Siberian influences, although sometimes they are said to be of
Turkish origin.
[1] Varenyky are similar to Polish
pierogi, Russian
pelmeni, and Italian
ravioli.
Varenyky are square- or crescent-shaped dumplings of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, meat, hard-boiled eggs (a Mennonite tradition) or a combination of these, or with a fruit filling. Varenyky are very popular in Ukraine.
During preparation, the filling is wrapped with dough, boiled for several minutes, and then covered with butter or cooking oil. The name varenyk, in fact, simply means "boiled thing," from the adjective varenyy. In certain regions of Ukraine they do not boil vareniks, but cook them with the help of steam so that they become big and juicy. Varenyky are typically topped with fried salo bits (shkvarky) and onions and accompanied with sour cream ( smetana). Left-over varenyky may be fried. Sweet, fruit-filled varenyky are served with sour cream and sugar. Raw varenyky (with the dough uncooked) can be stored frozen, then cooked in three minutes, which makes them a convenience food.
Other preparation methods include the Latvian tradition of glazing with egg white, baking, and serving with soup; the Mennonite tradition of baking and serving with borscht; and the Polish tradition of boiling, frying in butter, and topping with bread crumbs.
