UKRAINIAN OLHA'S VARENYKY (PEROGIES)
Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.
Provided by Olga D
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)
This is time consuming but delicious. Steamed cabbage is ground and mixed with cream cheese and butter.
Provided by Olha7397
Categories European
Time 36m
Yield 8 doz
Number Of Ingredients 9
Steps:
- TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
- TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
- Put ball of dough under an inverted bowl until ready to use.
- To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
- Makes approximately 8 dozen dumplings.
BABCHA'S MEAT-FILLED VARENYKY (PEROGIES)
This wonderful Ukrainian dish given to me by my husband's grandmother can be made with any kind of filling from meat, cheese, and fruit. It can be eaten warm or cold. The varenyky freeze very well. Just be sure to allow the varenyky to dry before freezing.
Provided by Kristy
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 51.4 g, Cholesterol 54.3 mg, Fat 6.6 g, Fiber 3.6 g, Protein 14.3 g, SaturatedFat 2.5 g, Sodium 430.1 mg, Sugar 1.5 g
More about "ukrainian sweet cabbage varenyky pierogi dumplings recipes"
TRADITIONAL UKRAINIAN PIEROGIES: HISTORY & RECIPES
From destinations.com.ua
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE …
From thehouseandhomestead.com
VARENYKY RECIPE WITH POTATO FILLING AND FRIED ONIONS
From thenewbaguette.com
UKRAINIAN CABBAGE DUMPLINGS (VARENYKY), AND A …
From noteatingoutinny.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
10 BEST UKRAINIAN CABBAGE RECIPES | YUMMLY
From yummly.com
DUMPLINGS WITH FERMENTED CABBAGE - ETNOCOOK
From etnocook.com
DUMPLING - WIKIPEDIA
From en.wikipedia.org
DUMPLINGS, PIROGI,AND OTHER DUMPLING NAMES - PINTEREST.CA
From pinterest.ca
UKRAINIAN VARENYKY RECIPE - ALL THINGS UKRAINIAN
From allthingsukrainian.com
VARENYKY RECIPE (UKRAINIAN STUFFED DUMPLINGS; SEE PIEROGI RECIPE)
From whats4eats.com
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS) RECIPE
From pinterest.co.uk
VARENYKY (UKRAINIAN DUMPLINGS) - A COOK'S EMPORIUM
From acooksemporium.com
UKRAINIAN PIEROGI DOUGH RECIPE - THE SAPORITO
From thesaporito.com
CABBAGE DUMPLINGS RECIPE FOR RUSSIAN-UKRAINIAN VARENIKI
From grantourismotravels.com
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS) RECIPE
From pinterest.com.au
VARENYKY OR PIEROGI - DELICIOUS UKRAINIAN DUMPLINGS | UKRAINE TRAVEL
From travelsignposts.com
PIEROGIES RECIPE, UKRAINIAN POTATO DUMPLINGS - VITALY BOOK
From vitalybook.com
UKRAINIAN VARENYKY (PEROGIES) RECIPE - RECIPES.NET
From recipes.net
UKRAINIAN CABBAGE DUMPLINGS (VARENYKY), AND A CONFESSION
From wellobox.com
CABBAGE DUMPLINGS | UKRAINIAN RECIPES
From ukrainian-recipes.com
UKRAINIAN VARYNYKY RECIPE (PIEROGI) - THE STORIED RECIPE
From thestoriedrecipe.com
FILLINGS FOR UKRAINIAN DUMPLINGS | UKRAINIAN RECIPES
From ukrainian-recipes.com
FROM PIEROGIES TO BORSCHT, OUR ALL-TIME FAVOURITE UKRAINIAN RECIPES
From foodnetwork.ca
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)
From foodgeeks.com
UKRAINIAN DUMPLINGS VARENYKY RECIPE - ETNOCOOK
From etnocook.com
UKRAINIAN BLUEBERRY DUMPLINGS (VARENYKY) RECIPE - THE SPRUCE EATS
From thespruceeats.com
UKRAINIAN SWEET VARENYKY RECIPE FOR DUMPLINGS WITH SUMMER …
From grantourismotravels.com
VARENIKI - TRADITIONAL RUSSIAN AND UKRAINIAN RECIPE | 196 FLAVORS
From 196flavors.com
VARENIKI – UKRAINIAN-RUSSIAN POTATO DUMPLINGS - THE COOKING …
From thecookingfoodie.com
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)
From fooddiez.com
UKRAINIAN VARIATIONS ON VARENYKY FILLINGS (PIEROGIES) - RECIPE …
From foodgeeks.com
UKRAINIAN PYROHY RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS) | RECIPE ...
From pinterest.com
UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS) RECIPE
From pinterest.com
HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS) - MOMSDISH
From momsdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love