Fat Tuesday the Ukrainian way: what to cook for Masnytsia

What is the problem?

Masnytsia (also known as Syropust, Kolodii, Zapusty, or Zahovyny) is a Ukrainian holiday that symbolizes the arrival of spring. In the Orthodox tradition, it takes place the week before Lent, when dairy products and eggs are still permitted. During Soviet times, the name and meaning of the holiday were distorted in a Russian manner, but Ukrainian Masnytsia is not about crepes. The confusion with crepes comes from the Russian term "Maslenitsa", which literally means "Butter Week." The word "maslo" in Russian means "butter," and in Russia, crepes (bliny) are commonly served during this holiday, often with butter. 

The dates of Masnytsia vary each year, as they are tied to the date of Easter. In 2025, Easter will be celebrated on April 20, and Great Lent will begin on March 3. Therefore, this year, Masnytsia begins on February 24 and ends on March 2.

What is the solution?

Masnytsia, also known as Syropust week, is a time before Great Lent when fatty foods could be eaten—but not meat dishes. The main dish during this period was varenyky with cheese. Every day, Ukrainian housewives prepared large batches of these dumplings, generously doused with butter or sour cream. 

But varenyky with cheese weren't the only treat of the season. They were also made with a variety of other fillings, including potatoes, cabbage, mushrooms. Fried crepe rolls stuffed with cheese, poppy seeds, and cherries were also a popular dish on the Ukrainian table. Additionally, there were cheese cakes and casseroles, noodles and dumplings cooked in milk, as well as fermented baked milk, milk porridge, and milk jelly.

Ready to discover the authentic flavors of Ukrainian Masnytsia? We've gathered a selection of varenyky recipes that will help you and your family experience the true spirit of the holiday!

How does it work?

In Ukrainian cuisine, verenyky are more than just food; they are a story shared through taste. Every family has its unique recipe: some add eggs and butter to the unleavened dough for a "velvety" texture, while others use milk, kefir, or even mineral water. 

But it's not just the ingredients that make the dough special — the real magic lies in the kneading technique. The dough is worked until it's soft and elastic, ready to envelop the filling in a tender embrace. Dumplings are then boiled, steamed, or baked to perfection.

What to cook for Masnytsia. Photo: istockphoto

Ingredients:

• 3 cups of flour
• 1 egg
• 0.5 tsp salt
• 2 tbsp oil
• Water – about 1 glass (not completely full)

Preparation:

1. It's important to measure the ingredients using the same container, such as a regular 250g glass or a large 400g teacup.
2. Start by filling the glass to the top with flour and pour three full glasses of flour into a deep bowl.
3. In the same glass, beat the egg, add salt, and oil. Mix it well. Then, pour water to fill the glass.
4. Add the liquid mixture to the flour and knead the dough until it becomes stiff.
5. Place the dough in a bag and refrigerate for 30 minutes to allow it to "ripen."
6. After resting, knead the dough a little more. It should now be smooth and elastic, perfect for rolling out and making dumplings without cracking.

What to cook for Masnytsia. Photo: Myrosia Nychai

Ingredients:

• 200 ml of hot potato broth
• 50 ml of vegetable oil
• 0.5 tsp salt
• 1 egg
• 3 cups of flour (250 ml glass, level)

Preparation:

1. In a bowl, beat the egg, salt, and vegetable oil together.
2. Gradually add sifted flour.
3. Pour in 200 ml of hot potato broth (or boiling water). Stir with a spoon while it's still very hot, then knead the dough by hand.
4. Wrap the dough in cling film or place it in a bag, leaving it to rest for 30-40 minutes.
5. Dust the table with flour, knead the dough again. Take small portions of dough and roll them out into a thin layer (about 1-2 mm). Cut out the dumpling slabs using a glass or mold.
6. The dough is soft and easy to work with, requiring little additional flour for shaping and rolling. Dumplings made with this dough are tender, tasty, and won't tear during cooking. They also freeze well!

What to cook for Masnytsia. Photo: Oksana Holovko-Rabenko

Ingredients:

• 400-500 g flour
• 200 ml kefir
• 100 ml hot water
• 1 tsp sugar
• ¾ tsp salt
• ¾ tsp baking soda

This dough is versatile and works for dumplings with any filling. It's especially great for berry-filled dumplings, as they don't burst or leak juice during cooking. Dumplings made with this dough can be boiled or steamed, and the dough also freezes well. You can refrigerate it and use it the next day as well.

Preparation:

1. Important: Always knead the dough using warm liquid. To do this, mix the kefir with the hot water.
2. Sift the flour and then add the sugar, salt, and baking soda. Mix well.
3. Pour the warm kefir mixture into the dry ingredients and mix everything together.
4. Note that flour types vary, so add just enough flour while kneading to avoid overworking the dough. It should be sticky—that's the right texture.
5. Cover the dough with cling film or a cloth and let it rest for 10 minutes.
6. After resting, dust your work surface with flour and knead the dough by hand for about 10 minutes. The dough will become denser and more elastic, resulting in a soft, tender dough.
7. Cover the dough again with cling film and let it rest for another 40-60 minutes.
8. Once rested, you can start shaping your dumplings!

What to cook for Masnytsia. Photo and recipe: Kateryna Markysh

Ingredients:

• 2.5 cups flour
• ½ tsp salt
• 1 cup hot water
• 1 tbsp soft butter
• 2 tbsp sour cream 

Preparation:

1. Sift the flour and add the salt, mixing well.
2. Add the hot water, butter, and sour cream, then knead into an elastic dough.
3. The dough is now ready for shaping. It's smooth, easy to mold, and won't tear or fall apart. The result is tender and delicious!

How to cook varenyky. Photo and recipe: Maryna Khvyl

Ingredients:

• 400 g + 50 g flour
• 250 ml milk
• 15 g fresh yeast
• 1 tbsp sugar
• A pinch of salt

Preparation:

1. Ensure all ingredients are at room temperature.
2. To prepare the dough, pour 125 ml of milk into a bowl and warm it slightly. Add the yeast and 1 tbsp of sugar, stirring until the yeast dissolves. Then, add 2 tbsp of flour from the total amount and stir until smooth. Cover the mixture and let it sit in a warm place for 15 minutes to rise.
3. Once the dough has risen, combine the remaining milk, yeast mixture, and salt in a bowl. Gradually add flour, kneading until you get a soft dough. Once kneaded, place it in a bowl, cover it, and let it rise in a warm place for 30 minutes.
4. When the dough has risen, divide it into two parts. Roll each piece into a circle about 3mm thick. Use a round mold to cut out dumplings. Add your desired filling and pinch the edges together tightly.
5. Boil water in a saucepan, placing a steaming net on top (grease the net with oil to prevent sticking), or wrap the pan with gauze. Arrange the dumplings with space between them. Cover and steam over medium heat for 5 minutes.
6. Remove the dumplings and place them on a plate, laying them out one by one to avoid sticking together. Sprinkle with sugar, then drizzle with butter and honey.

Cheese filling options for varenyky

How to make varenyky — cottage cheese. Photo from open sources

For the filling, use full-fat cottage cheese, which is typically non-acidic and has a rich, creamy flavor. If needed, you can also use lactose-free cheese as a substitute.

• 500 g cottage cheese
• ¼ tsp salt
• ½ tsp vanilla sugar
• 1 egg
• 5 tbsp sugar

• 300 g cottage cheese
• 8-10 sprigs of parsley (washed, dried, leaves finely chopped)
• Salt to taste

• 300 g cottage cheese
• 100 g hard cheese (grated)
• 1 egg

• 200 g brynza (sheep milk cheese)
• 100 g cheese
• 3 eggs
• 2 tbsp breadcrumbs
• 1 clove garlic (minced)

• 300 g cheese
• 8 potatoes (boiled and mashed)
• 50 g butter
• 1 onion (finely chopped and fried)
• Salt to taste

If you're looking for something even quicker, try making lazy dumplings or cheese sticks. They're an easy, healthy, and delicious option for any meal—breakfast, lunch, or dinner.

Lazy varenyky recipe. Photo from open sources

Ingredients:

• 600 g cottage cheese
• 60-80 g butter
• 1 tbsp sugar
• A pinch of salt
• 3 eggs
• 225-250 g flour
• Sour cream for serving.

Preparation:

1. Mash the cottage cheese well using a potato masher, or pass it through a meat grinder or sieve.
2. Add eggs, softened butter, salt, and sugar, then mix well using a mixer.
3. Gradually add flour and knead into a soft dough. Let it rest for 5 minutes.
4. Divide the dough into 4 parts and shape each into a plait.
5. On a floured surface, cut each plait diagonally into 1.5 cm thick pieces. Feel free to shape them into circles, flowers, or balls.
6. Cook the lazy dumplings in salted boiling water. Drop them in small portions, stirring gently to avoid sticking. Once they float, continue cooking for another 2-3 minutes on low heat.

These classic lazy varenyky serve as the base for various variations. You can make them sweeter by adding more sugar and a bit of vanilla, perfect with sour cream, honey, or jam. For a savory version, add semolina for a more delicate texture or serve with melted butter, dill, or fried onions.

Even more useful solutions!

Varenyky recipes. Photo: istockphoto

To prevent dumplings from falling apart and sticking together during cooking, try these helpful tips:

1. When molding the dumplings, carefully pinch the edges. For extra strength and a decorative touch, you can braid the edges.
2. Avoid overstuffing the dumplings. Excess filling can cause leakage or tearing.
3. Place the formed dumplings on a floured surface, a clean "wafer" towel, or baking paper to keep them from sticking.
4. Use a wide, low saucepan for cooking the dumplings for even heat distribution.
5. Salt the water before adding the dumplings—about ½ teaspoon per liter of water. Adding a tablespoon of oil also helps keep them from sticking.
6. Cook in batches. If you have a lot of dumplings, divide them into smaller portions.
7. Drop the dumplings into boiling water and stir immediately to prevent them from sticking to the bottom. Once they float to the surface, cook for an additional 3-5 minutes.
8. Remove the dumplings with a slotted spoon and brush them with butter, or sprinkle with fried onions or cracklings to prevent sticking.
9. Frozen and fresh dumplings cook the same way. For frozen dumplings, there's no need to defrost them beforehand.

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