Best 5 Ukrainian Pirohi Aka Varenyky Recipes

PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE)

Steps:

• Mix sugar, farmers cheese and egg, until it's fully mixed in. Set it aside.
• Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
• To the liquid ingredients, add in flour, sugar and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
• Roll out the dough on a well floured surface. Using a cup, stamp out circles. Flour the cup to make it easier to cut circles.
• One by one fill your circles with filling, placing the filling in the center.
• Fold over the edges and tighten them up with your fingers, making sure it's firm enough for your filling not to fall out.
• Bring a pot of water up to boil. Add 10-20 pierogi, cook until they float up to the top. Drain and top with melted unsalted butter. Optionally, serve with sour cream, jam or sugar.Tip: If freezing the pierogi, use a floured cooking sheet or cutting board. Once the pierogi are fully frozen, move them to a ziplock bag.

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).

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 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.