This recipe is from the Ukrainian Daughters' Cookbook. Photos courtesy of Natalie Cloutier.

 

Ingredients:

1 ½ cup water

3 tbsp cooking oil

1 egg

4 ½ cups flour

1 tsp salt

 

Pyrohy Potato Filling

Ingredients:

1 medium onion, chopped finely

¼ cup of butter

3 cups potatoes, mashed

½ tsp salt

¼ tsp pepper

1 cup of grated cheddar cheese

 

Sauté onions in butter, add to mashed potatoes. Add salt, pepper and grated cheese. Mash well. Cool the mixture thoroughly before placing in pyrohy. 

 

Method:

Combine water, cooking oil, and egg. Blend well. Then add flour and salt. Knead dough adding the last cup of flour until smooth and soft.  Put in a lightly-oiled bowl and cover. Let dough rest for 20 minutes.

 

Roll out on a floured surface, thinner then for pie crust and cut out with a round cookie cutter. Put approximately a teaspoon of filling on it. Fold over forming a half circle and pinch the edges together with fingers to seal in the filling. Place pyrohy on a clean tea towel after they are made and while making them.

 

After these steps feel free to freeze some of the quantity. To do this place on a cookie sheet and freeze individually. When they are frozen place them in a freezer bag in the freezer.

 

To cook the pyrohy (if you choose not to freeze them, or if they are fresh out of the freezer): drop them individually into a pot of boiling water. Do not cook too many at a time. Stir to ensure they do not stick to the bottom of the pan.  When they are finished they will float to the top (approximately 10 minutes).  Remove them with a perforated spoon and place in a deep dish, coating with butter (or oil, or bacon fat) to prevent sticking.

 

Serve with sour cream and dill, and/or sautéed bacon and onions.

 

Varenyky (Pyrohy) Perogies

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© 2018 by The Dietitians Network of Nova Scotia.