Potato and Onion Filled Varenikes



  • 1 ½c. plus 2-3 tbsp. unbleached flour, plus more for rolling dough
  • ½tsp. coarse kosher salt
  • ½c. milk (you may substitute water for a pareve dough)
  • 1large egg

Potato filling:

  • 2 tbsp. vegetable oil, plus 1 tsp. for boiling varenikes
  • 1½ lb. (about 2 large) russet potatoes, peeled and quartered
  • 1 large sweet onion, peeled and finely minced
  • 1 large, or 2 small garlic cloves, peeled and finely minced
  • Salt and freshly ground black pepper, to taste
  • 1 large egg yolk
  • 2 tbsp. freshly chopped flat-leaf parsley, plus more for garnishing
  • 2 tbsp. finely minced scallions (green onions), white and green portions
  • 1 tsp. coarse kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 egg lightly beaten with 1 tsp. water, egg wash for sealing varenikes
  • Cornstarch, for sprinkling onto baking sheet
  • 8 oz. sour cream or plain Greek yogurt, for serving


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In a large bowl, or the bowl of a stand mixer, whisk together 1 1/2 c. plus 2 tbsp. flour with salt; reserve.

In a small bowl whisk together milk (or water) and egg. Make a well in center of dry ingredients and add milk mixture. Using a wooden spoon, or your mixer, combine mixture until dough forms. 

Turn dough out onto a lightly floured counter and knead until smooth and just a tad bit sticky. If dough is too sticky, knead in an additional tablespoon of flour.

Place dough into a bowl, cover with plastic wrap, and let rest for at least 15 minutes. (Dough may also be covered and refrigerated for up to 1 day.)

Potato filling:

Cook potatoes in a pot of salted boiling water until fork-tender. Turn potatoes out into a colander and let cool.

Meanwhile, heat vegetable oil in a large skillet over medium-low heat. Add onions and sauté 10-15 minutes, or until translucent. Add garlic and continue sautéing for another 5 minutes. Add a pinch of salt and black pepper and stir; set aside.

Mash potatoes in a large bowl. Add onion mixture, egg yolk, parsley, minced scallions, salt, and pepper. Add more seasoning, as desired.

Bring a large pot of salted (about 1 tbsp. salt) water to a light boil. Line 2 baking pans with parchment paper and sprinkle it lightly with cornstarch.

Cut dough in half. On a lightly floured counter, roll out one portion of dough; use a 3-inch cookie cutter to cut out circles (about 15). Lift circles over to a lightly floured counter and place 1 teaspoon of filling in the center of each one.

Using your finger or a pastry brush, dab the edges of each circle with the egg wash. Fold each circle in half and use the tines of a fork to press edges together. Transfer varenikes to prepared baking sheet. Repeat with remaining dough and filling (you may have some leftover filling, which can be mixed with an additional egg and fried as potato pancakes.)

Add a teaspoon of oil to boiling water and then gently drop 6-8 varenikes into the water. Reduce water to a light boil and boil for about 15 minutes, or until varenikes have risen to the top of the pot, and the dough is fully cooked.

Using a slotted spoon, transfer varenikes, onto a platter, slightly overlapping them. Re-heat water to a rapid boil again and repeat boiling process until all varenikes have been cooked.

Pass platter with a bowl of stirred sour cream and a small dish of chopped parsley, or place a wide strip of sour cream down center of varenikas and garnish with chopped parsley. Serve.

Makes about 30 varenikas.