Ukrainian Pirohi Aka Varenyky
Delight in the comforting flavors of Ukrainian Pirohi, also known as Varenyky, a beloved Eastern European dumpling dish that brings handmade goodness to your table. These tender, pillowy dumplings are crafted from a simple, pliable dough made with all-purpose flour, egg, and warm water, then filled with a luscious blend of creamy mashed russet potatoes and rich, melted cheddar cheese. Boiled until perfectly soft and topped with golden sautéed onions and a drizzle of melted butter, each bite is irresistibly satisfying. Serve them piping hot with a dollop of tangy sour cream for a traditional touch. This recipe is perfect for family dinners or gatherings, offering a taste of Ukrainian tradition with every forkful. Keywords: Ukrainian Pirohi recipe, Varenyky, homemade dumplings, potato and cheese filling, traditional Eastern European cuisine.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1.25 cups Warm water
- 3 large Russet potatoes, peeled and cubed
- 1.5 cups Cheddar cheese, shredded
- 4 tablespoons Unsalted butter
- 1 medium Onion, finely diced
- 0.5 cup Sour cream (for serving)
- 1 teaspoon Salt (for potato filling)
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the egg. Add warm water gradually and mix until the dough comes together.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and pliable. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Boil the cubed potatoes in a large pot of salted water until fork-tender, about 10-15 minutes. Drain and mash the potatoes thoroughly.
Stir the shredded cheddar cheese into the mashed potatoes until melted and smooth. Add salt and black pepper to taste. Set the filling aside to cool.
In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the diced onion and sauté until golden and fragrant, about 5 minutes. Set aside for topping later.
Divide the rested dough into two portions. Roll out one portion on a floured surface to a thickness of about 1/8 inch. Using a 3-inch round cutter (or the rim of a glass), cut out circles of dough.
Place about 1 teaspoon of the potato-cheese filling in the center of each dough circle. Fold the dough in half to form 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 boil. Carefully drop the varenyky into the boiling water in batches, stirring gently to prevent sticking. Cook for 3-4 minutes, or until the dumplings float to the surface.
Remove varenyky with a slotted spoon and transfer to a serving dish. Repeat with the remaining varenyky.
Melt the remaining 2 tablespoons of butter and pour over the cooked varenyky. Sprinkle with the sautéed onions. Serve hot with sour cream on the side.
Nutrition Facts
Calories |
4083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 592.8 g | 216% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 19.6 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1616 mg | 124% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5628 mg | 120% | |
*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.
