Babas Best Perohe Varenyky Pyrogy Dough Recipes

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UKRAINIAN OLHA'S VARENYKY (PEROGIES)



Ukrainian Olha's Varenyky (Perogies) image

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

5 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, softened
1 cup evaporated milk
½ cup water
6 medium potatoes, cut into small cubes
2 large onions, finely chopped
½ cup butter
1 cup shredded Cheddar cheese
salt and pepper to taste
1 pound sauerkraut
2 large onions, finely chopped
½ cup butter
3 cups finely shredded green cabbage
1 cube chicken bouillon
2 teaspoons pepper

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

BABA'S BEST PEROHE-VARENYKY-PYROGY DOUGH



Baba's best perohe-varenyky-pyrogy dough image

This is the best ever dough for whatever manner of Eastern European dumplings you make. It's easy to work with and simple to make.

Provided by Joanna

Categories     Dough     Side     Side Dish

Time 1h30m

Number Of Ingredients 6

2 eggs (well beaten)
1 ½ cups cool water
3 to 4 tablespoons sour cream (or dairy-free sour cream substitute)
6 cups all-purpose flour
1 cup butter (or margarine, room temperature)
2 teaspoons salt

Steps:

  • Combine 2 eggs, 1 ½ cups cool water and 3 to 4 tablespoons of sour cream with a whisk. Set aside.
  • Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs.
  • Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky.
  • Divide the dough in 4 pieces. Use tea towels to prevent the other pieces of dough from drying out. Let the dough rest for 15 minutes.
  • Roll out a piece of dough until it's 1/8th of an inch thick and cut out circles.
  • Moisten the edges, add a heaping teaspoon of filling and seal.
  • Lay out finished dumplings on a cookie sheet lined with waxed or parchment paper.
  • If freezing, freeze on the cookie sheets and bag after they're frozen

BABA'S PEROGIES



Baba's Perogies image

Make and share this Baba's Perogies recipe from Food.com.

Provided by KDSCOMOX

Categories     Russian

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups flour
1/2 teaspoon salt
water
4 cups mashed potatoes
1 lb dry curd cottage cheese

Steps:

  • Mix flour and salt, and add water to make dough that doesn't stick to fingers.
  • Knead well and cover with damp cloth for 10 minutes.
  • Roll out to 1/8" thick.
  • Cut in squares or circles and fill with mashed potatoes and cheese.
  • Pinch closed and boil until they rise to the top.
  • Strain and serve with fried onions, sour cream, mushroom gravy, etc.

PIEROGI DOUGH



Pierogi Dough image

Ukranian Pierogi ready to be stuffed with your favorite filling.

Provided by LINDAYURKIW

Categories     Main Dish Recipes     Dumpling Recipes

Yield 30

Number Of Ingredients 6

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking powder
1 cup warm water
1 egg, beaten

Steps:

  • In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
  • In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
  • Cover dough and let rest for 2 hours. Roll out and fill as desired.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g

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