Pierogie/Pirohy or Varenyky

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Pierogie/Pirohy or Varenyky

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Ingredients

The Dough:
6 cups Flour
½ pint sour cream 1 cup
¼ pound Butter melted
¾ cup Milk warm
1 tablespoon Salt
4 Eggs
with Potato Filling:
1 medium onion chopped
3⁄4 cup Butter
3 cups potatoes mashed
1⁄2 tsp Salt
1⁄4 tsp Pepper
1 cup cheddar cheese
with Cottage Cheese (Farmer’s Cheese) Filling:
1 lb cottage cheese Farmer’s Cheese in the US
1 Egg Yolks
1⁄4 tsp Pepper
1⁄2 tsp Salt
with Sauerkraut Filling:
1 qt.jar sauerkraut Polish or German
1⁄2 tsp Salt
1⁄4 tsp Pepper
2 medium onions chopped
1 stick Butter
Blueberry Filling:
1/2 cup Sugar
1/4 teaspoon cinnamon
1 teaspoon lemon zest
 diced, this ingredient is optional
1 1/4 pounds blueberries washed, stemmed
  • Medium

Ingredients

  • The Dough:

  • with Potato Filling:

  • with Cottage Cheese (Farmer’s Cheese) Filling:

  • with Sauerkraut Filling:

  • Blueberry Filling:

Directions

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Ever heard of Varenyky before? 🥘 🍴

Varenyky (vareniki/dumplings) are known all over the world and Ukraine is the motherland of this wonderful dish. Ukrainian varenyky can be both a main course and a dessert. The most popular and widespread fillings are potato, sauerkraut, cracklings, cherries, bilberries, and many other fruits and berries. However, Ukrainian culinary heritage also includes some odd fillings such as radish or fern. Which one would you try?

How to Make Pierogie/Pirohy or Varenyky Dough:

  1. Warm the milk, mix with the melted butter and sour cream.
  2. Beat the eggs with a fork and blend in the flour and salt. Knead until firm. Divide the dough in halves.
  3. Roll out thinly on floured board.
  4. Cut out circles with a cutter. Place a spoonful of filling in the center.
  5. Moisten the edge with water and fold over. Press the edges together firmly with a fork.
  6. Drop into salted boiling water. Cook for 3 to 5 minutes until they float. Lift out with slotted spoon.
  7. To serve, bake with butter or frying in a pan, or microwave.
  8. You can serve them with sour cream on top and/or fried onion.
  9. Fillings for varenyky can be made a day ahead. 

How to Make the Pierogie/Pirohy or Varenyky with Potato Filling:

  1. Sauté the onions in butter and set aside to be added after the varenyky are cooked.
  2. Peel and skin the potatoes, then boil until soft. Mash the potatoes, add salt, pepper, and grated cheese. Mash well and set aside to cool.
  3. Cool the mixture thoroughly before placing on the varenyky.
  4. Roll the dough out to 2-3 cm thick and cut out circles. Put the prepared filling in the center of each circle. Pull the sides together to form a moon and seal them tightly. Repeat until you use all the ingredients.

       5. Bring the water to a boil in a pan and put in the varenyky. Boil until they come to the surface.

       6. Serve the cooked varenyky with a generous dollop of sour cream.

How to Make the Pierogie/Pirohy or Varenyky  with Cottage Cheese (Farmer’s Cheese) Filling:

  1. Add egg yolk, salt, and pepper to the cheese. Mix well.
  2. If the mixture seems too, dry add 3-4 tablespoons of sour cream. The filling should be thick enough to hold its shape on a spoon. Allow to sit for 30-40 minutes to develop its flavor. 
  3. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter. Put a round of dough on the palm of your hand.

 

Pierogie/Pirohy or Varenyky with Cottage Cheese

       4. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from seeping out.

       5.Place the varenyky on a floured board or a kitchen towel (don’t crowd them), and cover with a kitchen towel to prevent drying.

        6.Drop a few varenyky at a time into a large quantity of rapidly boiling salted water. Stir very gently with a wooden spoon to keep the varenyky separate and to prevent them from sticking to the bottom of the pot. Allow to boil for 3 or 4 minutes.

        7.Varenyky are ready when they are well puffed. Remove them with a slotted spoon.

        8.Place them in a deep dish, sprinkle generously with melted butter, and toss very gently to coat. Serve in a large dish without piling or crowding them.

        The traditional accompaniment is sour cream. 

How to Make the Pierogie/Pirohy or Varenyky with Sauerkraut Filling:

  1. Cook the sauerkraut for about an hour. Drain and press out the excess water.
  2. Sauté the onions in butter until golden in color.
  3. Pour about half the onions and butter into a dish and set aside ready for when the varenyky are cooked.
  4. Add the sauerkraut, salt, and pepper the the pan. Fry for 10 minutes.
  5. Cool well before putting the filling into the varenyky. Use a small teaspoon to scoop up the filling. It will make about 4 dozen.

How to Make the Blueberry Filling for Sweet Varenyky:

  1. In a large saucepan, combine the sugar, cinnamon, lemon zest (if using), and blueberries.
  2. Toss them and place over a medium heat. Allow it to come to a boil, reduce the heat and simmer for 2 minutes. Remove from the heat. Allow to cool completely.
  3. When filling the varenyky, use a slotted spoon to place 3 to 4 blueberries on each piece of dough.

Blueberry Filling for Sweet Varenyky

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