Russian-language transliteration of varenyky — same half-moon boiled dumplings, the Soviet-era and diaspora-menu spelling.
The Russian-language vareniki appears in Soviet cookbooks from 1939 — Kniga o Vkusnoi i Zdorovoi Pishche — which adopted the Russified spelling to standardize across Soviet republics; the underlying dish is identical to the Ukrainian varenyky and traces to the same 12th-13th century Tatar-Polish cross-pollination. The spelling marks Soviet-era and Russian-diaspora menus.
Brooklyn's Veselka diner has served vareniki under that Russified spelling since 1954 — founder Wolodymyr Darmochwał kept the Soviet-era menu name to match what diaspora customers grew up reading, even though his kitchen ran a Galician Lviv recipe. The 2022 menu reverted to varenyky.
Indistinguishable from varenyky on the plate — soft dough half-moon, hot filling, smetana and butter. The difference is on the menu, not in the bowl. Brooklyn and Toronto Ukrainian-diaspora delis carry both spellings to flag whether the kitchen runs Ukrainian or Russian-Soviet expat lines.
Same dough hydration window (55-58%) and same cold-shock-after-boil for sweet fillings as varenyky — no technical difference. The Soviet-era canteen version often used a thicker dough rolled to 2 mm rather than the Ukrainian 1-1.5 mm because machine-rolling needed more body to survive the line.
Variations
Soviet-canteen 1939 standard (thicker dough, potato-and-onion); diaspora Brooklyn Veselka recipe (Galician filling, Russian spelling); Moscow-restaurant style with sour cherry; the Toronto-Ukrainian-club version that uses both names on one menu — vareniki for the older patrons, varenyky for the post-2022 arrivals.
On the Palate
Where Vareniki sits in the Ukrainian flavor cloud
Ingredients
Serves 6
How it's made
4 steps · 1 hour 13 min
- 140 min
Make dough as for varenyky (#2397).
- 225 min
Fill with potato-cheese, sauerkraut, or sour cherry.
- 35 min
Boil in salted water 4–5 min; drain; toss with butter.
Watch outThey're done about a minute after they bob to the surface — fish them then; left to roll and boil hard, the dough splits and the filling leaks.
- 43 min
Serve with smetana or browned onions.
Watch outToss the drained dumplings in butter right away while steaming — the coating keeps them from clumping into a sticky lump.
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