Varenyky (Pierogies)
Servings: 65
Ingredients
Dough
- 6 cups Flour
- 1 tsp Salt
- 2 cups Water
- 2 Eggs
- 1/8 Cup Extra virgin olive oil
Potato Filling
- 7 or 8 Potatoes
- 1/2 Cup Fried onions
- Dash Salt
- Dash Pepper
Instructions
Potato Filling:
- Fry the onions in a little olive oil until brown. Set aside
- Cut potatoes into small pieces then put them in a pot of boiling water until they are soft. Once they are soft remove the excess water from the pot and mash the soft potatoes. Set aside.
- Combine Potatoes, Fried Onions, Salt, Pepper thoroughly in a bowl. Set aside.
Dough:
- Put eggs, water and oil in a electric mixer. Gradually add in sifted flour and salt. Mix until thoroughly combined into a thick dough.
- Put dough on floured board and sculpt and knead dough into a ball until it is no longer sticking to your hands. Cut dough in half and set aside under a cloth so the air doesn't dry it out.
- Take the other half and roll it out with a rolling pin until 1/8th inch thick. Make sure to keep flipping it over and put flour underneath so it doesn't stick .
- Use the edge of a drinking glass to cut circles into the rolled out dough.
- Take a heaping spoonful of the potato filling and put it in the center of the dough circle. Fold he dough in half over the filling and pinch the ends together.
- Place final product on a piece of cloth, ensuring that each Varenyky doesn't touch.
- When all the Varenyky are made, place them in a pot of boiling water, stirring occasionally so they do not stick to the bottom. After about 3 mins or after they rise to the top of the pot, take them out.
- Enjoy with a side of sour cream and fried onions
- *If you are freezing, cover them in a little olive oil before you store them. This will keep them from sticking and falling apart!