Ukrainian Pirohi / Aka Varenyky

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot.
  • At the same time the potatoes are cooking, sauté the onions in the entire pound of margarine.
  • When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes.
  • You will be saving almost all the margarine for the end of the recipe with a little bit of the onions.
  • Also add the shredded cheddar cheese to the potatoes.
  • Then using an electric mixer, mash the potato mixture until as smooth as possible.
  • It will be lumpy somewhat with the onions in it.
  • At that time, add garlic and salt and pepper to your own taste and mix until done.
  • Set aside to cool while you work on the dough.
  • In a large bowl, put about 6 cups of flour in making a well in the middle.
  • In the well, put in one teaspoons.
  • Salt, both eggs (already slightly beaten), and about one cup of water.
  • Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed.
  • When it's almost ready it will no longer stick to the sides of the bowl.
  • Place the dough on a well-floured surface and knead it until it is smooth and shiny.
  • Use flour as needed, but not too stiff.
  • Set aside and let the dough rest.
  • Fill a large 6-8 quart pot with water, add a teaspoon of salt, and bring the water to rolling boil.
  • The process of the making the pyrohis is easy but it is a long one.
  • Extra hands are always welcome in making this delicious meal.
  • On one side of your table, place a clean sheet folded to fit your space and flour this very well.
  • It will be the place you will set your pirohis between the making and actual boiling of them.
  • If your surface is not floured, they will stick and fall apart in the boiling process.
  • Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thin).
  • Cut circles with a round biscuit cutter or a glass.
  • Keep 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.
  • With 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.
  • Put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done.
  • If the water is boiling too much, turn down until you are ready to boil them.
  • Now the actual cooking starts.
  • Put about a dozen of the pirohi in the boiling water and stir once easily to loosen them.
  • Now let them boil until they float to the top of the pot and let them boil for another minute or so.
  • Remove them one at a time with a large slotted spoon and put them into a colander to drain.
  • Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine.
  • Place 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.
  • Repeat the process until all the pirohi are done.
  • Keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out.
  • Any 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!
  • MMM-MMM Dobreeeeee (good).
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