Ukrainian Zenias Potato Varenyky Perogies Pyrohy
Discover the comforting magic of *Ukrainian Zenia's Potato Varenyky (Perogies/Pyrohy)*—a timeless family recipe straight from the heart of Eastern Europe. These hand-crafted dumplings feature a pillowy dough made from scratch, carefully filled with a creamy blend of buttery mashed russet potatoes, sharp cheddar cheese, and a hint of black pepper. Topped with golden sautéed onions and served alongside tangy sour cream, these varenyky are an irresistible combination of flavors and textures. Whether you're embracing tradition or exploring authentic Ukrainian cuisine, this recipe offers a hearty, soul-warming dish perfect for weeknight comfort or festive gatherings. Garnish with chopped chives for an extra pop of color and freshness.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1.25 cups Water
- 5 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 large Onion
- 1 cup Cheddar cheese
- 0.5 teaspoon Black pepper
- 1 cup Sour cream (for serving)
- 2 tablespoons Chopped chives (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the egg and water. Gradually mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
While the dough rests, peel and dice the potatoes into chunks. Place them in a pot, cover with water, and boil until tender, approximately 15 minutes.
Drain the potatoes and mash them with 2 tablespoons of butter. Stir in grated cheddar cheese, black pepper, and salt to taste. Set the filling aside to cool slightly.
In a skillet, melt the remaining 1 tablespoon of butter and sauté the diced onion until golden and fragrant. Set aside to use as a garnish later.
Divide the rested dough into four portions. Roll out one portion at a time on a floured surface to about 1/8-inch thickness. Cut out circles using a 3-inch round cutter or glass.
Place 1 teaspoon of the potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal.
Bring a large pot of salted water to a boil. Add the varenyky in batches and cook for 3-4 minutes, or until they float to the top.
Using a slotted spoon, transfer the cooked varenyky to a serving dish and drizzle with the sautéed onions.
Serve warm with sour cream on the side and garnish with chopped chives, if desired.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 958 mg | 20% | |
*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.
