Homemade Varenyky/Perogy – Recipe & Technique
One of the most popular dishes in Eastern European cooking are Filled Dumplings, known as: Varenyky, in Ukrainian (also very often referred to, incorrectly, as “Pyrohy” ), or Pierogi in Polish. They are made from homemade pasta dough, and filled with variety of fillings, but potato and cheese filling being the most popular.
It is definitely “labor of love” for those who make them from scratch, as it requires several hours of preparation time, but it is so well worth it. The store bought “Pierogies” just do not measure up to the homemade version!!! I was so proud of my daughter when she made these for the first time, without asking me for assistance.
These dumplings were made for generations, but if you ask your mom or grandma for a recipe, you get a very vague list of ingredients, and even less detailed preparation instructions. The first time I made Varenyky, I also played by ear with measuring the ingredients, but with some luck, they turned out quite well.
Currently, thanks to Internet, you can find any recipe you can think of, but I will share my own ingredients, directions and pictures, so if you have the will power, you can give it a try, and enjoy homemade Varenyky/Pierogi made by YOU. The filling needs to be prepared ahead of time, before the dough, so it has time to cool off.
Potato filled Varenyky are best served warm, with onions sautéed in lots of butter, accompanied by a dollop of sour cream. YUMMY!!!!!
They also freeze very well. You need to make sure they are cold and tossed with some oil, or melted butter, to prevent sticking, before freezing them. Place one dozen in a zip lock plastic bag, and freeze for up to 3 months.
Someone just told me that they add softened butter to their dough, so I tried it, and it is such a wonderful change. It makes the dough so soft and pliable, therefore I UPDATED my original recipe with this adjustment (March 2018).
This recipe makes about 60 pieces of varenyky (using 3″ biscuit cutter).
### Please scroll down to the bottom of this post for a printable recipe ###
Start your dough on a countertop, or in a large bowl.
Use a spoon to incorporate the wet ingredients with the dry ones, until the batter is thick enough for kneading.
Once the dough is soft and silky, form a ball, cover it with a tea towel and let it rest for at least 15 minutes.
Roll out your dough to about 1/8 inch thickness, to get it ready for cutting out circles.
- 4 cups flour (all purpose – unbleached Gold Medal or Pillsbury)
- 1 tsp. Salt
- 1 egg (slightly beaten)
- 1 cup whole milk, room temperature (if needed more liquid, I add some warm water)
- ½ cup sour cream
- 4 Tbs. butter, softened (new update 3/2018)
- 8 medium potatoes (Yukon Gold, Red, or Idaho)
- 1/4 lb Yellow American Cheese
- 1/4 lb White American Cheese
- 1 large onion, chopped and sautéed in ¼ cup butter
- Salt and pepper to taste
- Measure 4 cups of flour and place it on your counter top in a mound, or in a large mixing bowl,making a well in the middle.
- Add the egg, salt, sour cream and butter into the well.
- Using a spoon, start incorporating the flour from the inside of the well, into the wet ingredients, forming soft dough.
- Keep on adding the milk slowly into the mixture, until all used up, plus additional water if needed, to form a soft, sticky dough.
- Incorporate the remaining flour, until a soft and silky dough is formed.
- Do not over knead the dough, so it does not get tough. It should feel like fresh pizza dough, but slightly softer.
- Place your dough on a floured part of a countertop, cover with a tea towel, and let it rest at least 15 minutes.
- Generously flour your work area, and roll out 1/2 of the dough, to a very thin sheet, about 1/8 inch thickness. Leave the second half of the dough covered to keep it from drying out.
- Using a 3 inch biscuit cutter, cut out circles from the rolled out dough, until all is used up.
- Place the circles on a floured tea towel, and cover with another towel to prevent them from drying out.
- Form a new dough ball from the remaining dough left from the cut outs, and repeat the above rolling/cutting out process, one more time.
- From then on, do not roll out any remaining dough, but rather form a log, and cut to small pieces to form circles by hand. Or, roll it out and use it for homemade pasta, or discard it
- Repeat the process with the second half of the dough, which was resting during this time, until all used up.
- Now you are ready to fill your dumplings with your favorite filling, which needed to be prepared ahead of time, so it had a chance to cool off.
- Place a heaping teaspoon of filling in the middle of a dough circle, or roll your potato filling into ready to use ball, the size of a walnut.
- Fold filled circle in half, and pinch sides together well enough so they do not open up. If you do not seal them well, the filling will boil out during cooking time.
- Repeat the filling/pinching process until all circles are used up.
- Keep the finished Varenyky covered with a tea towel, until ready to cook.
- Fill a large pot with salted water, 2 Tbs. oil, and bring to boil.
- Gently lower 8-12 Varenyky into the boiling water; be careful to avoid splashing hot water on yourself.
- Stir gently, with a wooden spoon, to prevent Varenyky from sticking to the bottom of the pot.
- The Varenyky will float to the top of the water. Do not cover the pot.
- Bring back to boiling point, and boil for 2 minutes, stirring occasionally.
- Remove with a slotted spoon into a strainer placed over a bowl.
- Fill a large bowl with cold water, and empty the Varenyky into it, to cool them down for few minutes, then pour out into the strainer again to let the water drain off. Then slide them off onto a large plate to cool off.
- By this time your water is boiling again, so repeat the cooking process until all Varenyky are cooked.
- Peel and quarter potatoes.
- Fill a medium size pot with water, add potatoes and bring to boil.
- Cook until done.
- Sauté onions in butter, until golden.
- Drain water from cooked potatoes.
- Add sautéed onions, cheeses, salt and pepper.
- Mash well to a smooth paste (no lumps)
- Cool before using.