Ukrainian Old Fashioned Plum Yeast Varenyky Perogies Recipes

UKRAINIAN OLD FASHIONED PLUM YEAST VARENYKY (PEROGIES)

Steps:

• Dissolve the sugar and ginger in the lukewarm water, and sprinkle the yeast over it. Let it stand for 10 minutes. Combine the yeast with the lukewarm milk, eggs, and salt. Stir in the flour, and knead it until smooth. The dough should be soft. Cover and let it rise in a warm place until double in bulk.
• Cut the dough into 2 parts for easier handling. Roll each part into a long roll about 1 1/2 inches in diameter. Cut the roll into 1/2 inch pieces. Flatten each piece and wrap it around a plum filled with sugar and cinnamon. Seal the edges securely. Place them on a floured board, cover, and let them rise.
• Drop a few varenyky at a time into rapidly boiling salted water. Stir gently with a wooden spoon. When the varenyky rise to the top, cook them for about 2 minutes by rapid boiling.
• Remove them with a perforated spoon to a colander and drain well. Do not overcook because this dough has a tendency to become somewhat firm.
• Place the varenyky in a serving dish, sprinkle generously with melted butter, and toss lightly to coat them evenly. Serve hot with a sprinkling of sugar and browned buttered bread crumbs, or sour cream.

VARENIKI- UKRANIAN PIEROGIES

Steps:

• In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter.
• In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed.
• In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.;
• Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

UKRAINIAN PIROHI / AKA VARENYKY

Steps:

• 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).

UKRAINIAN VARENYKY PYROHY PIEROGIES

Steps:

• 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.

UKRAINIAN BEST POTATO PEROGIES-VARENYKY IN BROWN BUTTER

Steps:

• FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using.
• FOR THE DOUGH, combine flour and salt. In a separate bowl, whisk eggs, milk and water. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn't hold its shape. You can always add a little more liquid or flour if you need to. Cover dough and let rest 1 hour.
• On a lightly floured surface, roll out dough as thinly as possible without tearing. Use a round cutter 3 inches in diameter and cut out circles of dough. Place 1 tablespoons of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen in one layer on a baking sheet or kept chilled until ready to cook.
• To serve, melt butter in a sauté pan over medium high heat. Add onions, stirring constantly until onions are richly browned. Reduce heat to medium low.
• TO BOIL VARENYKY: In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes. Remove from water with a slotted spoon, add to browned butter and gently stir with rubber spatula or wooden spoon to coat them, cook remaining perogies and stir gently into browned butter. Makes 24 to 30 perogies.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

UKRAINIAN BLUEBERRY VARENYKY W. BLUEBERRY SAUCE (PEROGY/PIEROGI)

Steps:

• FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. Set aside.
• FOR THE DOUGH: In large bowl, whisk together flour and baking powder. In separate bowl, whisk together egg, milk and butter; stir into flour mixture. Add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. Knead until dough is smooth. Cover with plastic and let rest for 10 minutes.
• Roll dough to scant 1/4 inch thickness. Cut out 3 inch rounds.
• FILLING: Whisk together sugar and flour; set aside. Stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. Pull dough over filling; pinch edges together to seal.
• Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
• In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. Serve with blueberry sauce and sour cream on the side. Makes 32 to 36 dumplings.
• FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.

BABCHA'S MEAT-FILLED VARENYKY (PEROGIES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a sieve or colander and rinse off excess fat with hot water.
• Mash potatoes with milk in a bowl until smooth; stir in onion, garlic, 1 pinch salt, and pepper. Mix ground beef into potato mixture until filling is evenly combined.
• Whisk flour and 4 teaspoons salt together in a deep bowl; stir in 1 cup water and eggs until dough is soft. Turn dough onto a floured surface and knead until smooth, 1 to 2 minutes. Divide dough into 4 equal parts and arrange on a baking sheet; cover with a damp towel or plastic wrap and let stand for 10 minutes.
• Roll each piece of dough on a floured work surface until thin; cut into rounds using the rim of a large-mouth cup or large cookie cutter.
• Spoon 1 to 2 tablespoons filling onto each round. Fold dough over filling creating a 1/2 circle; press edges together, sealing with a dash of water if needed. Arrange varenyky in a single layer on plates and cover with a clean towel.
• Bring a pot of lightly salted water to a boil; cook 2 to 3 varenyky at a time in boiling water until cooked through and dough is puffed, about 4 minutes. Remove varenyky with a slotted spoon and repeat with remaining varenyky.