Ukrainian Varenyky With Onion Butter (Perogies)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
DOUGH
- 2 cups all-purpose flour
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt, to taste
- 2 teaspoons cooking oil
- 2⁄3 cup warm water, approximately
-
ONION BUTTER
- 1⁄2 cup finely diced onion
- 1⁄4 cup butter or 1/4 cup vegetable oil (or half oil and butter)
-
TWO CHEESE POTATO FILLING
- 1 3⁄4 cups hot mashed potatoes, do not use food processor (3 to 4 medium)
- 3⁄4 cup grated sharp cheddar cheese
- 1⁄3 cup cream-style cottage cheese, mashed with fork
- 1⁄8 teaspoon pepper
-
FOR BOILING
- 16 cups boiling water
- 1 tablespoon salt
directions
- 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.
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RECIPE SUBMITTED BY
Olha7397
Canada