Ukrainian Style Varenyky With Onion Butter.

 Also known as pyrohy, perogies, or potato dumplings. Oil them well and mix gently with a spatula, because the dough is very tender and they are much easier to pull apart, after they have been refrigerated, if they have first been well greased. Drizzle oil and melted butter over the Varenyky, toss, and then add the onion butter. For the best flavour, use sharp or old cheddar. For best nutrition, cook Canadian Russet potatoes in their skins.

Ingredients for:

Dough:

2 cups all-purpose flour

¼ tsp. baking powder

1 scant tsp. salt

2 tsps. cooking oil

2/3 cup (approx.)warm water

The following also produces rich tender dough:

½ cup cold mashed potatoes

2 Tbsps. shortening

2 egg yolks

½ cup lukewarm water

1 ¾ cups flour

1 tsp. cream of tartar

1 tsp. salt

¼ cup flour

Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift together flour, cream of tartar and salt then stir into first mixture; this will form very soft dough. Add ¼ cup of flour 2 Tbsps. at a time until dough no longer sticks to the hand. Continue on, as described.

Onion Butter:

½ cup onion, fine dice

¼ cup butter-or half olive oil and half butter

Two Cheese, Potato Filling:

1 3/4 cups hot mashed potatoes

¾ cup shredded cheddar cheese

1/3 cup creamed cottage cheese, mashed with fork

1/8 tsp. pepper

For boiling:

16 cups water

1 Tbsp. salt

To make:

Dough:

Combine flour, baking powder and salt. Slowly add oil and enough warm water that a ball begins to form (as for pie dough). Turn out onto a lightly floured surface. Knead 3 to 4 times until smooth (do not over knead-just develops the gluten and toughens the dough). Cover with plastic wrap or waxed paper and let rest 20 minutes.

Potato Filling:

Mix first 4 ingredients, in a medium bowl, until Cheddar cheese melts and mixture is evenly moist (makes about 2 ¼ cups of filling). Divide dough into 4 equal portions. Roll out 1 portion into a strip about 12 inches long. Keep other portions covered, so that they do not dry out. Cut strip at 1 inch intervals. Press these chunks slightly to flatten. Cover with waxed paper or plastic wrap. Roll out 1 ball, with a rolling pin, to about 2 ½ inches in diameter. Place dough in palm of hand and then place about 2 tsps. filling in centre (filling can be made a day ahead and refrigerated so that it is cold).

Fold dough in half; then with well-floured fingers, pinch edges firmly together, to seal. Edges of dough may be moistened, if desired, Arrange in a single layer on lightly floured tea or baker’s towel-lined baking sheet. Cover with another towel, to prevent drying. Repeat with remaining dough and filling.

Cook Varenyky, in batches, in salted, boiling water, for 3 or 4 minutes (until they float to top). Cook about 1 minute longer; then remove using a slotted spoon. Turn into large bowl. Drizzle some onion butter over each. Gently shake to mix, and prevent sticking. Makes 4 doz.

Variations of this recipe: Add sautéed, Canadian back bacon, or 6 slices side bacon. 

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.