Ukrainian Varenyky Pyrohy Pierogies

Recipe by reya doucette
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Potato Filling.
  • Cook the onion in 2 Tbsp butter until tender.
  • Add onions and cheese to hot cooked potatoes and mash thoroughly.
  • Season to taste with salt and pepper. Set aside and let cool to room temperature before using.
  • Dough.
  • Mix 2 cups flour and salt in a deep bowl.
  • Add egg, mashed potatoes, 1 Tbsp melted butter and enough water to make medium soft dough.
  • Knead on floured board until smooth.
  • Divide dough into two parts - Cover and let stand for at least ten minutes.
  • Roll dough thin on floured board.
  • Cut dough into 2-1/2 inch squares.
  • Place a spoonful of filling on each square - fold over to form triangle.
  • Press edges together with fingers.
  • Place pyrohy on floured board and cover with tea towel to prevent drying.
  • Drop a few pyrohy at a time into large quantity of rapidly boiling salted water - do not cook too many at a time.
  • Stir gently with wooden spoon to separate and prevent from sticking to bottom of pot.
  • Continue to cook for 3 - 4 minutes. Pyrohy is ready when it begins to float or is well puffed.
  • Remove with perforated spoon to colander and drain thoroughly.
  • Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter.
  • Serve with sour cream and/or chopped crisp bacon. Enjoy!
  • Perogies can be frozen once cooked and cooled. To eat, defrost and pan fry in butter till browned on either side.
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