Probably the most popular Ukrainian food after borscht is varenyky. These are just dumplings quite similar to the Polish pierogi, and usually filled with potato. However there is also a dessert version that is filled with cherries or sometimes blueberries. Traditionally they are just boiled, but I quite like them more when they are fried. Thus, my fried varenyky with pork belly and onion is a perfect hearty meal.
For this recipe I am using store bought frozen varenyky instead of homemade. Partly because I am too lazy to make it myself, but mostly because here in Ukraine it is about $3 per kg. If you are in America you can most likely find them at your Russian/Eastern European market. Just note that if you ask for Russian dumplings they will direct you to pelmeni, which are much smaller and rounded. If you can only find pelmeni, try my recipe for Pelmeni In Bacon Cream Sauce.
This entire fried varenyky is super easy. Just saute the pork belly pieces (I cut them bite size) with some chopped onion and then set aside. While you are doing that you should be boiling the varenyky in salted water for about 6 minutes. If you buy them frozen you can boil them directly from frozen and it will not be a problem.
Into the same pan I sauteed the pork belly in onion I add a little sunflower oil. I don’t clean the pan because there is still all that delicious rendered pork fat. Get it up to a fairly high temperature and then just lay the varenyky down for a sort of shallow fry.
I end up frying them for about 2 minutes per side, or until the skin blisters and pops. My end goal is a deep golden brown that is quite crispy on the outside.
After all the fried varenyky is done I add them to a large bowl along with the pork belly and onion and mix everything up. Of course, you can season them with some salt after they are done frying, and you have to serve it with some good sour cream!
Fried Varenyky With Pork Belly And Onion
Equipment
- Pot
- Pan
Ingredients
- 500 grams Varenyky potato filled, from frozen or homemade
- 1 large Onion yellow, chopped
- 200 grams Pork Belly cut into bite size pieces
- 2 tbsp Olive Oil
- Sunflower Oil for shallow frying
- 3 tbsp Sour Cream optional, for serving
- Salt to taste
Instructions
- Set a pot of salted water on a boil. In a pan on another burner add some olive oil and the pork belly and onion. Put the frozen varenyky in the pot of boiling water and put the pork belly and onion in the pan.
- Salt and saute the pork belly and onion on medium high until both are fully cooked. It should take about 6 minutes, which is the same amount of time the varenyky needs to boil.
- Remove the contents of the pan and set in a separate bowl. Add some sunflower oil to the pan and bring up the heat. Drain the water from the pot of varenyky.
- When the pan is hot add the varenyky one by one making sure they are not touching each other. I fry them on each side for about 2 minutes, or until they become deep golden brown. When they are finished set them in a colander or strainer, salt them, and let the excess oil drip off.
- Add the fried varenyky to the pot/bowl with the pork belly and onion. Mix everything up and serve with a side of thick sour cream. Enjoy.
Notes
Fried Varenyky With Pork Belly And Onion
The bowl featured in the pictures is my absolutely gorgeous Churchill Stonecast Triangle bowl, available on Amazon. It has also been featured in my popular Massaman Curry and Brussels Sprouts With Bacon And Shallot recipe!
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March 15, 2023 at 12:10 pm[…] Varenyky (plural) are Ukrainian style dumplings that are usually filled with potatoes, cabbage, cottage cheese, or berries. And of course there is no surprise that varenyky are served with sour cream and pork cracklings. […]