The Best Dumplings Recipe with White Cabbage (Vareniki)

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  • 6Servings
  • 60 mPrep Time
  • 30 mCook Time
  • 1:30 hReady In
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Vareniki (dumplings recipe) is a traditional Ukrainian dish that goes well with any filling: cottage cheese and cherries, potatoes and mushrooms. But perhaps the most common option is with white cabbage.

Try to cook. We guarantee you will love it!

Ukrainians eat dumplings with sour cream, various sauces or onion fry (fry the onion in a pan in vegetable oil until golden brown, and pour it over the finished dish).


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Step by step method

  • Step 1

    Pour the salt into the bowl prepared for kneading the dough.

  • Step 2

    Add sunflower oil and stir.

  • Step 3

    We add boiling water.

  • Step 4

    Pour in the flour, constantly stirring the future dough with a spoon.

  • Step 5

    When it cools down a bit, continue kneading with your hands. The dough is soft and elastic. We leave it to rest for 20 minutes, and at this time we move on to the filling.

  • Step 6

    Onion cut into cubes.

  • Step 7

    Fry until golden brown. We squeeze the sauerkraut with our hands to get rid of excess liquid and spread it to the onion. Fry for a couple of minutes, stirring, over high heat.

  • Step 8

    All. You can start sculpting. Sprinkle some flour on the board.

  • Step 9

    We form a strip from the dough.

  • Step 10

    Cut it into bite-sized pieces.

  • Step 11

    Roll out each circle.

  • Step 12

    Put the filling in the middle.

  • Step 13

    We seal the edges.

  • Step 14

    We put water on fire. Salt at the rate of 1 tablespoon per liter. When it boils, spread the dumplings and cook after they float for 3-5 minutes.

  • Step 15

    Serve with butter, sour cream and herbs.

Tips & variations

  • For dumplings, cabbage is good both fresh and sauerkraut. Sour can be put immediately on the dough, fresh - first stew.

  • In the filling, in addition to cabbage, you can add grated onions, carrots, minced meat (any), mushrooms, pre-boiled, fresh or smoked lard.

  • Vareniki are mainly made from unleavened dough, but some housewives knead it with yogurt, kefir, sour cream, kefir or milk, especially if the filling is sweet.

  • The finished dough is pleasant to the touch, soft and does not stick to hands. At the end of the kneading, cover it with a damp towel and let it rest for half an hour.

One Comment

  • Alexandra K.

    I love to eat dumplings, but I couldn’t cook, and everything turned out fine according to this recipe. Even my mother-in-law praised me, and this is very rare. Dumplings do not fall apart, this is a big plus. It’s very tasty with sour cream.

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