Ukrainian Best Potato Perogies Varenyky in Brown Butter
Experience the ultimate comfort food with this Ukrainian Best Potato Perogies Varenyky in Brown Butter recipe—a delightful fusion of tradition and indulgence! These pillowy dumplings feature a velvety filling of creamy mashed russet potatoes, caramelized onions, and sharp cheddar cheese, encased in an irresistibly tender homemade dough. Boiled to perfection and then bathed in a nutty, golden brown butter, these perogies are slightly crisped for a mouthwatering finish. Perfect for family dinners or special occasions, serve them with a dollop of tangy sour cream and a sprinkling of fresh chives for an authentic Eastern European experience. Whether you're a fan of classic comfort food or looking to explore traditional Ukrainian cuisine, this recipe promises rich, satisfying flavors in every bite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Water
- 4 medium Russet potatoes
- 5 tablespoons Unsalted butter
- 1 medium Onion
- 1 cup Cheddar cheese
- 0.25 teaspoon Pepper
- 6 tablespoons Unsalted butter (for browning)
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chives (optional, for garnish)
Instructions
Peel and dice the russet potatoes, then boil them in a large pot of salted water until tender, about 15 minutes. Drain and mash until smooth.
In a skillet, melt 3 tablespoons of butter over medium heat. Finely dice the onion, then sauté in the butter until caramelized, about 10 minutes.
Mix the caramelized onions, mashed potatoes, cheddar cheese, 1/2 teaspoon of salt, and pepper in a bowl. Stir well to combine and set aside to cool slightly.
To make the dough, combine the flour and 1/2 teaspoon of salt in a large bowl. Add the egg and mix gently. Gradually add the water, stirring constantly, until a soft dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
Divide the dough in half. Roll one half into a thin sheet, about 1/8-inch thick. Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
Place about 1 tablespoon of the potato filling in the center of each circle. Fold the dough over the filling into a half-moon shape and pinch the edges tightly to seal. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a rolling boil. Working in batches, gently lower the perogies into the water. Once they float to the surface, cook for an additional 2-3 minutes, then remove with a slotted spoon.
In a large skillet, melt 6 tablespoons of butter over medium heat. Continue to cook until the butter turns golden brown and smells nutty, about 5 minutes.
Add the cooked perogies to the skillet with the brown butter. Gently toss to coat and allow them to crisp slightly on one side, about 2 minutes.
Serve immediately, topped with sour cream and garnished with chives if desired.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 460.3 g | 167% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 19.9 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 853 mg | 66% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5068 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
