Pierogies are boiled dumplings that are then fried (TOO style) in butter and onions - Polish
Varenyky are boiled dumplings that are drizzled with melted butter and onions - Ukrainian
Easy to make, but time consuming and frustrating at times.
Dough (allergan free for my son)
3 cups flour
1 tsp salt
3 tablespoons oil
1 cup boiling water
Mix the dry ingredients in a bowl and pour over the boiling water. Mix until clumpy. Cover with a cloth for 5-10 minutes. Hand knead until you make dough.
Roll out the dough to 1/8" thickness or so. Use can use a portion of the dough at a time and then cover the rest.
Cut circles with a glass or cookie cutter. I like 4" circles.
Fillings
Potato
Make your favorite mash potato recipe and put them in the fridge to cool and harden. I make potato filling with salt, onions and garlic to taste.
Sauerkraut
I sauté garlic, salt, onions, pepper and minced baby bells and then add a can of sauerkraut (well drained). Put in the fridge to cool. I've added minced polish sausage to this mix and Jesse once said it was the best food he had ever eaten.
Stuffing the circles
I use a teaspoon and fill the middle of the circle, fold over and pinch 10-12 times. It takes practice. Be patient. Dry fillings are better than wet. DON'T OVERSTUFF.
Lay out the pinched and closed circles on a cloth covered cookie sheet.
Cooking
Boil a pot of water. Drop the dumplings into the boiling water and cook until they float. Have a slotted spoon or skimmer/strainer on hand.
If you plan to eat them right away, they can go right into the frying pan or enjoyed boiled.
If freezing, coat them (unfried) in butter and onions and then freeze. I like to lay them out so they aren't touching and then layer parchment in between layers. You can thaw and then fry in butter and onions.
Sour cream is a must have.
@Hedgelj
Varenyky are boiled dumplings that are drizzled with melted butter and onions - Ukrainian
Easy to make, but time consuming and frustrating at times.
Dough (allergan free for my son)
3 cups flour
1 tsp salt
3 tablespoons oil
1 cup boiling water
Mix the dry ingredients in a bowl and pour over the boiling water. Mix until clumpy. Cover with a cloth for 5-10 minutes. Hand knead until you make dough.
Roll out the dough to 1/8" thickness or so. Use can use a portion of the dough at a time and then cover the rest.
Cut circles with a glass or cookie cutter. I like 4" circles.
Fillings
Potato
Make your favorite mash potato recipe and put them in the fridge to cool and harden. I make potato filling with salt, onions and garlic to taste.
Sauerkraut
I sauté garlic, salt, onions, pepper and minced baby bells and then add a can of sauerkraut (well drained). Put in the fridge to cool. I've added minced polish sausage to this mix and Jesse once said it was the best food he had ever eaten.
Stuffing the circles
I use a teaspoon and fill the middle of the circle, fold over and pinch 10-12 times. It takes practice. Be patient. Dry fillings are better than wet. DON'T OVERSTUFF.
Lay out the pinched and closed circles on a cloth covered cookie sheet.
Cooking
Boil a pot of water. Drop the dumplings into the boiling water and cook until they float. Have a slotted spoon or skimmer/strainer on hand.
If you plan to eat them right away, they can go right into the frying pan or enjoyed boiled.
If freezing, coat them (unfried) in butter and onions and then freeze. I like to lay them out so they aren't touching and then layer parchment in between layers. You can thaw and then fry in butter and onions.
Sour cream is a must have.
@Hedgelj
