Ukrainian Olha's Varenyky (Perogies) Recipe

Cook Time: 60 minutes

Ingredients

Original recipe (1X) yields 10 servings

DOUGH:

• 5 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter, softened
• 1 cup evaporated milk
• cup water

FILLING:

• 6 medium potatoes, cut into small cubes
• 2 large onions, finely chopped
• cup butter
• 1 cup shredded Cheddar cheese
• Salt and pepper to taste

ALTERNATE FILLING:

• 1 pound sauerkraut
• 3 cups finely shredded green cabbage
• 1 cube chicken bouillon
• 2 teaspoons pepper

Directions

1. 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 and knead continuously until the dough comes together. Transfer the dough into a greased bowl, turning to coat it, and let it rest for 30 minutes.
2. For the potato filling, place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside.
3. Melt cup butter in a medium skillet over medium heat. Saut the onions until soft and translucent, then mix the onions into the cooked potatoes. Add the shredded cheese and season with salt and pepper to taste. Stir to combine.
4. For the sauerkraut and cabbage filling, place drained sauerkraut into a large saucepan. In a separate skillet, saut the onions in the remaining cup of butter until softened, about 5 minutes. Add the sauted onions to the sauerkraut along with the shredded cabbage and chicken bouillon cube. Cook over low heat until the liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool before processing it in a grinder or food processor for a finer texture.
5. Remove the dough from the bowl and place it onto a lightly floured surface. Roll it out to 1 inch thickness and cut into 3-inch circles.
6. Place one tablespoon of the chosen filling (potato or sauerkraut) onto one half of each circle. Fold the other half over and press the edges firmly to seal. Arrange the dumplings on a floured tray, keeping them covered to prevent drying out.
7. Bring a large pot of water to a boil. Drop the dumplings in batches (10 at a time) and cook for 3 to 5 minutes, or until they float to the surface. Remove them using a slotted spoon and place them in a colander to drain.
8. Transfer the cooked dumplings to a lightly oiled dish, turning them gently to coat with a thin layer of oil. This helps prevent them from sticking together.
9. Serve the dumplings warm, topped with fried onions and sour cream. For a crispy finish, you can also fry the cooled dumplings in a mixture of oil and butter.

Nutrition Facts

Nutrition Facts	Amount per serving
Calories	636
Total Fat	28g
Saturated Fat	17g
Cholesterol	76mg
Sodium	919mg
Total Carbohydrates	82g
Dietary Fiber	7g
Total Sugars	8g
Protein	16g
Vitamin C	45mg
Calcium	231mg
Iron	5mg
Potassium	908mg

Varenyky, also known as pierogi, are a beloved dish in Ukrainian cuisine, often prepared during holidays and family gatherings. These dumplings are typically stuffed with a variety of fillings, from mashed potatoes and cheese to sauerkraut and meat. Ukrainian Olha's Varenyky recipe is a traditional take on this iconic dish, capturing the rich flavors of the countrys culinary heritage.

History and Origin

Varenyky have a deep historical significance in Ukraine and are considered a symbol of Ukrainian hospitality. The dish's origins can be traced back to the Middle Ages, when dumplings were introduced to the region by the Mongols and later adapted by local Ukrainians. Over time, the dish became a staple of Ukrainian culture, especially in rural areas where it was served during major feasts, such as Christmas Eve and Easter. The fillings and preparation methods vary by region, but the love for varenyky remains a constant in Ukrainian households.

Regional Variations

While the basic concept of varenyky remains the same, there are many regional variations. In the western part of Ukraine, varenyky are often filled with sweet ingredients, such as cherries or berries, and are served as a dessert. In contrast, the eastern regions favor savory fillings, including potatoes, cabbage, and meat. Additionally, some regions add fried onions or garlic to enhance the flavor. The choice of filling largely depends on what is locally available, and different fillings are typically associated with specific times of year or holidays.

Differences from Similar Dishes

Varenyky are often compared to other Eastern European dumplings, such as Polish pierogi or Russian pelmeni. While they share similarities in shape and cooking method, there are key differences. Varenyky are typically larger than pelmeni and often feature a thicker dough. The fillings are also more diverse, ranging from sweet fruit fillings to savory options like sauerkraut and mushrooms. Pierogi, on the other hand, are usually smaller and more uniform in size. Another notable difference is that varenyky are often fried after boiling, adding a crispy texture to the outside, a step not as common with pierogi.

Where Varenyky Are Traditionally Served

Varenyky are a traditional part of Ukrainian celebrations and are often served during major holidays like Christmas Eve and Easter. On these occasions, they are part of a larger feast that includes a variety of other dishes, such as borscht and holubtsi (stuffed cabbage rolls). Varenyky are also a popular dish at family gatherings and special occasions. In Ukraine, it is common for families to gather around the kitchen table and prepare varenyky together, making the process a social activity. Outside of Ukraine, varenyky are enjoyed in Ukrainian diaspora communities around the world, especially in countries like Canada, the United States, and Poland.

Interesting Facts

• The word "varenyky" comes from the Ukrainian verb "varyty," meaning "to boil."
• In Ukraine, its believed that the shape of the dumpling symbolizes prosperity and good fortune.
• Some Ukrainians make varenyky with sweet fillings for dessert, such as a mix of cottage cheese and sugar, or fruit like cherries and blueberries.
• Varenyky are often served with sour cream, fried onions, or melted butter, enhancing their rich flavor.
• Varenyky are considered a comfort food in Ukraine and are often made in large batches, frozen, and reheated as needed.

Conclusion

Ukrainian Olha's Varenyky (Perogies) are not just a dishthey are a part of the cultural fabric of Ukraine. Whether enjoyed as part of a holiday feast or as a comforting family meal, varenyky bring people together. Their rich history, regional variations, and versatility make them an enduring favorite across generations. Whether youre preparing them for a festive occasion or simply craving something hearty, varenyky are sure to please your taste buds and fill your kitchen with the warmth of Ukrainian tradition.

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