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1
DOUGH: Combine flour, baking powder add salt in food processor.
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2
Process for 3 seconds.
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3
With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
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4
Turn dough out onto lightly floured surface.
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5
Knead 3 to 4 times until smooth.
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6
Cover with plastic wrap.
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7
Let stand for 20 minutes.
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8
ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
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Keep hot.
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10
TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
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11
Divide dough into 4 equal portions.
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12
Roll out 1 portion into a rope about 12 inches long.
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13
Keep other portions covered.
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14
Cut at 1 inch intervals.
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15
Press balls slightly to flatten.
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Cover with plastic wrap.
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17
Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
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18
Place in palm of hand.
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Place about 2 teaspoons filling centre.
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20
I like to make the potato filling a day ahead so that it is cold.
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21
Fold dough in half.
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22
With well floured fingers, pinch edges firmly together to seal.
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23
Edges of dough may be moistened if desired.
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24
Arrange in single layer on lightly floured tea towel-lined baking sheet.
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Cover with tea towel to prevent drying.
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26
Repeat with remaining dough and filling.
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27
Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
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Allow to bob for 1 minute.
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Remove using slotted spoon.
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30
Drain.
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31
Turn into large bowl.
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32
Drizzle some Onion Butter over each varenyky batch.
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33
Gently shake to mix and prevent sticking.
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34
VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
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35
VARIATION: After varenyky are cooked, saute, in batches, in 2 teaspoons butter in frying pan until lightly browned.
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36
TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
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37
Cover.
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38
Freeze until solid.
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39
To remove varenyky, hit baking sheet on counter to pop them off.
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40
Store in resealable freezer bags in freezer.
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41
To cook from frozen, do not thaw.
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42
Boil, as above, increasing cooking time after they float to top.
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43
Serve with sour cream.
