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Ukrainian Olha's Varenyky (Perogies)

SUBMITTED BY: Olga Drozd  PHOTO BY: windelbo 

"Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite."
Ukrainian Olha's Varenyky (Perogies) Recipe
RECIPE RATING:
This recipe has been rated 18 times with an average star rating of 4.1
Read Reviews (18)
PREP TIME  1 Hr
COOK TIME  1 Hr
READY IN  2 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • DOUGH:
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 cup evaporated milk
  • 1/2 cup water
  •  
  • FILLING:
  • 6 medium potatoes, cut into small cubes
  • 2 large onions, finely chopped
  • 1/2 cup butter
  • 1 cup shredded Cheddar cheese
  • salt and pepper to taste
  •  
  • ALTERNATE FILLING:
  • 1 pound sauerkraut
  • 2 large onions, finely chopped
  • 1/2 cup butter
  • 3 cups finely shredded green cabbage
  • 1 cube chicken bouillon
  • 2 teaspoons pepper

What to Drink?
Wine Riesling

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, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
  2. To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
  3. To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
  4. Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
  5. Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed on dec. 27, 2002 by JOCELYNE27 
I've never made perogies from scratch before, but this was relatively easy and simple to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed on sep. 15, 2008 by TL'sCookin! 
I used the dough recipe as I make my own family recipe for my filling..I think by adding the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed on dec. 5, 2003 by Jenn 
I made the potato filling without the onions because my boyfriend hates onions. I mashed the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed on mar. 25, 2005 by LURON304 
I am giving 4 stars, since I would give the fillings a 5 and the dough a 3! Both fillings were... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed on nov. 29, 2002 by CREATIVE ALISON 
I've tried homemade perogies at a ukrainian friend's home a couple times before, and I had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed on sep. 30, 2008 by KingAdam 
4 hours to make MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed on apr. 5, 2006 by schmerna 
A very good recipe. I used 1 cup of whole wheat flour and omitted the onions from the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed on jul. 5, 2005 by Erimess 
Honestly surprised over the ratings on this, but looks like everyone else already knew what a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed on jul. 4, 2005 by PUFFSESSIONS 
Very good. Only made 1/4 of the recipie which was good for one meal for me and my husband. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed on apr. 22, 2003 by ANGELIQUA 
These perogies were so good, just like the kind my mom always made. Absolutely delicious. A... MORE

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Nutritional Information
Ukrainian Olha's Varenyky (Perogies)

Servings Per Recipe: 10

Amount Per Serving

Calories: 602

  • Total Fat: 26g
  • Cholesterol: 69mg
  • Sodium: 893mg
  • Total Carbs: 79.4g
  •     Dietary Fiber: 7.4g
  • Protein: 14g

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