Mushroom and Potato Vareniki
Hand-rolled dumplings filled with creamy mashed potatoes and sautéed mushrooms, served with a fresh herb butter sauce. This ukrainian-inspired vegetarian ready in about 65 minutes pairs all-purpose flour, salt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 2 medium, boiled and mashed potato
- 1 cup, finely chopped mushroom
- 1/4 cup, finely chopped onion
- 2 tbsp butter
- 1/2 tsp, dried dill
- to taste salt
- to taste pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Combine flour and salt in a bowl. Gradually add water while mixing until a soft dough forms. Knead for 5 minutes, then cover and rest for 30 minutes.
- Step 2: In a skillet, heat 1 tbsp butter over medium heat. Add chopped onion and sauté for 3 minutes until golden. Add chopped mushrooms and cook for 8 minutes until golden brown. Stir in dried dill, salt, and pepper.
- Step 3: Mix cooked mashed potatoes with the mushroom mixture until well combined.
- Step 4: Roll rested dough into a thin sheet, then cut into 3-inch circles. Place 1 tablespoon of filling in the center of each circle, fold over, and seal edges with a fork. Place on a floured surface and cook in boiling salted water for 5 minutes until they float.
Frequently asked questions
How long does Mushroom and Potato Vareniki take to make?
Total time is about 65 minutes (50 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Potato Vareniki?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Mushroom and Potato Vareniki?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Potato Vareniki for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mushroom and Potato Vareniki?
Ukrainian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
These vareniki were a hit with my Ukrainian grandmother! The mushroom-potato filling was perfectly balanced, and the dough was tender.
- ★★★★★
Loved it! The flavors were authentic and comforting—my kids even asked for seconds.
- ★★★★☆
Took longer than 30 mins to cook, but the aroma made it worth the wait.
