Recipe

Ukrainian Varenyky Pyrohy Perogie Recipe


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Ingredients
  • 1 c grated cheddar cheese .
  • salt & pepper .
  • 2 c flour .
  • 1 tbsp grated onions .
  • 1 tsp salt .
  • Potato Filling .
  • Dough .
  • 1/2 c water .
  • 2 tbsps butter .
  • 1 egg .
  • 4-6 medium potatoes .
  • 1 tbsp butter, melted .
  • 1/2 c cold mashed potatoes

Directions
  • Step #1 Potato Filling.
  • Step #2 Cook the onion in 2 Tbsp butter until tender.
  • Step #3 Add onions & cheese to hot cooked potatoes & mash thoroughly.
  • Step #4 Spice up to taste with salt & pepper.
  • Step #5 Set aside & let cool to about room temp before using.
  • Step #6 Dough.
  • Step #7 Mix 2 c flour & salt in a deep bowl.
  • Step #8 Add egg, mashed potatoes, 1 Tbsp melted butter & enough water to make medium soft dough.
  • Step #9 Knead on floured board until smooth.
  • Step #10 Divide dough into two parts - Cover up & let this stand for at least ten mins.
  • Step #11 Roll dough thin on floured board.
  • Step #12 Cut dough into 2-1/2 inch squares.
  • Step #13 Place a spoonful of filling on each square - fold over to form triangle.
  • Step #14 Press edges together with fingers.
  • Step #15 Place pyrohy on floured board & cover with tea towel to prevent drying.
  • Step #16 Drop a few pyrohy at a time into large quantity of rapidly boiling salted water - do not cook too many at a time.
  • Step #17 Stir carefully with wooden spoon to separate & prevent from sticking to bottom of pot.
  • Step #18 Continue to cook for 3 - 4 mins.
  • Step #19 Pyrohy is ready when it begins to float or is well puffed.
  • Step #20 Remove with perforated spoon to colander & drain thoroughly.
  • Step #21 Place in deep dish, sprinkle & toss generously with melted butter & lightly browned onions in butter.
  • Step #22 Serve with sour cream and/or sliced crisp bacon.
  • Step #23 Enjoy! Perogies can be frozen once cooked & cooled.
  • Step #24 To eat, defrost & pan fry in butter till browned on either side.
  • Enjoy the Ukrainian Varenyky Pyrohy Perogie recipe

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