Vareniki Recipes

Pierogi with fresh cabbage are one of the most beloved and filling dishes of Ukrainian and Russian home cooking, made from accessible and affordable ingredients yet delighting the whole family. The cabbage filling can be made year-round since fresh white cabbage is always available, and prepared properly it turns out sweet, tender and remarkably fragrant. It's an ideal option for a lenten, vegan or simply budget-friendly family menu. Knead a soft elastic dough from flour, an egg, warm water and a pinch of salt and let it rest for 20-30 minutes. Finely shred fresh cabbage and braise with sautéed onion and carrot in a pan until completely soft, 20-30 minutes, then season with salt and pepper. Roll the dough out thin, cut out rounds, place a spoonful of filling on each and pinch the edges firmly. Cook in boiling salted water for 5-7 minutes after they float. Serve with sour cream or pork cracklings. Proportions for 30 pierogi inside.

Pierogi with frozen strawberries are a delicious dessert or sweet lunch you can make any time of year — frozen strawberries keep for months and work beautifully here. The trick is preparing the frozen fruit properly so the dumplings don't burst or leak: don't fully thaw the strawberries (use them slightly frozen so they hold their shape) and toss them with sugar and a little starch, which binds the juice and prevents leaks. The dough is the classic vareniki kind — flour, water or kefir, an egg and salt, kneaded until smooth and elastic. Shape the dumplings, seal the edges carefully and boil in salted water for 5-7 minutes after they float. Serve with sour cream.