Recipe: Varenyky, part 2: Dough (2024)

Recipe: Varenyky, part 2: Dough (1)

cooked varenyky

Schatzi: Since my little Black & Decker food processor crapped out, I ended up making the dough in our Kitchen-Aid, but it still turned out fine. The dough was really easy to work with; Eli called it “beautiful,” and speculated on further uses for it. It rolled out like a dream on my floured butcher-block surface, only sticking to the pin once or twice. We used an empty small Adam’s Peanut Butter jar to cut out the circles, Eli taking over cutting out after the first batch. This was a great activity for us as a couple; usually one or the other of us is in the kitchen, but it was great working as a team to cut and fill our varenyky. Because we were so busy getting them cut, filled, and sealed before the dough dried out, I didn’t take any pix of that process. next time! I might use a slightly larger cutter when making them again, since there was not a lot of room for filling, but that also might be something that comes with experience. While we frantically cut and filled, I had water boiling away on the stove.

Recipe: Varenyky, part 2: Dough (3)

varenyky simmering away

When cooking them, do not be alarmed if your varenyky float right away, for many of mine did. Also remember to carefully scrape the bottom of the pot in case some stick there, which happened to a couple of mine. Most importantly, be gentle when lowering them into and removing them from the boiling water. If you have sealed them well, they should not come apart in the water. I think I was proudest of the fact that none of ours opened; I credit the sealing method in PttT: egg white brushed on the inside edges of the varenyky, edges pinched together and then further sealed by pressing with a fork.

Recipe: Varenyky, part 2: Dough (4)

admire now nicely sealed these varenyky are, why don't you? see the fork marks?

I was so excited to take the first six out, draining them, then removing them to a soup plate and tossing them with melted butter. I let Eli try the first one (he’s braver than I), and nearly fainted with relief when he told me they were delicious. Then I had to bat him away from the cooling area as I finished our savory batch. Being exhausted, I didn’t bother cooking any more onions, so we ate them with just butter and sour cream, and they were heavenly.

The second batch, blueberry, I was a little apprehensive about. When Eli tried the first one, he shrugged and said, “Blueberry ravioli. It’s kinda weird.” But I persevered and served a pile of them tossed with melted butter, lightly sprinkled with powdered sugar, and topped with sour cream and blueberry sauce, which made all the difference in the world.They were pronounced a hit. Next time, I definitely want to make the sour cherry variety, which I purchased supplies for already.

I see myself making these quite often in the future, both for holiday feasts and every day famine!

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2 lg. egg yolks
  • 1 tbsp vegetable oil
  • 7-8 tbsp water
  • egg white
  • butter

If using a food processor, blend the flour and salt together, then as the motor runs, add egg yolks and oil through the feed tube. Pour in the water, in a slow, steady stream, until the dough forms a ball around the blade.

Otherwise, combine the milk, water, vegetable oil and egg yolk in a bowl and whisk thoroughly. Put the flour in a large bowl and slowly pour the wet ingredients into the centre, about 1/3 at a time. Using your hands or a Kitchen-Aid dough hook, fold together dough. If too sticky add more flour, but only enough to get the dough into one smooth ball. If it doesn’t come together, add a little water.

Turn the dough onto a well-floured board, and knead until smooth, about two minutes, adding more flour if the mixture is sticky. Cover dough with a damp linen or cotton towel (not terrycloth), and let rest for twenty-thirty minutes. If too warm, let dough rest in refrigerator.

Divide dough into two parts, and ball into shape. Place one ball on floured work suface and cover remaining dough. Gently roll into a circle, away from the center, rotating dough circle every three or four strokes, until dough has been rolled evenly quite thin, about 1/8-inch. With a 3-inch biscuit cutter or glass jar, cut rounds. Place a teaspoon of filling to one side of each round, flip over other half, and press edges together, sealing in filling. Place dumplings on a floured cookie sheet; keep dumplings covered with a damp towel.

If freezing, place in freezer on uncovered cookie sheet until varenyky are completely frozen, then store in plastic bags.

If cooking, bring 6 quarts of water to boil in a very large pot, then reduce to medium simmer. One at a time, gently lower six varenyky into simmering water with a slotted spoon. Cook about 5-6 minutes, until all varenyky are floating.

Gently remove cooked varenyky with a slotted spoon, and place on broiler tray or small rack to drain and cool. When drained, toss with melted butter in a bowl, then serve with fried onions and sour cream if savory, and melted butter, confectioners sugar, and sour cream if sweet.

Varenyky may also be baked or pan-fried, as preferred.

Recipe: Varenyky, part 2: Dough (5)

cherries for next time!

Recipe: Varenyky, part 2: Dough (2024)

FAQs

How do you make varenyky with potatoes? ›

To make varenyky, prepare the dough and set it aside. Prepare the filling by boiling potatoes and frying onions – then combine. Roll the dough out, cut out circles, fill each circle with filling, fold the dough over, and pinch the edges shut. Boil in salted water until floating, then remove and serve with sour cream!

What is varenyky made of? ›

Varenyky are made from fresh dough and a variety of fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese and many more. Their fillings can be salty or sweet, lean or meaty. Recipes vary greatly depending on the region.

What to eat with varenyky? ›

My mother used to pair varenyky with cabbage and apples and onions that she cooked down in a cast iron skillet with a healthy helping of butter.

What is pedaheh? ›

pedaheh (plural pedaheh) (Canada, US) A type of Ukrainian dumpling, similar to Polish pierogi. Traditionally called pyrohy or varenyky.

What's the difference between pierogies and varenyky? ›

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

What is a Ukrainian pierogi called? ›

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

Why do Ukrainians eat perogies? ›

Ukrainians serve perogies at Sunday dinners, Christmas Eve feasts and on special occasions. Ukrainian lore also used to have women eating perogies on the second day of their wedding celebrations to bring about well-being, while farmers would often eat the halfmoon-shaped food in the fields to conjure abundance.

What is the difference between Russian and Ukrainian dumplings? ›

Ukrainian varenyky and Russian pelmeni are made with the same dough – just flour and water – only their shapes and fillings differ. To make varenyky, Baba put the potatoes on to boil while she made the dough.

What's the difference between pierogies and dumpling dough? ›

A key distinction between pierogi and dumplings is that pierogi are traditionally triangle or crescent-shaped, whereas dumplings come in many shapes and sizes, including crescent. To cook, pierogi are boiled and often sautéed afterward, whereas dumplings are steamed, fried, and can also be boiled.

Can you eat leftover perogies? ›

But if you do have some extra servings left after dinner is over, you can store your cooked pierogies in an airtight container in the refrigerator. They'll stay good for up to four days. When you're ready to reheat the casserole, simply place it in the microwave until it's heated through.

What pairs well with pierogies? ›

Sometimes boiled, sometimes sautéed in butter, pierogies may be served with caramelized onions, sour cream, sauerkraut, kielbasa, mushrooms, or any combination of these ingredients. You'll even find dessert perogies made with fresh fruit or jam.

What is Ukrainian comfort food? ›

It's also known for recipes – including borsch, holubtsi (cabbage rolls) and varenyky (dumplings) – that are based on garden vegetables, such as beets, cabbage and potatoes, and fruits.

How do Polish pronounce pierogi? ›

Under the influence of the letter i, the consonants p- and -g- have a slightly 'iotised' quality that is difficult to convey to English-speakers unless you speak a Slavic language yourself - hence the slightly more accurate rendering of the pronunciation as P(y)EE-eh-ROH-g(y)ee.

What is the English version of pierogi? ›

Meaning of pierogi in English

a Polish dumpling (= a type of pastry wrapped around savoury or sweet food) that is boiled and may also be fried: Pierogi (stuffed dumplings) are a Polish speciality.

Do all pierogies have potatoes in them? ›

Homemade versions are typically filled with either mashed potatoes (seasoned with salt and pepper and often mixed with dry curd cottage cheese or cheddar cheese), sauerkraut, or fruit.

How to make packaged pierogies? ›

Microwave. In microwave-safe bowl, cover frozen pierogies completely with water and loosely cover bowl with plastic wrap. Full Size & Mini: Microwave on HIGH 7 minutes. Drain and serve.

How to boil and fry pierogies? ›

But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes. Remove pierogies with a slotted spoon and set aside. Heat some oil in a pan and add your boiled pierogies.

How to cook frozen potatoes? ›

How to cook boiled potatoes from frozen. Smaller diced potato won't need defrosting, as they will defrost during the cooking process. Pop them straight into boiling water, or into the meal you are cooking, for a few minutes, or until cooked through.

References

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