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varenyky (pierogies)

(1 rating)
BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

Good varenyky should be tender, and tenderness depends on several factors, but mostly on the amount of water used. Cool water makes a softer dough and too many eggs make a tougher dough. Omitting egg whites entirely contributes to tenderness as does the addition of mashed potato and fat.

►
(1 rating)
yield 4 to 6
method Stove Top

Ingredients For varenyky (pierogies)

  • DOUGH
  • 2 c
    flour
  • 1 tsp
    salt
  • 1
    egg or 2 egg yolks
  • 1/2 c
    water (approx.)
  • 1 Tbsp
    melted fat (opt.)
  • 1/2 c
    cold mashed potatoes (opt.)
  • FILLINGS
  • COTTAGE CHEESE
  • 2 c
    dry cottage cheese
  • 1
    egg, slightly beaten
  • salt to taste
  • a bit of sour cream if cottage cheese is too dry
  • SAUERKRAUT
  • 3 c
    sauerkraut
  • 1 md
    onion, chopped
  • 4 Tbsp
    bacon fat or butter (to saute onions)
  • 2 Tbsp
    sour cream
  • MUSHROOM
  • 1 sm
    onion, chopped fine
  • 2 Tbsp
    butter (to saute onion)
  • 2 c
    chopped, cooked mushrooms
  • 2
    egg yolks

How To Make varenyky (pierogies)

  • 1
    Mix the flour and salt in a deep bowl. Add the egg (or two egg yolks, mashed potatoes and fat, if you wish) and enough flour to make a medium-soft dough.
  • 2
    Knead on a floured board until smooth. Too much kneading will toughen the dough. Divide dough in half. Cover and let the dough rest for at least 10 minutes. Prepare one of the fillings.
  • 3
    Roll dough quite thin on a floured board. Cut rounds with a large biscuit cutter or glass.
  • 4
    Place a spoonful of filling on the round of dough and fold over to form a half circle. Press edges together well to seal the edges. Be careful to exclude all air from the envelope or the varenyky will burst when put in boiled water. It will help to seal the edges if they are moistened lightly with a finger before sealing.
  • 5
    Cover the finished varenyky with a tea towel to prevent drying out. Drop a few at a time in a large pot of rapidly boiling salted water. Stir gently with a wooden spoon to separate them and prevent them from sticking on the bottom of the pot. Boil rapidly for 3 or 4 minutes or until well puffed.
  • 6
    Remove with a slotted spoon and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to coat.
  • 7
    Serve with sour cream, chopped crisp bacon bits or chopped sautéed onion. Garnish with dill if desired.
  • 8
    Varenyky can be reheated by pan-frying in butter or steaming in a double-boiler.
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