Varenyky, Vareniki, Vareniky, Pedaheh, Perogie, Pierogi

Varenyky, Vareniki, Vareniky, Pedaheh, Perogie, Pierogi

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Varenyky, Vareniki, Vareniky, Pedaheh, Perogie, Pierogi
Varenyky, Vareniki, Vareniky, Pedaheh, Perogie, Pierogi.
Photo by Simeon Drakich.

Varenyky, also known as pierogi, is the national dish of Ukraine and often imitated by other Slavic, Baltic, and Eastern European countries. They are unleavened dough filled with sweet or savoury items such as potato, meat, cheese, sauerkraut, or fruit.

Often they are served with melted butter, sour cream, or fried onions.

Dough

  • 5 cups flour
  • 2 tsp. Salt
  • 1.5 cups hot potato water with pulp – pour off the excess water and set aside you might need it
  • 2 tbl melted unsalted butter
  • 1/4 cup sour cream
  • 1 cup mashed potatoes

Method

  1. Mix all together with the hook on the mixer
  2. Knead on a floured board, cover and rest 1 hour
  3. Cut dough into three sections
  4. Roll out to 1/8 inch thick and then cut into 3″ circles
  5. Place in a heaping tablespoon of your filling of choice
  6. With a small bowl of water, dip your finger to wet one side only of the dough. Fold and seal
  7. Place on a tray lined with wax paper and dusted with flour
  8. Sprinkle flour on the dumplings
  9. Let rest one hour before boiling

If you want to fry them, cook first let dry, then fry. They are best fried in rendered salted pork grease, but bacon grease is fine.

Suggested Filling

  • 8 potatoes
  • Butter
  • Cheese to taste
  • Optional to add 2 tablespoons of cooked grated onion
  • Optional add sour cream
  • Finely dice onions and caramelize in rendered salted pork fat is the traditional method, but bacon fat is, again, fine

Coat with melted butter.

Serve with sour cream with 30% milk fat being best.