Ukrainian Pirohi / Aka Varenyky

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• 10 -12 medium potatoes (peeled and cubed)
• 1/2 lb grated medium cheddar or 1/2 lb cheddar and colby cheese
• 4 medium onions (chopped)
• 1 lb margarine
• garlic
• salt
• coarse black pepper
• 5 -7 cups all-purpose flour
• 2 eggs
• salt
• water (as needed)

Recipe

• 1 prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot.
• 2 at the same time the potatoes are cooking, sauté the onions in the entire pound of margarine.
• 3 when the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes.
• 4 you will be saving almost all the margarine for the end of the recipe with a little bit of the onions.
• 5 also add the shredded cheddar cheese to the potatoes.
• 6 then using an electric mixer, mash the potato mixture until as smooth as possible.
• 7 it will be lumpy somewhat with the onions in it.
• 8 at that time, add garlic and salt and pepper to your own taste and mix until done.
• 9 set aside to cool while you work on the dough.
• 10 in a large bowl, put about 6 cups of flour in making a well in the middle.
• 11 in the well, put in one teaspoons.
• 12 salt, both eggs (already slightly beaten), and about one cup of water.
• 13 mix well with a strong wooden spoon and add water or flour as needed until the dough is formed.
• 14 when it's almost ready it will no longer stick to the sides of the bowl.
• 15 place the dough on a well-floured surface and knead it until it is smooth and shiny.
• 16 use flour as needed, but not too stiff.
• 17 set aside and let the dough rest.
• 18 fill a large 6-8 quart pot with water, add a teaspoon of salt, and bring the water to rolling boil.
• 19 the process of the making the pyrohis is easy but it is a long one.
• 20 extra hands are always welcome in making this delicious meal.
• 21 on one side of your table, place a clean sheet folded to fit your space and flour this very well.
• 22 it will be the place you will set your pirohis between the making and actual boiling of them.
• 23 if your surface is not floured, they will stick and fall apart in the boiling process.
• 24 cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thin).
• 25 cut circles with a round biscuit cutter or a glass.
• 26 keep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches.
• 27 with a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent.
• 28 put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done.
• 29 if the water is boiling too much, turn down until you are ready to boil them.
• 30 now the actual cooking starts.
• 31 put about a dozen of the pirohi in the boiling water and stir once easily to loosen them.
• 32 now let them boil until they float to the top of the pot and let them boil for another minute or so.
• 33 remove them one at a time with a large slotted spoon and put them into a colander to drain.
• 34 use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine.
• 35 place the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other.
• 36 repeat the process until all the pirohi are done.
• 37 keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out.
• 38 any extra dough: roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (sautéed cabbage and noodles.) i guarantee-- if you take the time to make these babies-- your family will love them-- and you will have tasted two of the best of the ukrainian cuisine around!
• 39 mmm-mmm dobreeeeee (good).