Ukrainian Olha's Varenyky (Perogies)

Name: Ukrainian Olha's Varenyky (Perogies)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 10 servings
Cuisine: Polish, Russian
Ingredients: 5 cups All-Purpose Flour; 2 tsp Black Pepper; 2 tbsp Butter; 1 cube Chicken Bouillon; 6 whole Diced Potatoes; 2 whole Diced Yellow Onion; 1 cup Evaporated Milk; 1 tsp Salt; 1 dash Salt & Pepper; 1 lb Sauerkraut; 1 cup Shredded Cheddar Cheese; 3 cups Shredded Green Cabbage; 0.5 cup Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Polish 🇵🇱Russian 🇷🇺 Vegetarian 🥦Halal 🕌Comfort-Food

Ukrainian Olha's Varenyky (Perogies) are tender half-moon dumplings filled with buttery mashed potatoes and cheese or a tangy sauerkraut-cabbage mix, then boiled until pillowy and optionally pan-fried for a delicate crisp. Savory onions and a dollop of sour cream make them especially comforting. Ideal for family gatherings or festive occasions, they celebrate tradition in every bite.

Prep1 hr
Cook1 hr
Serves10
DifficultyMedium

1

For the dough, mix the flour and salt in a large bowl. Make a well in the center, add the soft butter and evaporated milk, and stir gently until the liquid is absorbed. Add water only as needed, kneading continuously until the dough holds together. Put the dough into a greased bowl, turn to coat, and let it rest for 30 minutes.
2

For the potato filling, put the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 10 minutes.
3

Drain the potatoes and set aside. In a medium skillet over medium heat, melt 1/2 cup butter. Sauté the onions in the butter until tender.
4

Mix the onions into the potatoes with the cheese, then season with salt and pepper to taste.
5

For the sauerkraut and cabbage filling, put the drained sauerkraut into a large saucepan. In a medium skillet, sauté 2 onions in 1/2 cup butter until tender, about 5 minutes.
6

Stir the onions into the sauerkraut with the cabbage and the chicken bouillon cube. Cook over low heat until the liquid evaporates. Season with pepper, remove from heat, let the mixture cool, then run it through a grinder or food processor.
7

Turn the dough out onto a lightly floured surface. Roll it to 1/8 inch thick and cut into 3-inch circles.
8

Place one tablespoon of filling on one side of each circle. Fold the other half over and press the edges to seal.
9

Set the finished dumplings on a floured tray and keep them covered.
10

Bring a large pot of water to a boil. Drop about 10 dumplings into the water at a time. Cook for 3 to 5 minutes, then transfer to a colander to drain.
11

Place the cooked dumplings on a lightly oiled dish and turn them to coat with a thin layer to keep them from sticking. Serve with fried onions and sour cream. Cooled dumplings can also be fried in oil and butter for a crisp surface.