Sauerkraut and Mushroom Vareniki

Vareniki are like miniature gifts from Ukraine. Delightfully wrapped packages, with either a sweet or savoury surprise inside. Preparing your presents is a labour of love, it takes time. But as they say, the best things come to those who wait. And these tangy and earthy parcels are definitely worth it.

If vareniki-parceling is your new favourite pastime, you could try your hand at crafting their dumpling cousins; Potato, Bacon and Caramelised Onion Pierogi and Meat Dumplings Pelmeni.

Obviously, I am romantic about all things from that corner of the globe; the landscapes, the architecture, the literary works. And, of course, the food! Steeped in a rich history of power and loss that spans centuries, I feel my personal connection to it whenever making vareniki. 

What seems like so many lives ago, I learned from my mother how to prepare the symbolic dish of half-moons. My small hands and fingers perfectly sized for folding and crafting the delicate edges. And knowing how time-consuming they are, it’s no wonder she recruited me!

The recipe for vareniki is filled with love and tradition in equal measure, and I hope it will continue to be passed down between mother and daughter for generations to come.

What are vareniki?

Vareniki may be new to you, but you have probably already been introduced to their more famous relatives, pierogi. So, allow me. They both come from Eastern Europe. Both are delicious dough-filled parcels. Both can be either sweet or savoury. And both are (mostly) vegetarian.

Vareniki, or varenyky, is the name more commonly used further east towards Ukraine and Russia. While pierogi is what they are called to the west, in countries like Poland. It’s their pleasure to meet you.

Vareniki vs Pierogi vs Pelmeni

And pelmeni? Who’s that guy? Pelmeni is the strictly meaty cousin of the trio and hails from frosty Siberia. Never sweet. And his filling starts out raw. So now you know the whole family. 

Types of filling

Traditionally, fillings are simple. Savoury vareniki contain potatoes, or curd cheese, or cabbage. I like to mix my savoury flavours up a bit, like this recipe for tangy sauerkraut and earthy mushroom. I either make my own sauerkraut or buy it from a local Eastern European shop.

You could use plain cabbage, or peas with potato, whatever suits your family’s taste. Not forgetting the all important spoonful of sour cream on top. Potato and carmelized onion is a favourite in my house!

Sweet vareniki can be gorgeously jammy. Usually filled with sour cherries, you could try other stone fruits or sweeter berries, like blueberries or strawberries. All work well if you want to add the crumbly white cheese too, and of course the generous dollop of sour cream.

Serving suggestions

Add a dollop of sour cream or creme fraiche with your vareniki, and a few pieces of dill, and you have a heartwarming meal ready to go. A portion of sauerkraut will also go go down well. It really doesn’t take more than that, and it’s perfect as a simple but satisfying meal.

If you don’t mind a tiny amount more effort, cook vareniki with Polish sausages, like I did with Pierogi and Kielbasa. It’s a great way to add an easy variation to this classic dumpling.

Storage and Leftovers

These dumplings are irresistible, you’ll be surprised how many you can eat! And you might as well polish them off, as like pasta, they don’t keep well once cooked. They are however made to be frozen!

If you have the time, vareniki are a great batch cook. Freeze your spares in an air tight container and cook from frozen for instant comfort in present form. 

More Ukrainian Recipes to Try

• Cabbage Rolls
• Borscht Recipe (Beetroot Soup)
• Stuffed Peppers with Meat and Rice
• Sausage and Sauerkraut