Ukrainian Varenyky Pyrohy Pierogies
Discover the ultimate comfort food with this classic recipe for Ukrainian Varenyky (Pyrohy or Pierogies). These tender, handmade dumplings are filled with a luscious mixture of creamy mashed potatoes, sharp cheddar cheese, and a hint of black pepper, creating a buttery, savory bite in every forkful. Made from scratch, the dough is soft and elastic, ensuring a perfect seal around the hearty filling, while a quick boil followed by a buttery onion sauté adds layers of rich, aromatic flavor. Serve these irresistible dumplings warm, topped with a dollop of tangy sour cream and a sprinkle of fresh dill for an authentic Eastern European touch. A true labor of love, this recipe is a celebration of tradition, flavor, and the joy of sharing a meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 Large eggs
- 1 cup Water
- 1.5 teaspoons Salt
- 3 large Potatoes (Yukon Gold or Russet)
- 1 cup Sharp cheddar cheese (shredded)
- 3 tablespoons Butter
- 1 Onion (small, finely diced)
- 0.5 teaspoons Black pepper
- 1 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped fresh dill (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with water, and add a pinch of salt. Boil over medium heat for 15-20 minutes, or until tender. Drain the potatoes and mash them until smooth.
Stir the shredded cheese into the mashed potatoes while they are still warm. Add 2 tablespoons of butter, black pepper, and adjust salt to taste. Allow the filling to cool to room temperature.
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Create a well in the center and add eggs and water. Mix until a dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 20 minutes at room temperature.
Divide the dough into 4 portions. Roll out one portion at a time to a thickness of about 1/8 inch. Use a 3-inch round cutter or glass to cut out circles from the dough.
Place 1 teaspoon of the potato-cheese filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges together to seal. Pinch the edges to ensure they are completely sealed.
Repeat with the remaining dough and filling, re-rolling any scraps of dough as needed.
Bring a large pot of salted water to a boil. Working in batches, gently add the varenyky to the water and boil for 4-5 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked varenyky to a plate.
In a skillet, melt the remaining tablespoon of butter and sauté the diced onion until golden and fragrant. Toss the cooked varenyky in the butter and onions before serving.
Serve the varenyky warm with a dollop of sour cream and garnish with fresh dill, if desired.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 4772 mg | 208% | |
| Total Carbohydrate | 543.9 g | 198% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 19.0 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1393 mg | 107% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4545 mg | 97% | |
*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.
