Recipe(tried): Ukrainian Varenyky with Onion Butter (Perogies)

UKRAINIAN VARENYKY WITH ONION BUTTER (Perogies)

This popular Ukrainian dish is also known as pyrohy, perogies or potato dumplings. Cheesy potato filling surrounded by a tender, almost non-existent, dough that melts in your mouth. This dough is so tender that I use vegetable oil to toss them after they have cooked. They are easier to pull apart after they have been refrigerated. Your could drizzle oil over the varenyky toss and then add the onion butter. Company's Coming.. Internation Buffet

DOUGH:
2 cups all purpose flour
1/4 tsp. Baking powder
1 tsp. Salt or less
2 tsp. Cooking oil
2/3 cup Warm water, approximately

ONION BUTTER:
1/2 cup finely diced onion
1/4 cup butter or half oil and butter or just vegetable oil

TWO CHEESE POTATO FILLING:
1 3/4 cups hot mashed potatoes (3 to 4 medium) do not use food processor
3/4 cup Grated sharp Cheddar cheese
1/3 cup Creamed cottage, mashed with fork
1/8 tsp. pepper

FOR BOILING:
16 cups boiling water
1 Tbsp. salt

DOUGH: Combine flour, baking powder ad 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 tsp. 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, saut , in batches, in 2 tsp. 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.