Different times cause us to do different types of cooking and baking. The situation in Ukraine has been on our minds a lot lately. Darrold’s mother was Ukrainian. She was a great cook and would make several delicious Ukrainian dishes. One of our favorite is “pudeheh”. Most people know it as pierogi or vareniki. These are a type of dumpling, usually filled with cheese and potatoes. We wanted to share this Pierogi recipe with you. These are delicious and fun to make, especially if you have a large group of people to pinch the dumplings together.
2 cups Sunrise Flour Mill Heritage Bread Blend
1/2 tsp salt
1/2 tsp baking soda
1 large egg
1/2 cup sour cream or full-fat kefir
5 tbsp butter
1 large yellow onion chopped
1 large (or 2 medium) russet potato
1 cup sharp cheddar cheese
In a large bowl, mix together the flour, salt, and baking soda.
In a separate bowl, beat the egg.
Add egg and the 1/2 cup sour cream to the flour mixture.
Mix until the dough loses most of its stickiness (about 3-4 minutes). You can use a stand mixer with a dough hook attachment, but be careful not to over mix. If your dough is too dry, add water a small amount at a time until the dough comes together.
Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight.
The dough can be kept in the refrigerator for up to 2 days.
Make the Filling:
Boil one large or two medium russet potatoes
Cut potatoes in half. Holding one half at a time in a hot pad, scrape out the inside into a medium bowl. Drop in the cheese and stir until it’s all melted.
Make the Pierogi
Fill a stockpot with water ⅔ full and bring to a boil.
On a well-floured countertop, roll the pierogi dough out until 1/8" thick.
Cut circles of dough (2" for small pierogi and 3-3 1/2" for large). A cookie-cutter or inverted drinking glass or cup make good cutters.
Place a small ball of filling (about a tablespoon) on each dough round, floured-side down.
Fold the dough over the filling, forming a semi-circle. Pinch the edges together with your fingertips. Make sure they’re closed well so no filling can leak out during boiling.
Place on a floured towel or baking sheet. If your dough is not sealing together, dip your finger in water and moisten the inner edge.
In a large skillet, saute the chopped onions in butter until the onions are soft.
Boil the pierogi a few at a time in the water. They are done when they float to the top (about 1-2 minutes).
Drain in a colander.
Place in a large bowl.
Pour some of the sautéed butter and onion over the top, thoroughly coating each pierogi.
Continue these steps until all the dough is used up.
Serve with sour cream.
The next day, place a few pierogi with the butter and onions sticking to them in a pan. No extra butter is needed. Make sure they are layered and not on top of each other. Brown the leftover pierogi and serve with sour cream. (Some people think they are better this way)
Pierogi can be frozen for up to 2 months.