Baked Vareniky (Ukrainian Pocket Pies)

Adapted from The Best of Ukrainian Cuisine
Serves 4



Preheat oven to 425F.

Prepare the dough: Mix together all ingredients listed under dough, knead well, adjusting quantity of flour or water as needed to form a stiff, pliable dough. Roll out to 1/4" thickness (or thinner, if you can). Using a large cookie cutter, cut out rounds, re-rolling dough until used up. Allow to rest while working on the filling.

Prepare the filling: Cut up beef and pork into chunks. Using a meat grinder or food processor, grind meat and onion to a fine mince. (If using a meat grinder, put a slice of bread through last to push out any remaining meat.) Stir in spices, carrot and crushed garlic. Over moderate heat in a large, oiled skillet, brown meat mixture well.

Remove, drain any fat if necessary. Mix in cabbage and grind mixture again. Let cool.

Prepare the vareniky: Add a heaping tablespoon or so to each dough circle. Dampen edges with a fingertip and press dough together to form a half-moon shape. Place on a foil or silicone-lined sheet pan.

Spray tops of vareniky lightly and bake until golden brown, about 20 minutes. Serve with sour cream.


  1. Any cheap meat works here. You can buy already ground beef or pork or the cheapest cuts at the market and grind them yourself. I used a hunk of beef tip roast and a couple of boneless pork chops that were on sale.

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