Ukrainian Varenyky With Onion Butter (Perogies)

Recipe by Olha7397
READY IN: 30mins




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