Ukrainian Best Potato Perogies Varenyky In Brown Butter Recipes

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UKRAINIAN BEST POTATO PEROGIES-VARENYKY IN BROWN BUTTER



Ukrainian Best Potato Perogies-Varenyky in Brown Butter image

This is the best varenyky dough you'll ever make. It rolls easily, the perogies stay closed when pinched together and they cook up tenderly. I like to use old cheddar cheese.

Provided by Olha7397

Categories     European

Time 40m

Yield 30 perogies

Number Of Ingredients 15

3 cups peeled and diced yukon gold potatoes
1/3 cup unsalted butter
coarse salt
fresh ground pepper
1 dash ground nutmeg
1 cup finely grated cheddar cheese (optional)
5 cups all-purpose flour
2 teaspoons fine salt
4 large eggs
1 cup 2% low-fat milk
3/4 cup water
1/4 cup unsalted butter, more if necessary
1 cup finely diced onion
coarse salt
fresh ground pepper

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.

Nutrition Facts : Calories 137.2, Fat 4.6, SaturatedFat 2.6, Cholesterol 38.3, Sodium 169.5, Carbohydrate 20, Fiber 0.9, Sugar 0.9, Protein 3.6

UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)



Ukrainian Varenyky With Onion Butter (Perogies) image

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

2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt, to taste
2 teaspoons cooking oil
2/3 cup warm water, approximately
1/2 cup finely diced onion
1/4 cup butter or 1/4 cup vegetable oil (or half oil and butter)
1 3/4 cups hot mashed potatoes, do not use food processor (3 to 4 medium)
3/4 cup grated sharp cheddar cheese
1/3 cup cream-style cottage cheese, mashed with fork
1/8 teaspoon pepper
16 cups boiling water
1 tablespoon salt

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 VARENYKY PYROHY PIEROGIES



Ukrainian Varenyky Pyrohy Pierogies image

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

1 tablespoon grated onion
2 tablespoons butter
4 -6 medium potatoes
1 cup grated cheddar cheese
salt and pepper
2 cups flour
1 teaspoon salt
1 egg
1/2 cup water
1/2 cup cold mashed potatoes
1 tablespoon butter, melted

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 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

UKRAINIAN ZENIA'S POTATO VARENYKY (PEROGIES, PYROHY)



Ukrainian Zenia's Potato Varenyky (perogies, Pyrohy) image

This dough is made of potato and flour, and filled with potato and cheddar cheese. Potatoes added to the dough make the dough very soft. There are probably as many versions of varenyky as there are Ukrainian moms.

Provided by Olha7397

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 small onion, finely chopped
2 tablespoons butter
2 cups warm mashed potatoes
3/4 cup shredded cheddar cheese
salt & freshly ground black pepper
2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
1/2 cup cold mashed potatoes
1 tablespoon melted butter
1/2 cup cool water (approx.)
melted butter

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.

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