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Varenyky (Perogies)

 

Potato Cheese Filling for Varenyky

5-6 [we find 7-8 is probably more realistic] medium to large potatoes
2-3 onions
1/2 cup oil or 1/4 pound butter
1 cup shredded cheddar cheese or dry bryndzia (sheep's milk cheese)
2 teaspoons salt
2 teaspoons ground pepper

1. Peel and cube potatoes, cover with water, and cook until soft.

2. Meanwhile, cook chopped onions in melted butter until golden. Drain and rice potatoes. Shred cheddar cheese or crumble bryndzia. Add onions, cheese, salt, and pepper to potatoes and mix well. Allow to cool, stirring occasionally.

3. Filling may be refrigerated for several days. Do not freeze filling.

4. Note: Leftovers may be used to make breakfast cakes or as filling for potato boats or stuffed green peppers.

Varenyky Dough

5 Cups flour
1 teaspoon salt
2 tablespoons butter
1 cup evaporated milk
1/2 cup water, as needed
Makes enough for around 100 perogies.

1. Combine flour and salt in a large bowl, forming a well in the middle. Add butter and milk and mix lightly until flour is absorbed. (Add a little warm water if needed.) Knead until dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. (The dough should be somewhat soft, since more flour is added as dough is rolled out.)

2. Place dough in a lightly oiled bowl, turn, and cover for about 30 minutes before rolling out. (It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature, and then rolled out.)

3. Place a fourth of the dough on a floured work surface; cover remaining dough. Roll into a circle, away from the center, turn over, flour lightly, and roll again to about 1/8 inch thickness. Run a hand under the bottom to loosen it. With a 3 inch biscuit cutter or wineglass, cut rounds. Place a tablespoon of filling to one side of each round, flip over other half, and press edges together, sealing in filling. Place dumplings on a floured tray; keep dumplings covered with a towel.

4. Gently drop 10 to 15 varenyky in 3 quarts boiling water in a large wide pot or dutch oven. Do not crowd. Stir and cook 3 to 4 minutes. Drain in colander. Place on lightly oiled tray and shake to coat with a thin film of oil (to prevent sticking). Do not pile dumplings on top of each other, as this distorts their shape.

5. If varenyky are to be frozen, remove with a slotted spoon [from the boiling water] when they float to the top. Do not overcook. To freeze, place in freezer on an oiled cookie sheet while tepid. When they are rigid, store in tightly sealed plastic bags.

6. To serve: varenyky may be poached, pan-fried, or steamed, served as an accompaniment to meats, or served with sour cream, chopped sauteed onions, or fried bacon with a little bacon fat.