VARENIKI- UKRANIAN PIEROGIES
Provided by Food Network
Time 1h25m
Yield 50 to 55 vareniki -- enough fo
Number Of Ingredients 26
Steps:
- In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour 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 for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter.
- In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed.
- In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.;
- Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet.
UKRAINIAN PEROGIES, FOR BEGINNERS
Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the instructions are just very descriptive.
Provided by Kat2355
Categories Lunch/Snacks
Time 32m
Yield 48 perogies
Number Of Ingredients 13
Steps:
- Dough--------------.
- Mix dough ingredients together.
- You may have to add more liquid or flour to make the dough soft and somewhat sticky.
- Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
- The dough will be slightly sticky.
- Do not over-knead.
- Place dough in an oiled bowl.
- Cover and let rest for 30 minuets.
- Filling-----------.
- Cook onion in butter.
- Mix with potatoes, and add cheese while the mixture is still hot.
- You may substitute Cheez Whiz for the cheddar.
- Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
- Manufacturing--------.
- Set a large pot of water to boil.
- Form walnut-sized balls of the filling.
- Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
- You will probably need to add flour as you roll.
- Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
- Place filling ball in center of dough circle.
- If the dough has a less-floury side, keep that side up.
- Fold dough over ball, and pinch edges to form a half circle.
- To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
- You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
- Place several perogies in boiling water.
- Stir once, gently with a slotted spoon.
- Perogies are done when they float for a minute (this will take 2-3 minutes).
- Melt about 1/2 cup of butter or margarine in microwave.
- Rescue and drain the perogies with the slotted spoon.
- Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
- Cook, drain, and drizzle the other perogies in the same manner.
- *Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
- Add minimal flour, and handle dough as little as possible.
- Try to keep edges even.
- Cut dough with a knife into strips about 8 cm (3 inches) wide.
- Cut each strip into several triangles and/or squares.
- Cook strips in water until they float.
- Repeat draining and drizzling treatment as with perogies.
UKRAINIAN BEST POTATO PEROGIES-VARENYKY IN BROWN BUTTER
This is the best varenyky dough you'll ever make. It rolls easily, the perogies stay closed when pinched together and they cook up tenderly. I like to use old cheddar cheese.
Provided by Olha7397
Categories European
Time 40m
Yield 30 perogies
Number Of Ingredients 15
Steps:
- FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using.
- FOR THE DOUGH, combine flour and salt. In a separate bowl, whisk eggs, milk and water. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn't hold its shape. You can always add a little more liquid or flour if you need to. Cover dough and let rest 1 hour.
- On a lightly floured surface, roll out dough as thinly as possible without tearing. Use a round cutter 3 inches in diameter and cut out circles of dough. Place 1 tablespoons of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen in one layer on a baking sheet or kept chilled until ready to cook.
- To serve, melt butter in a sauté pan over medium high heat. Add onions, stirring constantly until onions are richly browned. Reduce heat to medium low.
- TO BOIL VARENYKY: In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes. Remove from water with a slotted spoon, add to browned butter and gently stir with rubber spatula or wooden spoon to coat them, cook remaining perogies and stir gently into browned butter. Makes 24 to 30 perogies.
Nutrition Facts : Calories 137.2, Fat 4.6, SaturatedFat 2.6, Cholesterol 38.3, Sodium 169.5, Carbohydrate 20, Fiber 0.9, Sugar 0.9, Protein 3.6
UKRAINIAN OLHA'S VARENYKY (PEROGIES)
Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.
Provided by Olga D
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g
More about "ukrainian perogies for beginners recipes"
BABA'S KITCHEN - UKRAINIAN PEROGIES - YOUTUBE
From youtube.com
Author ak martinViews 24K
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
From melissaknorris.com
4.2/5 (10)Estimated Reading Time 9 minsCuisine Ukrainian
- Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE …
From thehouseandhomestead.com
4.5/5 (45)Estimated Reading Time 9 minsServings 12
BEBABA’S HOMESTYLE PEROGIES - FOOD NETWORK CANADA
From foodnetwork.ca
TRADITIONAL POTATO AND CHEDDAR UKRAINIAN PEROGY RECIPE
From bcliving.ca
UKRAINIAN PEROGIES, FOR BEGINNERS RECIPE - FOOD.COM
From pinterest.co.uk
UKRAINIAN HOMEMADE PEROGIES - KIDS IN THE GROVE LTD.
From kidsinthegrove.com
FOODCOMBO
UKRAINIAN PIEROGI - THE WASHINGTON POST
From washingtonpost.com
UKRAINIAN VARENYKY | UKRAINIAN RECIPES
From ukrainian-recipes.com
UKRAINIAN FOODS - PINTEREST.CA
From pinterest.ca
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
UKRAINIAN PIEROGI RECIPE FOR BEGINNERS | DEPORECIPE.CO
From deporecipe.co
HOW TO MAKE TRADITIONAL UKRAINIAN PIEROGI | THE INDEPENDENT
From independent.co.uk
UKRAINIAN PIEROGIES — SAM THE COOKING GUY
From thecookingguy.com
UKRAINIAN PEROGIES, FOR BEGINNERS RECIPE - FOOD.COM
From pinterest.com
EDMONTON'S BEST HANDMADE PEROGIES | THE AUTHENTIC UKRAINIAN
From theauthenticukrainian.ca
PEROGIES ARE A UKRAINIAN FAVOURITE AT EASTER | THERECORD.COM
From therecord.com
UKRAINIAN PEROGIES, FOR BEGINNERS | RECIPES WIKI | FANDOM
From recipes.fandom.com
HOMEMADE UKRAINIAN PIEROGI - GRANDMOTHERS KITCHEN
From grandmotherskitchen.net
UKRAINIAN FOOD: 20 MUST-TRY DISHES IN UKRAINE | WILL FLY FOR FOOD
From willflyforfood.net
COTTAGE CHEESE PEROGIES | UKRAINIAN - FOOD MEANDERINGS
From foodmeanderings.com
GRANDMA'S UKRAINIAN PEROGIES RECIPE - YOUTUBE
From youtube.com
TRADITIONAL UKRAINIAN POTATO PIEROGI - SAILS & SPICES
From sailsandspices.com
15 AUTHENTIC UKRAINIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
COOKING INSTRUCTIONS - UKRAINIAN FINE FOODS
From ukrainianfinefoods.com
MAKING UKRAINIAN PIEROGI ROOTS ME TO MY FAMILY TREE
From washingtonpost.com
UKRAINIAN SPINACH PIEROGI RECIPE – A TASTE OF UKRAINE
From roadiscalling.com
UKRAINIAN FOOD PREPARATION - STAWNICHY'S UKRAINIAN SAUSAGE
From stawnichys.com
UKRAINIAN PIEROGI DOUGH RECIPE - THE SAPORITO
From thesaporito.com
UKRAINIAN PEROGIES, FOR BEGINNERS | TECHTEAM QA 9 WIKI | FANDOM
From techteam-qa9.fandom.com
RECIPES | UKRAINIAN FOOD | EDMONTON, AB | YO BABA
From yobabafoods.com
FILLINGS FOR UKRAINIAN DUMPLINGS | UKRAINIAN RECIPES
From ukrainian-recipes.com
TRADITIONAL POTATO AND CHEDDAR UKRAINIAN PEROGY RECIPE
From simplybeautifulbox.com
PEROGY HUT (DODD RD.) - KELOWNA - EUROPEAN
From perogy-hut.com
12 TRADITIONAL UKRAINIAN DISHES YOU MUST TRY - CULTURE TRIP
From theculturetrip.com
UKRAINIAN PEROGIES, FOR BEGINNERS RECIPE - FOOD.COM
From pinterest.ca
You'll also love