Ukrainian Olha's Varenyky (Perogies)

Ukrainian Olha's Varenyky (Perogies)

"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."
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Ingredients

2 h servings 636 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 81.9g
  • 26%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 33
  1. 34 Ratings

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Most helpful positive review

Almost, but not quite, the perfect Varenyky. I have made them for 3 years now, and would suggest the following filling changes: boil the potatoes in the skins and then peel them, mash the potato...

Most helpful critical review

I've tried homemade perogies at a ukrainian friend's home a couple times before, and I had a craving for them so I decided to make them myself using this recipe... They were good, but not excell...

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Least positive
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Almost, but not quite, the perfect Varenyky. I have made them for 3 years now, and would suggest the following filling changes: boil the potatoes in the skins and then peel them, mash the potato...

I've never made perogies from scratch before, but this was relatively easy and simple to follow. They do take a while to make, but perogies in general take a while to make. I would mash the po...

I used the dough recipe as I make my own family recipe for my filling..I think by adding the water at a very warm temperature could be making the difference, as for elasticity...It sure worked f...

My roommate my first year in college was from a polish family, and her mom made me the first perogies id ever had. This recipe is very good, though it takes a bit of finesse and practice to put ...

I made the potato filling without the onions because my boyfriend hates onions. I mashed the potatoes a little rather than leaving them in cubes, as another review suggested. While I was rolli...

4 hours to make

I am giving 4 stars, since I would give the fillings a 5 and the dough a 3! Both fillings were very tasty, although very fattening! I boiled my potatoes in the skins, then peeled and mashed them...

I've tried homemade perogies at a ukrainian friend's home a couple times before, and I had a craving for them so I decided to make them myself using this recipe... They were good, but not excell...

Very good recipe, although I halved the recipe, doubled the amount of cheese, and more than doubled the amount of salt recommended.

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