Varenyky

For most red-blooded Ukrainians, no dish is more tempting to feast on than well-filled, plump varenyky made of soft dough and served with a generous portion of “smetana” (sour cream). Be careful to keep uncooked varenyky separated. Orest learned his lesson the hard way when he and Martha were dating. He invited her over for a home cooked meal, prepared a large batch of varenyky and stacked them in a bowl. They ended up sharing a single, but very, very large verenyk!

Ingredients - Dough

Directions - Dough

1. Mix all ingredients and add a little more four if needed (should be a little sticky). Knead only to mix ingredients well. Let rest covered in bowl.
2. Roll out dough, cut circles and fill with potato/cheese mixture or cabbage or prunes. Also, excellent filled with cherries or blueberries and served with sour cream and sugar.
3. Varenyky are cooked by gently placing into boiling water and removing once they float to the top. Potato and cabbage varenyky are served with sautéed onions and sour cream.

Ingredients - Filling

Directions - Filling

1. ???

Ingredients - Sautéed Onions

Directions - Sautéed Onions

1. ???