Mushroom Varenyky (Dumplings)
Very tasty, made from simple ingredients - a family main dish! Mushroom vareniki are great when you’re tired of other fillings. You can use any mushrooms: fresh, dried, marinated, or salted, and add vegetables or meat. Freeze a batch and serve for a quick dinner!
Updated : 14 January, 2026
Easy
About 1 hour.
Ingredients
Dough
1
Chicken eggs
100 milliliters
Water
to taste
Salt
300 grams
Wheat flour
Filling
300 grams
Champignon
100 grams
Onions
70 grams
Butter
to taste
Salt
Serving
80 grams
Sour cream
20 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make mushroom vareniki? Prepare all ingredients. Use high-grade flour. Take an egg size C1/C0. About 1-1.5 hours before cooking, take it out of the fridge so it comes to room temperature - this helps the dough turn out well. Use 1 large onion or 2 small ones. Instead of button mushrooms, you can use other mushrooms, but keep in mind some need to be pre-boiled.
Step 2
Start with the dough. Crack the egg into a separate bowl. Add salt and beat with a fork or whisk - no need to beat to foam. Add room-temperature water and mix until smooth.
Step 3
For kneading, take a deep bowl. Sift the flour to remove any debris and aerate it. Pour half the flour into the bowl and make a well in the center.
Step 4
Pour the egg-water mixture into the well and mix. Always add liquids to the dry ingredients (not the other way around). Since flour can vary by brand, add the remaining flour in small portions until you reach the right consistency.
Step 5
When it becomes hard to mix with a spoon, knead with your hands. Knead thoroughly.
Step 6
The dough should be slightly springy, tender, and not stick to your hands. Don’t make it too stiff, or the vareniki will be rubbery. Cover with a cotton towel or plastic wrap so it doesn’t dry out. Let rest for 15-20 minutes - then it’s easier to work with.
Step 7
While the dough rests, make the filling. Peel the onion, rinse it, and dice it finely so it cooks faster and the filling is more uniform.
Step 8
Clean the mushrooms, rinse, and chop them about the same size as the onion for an even filling.
Step 9
Use a frying pan at least 18 cm (about 7 in) wide so all the filling fits. Heat it over medium. Add butter and melt it, stirring occasionally. Add the onion and sauté, stirring, until it starts to turn golden - about 3 minutes. Cook the onion first because mushrooms release moisture and the onion won’t brown as well otherwise.
Step 10
Add the mushrooms and cook until the moisture evaporates. Frozen mushrooms will release more liquid, so it will take longer. At the end, salt lightly and stir so the salt dissolves evenly. Let the filling cool completely.
Step 11
Shape the vareniki. Roll the dough on a floured surface into a sheet 0.3-0.5 cm thick (about 1/8-3/16 in). Cut circles 4-6 cm (about 1½-2⅓ in) in diameter using a glass or ring. Make them any size you like, but if they’re very large you’ll need more filling and you may have extra dough.
Step 12
Place mushroom filling in the center of each circle.
Step 13
Seal the vareniki by pinching the edges together.
Step 14
Repeat with the remaining dough and filling. To cook, use a roomy pot filled 2/3 with water. Salt lightly and bring to a boil. Drop the vareniki into boiling water and gently lift/stir them with a spoon or skimmer (the dough is tender and can tear). Lower the heat slightly and cook for 3-4 minutes.
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