 Boiled Ukrainian varenyky with sour cream, a traditional presentation found across Ukraine. | |
| Alternative names | Warenyky, Wareniki, vareniki, krepli (Western Ukraine, dialectal), kolduny (rare regional usage) |
|---|---|
| Type | Dumpling |
| Course | Main course, dessert |
| Place of origin | Ukraine |
| Region or state | Eastern Europe |
| Serving temperature | Hot |
| Main ingredients | Flour, water or milk, various fillings |
| Similar dishes | Pierogi |
Varenyky (вареники, singular:varenyk) are traditional Ukrainian dumplings made from unleavened dough and filled with sweet or savoury ingredients. They are regarded as one of the most emblematic dishes of Ukrainian cuisine and are closely related to other East European dumplings such as Polishpierogi.[1]
The termvarenyky derives from the Ukrainian verbvarýty (to boil), referring to their primary cooking method.[2]
Varenyky have been documented in Ukrainian culinary traditions for centuries and appear in folklore, ritual practices, and literature. They were commonly prepared for festive occasions, harvest celebrations, and religious holidays.[3]
References to varenyky appear in Ukrainian folk songs and humour, where the dish symbolises abundance, warmth, and hospitality.[4]
Varenyky are usually prepared by:
This method is widely documented in Ukrainian culinary literature.[3]
Traditional preparation of varenyky with cabbage inPoltava region
In addition to the commonly boiled form, some regional traditions include steamed varenyky (parenі varenyky orpyrohy na parí). In western Ukrainian regions, including Hutsul areas, dumplings are prepared by placing them on a cloth stretched over a pot of boiling water and steaming them until soft. This traditional method produces a delicate texture and is often associated with potato and cheese fillings.[5]
Steamed dumplings are also mentioned in later Ukrainian cookbooks, which describe steaming as a customary technique in certain high-altitude and festive culinary traditions.[6]
Varenyky are served with:Sour cream (smetana) Melted butter Fried onions Bacon bits (shkvarky) Sugar (for sweet versions)
The traditional use of sour cream and onions is noted in ethnographic studies of Ukrainian foodways.[4]
Different Ukrainian regions favour specific fillings:Western Ukraine: potato–cheese and fruit varenykyCentral Ukraine: cabbage and mushroom fillingsSouthern Ukraine: meat-filled versions
Meatless varieties are customary on Christmas Eve.[6]
Varenyky hold symbolic meaning in Ukrainian culture and appear in folk art, songs, and humour. They are often associated with prosperity and family traditions.[4]
A monument dedicated to varenyky was erected in Cherkasy Oblast, highlighting the dish’s cultural popularity.[7]
A yearly festival commemorating varenyky is held at the Ukrainian ski resort town ofBukovel in the Carpathian Mountains. In 2013, a snow monument to varenyky was made in Bukovel, and was submitted to theGuinness Book of Records as the biggest snow varenyk in the world.
In Ukrainian tradition, varenyky were equated with a young moon due to the similar shape, and were used as part of pagan and sacrificial rituals. For example, cheese varenyky would be sacrificed near water springs, and farmers would also believe that varenyky helped bring a rich harvest, so they took homemade dumplings with them to the fields.[8]
Pierogi (Poland): similar form, but often made with firmer dough or pan-fried.Manti and other dumpling traditions: related through structure and preparation, though differing in fillings, spices, and dough thickness.
PierogiDumplingUkrainian cuisine
