Varenyky (Pyrohy) Perogies
This recipe is from the Ukrainian Daughters' Cookbook. Photos courtesy of Natalie Cloutier.
1 ½ cup water
3 tbsp cooking oil
4 ½ cups flour
1 tsp salt
Pyrohy Potato Filling
1 medium onion, chopped finely
¼ cup of butter
3 cups potatoes, mashed
½ tsp salt
¼ tsp pepper
1 cup of grated cheddar cheese
Sauté onions in butter, add to mashed potatoes. Add salt, pepper and grated cheese. Mash well. Cool the mixture thoroughly before placing in pyrohy.
Combine water, cooking oil, and egg. Blend well. Then add flour and salt. Knead dough adding the last cup of flour until smooth and soft. Put in a lightly-oiled bowl and cover. Let dough rest for 20 minutes.
Roll out on a floured surface, thinner then for pie crust and cut out with a round cookie cutter. Put approximately a teaspoon of filling on it. Fold over forming a half circle and pinch the edges together with fingers to seal in the filling. Place pyrohy on a clean tea towel after they are made and while making them.
After these steps feel free to freeze some of the quantity. To do this place on a cookie sheet and freeze individually. When they are frozen place them in a freezer bag in the freezer.
To cook the pyrohy (if you choose not to freeze them, or if they are fresh out of the freezer): drop them individually into a pot of boiling water. Do not cook too many at a time. Stir to ensure they do not stick to the bottom of the pan. When they are finished they will float to the top (approximately 10 minutes). Remove them with a perforated spoon and place in a deep dish, coating with butter (or oil, or bacon fat) to prevent sticking.
Serve with sour cream and dill, and/or sautéed bacon and onions.