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Vareniki Or Pierogi

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Vareniki Or Pierogi

Cuisine:Ukrainian

Course:Dinner

1h 0m prep 15m cook 2h ready

36 dumplings; 4 to 6 servings Ukrainian vareniki and Polish pierogi are made from rounds of dough folded around filling into half-moons. Fillings vary from savory ground meat and cabbage to potatoes and cheese, to slightly sweet farmer cheese and berries, the last of which is often served as a dessert. They are delicious sautéed in (or dressed with) butter, topped with sour cream, and served as a substantial first course or light main course.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp salt
    • 1 tsp extra-virgin olive oil
    Sub-recipe steps
    1. If making by hand, mound 2 cups all-purpose flour on a clean counter and make a well in the center. Add 3 large eggs (or 2 large eggs plus 3 egg yolks), ½ teaspoon salt, and 1 teaspoon extra-virgin olive oil to the well.
    2. Beat the eggs lightly with a fork, gradually drawing in some flour from the sides of the well, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough.
    3. If the dough feels too dry and crumbly, add a little water as needed; if it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks to the counter.
    4. Knead the dough for about 10 minutes, or until smooth and pliable. If using a food processor, combine all the ingredients and pulse until a smooth dough forms, about 1 minute; then remove and knead for 5 minutes as directed. If using a stand mixer, affix the dough hook and mix on low speed until the dough comes together, then increase to medium speed and knead for 2 to 3 minutes; remove and knead for 5 minutes as directed.
    5. Divide the dough into 4 pieces and wrap each piece loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for at least 30 minutes before rolling it out.
    6. After the dough has rested, roll out and cut as desired according to your recipe.
  • 1
    • 1 tablespoon butter or vegetable oil
    • (1 garlic clove, minced, or 2 tablespoons minced shallot or onion)
    • 1 cup whole buckwheat groats
    • 2 cups boiling chicken broth or water
    • ½ teaspoon salt
    Sub-recipe steps
    1. Heat in a large saucepan over medium heat: 1 tablespoon butter or vegetable oil
    2. If desired, add and cook, stirring, until softened, about 1 minute: (1 garlic clove, minced, or 2 tablespoons minced shallot or onion)
    3. Add and cook, stirring, until toasted and golden, about 3 minutes: 1 cup whole buckwheat groats
    4. Stir in: 2 cups boiling chicken broth or water; ½ teaspoon salt
    5. Cover and cook over low heat until the buckwheat is tender and the liquid is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff before serving.
  • 4 quarts salted water
  • 2 to 4 tablespoons butter, melted, to taste
  • 1
    • 2 tablespoons vegetable oil
    • 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
    • Salt and black pepper
    Sub-recipe steps
    1. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil
    2. Add and cook, stirring frequently, until lightly browned around the edges, 10 to 15 minutes: 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
    3. Season well with: Salt and black pepper
  • Sour cream or cottage cheese
  • 1
    • 4 tablespoons (½ stick) butter, olive oil, or a combination
    • (1 or 2 garlic cloves, lightly smashed)
    • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
    • ½ teaspoon salt
    Sub-recipe steps
    1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
    2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
    3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
    4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Fresh Pasta Dough or Fresh Egg Noodle Dough
  • 1 Any dumpling filling, above, or Buckwheat Pilaf
  • 4 quarts salted water
  • 2 to 4 tablespoons butter, melted, to taste
  • 1 Sautéed Onions
  • Sour cream or cottage cheese
  • 1 (Browned or Buttered Bread Crumbs)

Let's Cook

  1. Step 1.

    Have ready: Fresh Pasta Dough or Fresh Egg Noodle Dough; Any dumpling filling, above, or Buckwheat Pilaf

  2. Step 2.

    Divide the dough into 4 pieces and tightly cover 3 of the pieces with plastic wrap. Use a pasta roller or a rolling pin to roll out one piece of dough as thin as possible, about 1⁄16 inch thick. Use a 3-inch round cutter to cut out rounds of dough. Place a heaping teaspoon of filling slightly off-center on each dough round, and fold the dough over to form a half-moon, sealing the edges. Bring the two ends of the half-moon together and pinch them to form a plump circle. Place the shaped dumplings on a floured baking sheet and loosely cover with a damp kitchen towel. Repeat with the remaining dough and filling. Dough scraps may be saved and rerolled once. If the dough becomes too dry to seal, dip your finger in a little water and moisten the edges of the dumplings before sealing. Let the dumplings rest on the baking sheet for 45 minutes before cooking. To cook, make a soup (such as Hearty Dumpling Soup), or simply bring to a simmer in a large pot: 4 quarts salted water

  3. Step 3.

    Add the dumplings in batches to avoid overcrowding, reduce the heat, and simmer until the dumplings float, 2 to 3 minutes. Carefully remove with a strainer or slotted spoon to a warmed bowl. Repeat with the remaining dumplings. Pour over them: 2 to 4 tablespoons butter, melted, to taste

  4. Step 4.

    Serve with: Sautéed Onions; Sour cream or cottage cheese; (Browned or Buttered Bread Crumbs)

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