Almost, but not quite, the perfect Varenyky. I have made them for 3 years now, and would suggest the following filling changes: boil the potatoes in the skins and then peel them, mash the potatoes rather than dicing, and add a dash of nutmeg to the filling to enhance the cheese flavour. As for the dough, I found it a bit tougher when cooked than the varenyky I grew up with. Search for an online recipe with fewer eggs, sour cream and butter in the dough; the sour cream seems to make the dough much more workable and tender. Also, after boiling varenyky it seems to help to subsequently cook them even more, either re-heating them in a casserole dish in the oven, or frying them in a pan with a bit of butter an onion. This helps to make them even more tender. This is great logistically when you want to prepare the varenyky well before a meal but re-heat them to serve.
I've never made perogies from scratch before, but this was relatively easy and simple to follow. They do take a while to make, but perogies in general take a while to make. I would mash the potatoes rather than leaving them in cubes though. This makes it easier to handle. If you mash the potatoes 5 potatoes is sufficient. Mixing some bacon bits into the potatoes also helps to add flavour. Overall, great recipie. Worth trying~!
I used the dough recipe as I make my own family recipe for my filling..I think by adding the water at a very warm temperature could be making the difference, as for elasticity...It sure worked for me! Great reviews as for taste as well! So thanx!!! Mucho!!
My roommate my first year in college was from a polish family and her mom made me the first perogies id ever had. This recipe is very good though it takes a bit of finesse and practice to put the filing in the dumplings the way her mom told me it was supposed to be done. i used mashed potatoes and i put half bacon fat half butter in the skillet when i sauted them for a bit of extra flavor.
I made the potato filling without the onions because my boyfriend hates onions. I mashed the potatoes a little rather than leaving them in cubes as another review suggested. While I was rolling out the first piece of dough I noticed its similarity to pasta dough - so I used my pasta maker to roll the dough out nice and thin. It was much easier than fighting with a rolling pin! I'll make these again for sure - everyone loved them!
I am giving 4 stars since I would give the fillings a 5 and the dough a 3! Both fillings were very tasty although very fattening! I boiled my potatoes in the skins then peeled and mashed them. This holds in the flavor as well as preventing them from being watery (less work too!). I would give the dough 3 stars because mine turned out tough and very difficult to roll out. That may have been my fault though since for some reason I had to add more water than called for because it was too dry with the half cup. Oh a lttle warning...be sure you have the extra time to make these as they are very time consuming! Overall a good recipe though.
I've tried homemade perogies at a ukrainian friend's home a couple times before and I had a craving for them so I decided to make them myself using this recipe... They were good but not excellent. The filling was good but could have had a bit more flavour. The problem was the dough was so tough to roll out and it was hard to get it nice and thin. Then in the boiling process it just didn't seem to come out nicely so we fried them up which improved it a lot. Everyone enjoyed these but I have had better and am still searching for the perfect recipe.
Very good recipe although I halved the recipe doubled the amount of cheese and more than doubled the amount of salt recommended.
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