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    You are in: Home / Recipes / Ukrainian Best Potato Perogies-Varenyky in Brown Butter Recipe
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    Ukrainian Best Potato Perogies-Varenyky in Brown Butter

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Olha's Note:

    This is the best varenyky dough you’ll ever make. It rolls easily, the perogies stay closed when pinched together and they cook up tenderly. I like to use old cheddar cheese.

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    Ingredients:

    Yield:

    perogies

    Units: US | Metric

    FOR THE FILLING

    FOR THE DOUGH

    FOR SERVING

    Directions:

    1. 1
      FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using.
    2. 2
      FOR THE DOUGH, combine flour and salt. In a separate bowl, whisk eggs, milk and water. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn’t hold its shape. You can always add a little more liquid or flour if you need to. Cover dough and let rest 1 hour.
    3. 3
      On a lightly floured surface, roll out dough as thinly as possible without tearing. Use a round cutter 3 inches in diameter and cut out circles of dough. Place 1 tablespoons of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen in one layer on a baking sheet or kept chilled until ready to cook.
    4. 4
      To serve, melt butter in a sauté pan over medium high heat. Add onions, stirring constantly until onions are richly browned. Reduce heat to medium low.
    5. 5
      TO BOIL VARENYKY: In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes. Remove from water with a slotted spoon, add to browned butter and gently stir with rubber spatula or wooden spoon to coat them, cook remaining perogies and stir gently into browned butter. Makes 24 to 30 perogies.

    Ratings & Reviews:

    • on January 15, 2009

      55

      These were great! I've made this a few times and the dough is easy to work with. I have rolled out the dough by hand and I've also tried running it through the flat plate in my pasta maker which works well but I had to add a little more flour to prevent the dough from sticking to the plate.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2014

      55

      these were so good and the dough is easy to roll if you flour the board and the rolling pin well.I served them with bacon and fried onions and my husband loved them to the point of utter greed! thanks for the recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ukrainian Best Potato Perogies-Varenyky in Brown Butter

    Serving Size: 1 (2169 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 137.1
     
    Calories from Fat 41
    30%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 38.3 mg
    12%
    Sodium 169.5 mg
    7%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.8 g
    3%
    Protein 3.6 g
    7%

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