Ukrainian Pyrizhky With Meat Filling Stuffed Buns Food

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.