Ukrainian Varenyky With Onion Butter (perogies)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt, to taste
• 2 teaspoons cooking oil
• 2/3 cup warm water, approximately
• 1/2 cup finely diced onion
• 1/4 cup butter or 1/4 cup vegetable oil (or half oil and butter)
• 1 3/4 cups hot mashed potatoes, do not use food processor (3 to 4 medium)
• 3/4 cup grated sharp cheddar cheese
• 1/3 cup cream-style cottage cheese, mashed with fork
• 1/8 teaspoon pepper
• 16 cups boiling water
• 1 tablespoon salt

Recipe

• 1 dough: combine flour, baking powder add salt in food processor.
• 2 process for 3 seconds.
• 3 with motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
• 4 turn dough out onto lightly floured surface.
• 5 knead 3 to 4 times until smooth.
• 6 cover with plastic wrap.
• 7 let stand for 20 minutes.
• 8 onion butter: saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
• 9 keep hot.
• 10 two cheese potato filling: mix first 4 ingredients in medium bowl until cheddar cheese melts and mixture is evenly moist.
• 11 makes about 2 1/4 cups filling.
• 12 divide dough into 4 equal portions.
• 13 roll out 1 portion into a rope about 12 inches long.
• 14 keep other portions covered.
• 15 cut at 1 inch intervals.
• 16 press balls slightly to flatten.
• 17 cover with plastic wrap.
• 18 stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
• 19 place in palm of hand.
• 20 place about 2 teaspoons filling centre.
• 21 i like to make the potato filling a day ahead so that it is cold.
• 22 fold dough in half.
• 23 with well floured fingers, pinch edges firmly together to seal.
• 24 edges of dough may be moistened if desired.
• 25 arrange in single layer on lightly floured tea towel-lined baking sheet.
• 26 cover with tea towel to prevent drying.
• 27 repeat with remaining dough and filling.
• 28 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.
• 29 allow to bob for 1 minute.
• 30 remove using slotted spoon.
• 31 drain.
• 32 turn into large bowl.
• 33 drizzle some onion butter over each varenyky batch.
• 34 gently shake to mix and prevent sticking.
• 35 makes 4 dozen varenyky.
• 36 variation: add 6 bacon slices, cooked crisp and crumbled, to two cheese potato filling.
• 37 variation: after varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
• 38 to make ahead: place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
• 39 cover.
• 40 freeze until solid.
• 41 to remove varenyky, hit baking sheet on counter to pop them off.
• 42 store in resealable freezer bags in freezer.
• 43 to cook from frozen, do not thaw.
• 44 boil, as above, increasing cooking time after they float to top.
• 45 serve with sour cream.