Ukrainian Zenia’s Potato Varenyky (perogies, Pyrohy)

Name: Ukrainian Zenia’s Potato Varenyky (perogies, Pyrohy)
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Olha7397

"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."

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Ready In:: 15mins
Ingredients:: 12
Serves:: 4

ingredients

FOR THE FILLING
1 small onion, finely chopped
2 tablespoons butter
2 cups warm mashed potatoes
³⁄₄ cup shredded cheddar cheese
salt & freshly ground black pepper
FOR THE DOUGH
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

directions

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.

Questions & Replies

Hi there.....what type of potatoes are you using in your recipe? Red, russet or ? Thanks so much. This sounds very much like a recipe that my friends mother used many many years ago. She was of Ukrainian descent and made the best perogies. Thanks for your help.

luvadacook