New: Apr 2020
Ingredients (yields between 30-40)
Dough
1 egg
1 tbsp sour cream
1/4 cup lukewarm water
1/2 cup milk
0.5 tsp salt
Filling
2 pounds of Yukon gold potatoes, peeled and cut into chunks
2 large sweet or yellow onions, diced
plenty of sunflower oil
plenty of unsalted butter
ground pepper
sour cream for serving
Filling
1. Put potatoes into salted water and boil
2. Sautee onions in oil at medium low heat, add pepper and salt as needed
3. When potatoes are done, mash well, add half the caramelized onions, set aside to cool
Dough
1.Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
2. To the liquid ingredients, add in flour, and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
3. Let rest in fridge breifly
Varenyky
1. Bring large pot of salted water to a relaxed boil
2. Roll dough about twice as thick as ravioli and cut out with a cup
3. Form varenyky
4. Add 5-7 to boiling water, once they float to the top, wait 20 s and scoop out
5. Put in a buttered bowl or a buttered frying pan to fry
Original:
ingredients (yields between 30-40)
2 - 2.5 cups of all purpose flower
2 large sweet or yellow onions
1.5 - 2 pounds of Yukon gold potatoes
plenty of sunflower oil
plenty of unsalted butter
1 egg
a cup of warm water
salt
ground pepper
sour cream for serving
a 2.5 inch diameter mug/cup
rolling pin
a fork
a teaspoon
one medium pot for mashed potatoes
one large pot for boiling pierogies
one large pan for caramelizing onions
1. start by peeling potatoes and then cut into big chunks. have a pot of salted water ready to put potatoes in as you go so they don't turn brown. then boil!
2. dice onions and add into a pan of a generous amount of sunflower oil with 2-3 pinches of salt on medium-low heat. amount of oil is per your discretion but it should definitely coat the entire bottom of the pan.
now it's time for dough! it's like pasta dough so you'll be very familiar with it!
3. make a flour volcano and then put a hole in the middle.
4. add some of the warm water and then stir with your fork until flour clumps together. do that 1-2 more times and add pinches of salt, not too much salt though.
4a. stir the onions!
5. then once 1/2 of the flour is mushed up, add the egg and fork it around a bit.
6. then you know the drill! finish that dough by rolling it into a cute ball, baby!
now it's time to wrap the dough in plastic or whatever to chill in the fridge for 5 minutes while you make the mash. AND time to add a big pot of salted water (about 1/3-1/2 of the pot should be water) on medium heat for boiling. should NOT be come to rolling boil. a relaxed boil...
7. strain potatoes and mash with a tablespoon or two of butter.
8. onions should be a nice golden brown by now, and if they are, turn the burner off and add half of them to the pot of potatoes and mix. add some salt if you need to. definitely add ground pepper.
now it's time to take some bites out of the yummy filling. you may have a lot, which is good, you can eat it as a side the next day. that's what we do. oh, and, the other half of the onions are for serving along with sour cream.
get your rolling station ready with extra flour so that the dough doesn't stick to whatever surface you're using. i like to use a third of the dough at a time because it's easier to roll out.
9. roll out dough should be about twice the thickness of ravioli dough. no more.
10. cut out circles with the rim of whatever mug you're using.
11. use a teaspoon of filling at your discretion and then press sides together!
12. add your first batch (5-7) to the pot of boiling water.
13. they float to the top and once they do, wait 20 seconds before taking them out.
14. place them in a buttered bowl.
15. stir them around so they don't stick together.
you'll be able to tell if your dough is too thick after you cook your first batch in boiling water. or if you're confident, fuck it and keep going and finish with everything!
serve with sour cream, caramelized onions, butter, salt and pepper!
