Vareniki Dough Recipes

VARENIKI

Steps:

• Heat the vegetable oil in a frying pan and fry the onions over medium heat, stirring regularly until they are golden brown, then drain them of their oil and place on plate lined with paper towel.
• Peel and boil the potatoes in a large amount of lightly salted water.
• Drain the potatoes using a large skimmer and keep the boiling water for cooking.
• Place the cooked potatoes in a large bowl and, using a potato masher, mash the potatoes, gradually adding the boiling milk. Add the butter and, optionally, a little boiling water from the potatoes and mix until a slightly firm consistency is obtained.
• Add the fried onions and mix. Season with salt and pepper. Set aside.
• In a small skillet, melt the butter.
• Fry the onion over medium heat for 1 minute then add the sugar.
• Cook over low to medium heat for 10 minutes, stirring regularly.
• Remove from heat, transfer to a bowl and set aside in a warm place for serving.
• Combine sifted flour, salt, eggs, milk and 2 tablespoons of vegetable oil. Knead a homogeneous dough. Cover and let stand 30 minutes, away from heat.
• Divide the dough into 2 or 3 pieces and roll out each piece of dough to a thickness of ⅛ inch (3 mm).
• Using a cookie cutter, cut circles about 3 inches (7 cm) in diameter.
• Place 1 teaspoon of filling in the center of each circle of dough, fold them in half to form a semi-circle and pinch the edges with wet hands.
• Heat a large amount of boiling salted water in a casserole dish.
• Immerse the vareniki in simmering water and cook them for 3 minutes.
• Drain.
• Place the boiled vareniki in a bowl or deep dish.
• Sprinkle with fried onions, salt lightly, pepper, and mix gently.
• Finally sprinkle with chopped spring onion.

BASIC RUSSIAN VARENIKI OR PELMENI DOUGH (RUSSIAN PIEROGI)

Steps:

• Whisk together egg and sour cream until well combined.
• Whisk in 1 1/4 cup milk and 3/4 cup water.
• Using a spatula, mix in four, 1 cup at a time.
• Place the dough onto a floured surface. Using a food scarper, knead the dough by turning and folding it with the food scraper. Dust the dough with flour as you need it until it is soft and doesn't stick to your hands (you'll need around 1 cup more flour). Knead for 6 to 8 minutes. Don't add too much flour or the dough will become hard to work with.
• Place the dough under a bowl and let it sit at room temperature for about 1 hour.
• Cut the dough into 4 to 6 pieces. Work with one piece at a time and keep the rest covered with plastic wrap.
• Form your chunk of dough into a log and cut off small pieces, one at a time. Pieces should be a little larger than a gumball. Dust your rolling pin and cutting board with flour and roll out a piece of dough until it is 1/8" thick and 3" diameter.
• Fill these circles with the desired filling (potatoes, cherries, blueberries or meat). Fold the dough over the filling to form a crescent and seal the edges tightly with your fingers. If making pelmeni (meat filling), pinch the two edges together to form a "diaper" shape. Place the finished pierogis on a cutting board dusted with flour until ready to boil.
• Bring a large pot of salted water to boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl. Drizzle the pierogies with melted butter.
• Repeat steps 7 through 9 with the rest of the dough.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

VARENIKI (UKRAINIAN FILLED DUMPLINGS)

Steps:

• In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
• Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
• Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
• When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
• Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
• Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
• Cook the rest of the vareniki in the same way.
• Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
• For the Potato Filling:.
• Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
• For the Cheese Filling:.
• In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
• For the Sauerkraut Filling:.
• Rinse and squeeze thoroughly to dry the sauerkraut.
• Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
• Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
• For the Cherry Filling:.
• If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
• If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
• In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
• Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.

VARENIKI DOUGH

Steps:

• Sift flour. Make a hole in the center.
• Combine all the other ingredients in seperate bowl.
• Beat until combined.Pour in hole in flour.
• Knead until dough stays together. Will be very soft.
• Let dough sit covered for about 1 hour.
• When I roll out the dough to make the Vareniki, I usually roll it to about 1/16" thick.

VARENIKI- UKRANIAN PIEROGIES

Steps:

• In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter.
• In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed.
• In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.;
• Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet.

PIEROGI AND VARENIKI DOUGH

Steps:

• Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
• Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.)
• Cover with plastic wrap and let rest at room temperature at least 30 minutes.

PIEROGI AND VARENIKI DOUGH

Steps:

• Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.