Ukrainian Recipes VARENYKY

The Secret Family Varenyky Recipe

The recipe for Ukrainian varenyky dough in Ukraine is pretty simple: Flour, eggs, butter and water. The key to our dough is to add large amounts of sour creme. It makes it just melt in your mouth. So there you have it. You are now sworn to secrecy. Below is the complete recipe in condensed form. If you have never made Varenyky before, I would suggest taking our Varenyky making class. We hope it is pleasing to your palate, a your a big hit with the family and as they say in western Ukraine " Smachnoho!".

Dough

(Makes about 3 dozen)

3 cups	All Purpose Flour
5 oz	Real Sour Cream
4 Tblsp	Real Butter
1	Real Egg

Measure out the flour and fold in the sour cream and softened butter. Mix to an even consistency. Beat the egg in a measuring cup, then add enough water to measure 3/4 cup total. Fold the egg measure into the dry mixture. If it remains to be sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough. Place in a deep bowl and cover with a damp cloth.

Fillings

MUSHROOM AND POTATO

3 to 4	Large Real Potatoes
8 oz	Canned Mushrooms bits and pieces
1 Clove	Real Garlic
1	Large Yellow Onion- Diced
3 Tblsp	Vegetable or Olive Oil

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Slice the garlic and sauté with the oil in a skillet on high heat. Use a wood spoon or spatula and crush the garlic in the oil. Allow to heat for about 3 minutes. Add the onions with the drained mushrooms. Stir frequently until the mushrooms are browned and slightly crispy (30-40 minutes) or to your preference. Thoroughly combine the potatoes and mushroom mixture.

SAUERKRAUT AND POTATO

1	14 oz can of sauerkraut
1	Large Yellow Onion - Diced
3 to 4	Large Real Potatoes
3 Tblsp	Vegetable oil

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Sauté the onions in the oil in a skillet on high heat. Completely drain the sauerkraut and add to the onions. Stir frequently and heat until the sauerkraut is browned. Thoroughly mix with the potatoes.

POTATO AND CHEESE

8 oz	Sharp Cheddar Cheese
3 to 4	Large Real Potatoes

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Slice the cheese into small cubes, about 1/4 inch in size.Thoroughly mix with the mashed potatoes.

MAKING THE VARENYKY

Bring a large pot of water to boil, then add a little vegetable oil. Roll a piece dough out into a long rope, about 3/4 to 1 inch in diameter. Slice into approximate cubes. Roll each cube into a ball. Press fat and roll out into a thin circle. Scoop approximately one heaping teaspoon of filling into the center of the circle. Fold in half and pinch the edges shut to prevent any filling from falling out. Slightly flatten to distribute the filling evenly. Drop into the boiling water. Cook until the varenyky floats flat on the surface of the water. Usually this takes about 2 to 4 minutes depending on the size. When it's done, use a large flat slotted spoon to lift the Varenyky from the water, allowing the water to drain off. Place on a rack to drain and allow to cool. Freeze immediately or sauté in butter and onions.