 Ukraine Pierogi
Recipe
A recipe for perogi, pierógi,
perogie, pierogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyroh
(accent on the 'O')
or....to you..... Varenyky
On a side note: During the Traditional Ukrainian
Christmas Eve Supper, a bowl of Varenyky is placed before the father. He play-hides behind it,
asking, "Can you see me, children?" "Oh no, we cannot!" they shout. "May God grant us such bounty
throughout the coming years," he responds.
Ingredients:
DOUGH: Mix 2 cups of flour with 1 tsp. salt. Add 1
egg and 2/3 c. of cool water. Knead lightly. Cover with kitchen towel and set aside.
POTATO FILLING: Mash 4 lg. cooked potatoes. Add 1
lg. chopped onion sautéed in 1/2 c. vegetable oil. Season with salt and pepper. Cool.
SAUERKRAUT FILLING: Rinse 1 1/2 lbs. sauerkraut
with hot water to remove salt. Rinse cold. Squeeze dry. Chop fine. Sauté 1 lg. onion in 1/3 c. oil.
Add sauerkraut. Sauté covered 10 mins. Season. Cool.
CHEESE FILLING: Combine 2 c. farmer cheese, 4 oz.
cream cheese, and 1 egg, salt. Add a little sour cream if mixture is too dry.
FRUIT FILLING: Fresh berries, pitted cherries,
plums, or stewed prunes can be used. Sprinkle lightly with flour to thicken juice.
Directions:
TO FORM VARENYKY:
1. Roll dough thin. Cut rounds with inverted water
glass.
2. Hold round in palm. Place spoonful of filling in centre. Fold
in half.
3. Press edges to seal.
4. Lay on dry kitchen towel and cover.
TO COOK: Drop into large pot of boiling water a
few at a time. Boil rapidly about 4 mins. Lift out into colander and rinse with hot water. Drain.
Coat with melted butter and sautéed onions. Keep hot. Serve with sour cream.
Delicious as leftovers: Sauté in butter until
golden and crisp.
Name supplied and if she gives me permission, I'll tell you later
in the week.
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