Ukrainian Blueberry Dumplings Varenyky Food

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.

UKRAINIAN BLUEBERRY VARENYKY W. BLUEBERRY SAUCE (PEROGY/PIEROGI)

Steps:

• FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. Set aside.
• FOR THE DOUGH: In large bowl, whisk together flour and baking powder. In separate bowl, whisk together egg, milk and butter; stir into flour mixture. Add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. Knead until dough is smooth. Cover with plastic and let rest for 10 minutes.
• Roll dough to scant 1/4 inch thickness. Cut out 3 inch rounds.
• FILLING: Whisk together sugar and flour; set aside. Stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. Pull dough over filling; pinch edges together to seal.
• Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
• In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. Serve with blueberry sauce and sour cream on the side. Makes 32 to 36 dumplings.
• FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.

UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)

Steps:

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

UKRAINIAN ZENIA'S POTATO VARENYKY (PEROGIES, PYROHY)

Steps:

• PREPARE THE FILLING FIRST: Saute the onion in the butter until softened, about 6 minutes.
• Combine with the potatoes and cheese and mix well.
• Season with salt and pepper.
• Let cool thoroughly before using.
• (The filling can be made a day ahead and kept covered and refrigerated.
• Bring to room temperature before using.).
• TO MAKE THE DOUGH: Combine the flour and salt in a large mixing bowl.
• Add the egg yolks, mashed potatoes, melted butter and just enough of the water to form a medium-soft dough.
• Turn the dough out onto a lightly floured surface and knead until smooth. (Too much kneading will make the dough tough.).
• Divide the dough in half and cover with an inverted bowl.
• Let stand for 10 minutes.
• Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide with a large biscuit cutter.
• Bring a large pot of water to a boil and add a little salt.
• To each round of dough, add a spoonful of filling ad fold over to form a half circle.
• Press the edges together with well floured fingers, making sure the varenyky are well sealed.
• Transfer them to a lightly floured surface and cover them with a clean tea towel so that they do not dry out.
• Drop a few at a time into the boiling water, stirring gently with a wooden spoon to separate them and keep them from sticking to the bottom of the pot.
• Boil for 3 to 4 minutes, at which point they should be puffed and bobbing on the surface.
• (The thinner the dough and the smaller the pyrohy, the quicker they will cook.).
• Transfer with a slotted spoon to a colander, drain thoroughly and place in a warmed bowl.
• Drizzle with melted butter and toss gently to keep them from sticking together.
• Cover and keep warm while you cook the remaining varenyky.
• Serve with fried onions and sour cream. Serve hot. Makes 4 serving.
• Great Potatoes.

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.

UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)

Steps:

• TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
• TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
• Put ball of dough under an inverted bowl until ready to use.
• To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
• Makes approximately 8 dozen dumplings.