Ukrainian Varenyky with Onion Butter Perogies
Discover the comforting flavors of Ukrainian Varenyky with Onion Butter Perogies—a classic Eastern European dish that brings family and tradition to the table. These tender dumplings feature a handmade dough enveloping a creamy filling of mashed russet potatoes and sharp Cheddar cheese. Simmered until pillowy and then bathed in a rich, golden onion butter, each bite offers a perfect balance of savory depth and buttery indulgence. Paired with a dollop of tangy sour cream and a sprinkle of fresh dill, this recipe is as visually inviting as it is satisfying. Whether you're new to making perogies or a seasoned pro, this step-by-step guide will help you create a soul-warming dish that's perfect for any occasion.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1.25 cups Water
- 4 medium Russet potatoes
- 1.5 cups Cheddar cheese (shredded)
- 6 tablespoons Butter
- 2 large Yellow onions
- 1 cup Sour cream
- 2 tablespoons Fresh dill (optional)
- 0.5 teaspoon Black pepper
- 1 teaspoon Vegetable oil (for boiling water)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and water. Mix until the dough comes together.
Knead the dough on a lightly floured surface for 8–10 minutes, until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Peel, dice, and boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth.
Mix the shredded Cheddar cheese into the mashed potatoes while still warm. Add black pepper to taste. Let the filling cool completely.
Finely chop the yellow onions. Melt the butter in a large skillet over medium heat. Add the onions and sauté until caramelized, about 10–15 minutes. Set aside.
Divide the dough into 4 portions. Roll out one portion at a time on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles.
Place 1 tablespoon of the potato and cheese filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal.
Bring a large pot of water to a boil. Add 1 teaspoon of vegetable oil to prevent sticking. Drop the varenyky in batches, stirring occasionally to ensure they don’t stick together. Cook for 4–5 minutes, or until they float to the surface.
Using a slotted spoon, transfer the cooked varenyky to a plate.
In the same skillet with the caramelized onions, reheat over medium heat. Toss the cooked varenyky in the onion butter to coat evenly.
Serve the varenyky warm with a dollop of sour cream and a sprinkle of fresh dill, if desired.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 788 mg | 17% | |
*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.
