Recipe(tried): Ukrainian Varenyky dough variations

Perogies or Pyrohy Varenyky dough.

Varenyky Dough: (1) (Pyrohy)

5 cups flour
1 tsp. salt
2 tbsp. butter (soft)
1 cup evaporated milk
1/2 cup water(more or less as needed)

Combine flour and salt in a large bowl, forming a well in the middle. Add butter and milk and mix lightly until flour is absorbed. Add a little warm water if needed. Knead until dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. The dough should be somewhat soft, since more flour is added as dough is rolled out. Or, in processor, combine flour, salt, and butter and stir a few times. With machine running, add liquids until a ball forms. Allow to rest a few minutes, then process until smooth. Place dough in a lightly oiled bowl, turn, and cover for about 30 minutes before rolling out. It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature, and then rolled out. Place a fourth of the dough on floured work surface; cover remaining dough. Roll into a circle, away from the center, turn over, flour lightly, and roll again to about 1/8 inch thickness. Run a hand under the bottom to loosen it. With a 3 inch biscuit cutter or wineglass, cut rounds. Place a tablespoon of filling to one side of each round, flip over other half, and press edges together, sealing in filling. Place dumlings on a floured tray; keep dumplings covered with a towel.

Varenyky dough: (2)

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 tablespoon vegetable oil
7 to 8 tablespoons waterIn a food processor, blend the flour and 1/2 teaspoon 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 cotton tea towel and let stand for 30 minutes.

Divide the dough into twelve equal pieces and shape them into balls. Let stand covered for 15 minutes.

Potato Dough (3)

1 cup cold mashed potatoes
2 teaspoons melted butter
2 eggs, slightly beaten
1 teaspoon salt
2 cups flour
Water

Combine the potatoes with the butter, eggs, and salt. Add the flour and enough water to moisten the mixture sufficiently and make a soft dough. Knead lightly, cover, and let it stand for 10 minutes. Cut the dough into 2 parts for easier handling.

Cheese Dough for Varenyky (4)

2 cups flour
1 teaspoon salt
2 cups cottage cheese
1 egg, slightly beaten
1/3 cup milk, about

Mix the flour with the salt. Press the cottage cheese through a sieve and combine with the egg and milk. Stir in the flour and knead to make a soft dough. Cover andlet it stand for 10 minutes. Roll quite thin, cut as desired, and form small varenyky, using a cottage cheese filling.

Rich Dough for Varenyky (pyrohy 5)

The following recipe gives rich and tender varenyky.

1/2 cup cold mashed potatoes
2 tablespoons shortening
2 egg yolks
1/2 cup lukewarm water
1 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon salt
1/4 cup flour

Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift 1 3/4 cups of flour with the cream of tartar and salt, and then stir into the first mixture. This will form a very soft dough. Add 1/4 cup of flour in 2 tablespoon portions until the dough no longer sticks to the hand. The dough should be very soft. If some of the flour is left, use it for flouring the board. Knead lightly, cover, and let it stand for 10 minutes. Roll quite thin, cut into the desired shape and form varenyky, using any favorite filling.

Varenyky dough (6)

2 cups flour
1 teaspoon salt
1 egg or 2 egg yolks
1/2 cup water, about

Mix the flour with the salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let it stand for at least 10 minutes. Prepare filling.

If varenyky are to be frozen, remove with a slotted spoon when they float to the top. Do not overcook. To freeze, place in freezer on an oiled cookie sheet while tepid. When they are rigid, store in tightly sealed plastic bags.

To serve: varenyky may be poached, pan-fried, or steamed, serves as an accompaniment to meats, or served with sour cream, chopped sauteed onions, or fried bacon with a little bacon fat.

Makes about 48 (7)

4 1/2 cups flour
1 tsp salt
1 egg
Water
3 Tbsp cooking oil or melted shortening

Sift together the flour and salt. With a fork, beat the egg with some of the water and all the oil or fat. Make a well in the flour. Add the egg mixture to the flour. Mix and knead, adding enough water to make a medium soft dough. Knead until the dough is smooth and elastic. Put in a bowl and cover well with a cloth or piece of plastic. Let the dough rest for about 30 minutes, or the dough will shrink as it is rolled.

Potato-Water Dough: (8)

2 tsp salt
5 cups flour
1/4 cup cooking oil
2 cups very hot potato water (cook potatoes, use drained water for liquid, and add water to make up any shortage) Makes between 35-50 varenyky.

Sift the flour with the salt. Mix oil and water. Pour into the flour and keep kneading until the dough is smooth and elastic, adding more water if required. Cover and let rest 30 minutes before rolling.

Sour Cream Dough: (9)

Makes about 30 pieces.

4 cups flour
1 tsp salt
2 cups or more sour cream or plain yogurt.

Sift the flour with the salt. Add the sour cream or yogurt and knead lightly until a smooth, medium soft dough is formed. Cover and let rest for 30 minutes.

Some cooks say that you should use only cool water to make the softest dough. I have used slightly warm water, hot water, and cold water, but I have not noticed and appreciable difference; kneading the dough until it is smooth and elastic seems to matter a great deal--but do not knead beyond that, as it will toughen the dough.

Problems:

If the Varenyky (perogies) fall apart during cooking, these may be the reasons for the problem:

IMPROPER SEAL
OVERCOOKING
DOUGH WAS TOO HARD, DRIED OUT, OR TOO SOFT TO SEAL PROPERLY
DOUGH ROLLED TOO THINLY

If Varenyky stick together:

THE WATER WASN'T BOILING
THEY WERE NOT STIRRED FREQUENTLY ENOUGH
TOO MANY VARENYKY WERE IN THE POT