Fried Potato Varenyky with Sauerkraut and Leeks

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These dumplings filled with fried seasoned potato cubes, onions, sauerkraut and leeks, served boiled or fried with sour cream, are a variation of a Ukrainian national dish. Authentic Ukrainian Varenyky (related to Polish Pierogi or German Maultaschen) are usually filled with mashed potatoes and fried onions. This is a slight variation. Add meat, if desired.

Fried Potato Varenyky with Sauerkraut and Leeks

Servings 4


For the dough

For the filling

  • 4 potatoes, medium size
  • 12 oz sauerkraut
  • 2 onions, large
  • 2 cups leeks cut into 3/4 inch slices
  • 2 tbsp potato seasoning
  • 2 tbsp vegetable oil
  • 1 tbsp butter

For the topping

  • 1 cup spring onions, parsley and dill, diced
  • 8 oz sour cream


Making the dough

  • Sift flour, combine in medium bowl with salt, eggs, milk and vegetable oil
  • Mix by hand and knead into smooth dough. Cover bowl and let rest for 30 minutes at room temperature.
  • Divide the dough into 3 pieces. Roll each piece on a floured surface to a thickness of about 1/8 inch (3mm).
  • Use glass or round cookie cutter and cut circles of about 4 inches

Making the filling

  • Cut potatoes into small 1/4 inch cubes
  • Dice onions into small pieces
  • Cut leeks into 3/4 in slices
  • Fry onions in vegetable oil and butter, until golden brown. Set aside
  • Mix seasoning with potato cube, place cubes into pan, add vegetable oil, if needed, and fry until lightly browned and tender. Add leeks and fry for another 3-4 minutes at medium heat until crips and brown. Remove from pan
  • Mix onions, potatoes and sauerkraut.

Filling the dumplings

  • Spoon the filling into the middle of the dough circles
  • Fold circle into half to form a semi-circle and pinch the edges with wet hands. Make 10 dumplings
  • Place dumplings into freezer for 30 minutes or overnight

Cooking and serving the dumplings

  • Bring a large pot of water to a boil. Drop 10 dumplings into water and cook for 3-5 minutes until they float on the surface.
  • Remove from the water with a slotted spoon and lightly brush each dumpling with oil to prevent sticking. If desired, fry dumplings to achieve a crips surface
  • Sprinkle with spring onions, parsley and dill and serve with a side of sour cream
Course: Entree
Cuisine: Ukraine
Keyword: Dumplings, Fried Potatoes, Maultaschen, Pierogi, Sauerkraut, Ukranian
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