Ukrainian Varenyky With Onion Butter (Perogies)

Total Time
30mins
Prep 20 mins
Cook 10 mins

This popular Ukrainian dish is also known as pyrohy, perogies or potato dumplings. Cheesy potato filling surrounded by a tender, almost non-existent, dough that melts in your mouth. This dough is so tender that I use vegetable oil if there is any left over varenyky. They are easier to pull apart after they have been refrigerated. Your could drizzle oil over the varenyky toss and then add the onion butter. Company's Coming.. Internation Buffet.

Ingredients Nutrition

Directions

  1. DOUGH: Combine flour, baking powder add salt in food processor.
  2. Process for 3 seconds.
  3. With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
  4. Turn dough out onto lightly floured surface.
  5. Knead 3 to 4 times until smooth.
  6. Cover with plastic wrap.
  7. Let stand for 20 minutes.
  8. ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
  9. Keep hot.
  10. TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
  11. Makes about 2 1/4 cups filling.
  12. Divide dough into 4 equal portions.
  13. Roll out 1 portion into a rope about 12 inches long.
  14. Keep other portions covered.
  15. Cut at 1 inch intervals.
  16. Press balls slightly to flatten.
  17. Cover with plastic wrap.
  18. Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
  19. Place in palm of hand.
  20. Place about 2 teaspoons filling centre.
  21. I like to make the potato filling a day ahead so that it is cold.
  22. Fold dough in half.
  23. With well floured fingers, pinch edges firmly together to seal.
  24. Edges of dough may be moistened if desired.
  25. Arrange in single layer on lightly floured tea towel-lined baking sheet.
  26. Cover with tea towel to prevent drying.
  27. Repeat with remaining dough and filling.
  28. Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
  29. Allow to bob for 1 minute.
  30. Remove using slotted spoon.
  31. Drain.
  32. Turn into large bowl.
  33. Drizzle some Onion Butter over each varenyky batch.
  34. Gently shake to mix and prevent sticking.
  35. Makes 4 dozen varenyky.
  36. VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
  37. VARIATION: After varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
  38. TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
  39. Cover.
  40. Freeze until solid.
  41. To remove varenyky, hit baking sheet on counter to pop them off.
  42. Store in resealable freezer bags in freezer.
  43. To cook from frozen, do not thaw.
  44. Boil, as above, increasing cooking time after they float to top.
  45. Serve with sour cream.

Reviews

(1)
Most Helpful

The dough is very tender. It took some practice to get it right. But even the early attempts were delicious. I did add some garlic to the stuffing and found more onion butter was necessary, but really delicious.

Chef Kate January 31, 2005

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