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 VARENYKY PYROHY PIEROGIES
I got this from our Nova Scotian news channel ATV from MairiAnna and her Father. These Perogies are very delicious
Provided by reya doucette
Categories European
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207.6, Fat 6.7, SaturatedFat 4, Cholesterol 35.3, Sodium 309.9, Carbohydrate 30.1, Fiber 2.3, Sugar 0.9, Protein 6.7
UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)
This popular Ukrainian dish is also known as pyrohy, perogies or potato dumplings. Cheesy potato filling surrounded by a tender, almost non-existent, dough that melts in your mouth. This dough is so tender that I use vegetable oil if there is any left over varenyky. They are easier to pull apart after they have been refrigerated. Your could drizzle oil over the varenyky toss and then add the onion butter. Company's Coming.. Internation Buffet.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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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