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Ukrainian Olha's Varenyky (Perogies)
Ukrainian Olha's Varenyky (Perogies)
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Delicious Ukrainian Christmas Eve half-moon dumplings filled with assorted ingredients like potato, cabbage, fruits, meats, and cheeses.
Ingredients:
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 cup evaporated milk
  • 0.5 cup water
  • 6 medium potatoes, cut into small cubes
  • 2 large onions, finely chopped
  • 1 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 1 pound sauerkraut
  • 3 cups finely shredded green cabbage
  • 1 cube chicken bouillon
  • 2 teaspoons pepper
Instructions:
  • In a large bowl, mix the flour and salt. Create a well in the center and incorporate the soft butter and evaporated milk, stirring gently until fully combined. Add water gradually as necessary, kneading until the dough forms a cohesive ball. Transfer the dough to a greased bowl, coat it by turning it around, and allow it to rest for 30 minutes.
  • For the potato filling, simmer potatoes in a saucepan with enough water to cover until tender, approximately 10 minutes. Drain and set aside. In a skillet over medium heat, melt 1/2 cup of butter and sauté onions until tender. Combine sautéed onions with potatoes, cheese, salt, and pepper to taste.
  • Create the sauerkraut and cabbage filling by placing the drained sauerkraut in a large saucepan. Saute 2 onions in 1/2 cup butter in a medium skillet until tender, about 5 minutes. Combine the onions with the sauerkraut, cabbage, and chicken bouillon cube in the saucepan. Cook on low until liquid evaporates. Season with pepper, then cool and process in a grinder or food processor.
  • Transfer the dough onto a lightly floured surface and roll it out to 1/8 inch thickness. Cut it into 3 inch circles. Put one tablespoon of filling on one side of each circle. Fold the other half over and seal the edges by pressing firmly. Arrange the dumplings on a floured tray and cover them to keep them fresh.
  • 1. Boil a large pot of water. Drop 10 dumplings at a time into the boiling water and cook for 3 to 5 minutes. Drain in a colander. 2. Place cooked dumplings on a lightly oiled dish, gently toss to coat, preventing sticking. 3. Serve with fried onions and sour cream. For a crispy exterior, fry cooled dumplings in oil and butter.

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