UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)
This is time consuming but delicious. Steamed cabbage is ground and mixed with cream cheese and butter.
Provided by Olha7397
Categories European
Time 36m
Yield 8 doz
Number Of Ingredients 9
Steps:
- TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
- TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
- Put ball of dough under an inverted bowl until ready to use.
- To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
- Makes approximately 8 dozen dumplings.
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.
Provided by Olga D
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 635.9 calories, Carbohydrate 81.9 g, Cholesterol 76.1 mg, Fat 27.9 g, Fiber 7.4 g, Protein 15.7 g, SaturatedFat 17.2 g, Sodium 918.9 mg, Sugar 7.7 g
VARENIKI (UKRAINIAN FILLED DUMPLINGS)
Vareniki are made with a simple noodle dough and can be filled with anything from sauerkraut to sour cherries. While boiling is a traditional method of cooking vareniki, they can also be fried in vegetable oil.
Provided by Witch Doctor
Categories Savory Pies
Time 1h30m
Yield 50-55 vareniki, 4 serving(s)
Number Of Ingredients 29
Steps:
- In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
- Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
- Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
- When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
- Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
- Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
- Cook the rest of the vareniki in the same way.
- Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
- For the Potato Filling:.
- Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
- For the Cheese Filling:.
- In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
- For the Sauerkraut Filling:.
- Rinse and squeeze thoroughly to dry the sauerkraut.
- Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
- Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
- For the Cherry Filling:.
- If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
- If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
- In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
- Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.
UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)
This popular Ukrainian dish is also known as pyrohy, perogies or potato dumplings. Cheesy potato filling surrounded by a tender, almost non-existent, dough that melts in your mouth. This dough is so tender that I use vegetable oil if there is any left over varenyky. They are easier to pull apart after they have been refrigerated. Your could drizzle oil over the varenyky toss and then add the onion butter. Company's Coming.. Internation Buffet.
Provided by Olha7397
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- DOUGH: Combine flour, baking powder add salt in food processor.
- Process for 3 seconds.
- With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
- Turn dough out onto lightly floured surface.
- Knead 3 to 4 times until smooth.
- Cover with plastic wrap.
- Let stand for 20 minutes.
- ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
- Keep hot.
- TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
- Makes about 2 1/4 cups filling.
- Divide dough into 4 equal portions.
- Roll out 1 portion into a rope about 12 inches long.
- Keep other portions covered.
- Cut at 1 inch intervals.
- Press balls slightly to flatten.
- Cover with plastic wrap.
- Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
- Place in palm of hand.
- Place about 2 teaspoons filling centre.
- I like to make the potato filling a day ahead so that it is cold.
- Fold dough in half.
- With well floured fingers, pinch edges firmly together to seal.
- Edges of dough may be moistened if desired.
- Arrange in single layer on lightly floured tea towel-lined baking sheet.
- Cover with tea towel to prevent drying.
- Repeat with remaining dough and filling.
- Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
- Allow to bob for 1 minute.
- Remove using slotted spoon.
- Drain.
- Turn into large bowl.
- Drizzle some Onion Butter over each varenyky batch.
- Gently shake to mix and prevent sticking.
- Makes 4 dozen varenyky.
- VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
- VARIATION: After varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
- TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
- Cover.
- Freeze until solid.
- To remove varenyky, hit baking sheet on counter to pop them off.
- Store in resealable freezer bags in freezer.
- To cook from frozen, do not thaw.
- Boil, as above, increasing cooking time after they float to top.
- Serve with sour cream.
UKRAINIAN PIROHI / AKA VARENYKY
Pirohi (or varenyky as they are called Ukrainian because they are boiled).. are a mashed potato, cheese, onion filled dumpling.. that is boiled, drained and then served with sautéed onions and butter. I've been making this recipe for 35 years and watched my mother and grandmother make them as a child. It's a very, very filling and tasty main dish served along with Kolbassi and a salad. (Potato,Onion and Cheese-filled Dumplings)
Provided by Georgia Sawhook
Categories Potato
Time 3h10m
Yield 80-90 pirohis, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot.
- At the same time the potatoes are cooking, sauté the onions in the entire pound of margarine.
- When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes.
- You will be saving almost all the margarine for the end of the recipe with a little bit of the onions.
- Also add the shredded cheddar cheese to the potatoes.
- Then using an electric mixer, mash the potato mixture until as smooth as possible.
- It will be lumpy somewhat with the onions in it.
- At that time, add garlic and salt and pepper to your own taste and mix until done.
- Set aside to cool while you work on the dough.
- In a large bowl, put about 6 cups of flour in making a well in the middle.
- In the well, put in one teaspoons.
- Salt, both eggs (already slightly beaten), and about one cup of water.
- Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed.
- When it's almost ready it will no longer stick to the sides of the bowl.
- Place the dough on a well-floured surface and knead it until it is smooth and shiny.
- Use flour as needed, but not too stiff.
- Set aside and let the dough rest.
- Fill a large 6-8 quart pot with water, add a teaspoon of salt, and bring the water to rolling boil.
- The process of the making the pyrohis is easy but it is a long one.
- Extra hands are always welcome in making this delicious meal.
- On one side of your table, place a clean sheet folded to fit your space and flour this very well.
- It will be the place you will set your pirohis between the making and actual boiling of them.
- If your surface is not floured, they will stick and fall apart in the boiling process.
- Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thin).
- Cut circles with a round biscuit cutter or a glass.
- Keep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches.
- With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent.
- Put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done.
- If the water is boiling too much, turn down until you are ready to boil them.
- Now the actual cooking starts.
- Put about a dozen of the pirohi in the boiling water and stir once easily to loosen them.
- Now let them boil until they float to the top of the pot and let them boil for another minute or so.
- Remove them one at a time with a large slotted spoon and put them into a colander to drain.
- Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine.
- Place the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other.
- Repeat the process until all the pirohi are done.
- Keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out.
- Any extra dough: Roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (sautéed cabbage and noodles.) I guarantee-- if you take the time to make these babies-- your family will LOVE them-- and you will have tasted two of the best of the Ukrainian cuisine around!
- MMM-MMM Dobreeeeee (good).
UKRAINIAN CABBAGE
Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish.
Provided by Alan Leonetti
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil.
- Reduce to a simmer and add white raisins. Simmer 5 minutes.
- Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted.
- Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half.
- Preheat oven to 350 degrees F.
- Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
- Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.
Nutrition Facts : Calories 1418.8, Fat 2.9, SaturatedFat 0.4, Sodium 2684.3, Carbohydrate 359.1, Fiber 29.7, Sugar 311.6, Protein 19
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