Varenyky Ukrainian Filled Dumplings Recipes

UKRAINIAN BLUEBERRY DUMPLINGS (VARENYKY)

Steps:

• Gather the dough ingredients.
• In a large bowl, mix together flour and salt. Add the egg and enough water to make a medium-soft dough.
• Knead in a stand mixer or by hand until smooth. But don't overwork the dough because it will become tough.
• Halve the dough and cover with plastic wrap and let rest for at least 30 minutes.
• Gather the filling ingredients.
• In a medium saucepan, combine blueberries, sugar, optional liquor or lemon juice and cinnamon and cook over low heat until blueberries come to a boil.
• Reduce heat, simmer 2 minutes and remove from heat. Set aside.
• On a lightly floured surface, roll one dough half 1/8-inch thick. Using a 3-inch round cutter or a glass, cut out circles of dough. Remove scraps.
• Place a circle in the palm of your hand and, using a slotted spoon, place 3 or 4 blueberries on each round (leaving the sauce in the pan).
• Fold the dough over to form a half-circle and press the edges together until well sealed and there is no air trapped in the dumpling, and the edges are free of filling.
• Alternatively, the dough can be cut into 2 1/2-inch squares, filled and folded into triangles.
• Place filled dumplings on a lightly floured surface and cover with a tea towel to prevent drying. Re-roll scraps and continue with remaining dough.
• Drop 6 varenyky at a time into boiling, salted water. Stir gently to separate and prevent them from sticking to the bottom of the pot. Boil rapidly for 3 to 4 minutes. Cooking time will depend on the size of the varenyky and thickness of the dough.
• Varenyky are done when well puffed. Remove from water with a slotted spoon or skimmer and drain well in a colander.
• Place in a shallow dish and coat generously with melted butter, tossing to prevent sticking. Cover and keep hot until all the varenyky are boiled.
• Gather the remaining ingredients.
• Make the blueberry sauce by adding cornstarch to the blueberry liquid left in the saucepan and heat over low until slightly thickened.
• Dust cooked varenyky with confectioners' sugar and serve with a dollop of sour cream. Drizzle blueberry sauce on the varenyky or pass in a small pitcher at the table.

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 (UKRAINIAN FILLED DUMPLINGS)

Steps:

• In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in 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 until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
• Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
• Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
• When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
• Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
• Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
• Cook the rest of the vareniki in the same way.
• Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
• For the Potato Filling:.
• Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
• For the Cheese Filling:.
• In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
• For the Sauerkraut Filling:.
• Rinse and squeeze thoroughly to dry the sauerkraut.
• Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
• Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
• For the Cherry Filling:.
• If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
• If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
• In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
• Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.

VARENYKY (UKRAINIAN FILLED DUMPLINGS)

Steps:

• *Rinse kraut and squeeze thoroughly dry. Dumplings: In a food processor, blend the flour and ½ teaspoon salt. With the motor running, add the egg yolks and the oil through the feed tube, then pour in 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 until smooth, about two minutes. Cover with a linen or cotton (not terry) kitchen towel and let stand half an hour. Divide the dough in half and shape into two balls. Keep one ball covered with the towel. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inches thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps together into a ball and set aside, covered. Have a bowl with the egg white by you. Place a heaping teaspoon of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1inch apart and keep covered with a damp tea towel. When finished with the first batch, roll out the second ball of dough and make a second batch. Add the leftover scraps of dough to the scraps left from the first batch, knead into a ball, and roll out for a final batch of varenyky. Meanwhile, in a large pot, bring 6 quarts of salted water to a boil. Reduce the heat to medium so the water simmers and carefully lower half the varenyky into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, six to seven minutes. With a slotted spoon, carefully remove the varenyky to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter. Repeat for the second half of the varenyky. Potato filling: Melt the butter in a small skilled over medium heat. Add the onion and sauté, stirring occasionally, until nicely browned, about 15 minutes. Remvoe from heat and cool slightly. In a large bowl, combine the potatoes and cheese. Add the sautéed onion along with the melted butter and mix well. Season with salt and pepper and use for filling the varenyky. Sauerkraut filling: Sauté the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but two tablespoons fat. Add the onion to the skillet and sauté, stirring frequentlly over medium heat until nicely browned, almost 15 minutes. Turn the heat up to medium-high, add the kraut, and sauté, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the varenyky. Use the reserved bacon as topping.

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).