UKRAINIAN SWEET CABBAGE VARENYKY (PIEROGI DUMPLINGS)
This is time consuming but delicious. Steamed cabbage is ground and mixed with cream cheese and butter.
Provided by Olha7397
Categories European
Time 36m
Yield 8 doz
Number Of Ingredients 9
Steps:
- TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season highly with salt and pepper. Set aside.
- TO MAKE THE DOUGH: Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little additional flour as possible.
- Put ball of dough under an inverted bowl until ready to use.
- To make the varenyky, cut the dough into 4 pieces. On a floured board roll out piece of dough into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Crimp the edges with your fingertips into a decorative pattern if you wish. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.) Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil. Leftover varenyky can be fried in butter and oil with fried onions.
- Makes approximately 8 dozen dumplings.
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Talha Shahbaz
talha33@aol.comThis recipe is a keeper! I've already made these varenyky twice and they're always a hit.
Sheikh Bro
s@gmail.comI'm definitely going to try making these varenyky again. They were so easy to make and they tasted amazing.
tanner baird
t-b34@gmail.comThese varenyky were so good, I ate them all in one sitting!
Muhammad Sheran Bashir Ahmad
smuhammad96@yahoo.comI thought the cabbage filling was a bit bland, but the sour cream and fried onions helped to add some flavor.
Damian Yung
yung-d@yahoo.comI'm not sure what I did wrong, but my varenyky turned out really dry.
baby funn
f.baby@hotmail.frThese varenyky were a hit at my party! Everyone loved them.
James Charles
j_charles@hotmail.comI had a hard time getting the dough to come together, but the varenyky were worth the effort.
Conrad Ross
conrad.r@gmail.comThe dough was a bit too thick for my liking, but the filling was delicious.
alshaebi Sam
s-a76@gmail.comThese varenyky were a bit too sweet for my taste, but they were still good.
Caitlin Thomas
thomas.caitlin50@gmail.comThe recipe was easy to follow and the varenyky turned out great! I especially liked the addition of the dill.
Vjduragjy Fkfsghuf
vjduragjy_fkfsghuf@yahoo.comI've never had Ukrainian food before, but these varenyky were a great introduction. They were so flavorful and satisfying.
Jeriel Santiago
santiago@aol.comThese varenyky were absolutely delicious! The cabbage filling was perfectly seasoned and the dough was light and fluffy. I will definitely be making these again.