Recipes

Potato Varenyky (Perogie)

Potato and onion varenyky tossed in brown butter and served with sour cream.

Ingredients

Dough

  • 300 g bread flour unbleached all-purpose works too
  • 2 large eggs
  • 6 g salt

Filling

  • 1 whole yellow onion diced
  • 43 g butter divided between the onions and potatoes
  • 454 g yukon gold potatoes or another boiling potato, peeled and diced
  • 25 g grated cheddar
  • 50 g sour cream plus more for serving
  • black pepper to taste
  • salt to taste
  • rice flour for dusting the work surface and tray

Brown butter

  • 57 g unsalted butter
  • salt to taste
  • lemon juice a few drops, to taste

Notes

  • Adapted from Helen Rennie.
  • Makes about 40 varenyky, enough for 4.
  • The filling can be made 1 to 2 days ahead and refrigerated.
  • Freeze shaped varenyky on a tray until hard, then bag them right away so they do not dry out and crack.

Instructions

  • Pulse the flour, eggs, and salt in a food processor until no dry flour remains. Turn the dough out onto the counter and knead by hand for about 8 minutes, adding a little flour if it is still sticky after the first minute. Wrap and rest for 30 minutes to 6 hours at room temperature.
  • Make the onions while the dough rests. Cook the onion in butter with a pinch of salt in a medium skillet over medium heat, covered, until translucent, about 10 minutes. Uncover and keep cooking until golden brown, about 10 minutes more.
  • Put the potatoes in a pot, cover with cold water, and bring almost to a boil. Salt the water generously, bring to a full boil, then lower the heat and simmer gently until completely tender, 20 to 25 minutes. Drain well.
  • Return the potatoes to the pot over medium-low heat and stir for a minute or two to drive off extra moisture. Mash in the butter, black pepper, and salt until smooth, then mash in the cheddar and sour cream. Stir in the onions, taste, and adjust the salt and acidity if needed. Let the filling cool completely.
  • Roll the dough through a pasta machine to setting 5, then run it through setting 5 one more time. Keep the sheets on a rice-floured surface.
  • Cut 3-inch circles, add a spoonful of filling to each, and seal tightly. Set the shaped varenyky on a parchment- or foil-lined tray dusted with rice flour.
  • Refrigerate for up to 4 hours if needed. To freeze, leave the tray uncovered until the dumplings are hard, 1 to 2 hours, then transfer them to a freezer bag. Cook straight from frozen.
  • For the brown butter, melt the butter in a large skillet over medium heat and cook, whisking often, until browned. Season with salt and a few drops of lemon juice.
  • Bring a large pot of well-salted water to a boil. Cook the varenyky without crowding the pot, then cover until the water returns to a boil. Uncover and cook for 2 minutes if fresh or 3 minutes if frozen, tasting one if needed to make sure the filling is hot.
  • Lift the varenyky into the brown butter with a slotted spoon, toss gently, and serve with sour cream.