Varenyky
COOK
Gjoa Andrichuk
Country
Ukraine
YIELDS
6 Servings
TOTAL TIME
30 mins
The menu for the evening was Varenyky (Ukrainian pierogies), both savory and sweet, along with Kutya which is traditionally served only once a year at Christmas. It is believed that sharing sweet Kutya brings happiness throughout the year. Some common ingredients for a savory Varenyky are cottage cheese and cabbage along with fried onion. For a sweet Varenyky - berries, sour cherries, or any fruit that you can make into jam.
Ingredients
Filling:
4 medium size potatoes (any variety will work), peeled and cut into 1" pieces
1 teaspoon olive oil
1/2 small onion chopped small about 1/3 cup
4 ounces Cheddar cheese
Dough ingredients
2 x 1/2 cups all purpose flour, plus more for kneading
1 teaspoon kosher salt
1 large egg
3/4 - 1 cup very hot water
For serving
3/4 cup butter melted
Toppings: sour cream applesauce
Directions
Filling:
Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.
In a small skillet over medium heat, warm the oil and then saute the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of mashed potatoes. Add the cheese and then stir to combine. Store in the refrigerator until ready to make the pierogies. The filling can be made a day or two in advance and refrigerated until needed.
Dough instructions:
Place the flour and salt in a large bowl and stir to combine. Make a small well in your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. Chill the dough in the refrigerator for at least an hour.
Cooking instructions:
Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to a floured surface and flip it over a few times to cover with flour. Gently knead the dough a just a few times with your hands, adding a sprinkling of flour as needed.
To shape varenyky: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" (~3mm) thickness. (This should just be a bit thinner than a pie crust). Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don't stack them or the dough will stick together.
To boil varenyky: Drop the waiting varenyky into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent from sticking together. Let the boiled pierogies cool for a few minutes.