How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ukrainian Varenyky With Onion Butter (Perogies)?

You need 17 ingredients. The key ingredients include: DOUGH, 2 cups all-purpose flour, 1/4 teaspoon baking powder, 1 teaspoon salt, to taste, and more.

Is Ukrainian Varenyky With Onion Butter (Perogies) suitable as general?

Yes, Ukrainian Varenyky With Onion Butter (Perogies) falls under the General category and is a great choice for this type of meal.

How do I store leftover Ukrainian Varenyky With Onion Butter (Perogies)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ukrainian Varenyky With Onion Butter (Perogies) Recipe

Name: Ukrainian Varenyky With Onion Butter (Perogies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DOUGH; 2 cups all-purpose flour; 1/4 teaspoon baking powder; 1 teaspoon salt, to taste; 2 teaspoons cooking oil; 2/3 cup warm water, approximately; ONION BUTTER; 1/2 cup finely diced onion; 1/4 cup butter or 1/4 cup vegetable oil (or half oil and butter); TWO CHEESE POTATO FILLING; 1 3/4 cups hot mashed potatoes, do not use food processor (3 to 4 medium); 3/4 cup grated sharp cheddar cheese; 1/3 cup cream-style cottage cheese, mashed with fork; 1/8 teaspoon pepper; FOR BOILING; 16 cups boiling water; 1 tablespoon salt

Ukrainian Varenyky With Onion Butter (Perogies)

Eats Now Editorial Team · 9076 kcal · General

1
DOUGH: Combine flour, baking powder add salt in food processor.
2
Process for 3 seconds.
3
With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
4
Turn dough out onto lightly floured surface.
5
Knead 3 to 4 times until smooth.
6
Cover with plastic wrap.
7
Let stand for 20 minutes.
8
ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
9
Keep hot.
10
TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
11
Divide dough into 4 equal portions.
12
Roll out 1 portion into a rope about 12 inches long.
13
Keep other portions covered.
14
Cut at 1 inch intervals.
15
Press balls slightly to flatten.
16
Cover with plastic wrap.
17
Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
18
Place in palm of hand.
19
Place about 2 teaspoons filling centre.
20
I like to make the potato filling a day ahead so that it is cold.
21
Fold dough in half.
22
With well floured fingers, pinch edges firmly together to seal.
23
Edges of dough may be moistened if desired.
24
Arrange in single layer on lightly floured tea towel-lined baking sheet.
25
Cover with tea towel to prevent drying.
26
Repeat with remaining dough and filling.
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.
28
Allow to bob for 1 minute.
29
Remove using slotted spoon.
30
Drain.
31
Turn into large bowl.
32
Drizzle some Onion Butter over each varenyky batch.
33
Gently shake to mix and prevent sticking.
34
VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
35
VARIATION: After varenyky are cooked, saute, in batches, in 2 teaspoons butter in frying pan until lightly browned.
36
TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
37
Cover.
38
Freeze until solid.
39
To remove varenyky, hit baking sheet on counter to pop them off.
40
Store in resealable freezer bags in freezer.
41
To cook from frozen, do not thaw.
42
Boil, as above, increasing cooking time after they float to top.
43
Serve with sour cream.

Ukrainian Varenyky With Onion Butter (Perogies)

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