Author Topic: VARIATIONS ON FILLINGS FOR VARENYKY (PEROGIES)  (Read 3992 times)

Olga Drozd

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VARIATIONS ON FILLINGS FOR VARENYKY (PEROGIES)
« on: January 11, 2009, 09:58:00 PM »
Variations on Fillings for Varenyky (Perogies)

Dry curd cheese is the most preferred for a filling because a wet, creamy one will melt, giving flat and will appear unfilled.  Leftover egg whites may be beaten and mixed with the cheese when egg yolks are used in the dough.  If the consistency is loose, the mixture may require chilling before using.  To enhance the filling add some fresh chopped dill, and/or a tablespoon of sour cream. Use varenyky dough that has 2 cups flour see recipes below.

2 cups dry cottage cheese
1 egg, slightly beaten
Salt

Combine the cottage cheese with the egg and season to taste with salt.  An additional egg or egg yolk or some thick sour cream may be used, if the cheese is very dry.



POTATO AND CHEESE FILLING:

Mashed, seasoned potatoes may be used alone as a filling for varenyky, but the addition of cheese gives it a superior flavour. Besides cottage cheese, grated cheddar or cream cheese makes an excellent combination with mashed potatoes.  Vary the proportions and ingredients in this, recipe to suit your taste.

1 tablespoon grated onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup or more cottage cheese
Salt and pepper

Cook the onion in the butter until tender.  Combine it with the potatoes and cheese.  Season to taste with salt and pepper.



SAUERKRAUT FILLING:


Varenyky with a sauerkraut filling are always served on Christmas Eve Supper (Svyata Vechera).  For the Christmas Eve meal, replace the animal fat with a vegetable shortening or cooking oil. No animal fat is to be used on Holy Night.

3 cups or more sauerkraut
1 medium onion, chopped
4 tablespoons bacon fat or butter
2 tablespoons sour cream
Salt and pepper

Rinse the kraut well in warm water, squeeze dry, and chop it very fine.  Cook the onion in the fat until tender.  Add the kraut and cream, and season the mixture to taste with salt and pepper.  Cook it over a low heat for about 15 minutes, or until the kraut is tender and the flavors are blended. Do not overcook.  Chill thoroughly.



SAUERKRAUT AND MUSHROOM FILLING:

Follow the preceding recipe for Sauerkraut Filling.  Add 1 cup or more of chopped mushrooms to the cooked onion.  Cook the mushrooms briefly with the onion.  Add the sauerkraut and proceed as directed.



CABBAGE FILLING:

1 medium head cabbage
1 medium onion, chopped
4 tablespoons butter
1 tablespoon lemon juice
Salt and pepper

Remove the outer leaves and core from the cabbage.  Cut the cabbage in coarse pieces and cook it, uncovered, in boiling water for about 6 to 8 minutes, or until the cabbage is barely done.  It should retain some crispness.  Drain, cook, squeeze very dry, and chop the cabbage very fine.  Cook the onion in the butter until it is tender.  Add the cabbage, lemon juice, and season to taste.  Cook these ingredients for a brief period to blend the flavors.  Chill thoroughly.

VARIATIONS OF CABBAGE FILLING:


Cabbage and Cheese Filling:  Add 1 cup or more of cottage cheese pressed through a sieve to the chilled Cabbage Filling.

Cabbage and Mushroom Filling:  Cook 1 cup or more of chopped mushrooms with the onion for about 10 minutes, and then add the cabbage.

Cabbage and Ham Filling:  Add 1 cup of ground or finely chopped cooked ham to the cabbage mixture, and then cook it briefly to blend the flavors.



MUSHROOM FILLING:

1 small onion, chopped fine
2 to 3 tablespoons butter
2 cups chopped cooked mushrooms
Salt and pepper
2 egg yolks

Cook the onion in the butter until tender.  Add the mushrooms and cook together for about 10 minutes.  Season to taste with salt and pepper.  Remove the mixture from the range and beat in the egg yolks.  Chopped dill may be added for flavor, if desired. Cool the mixture thoroughly.



MEAT OR FISH FILLING:

Prepare any leftover meat or fish by grinding it.  To 2 cups of ground meat or fish use 1 tablespoon of grated onion and 2 tablespoons of butter.  Cook the onion in the butter until it is tender, and combine it with the meat or fish.  Moisten the mixture with a rich gravy or cream sauce or egg, and then season to taste with salt and pepper.



Varenyky Dough:


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



Cheese Dough for Varenyky

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 and let 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)

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.

HOW TO BOIL VARENYKY:

Drop a few varenyky at a time into a large quantity of rapidly boiling salted water.  Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.  Continue boiling rapidly for 3 to 4 minutes.  The cooking period will depend on the size of the varenyky and the thickness of the dough. Varenyky are ready when they are well puffed.  Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.  Place in a deep dish, sprinkle generously with melted butter, and toss very gently with a rubber spatula to coat the varenyky evenly with butter and prevent them from sticking. Cover and keep them hot until all are cooked.  Serve in a large dish without piling or crowding them. Top with browned buttered bread crumbs. Serve with sour cream.
« Last Edit: May 12, 2016, 10:13:32 AM by Olga Drozd »