Best Ukrainian Olhas Varenyky Perogies Recipes

UKRAINIAN ZENIA'S POTATO VARENYKY (PEROGIES, PYROHY)

Steps:

• PREPARE THE FILLING FIRST: Saute the onion in the butter until softened, about 6 minutes.
• Combine with the potatoes and cheese and mix well.
• Season with salt and pepper.
• Let cool thoroughly before using.
• (The filling can be made a day ahead and kept covered and refrigerated.
• Bring to room temperature before using.).
• TO MAKE THE DOUGH: Combine the flour and salt in a large mixing bowl.
• Add the egg yolks, mashed potatoes, melted butter and just enough of the water to form a medium-soft dough.
• Turn the dough out onto a lightly floured surface and knead until smooth. (Too much kneading will make the dough tough.).
• Divide the dough in half and cover with an inverted bowl.
• Let stand for 10 minutes.
• Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide with a large biscuit cutter.
• Bring a large pot of water to a boil and add a little salt.
• To each round of dough, add a spoonful of filling ad fold over to form a half circle.
• Press the edges together with well floured fingers, making sure the varenyky are well sealed.
• Transfer them to a lightly floured surface and cover them with a clean tea towel so that they do not dry out.
• Drop a few at a time into the boiling water, stirring gently with a wooden spoon to separate them and keep them from sticking to the bottom of the pot.
• Boil for 3 to 4 minutes, at which point they should be puffed and bobbing on the surface.
• (The thinner the dough and the smaller the pyrohy, the quicker they will cook.).
• Transfer with a slotted spoon to a colander, drain thoroughly and place in a warmed bowl.
• Drizzle with melted butter and toss gently to keep them from sticking together.
• Cover and keep warm while you cook the remaining varenyky.
• Serve with fried onions and sour cream. Serve hot. Makes 4 serving.
• Great Potatoes.

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 VARENYKY WITH ONION BUTTER (PEROGIES)

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.

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.

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.