Lenivye Vareniki with Potato, Tvorog, and Onion — Lazy Potato and Cheese Dumplings

- 1070

Welcome to the world of ultimate comfort food with a delightful Eastern European twist! Today, we're making "Lenivye Vareniki," which translates to "Lazy Dumplings." This beloved dish is a clever and quick take on traditional varenyky, perfect for when you're craving something hearty and homemade without spending hours in the kitchen. These savory dumplings boast a wonderfully soft, pillowy texture, combining creamy mashed potatoes, tangy tvorog (a type of farmer's cheese), and a fresh kick from green onions. They are incredibly versatile and can be enjoyed for breakfast, lunch, or dinner. Think of them as a Slavic cousin to Italian gnocchi, but with their own unique and delicious character. Let's get cooking!

A plate of cooked lazy varenyky with potato, tvorog, and onion, garnished with sour cream and green onions.

Lazy Varenyky with Potato, Tvorog, and Onion

Cooking: 30 minutes
Quantity: 5 Servings
Per serving
Calories: 307 kcal
Proteins: 12.4 g
Fats: 12.2 g
Carbohydrates: 36.3 g

Ingredients for Lazy Varenyky with Potato, Tvorog, and Onion

  • 600 g cooked potatoes
  • 200 g full-fat tvorog (a type of farmer's cheese; quark or dry-curd cottage cheese can be used as a substitute)
  • 1 chicken egg
  • 2 tablespoons olive oil
  • 3-4 tablespoons all-purpose flour, plus more for dusting
  • 40 g green onions
  • salt
  • smetana (a type of sour cream) and black pepper for serving

How to Make Lazy Varenyky with Potato, Tvorog, and Onion

Peel the potatoes, cut them into thick slices, cover with boiling water, and cook until tender. Do not salt the water. Drain the water, then mash the potatoes for the lenivye vareniki (a type of easy-to-make Eastern European dumpling, similar to gnocchi) or pass them through a potato ricer. I don’t recommend using a blender, as it will turn the potatoes into a gluey paste.

Mashed potatoes in a white bowl, the first step for making lazy varenyky dough.

Boil and mash the potatoes

To the cooled potatoes, add full-fat tvorog (a type of farmer’s cheese, similar to quark or dry-curd cottage cheese). If it’s grainy, you can press it through a fine-mesh sieve to get rid of the lumps.

Next, crack a large chicken egg into the bowl. If the eggs are small, it’s better to use two.

Finely chop a small bunch of green onions. Leeks or yellow onions will also work for this lazy varenyky recipe, but you’ll need to sauté them in butter for a few minutes and let them cool first.

Adding a portion of white tvorog to a bowl of mashed potatoes.

Add full-fat tvorog to the cooled potatoes

A raw egg being added to the potato and tvorog mixture in a bowl.

Crack a large chicken egg into the bowl

A hand chopping fresh green onions on a wooden cutting board.

Finely chop a small bunch of green onions


Add salt to taste, pour in extra virgin olive oil, and mix well.

Add the all-purpose flour.

Mix the dough for a few more minutes. There’s no need to knead it for a long time; the dumplings should be tender.

Mixing salt, olive oil, and other ingredients for the lazy varenyky dough in a bowl.

Add salt, olive oil, and mix well

Sprinkling all-purpose flour into the bowl with the potato and tvorog mixture.

Add all-purpose flour

The final dough for lazy varenyky being mixed in a white bowl.

Mix the dough for the lazy varenyky for a few more minutes


Divide the dough into four parts. Generously flour a cutting board and roll each part into a log about 2-2.5 centimeters thick.

Rolling the potato dough into a long log on a flour-dusted surface.

Divide the dough into four parts and roll into logs 2-2.5 centimeters thick

Cut the logs with a knife, periodically dipping the knife in cold water. Gently press each piece with a fork—the textured pattern is not just for decoration, it also helps hold the smetana (a type of sour cream common in Eastern Europe)!

Cutting the dough log into small pieces and pressing them with a fork to create a pattern.

Cut the logs with a knife, gently press each piece with a fork

Dredge the finished dumplings in flour once more to “seal” the cut sides.

Next, boil the lazy varenyky. This is an important step, so approach it carefully. Bring 3 liters of water to a boil in a wide pot and add 3 teaspoons of salt. Drop the dumplings into the boiling water in small batches. You can use a slotted spoon or place them in a colander with a mesh insert. Cook for about a minute after they float to the surface. If you cook them longer, they will turn into a soggy mush. Cook all the batches one by one. It’s important to find the right balance here—if you want to cook them longer, you’ll need to add more flour to the dough, but then the dumplings can turn out “rubbery.” So, I recommend getting the hang of the quick cooking time.

Place the cooked dumplings on a board or in a colander first. Once the water has drained off, transfer them to a plate.

Uncooked lazy varenyky pieces coated in flour on a wooden board.

Dredge the finished varenyky in flour once more

Lazy varenyky dumplings cooking in a pot of boiling water.

Boil the lazy varenyky

Cooked lazy varenyky being drained in a colander.

Place the boiled varenyky on a board or in a colander first


The lazy varenyky with potato, tvorog, and onion are ready. Drizzle with smetana, and sprinkle with pepper and green onions.

A serving of lazy varenyky with potato, tvorog, and onion, ready to eat.

Lazy Varenyky with potato, tvorog, and onion are ready

And there you have it—a plate full of warm, tender Lenivye Vareniki, ready to be devoured! This dish is more than just a meal; it's a taste of home, a hug in a bowl that brings the cozy traditions of Eastern European cuisine right to your table. Don't hesitate to get creative with your toppings! While a generous dollop of smetana is classic, these dumplings are also fantastic with crispy fried bacon, sautéed mushrooms, or a sprinkle of fresh dill. I hope you enjoy making and sharing this simple yet satisfying recipe. It’s a wonderful way to create new food memories with loved ones. Happy cooking!