In Ukrainian cuisine, pierogi, sometimes called Vareniki, are delicious dumplings that are filled with a creamy cheese and potato mixture. These handmade pierogi are flavorful, tender, and buttery. Ideal for a hearty dinner!
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Components of the Dough:
Two and a half cups all-purpose flour
One huge egg
Half a cup of sour cream
¼ cup melted unsalted butter, ½ teaspoon salt, and ¼ cup of warm water
Regarding the Filling:
Two big russet potatoes, chopped and skinned
Half a cup of shredded farmer's cheese or cheddar cheese
½ cup of optional ricotta cheese (for added creaminess)
Unsalted butter, ¼ cup
Equal parts salt and black pepper
½ teaspoon optional garlic powder
One huge egg
Half a cup of sour cream
¼ cup melted unsalted butter, ½ teaspoon salt, and ¼ cup of warm water
Regarding the Filling:
Two big russet potatoes, chopped and skinned
Half a cup of shredded farmer's cheese or cheddar cheese
½ cup of optional ricotta cheese (for added creaminess)
Unsalted butter, ¼ cup
Equal parts salt and black pepper
½ teaspoon optional garlic powder
To Prepare and Serve:
3 tablespoons of unsalted butter
One little onion, diced finely
For serving, sour cream
For garnish, use fresh parsley or chives.
3 tablespoons of unsalted butter
One little onion, diced finely
For serving, sour cream
For garnish, use fresh parsley or chives.
Directions
First, get the dough ready.
Mix the flour and salt together in a large bowl.
Add the egg, sour cream, melted butter, and heated water after creating a well in the middle.
Using a spoon, mix the dough until it begins to come together.
After transferring the dough to a surface dusted with flour, knead it for five to seven minutes, or until it is smooth.
While you prepare the filling, cover with plastic wrap and leave it to rest for half an hour.
Mix the flour and salt together in a large bowl.
Add the egg, sour cream, melted butter, and heated water after creating a well in the middle.
Using a spoon, mix the dough until it begins to come together.
After transferring the dough to a surface dusted with flour, knead it for five to seven minutes, or until it is smooth.
While you prepare the filling, cover with plastic wrap and leave it to rest for half an hour.
Make the filling in step two.
In a pot of salted water, boil the potatoes for 15 minutes or until they are fork-tender.
Mash the potatoes until they are smooth after draining.
Add butter, salt, pepper, garlic powder, cheddar cheese, and ricotta (if using).
Stir thoroughly until the filling is creamy and the cheese has melted. Let it cool.
In a pot of salted water, boil the potatoes for 15 minutes or until they are fork-tender.
Mash the potatoes until they are smooth after draining.
Add butter, salt, pepper, garlic powder, cheddar cheese, and ricotta (if using).
Stir thoroughly until the filling is creamy and the cheese has melted. Let it cool.
Step 3: Put the Pierogi together
On a surface dusted with flour, roll out the rested dough until it is ⅛ inch thick.
Use a glass or a 2.5-inch circular cutter to cut out circles.
Put 1 teaspoon of the filling in the middle of each circle of dough.
To form a half-moon, fold the dough over the filling.
To seal, pinch the edges firmly (crimp with a fork for a beautiful effect).
On a surface dusted with flour, roll out the rested dough until it is ⅛ inch thick.
Use a glass or a 2.5-inch circular cutter to cut out circles.
Put 1 teaspoon of the filling in the middle of each circle of dough.
To form a half-moon, fold the dough over the filling.
To seal, pinch the edges firmly (crimp with a fork for a beautiful effect).
Cook the pierogi in step four.
A big saucepan of salted water should be brought to a slow boil.
Don't overcrowd the pot; add the pierogi a few at a time.
To avoid sticking, stir lightly. Boil for three to four minutes, or until they float to the surface.
Using a slotted spoon, remove and drain.
A big saucepan of salted water should be brought to a slow boil.
Don't overcrowd the pot; add the pierogi a few at a time.
To avoid sticking, stir lightly. Boil for three to four minutes, or until they float to the surface.
Using a slotted spoon, remove and drain.
Step 5: Sauté for Additional Flavor (Suggested but Optional)
Melt three tablespoons of butter in a large skillet over medium heat.
Add the chopped onions and cook for about five minutes, or until golden brown.
Add the prepared pierogi and heat in the pan until each side is just beginning to become golden.
Melt three tablespoons of butter in a large skillet over medium heat.
Add the chopped onions and cook for about five minutes, or until golden brown.
Add the prepared pierogi and heat in the pan until each side is just beginning to become golden.
Serving Recommendations
Garnish with fresh parsley or chives and serve warm with sour cream.
For added taste, serve with crispy bacon or caramelized onions!
Savor it with a fresh cucumber salad or sautéed cabbage on the side.
Garnish with fresh parsley or chives and serve warm with sour cream.
For added taste, serve with crispy bacon or caramelized onions!
Savor it with a fresh cucumber salad or sautéed cabbage on the side.
Keeping Advice for Freezing: Arrange the raw pierogi on a tray in a single layer. After an hour of freezing, move to a ziplock bag. When necessary, cook directly from frozen.
To reheat, microwave for one to two minutes or pan-fry in butter.
To reheat, microwave for one to two minutes or pan-fry in butter.
Savor your homemade Vareniki, or cheesy potato pierogi! 😋🥟✨
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