Description

Tender Ukrainian dumplings (vareniky) filled with mashed potatoes or farmer’s cheese, served with tangy yogurt, herbaceous green tahini, fragrant basil oil, and crunchy toasted almonds.

Ingredients

Units Scale

2 cups all-purpose flour
1/2 tsp salt
1/2 cup warm water
1 tbsp vegetable oil
1 cup mashed potatoes or farmers cheese
Salt and pepper to taste
1/2 cup plain yogurt
3 tbsp green tahini sauce
2 tbsp basil oil
2 tbsp sliced almonds, toasted
Optional: squeeze of lemon

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Instructions

In a large bowl, mix flour and salt. Slowly add warm water and oil, stirring until a shaggy dough forms.
Knead the dough for 8–10 minutes until smooth. Cover and let rest for 30 minutes.
Roll out the dough thinly on a floured surface and cut into circles using a glass or cutter.
Place a small spoonful of filling (mashed potatoes or cheese, seasoned with salt and pepper) in the center of each circle. Fold over and pinch edges to seal.
Bring a pot of salted water to a boil. Cook the vareniky in batches until they float, about 3–4 minutes. Drain and set aside.
Plate the vareniky and drizzle with yogurt, green tahini, and basil oil.
Garnish with toasted sliced almonds and a squeeze of lemon if desired. Serve warm.

Notes

Resting the dough helps make it easier to roll out and shape.
Use farmer’s cheese for a more traditional filling or mashed potatoes for a comforting variation.
Green tahini adds a nutty, herby twist—use homemade or store-bought.
Toast almonds for 2–3 minutes in a dry skillet for extra crunch and flavor.

Nutrition

Serving Size: 1 plate
Calories: 410 kcal
Sugar: 2g
Sodium: 210mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 10mg