Ukrainian Varenyky With Onion Butter (Perogies) Recipe

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Ukrainian Varenyky With Onion Butter (Perogies)
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Ingredients
13
Count
Nutrition
340
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. DOUGH: Combine flour, baking powder add salt in food processor.
  2. Process for 3 seconds.
  3. With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
  4. Turn dough out onto lightly floured surface.
  5. Knead 3 to 4 times until smooth.
  6. Cover with plastic wrap.
  7. Let stand for 20 minutes.
  8. ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
  9. Keep hot.
  10. TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
  11. Makes about 2 1/4 cups filling.
  12. Divide dough into 4 equal portions.
  13. Roll out 1 portion into a rope about 12 inches long.
  14. Keep other portions covered.
  15. Cut at 1 inch intervals.
  16. Press balls slightly to flatten.
  17. Cover with plastic wrap.
  18. Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
  19. Place in palm of hand.
  20. Place about 2 teaspoons filling centre.
  21. I like to make the potato filling a day ahead so that it is cold.
  22. Fold dough in half.
  23. With well floured fingers, pinch edges firmly together to seal.
  24. Edges of dough may be moistened if desired.
  25. Arrange in single layer on lightly floured tea towel-lined baking sheet.
  26. Cover with tea towel to prevent drying.
  27. Repeat with remaining dough and filling.
  28. Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
  29. Allow to bob for 1 minute.
  30. Remove using slotted spoon.
  31. Drain.
  32. Turn into large bowl.
  33. Drizzle some Onion Butter over each varenyky batch.
  34. Gently shake to mix and prevent sticking.
  35. Makes 4 dozen varenyky.
  36. VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
  37. VARIATION: After varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
  38. TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
  39. Cover.
  40. Freeze until solid.
  41. To remove varenyky, hit baking sheet on counter to pop them off.
  42. Store in resealable freezer bags in freezer.
  43. To cook from frozen, do not thaw.
  44. Boil, as above, increasing cooking time after they float to top.
  45. Serve with sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 339.97 Kcal (1423 kJ)
Calories from fat 131.09 Kcal
% Daily Value*
Total Fat 14.57g 22%
Cholesterol 38.72mg 13%
Sodium 1727.13mg 72%
Potassium 219.07mg 5%
Total Carbs 41.9g 14%
Sugars 2.42g 10%
Dietary Fiber 2.7g 11%
Protein 10.26g 21%
Vitamin C 1.7mg 3%
Vitamin A 0.8mg 26%
Iron 0.8mg 5%
Calcium 199.5mg 20%
Amount Per 100 g
Calories 41.99 Kcal (176 kJ)
Calories from fat 16.19 Kcal
% Daily Value*
Total Fat 1.8g 22%
Cholesterol 4.78mg 13%
Sodium 213.33mg 72%
Potassium 27.06mg 5%
Total Carbs 5.18g 14%
Sugars 0.3g 10%
Dietary Fiber 0.33g 11%
Protein 1.27g 21%
Vitamin C 0.2mg 3%
Vitamin A 0.1mg 26%
Iron 0.1mg 5%
Calcium 24.6mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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