Secrets of Perfect Varenyky: How to Cook Them to Perfection

Varenyky aren't just a dish—they're a soulful masterpiece of Ukrainian cuisine. But why do grandma's varenyky turn out so light and fluffy while yours either fall apart or stick together? Let's uncover all the culinary secrets!

When varenyky are ready, steam bubbles inside make them rise to the surface. But there are nuances:

• Fresh ones float in 2-3 minutes
• Frozen ones take 4-5 minutes
• If a varenyk floats sideways—it's overcooked

Pro Tip: Gently press a floating varenyk—if the dough springs back, it's done.

Few people know that:
✔ Add salt ONLY after boiling—otherwise, varenyky become tough
✔ 1 tbsp salt per liter (just like for pasta)
✔ Oil is a must! (1 tbsp per pot)
Experiment: Try cooking in mineral water—the dough turns out incredibly tender.

A tried-and-true method:

1. After boiling, reduce heat to low
2. After 2 minutes, add 50 ml cold water
3. Repeat twice

This makes the dough springy and the filling juicy.

In a steamer:

• Place on an oiled rack
• Cook for 15 minutes
• Perfect for cottage cheese fillings

In a multicooker:

• Use the "Steam" function
• Ready in 10 minutes

For sweet varenyky:

• Melted butter + poppy seeds + honey
• Whipped cream with vanilla

For savory varenyky:

• Cracklings with onions + sour cream
• Crispy bacon + grainy mustard

• Adding to insufficiently boiling water
• Stirring with a metal spoon (wooden only!)
• Leaving them in water after cooking

Fun Fact: In some villages, varenyky are still cooked in a traditional oven—it's believed that gradual heating gives them a special aroma.
Try these secrets—and your varenyky will become a family legend!