3 hrs 10 mins
Georgia Sawhook's Note:
Pirohi (or varenyky as they are called Ukrainian because they are boiled).. are a mashed potato, cheese, onion filled dumpling.. that is boiled, drained and then served with sautéed onions and butter. I've been making this recipe for 35 years and watched my mother and grandmother make them as a child. It's a very, very filling and tasty main dish served along with Kolbassi and a salad. (Potato,Onion and Cheese-filled Dumplings)
My Private Note
Units: US | Metric
- 10 -12 medium potatoes (peeled and cubed)
- 1/2 lb grated medium cheddar or 1/2 lb cheddar and colby cheese
- 4 medium onions (chopped)
- 1 lb margarine
- coarse black pepper
- 1Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot.
- 2At the same time the potatoes are cooking, sauté the onions in the entire pound of margarine.
- 3When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes.
- 4You will be saving almost all the margarine for the end of the recipe with a little bit of the onions.
- 5Also add the shredded cheddar cheese to the potatoes.
- 6Then using an electric mixer, mash the potato mixture until as smooth as possible.
- 7It will be lumpy somewhat with the onions in it.
- 8At that time, add garlic and salt and pepper to your own taste and mix until done.
- 9Set aside to cool while you work on the dough.
- 10In a large bowl, put about 6 cups of flour in making a well in the middle.
- 11In the well, put in one teaspoons.
- 12Salt, both eggs (already slightly beaten), and about one cup of water.
- 13Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed.
- 14When it's almost ready it will no longer stick to the sides of the bowl.
- 15Place the dough on a well-floured surface and knead it until it is smooth and shiny.
- 16Use flour as needed, but not too stiff.
- 17Set aside and let the dough rest.
- 18Fill a large 6-8 quart pot with water, add a teaspoon of salt, and bring the water to rolling boil.
- 19The process of the making the pyrohis is easy but it is a long one.
- 20Extra hands are always welcome in making this delicious meal.
- 21On one side of your table, place a clean sheet folded to fit your space and flour this very well.
- 22It will be the place you will set your pirohis between the making and actual boiling of them.
- 23If your surface is not floured, they will stick and fall apart in the boiling process.
- 24Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thin).
- 25Cut circles with a round biscuit cutter or a glass.
- 26Keep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches.
- 27With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent.
- 28Put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done.
- 29If the water is boiling too much, turn down until you are ready to boil them.
- 30Now the actual cooking starts.
- 31Put about a dozen of the pirohi in the boiling water and stir once easily to loosen them.
- 32Now let them boil until they float to the top of the pot and let them boil for another minute or so.
- 33Remove them one at a time with a large slotted spoon and put them into a colander to drain.
- 34Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine.
- 35Place the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other.
- 36Repeat the process until all the pirohi are done.
- 37Keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out.
- 38Any extra dough: Roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (sautéed cabbage and noodles.) I guarantee-- if you take the time to make these babies-- your family will LOVE them-- and you will have tasted two of the best of the Ukrainian cuisine around!
- 39MMM-MMM Dobreeeeee (good).
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Nutritional Facts for Ukrainian Pirohi / Aka Varenyky
Serving Size: 1 (397 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1053.1
- Calories from Fat 516
- Total Fat 57.3 g
- Saturated Fat 14.5 g
- Cholesterol 82.6 mg
- Sodium 747.8 mg
- Total Carbohydrate 112.6 g
- Dietary Fiber 8.7 g
- Sugars 4.8 g
- Protein 23.1 g