Ukrainian Sweet Cabbage Varenyky Pierogi Dumplings Recipes

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.

VARENIKI

Steps:

• Heat the vegetable oil in a frying pan and fry the onions over medium heat, stirring regularly until they are golden brown, then drain them of their oil and place on plate lined with paper towel.
• Peel and boil the potatoes in a large amount of lightly salted water.
• Drain the potatoes using a large skimmer and keep the boiling water for cooking.
• Place the cooked potatoes in a large bowl and, using a potato masher, mash the potatoes, gradually adding the boiling milk. Add the butter and, optionally, a little boiling water from the potatoes and mix until a slightly firm consistency is obtained.
• Add the fried onions and mix. Season with salt and pepper. Set aside.
• In a small skillet, melt the butter.
• Fry the onion over medium heat for 1 minute then add the sugar.
• Cook over low to medium heat for 10 minutes, stirring regularly.
• Remove from heat, transfer to a bowl and set aside in a warm place for serving.
• Combine sifted flour, salt, eggs, milk and 2 tablespoons of vegetable oil. Knead a homogeneous dough. Cover and let stand 30 minutes, away from heat.
• Divide the dough into 2 or 3 pieces and roll out each piece of dough to a thickness of ⅛ inch (3 mm).
• Using a cookie cutter, cut circles about 3 inches (7 cm) in diameter.
• Place 1 teaspoon of filling in the center of each circle of dough, fold them in half to form a semi-circle and pinch the edges with wet hands.
• Heat a large amount of boiling salted water in a casserole dish.
• Immerse the vareniki in simmering water and cook them for 3 minutes.
• Drain.
• Place the boiled vareniki in a bowl or deep dish.
• Sprinkle with fried onions, salt lightly, pepper, and mix gently.
• Finally sprinkle with chopped spring onion.

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).

UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)

Steps:

• TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
• TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
• Put ball of dough under an inverted bowl until ready to use.
• To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
• Makes approximately 8 dozen dumplings.