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Ukrainian Zenia’s Potato Varenyky

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Ingredients Edit

Filling Edit

Dough Edit

Directions Edit

Filling Edit

  • Sauté the onion in the butter until softened, about 6 minutes.
  • Combine with the potatoes and cheese and mix well.
  • Season with salt and pepper.
  • Let cool thoroughly before using.
  • (The filling can be made a day ahead and kept covered and refrigerated. Bring to room temperature before using.).

Dough Edit

  • Combine the flour and salt in a large mixing bowl.
  • Add the egg yolks, mashed potatoes, melted butter and just enough of the water to form a medium-soft dough.
  • Turn the dough out onto a lightly floured surface and knead until smooth. (Too much kneading will make the dough tough.).
  • Divide the dough in half and cover with an inverted bowl.
  • Let stand for 10 minutes.
  • Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide with a large biscuit cutter.
  • Bring a large pot of water to a boil and add a little salt.
  • To each round of dough, add a spoonful of filling ad fold over to form a half circle.
  • Press the edges together with well floured fingers, making sure the varenyky are well sealed.
  • Transfer them to a lightly floured surface and cover them with a clean tea towel so that they do not dry out.
  • Drop a few at a time into the boiling water, stirring gently with a wooden spoon to separate them and keep them from sticking to the bottom of the pot.
  • Boil for 3 to 4 minutes, at which point they should be puffed and bobbing on the surface. (The thinner the dough and the smaller the pyrohy, the quicker they will cook.).
  • Transfer with a slotted spoon to a colander, drain thoroughly and place in a warmed bowl.
  • Drizzle with melted butter and toss gently to keep them from sticking together.
  • Cover and keep warm while you cook the remaining varenyky.

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