Ukrainian soul food

Potato and cheese pierogies or varenykyin Ukrainian are the ultimate comfort food. Enveloped in a silky dough of sour cream filled with a variety of simple ingredients, varenyky are a dumpling from Ukraine in Eastern Europe that anyone can enjoy at home. In the United States and Ukraine, or wherever Ukrainian diaspora have created lasting communities, one of the most popular and traditional varenyky filling are caramelized onion, potato, and cheddar cheese.

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This recipe works well with any sharp cheddar available in grocery stores. For further fillings, use the dough recipe below and then complete a simple Google search for mixtures such as sauerkraut, farmer’s cheese, fresh cabbage, mushrooms, berries, plum, and apple.

Varenyky are traditionally consumed in late 19th and 20th-century Ukrainian tradition with sour cream, more hot butter, and caramelized onions.

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Varenyky require a lot of time on your feet, so be sure to set aside 3-4 hours total from the start of the dough and filling, to the boiling of the last varenyk. Approximation and trial/error are techniques that can easily be practice in this recipe.

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Varenyky

October 11, 2015

This distinctly Ukrainian dumpling recipe can be made absolutely any time of the year, with any type of filling. Related

  • 65 varenyky

Ingredients

  • 5 c flour
  • 1 large egg plus 1 egg yolk
  • 1/4 c melted butter
  • 1/2 c sour cream
  • 1 c or so  water not cold
  • 2 c grated cheddar
  • 1 tbsp. kosher salt
  • 6 onions, diced
  • 2 tbsp. butter
  • 12 medium yellow potatoes, peeled
  • salt & pepper to taste
  • chopped fresh dill (optional garnish)

Instructions

Dough

  1. Beat eggs lightly, mix with flour. Add (sufficiently cooled) butter then sour cream.
  2. Slowly add water in increments. Set in kneading machine on low setting for 5-7 minutes until dough forms. (If by hand, knead a few minutes longer). Dough should be silky upon completion, not as dense as bread dough. Set dough aside in refrigerator for use later.

Potato Filling

  1. Cook diced onions in a pan with 2 TBS butter until caramelized and lightly brown.
  2. Cut and boil peeled potatoes until done. Drain water and add butter, grated cheddar, half the caramelized onions, and salt & pepper. Cover with lid to melt. Then use a potato masher to combine, not whip, the mixture.

Assemble the varenyky

  1. Roll out a portion of the dough with flour above and beneath the dough to easily pull it up. Use the top of a glass at least 3" in diameter to cut out as many circles in your flattened dough as you can fit. Recombine discarded dough to roll out with a new batch later.
  2. Use a melon baller or small ice-cream scoop to portion even amounts of potato filling into a single dough circle. To make the dumpling, stretch out top and bottom of dough circle to create an oval, place scooped mixture in center, and then attach top and bottom pieces of dough to form a "half-moon" around the potato filling. Finish by pinching the dough closed very tightly from edge to edge. Fold in and pinch in corners. Seal tightly so that no dumplings open during boiling later.
  3. Bring half a large pot of water to boil. Boil varenyky for 8-10 minutes, or until they rise to the top and simmer in the rolling water for a few minutes. Continually top off water and keep it boiling as you cook each batch after punching and sealing, in sums of about a dozen.
  4. Serve freshly boiled with remaining caramelized onions and a new dollop of sour cream. Add fresh chopped dill on top as an optional garnish.
  5. To freeze: organize batches of cooled varenyky into freezer gallon bags. You can easily fit a dozen into a single bag. Freeze, and then reheat by boiling or frying to prepare and eat as if they were just freshly made.

Published by

laralfield

Lara Littlefield writes code at Simmer, currently in Boston, MA. Twitter: @laralfield.

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