Enjoy making traditional Ukrainian dumplings with this classic varenyky recipe. Homemade food just hits different, right?
A popular Polish cabbage and noodles dish, this lazanki recipe consisting of square noodles, cabbage, and bacon is heartwarming and wholesome! Make it anytime for a quick and filling Polish dinner!
This Ukrainian varenyky recipe has a traditional potato filling. (This dough recipe is adapted from Mamushka by Olia Hercules [Weldon Owen, 2015])
Nalisniki are soft, melt-in-your-mouth crepes that feature a tasty and sweet cheese filling flavored with vanilla. You'll love this authentic recipe!
These are my Ukrainian mother-in-laws Pelmeni Recipe! Pelmeni are little plump meat dumplings made from a hand mold (called the pelmennitsa.) It makes a hearty batch that you can freeze for later! A Russian Comfort food favorite, dolloped with sour cream!
This traditional Ukrainian perogies recipe has been passed down through generations in my family. It uses simple, frugal ingredients, and makes enough to feed a small village, just like back in the old country:) You see, I’m Ukrainian-Canadian. And although I'm 4th generation Ukrainian Canadian and have never actually lived in the Ukraine (although I
This traditional Ukrainian perogies recipe has been passed down through generations in my family. It uses simple, frugal ingredients, and makes enough to feed a small village, just like back in the old country:) You see, I’m Ukrainian-Canadian. And although I'm 4th generation Ukrainian Canadian and have never actually lived in the Ukraine (although I
This is how to make a Traditional Borscht Recipe. My mom's Ukrainian borscht can be made vegetarian or with beef and I share all the tips and variations to this beet soup! Borscht soup is made of red beets, onions, carrots, potatoes, dill, sour cream, and beef bones (or pork ribs.) Sometimes my mom will add kidney beans or cabbage, but I like it simple and it's still as delicious!
I have been watching my mother and Baba (grand-mother in Ukrainian) make pierogies for as long as I can remember. My mother has told me she remembers watching her dad eat up to 66 at a time! Thos…
See that girl up there? That's Leah. This is her with her Ukrainian dance group at a competition when she was about 15. We all danced, but Leah is our favourite one to reminisce about make fun of. Was Leah good at Ukrainian dancing? Heck no. Is she good at Ukrainian cooking? You better believe it. We are Ukrainian, through and through. Our Mom's parents immigrated to Canada just a few months before she was born. She didn't even speak English until she started elementary school. We grew up with a huge Ukrainian influence in our home, which is pretty much translated into food. Our favourite of which is Varenyky (or perogies, as you probably know them). Last week, Jessica was visiting Leah in Seattle and we realized that because of the miles between us, we had never (as adults) actually made them together. With the incoming snowstorm we knew we would be stuck in the house, so the timing seemed perfect. This recipe will yield about 200 perogies. Just to give you an idea, if you are making dinner for 4 people, you will probably want about 30. Varenyky (Perogies) FILLING: 5 pounds of russet potatoes 1 big onion 1/2 cup butter, divided 4 cups shredded sharp cheddar cheese 2 tsp salt DOUGH: *These are the ingredients for ONE batch of dough- if you are making this much filling, you will need about 3 batches, but don't make them all at once. 4 cups all-purpose flour 1 cup potato water 1/2 cup vegetable oil 1 tsp salt DIRECTIONS: Peel and quarter your potatoes, and boil just like you would if you were making mashed potatoes. Chop up your onion and sautee it in 1/4 cup of the butter, until it's transluscent. When your potatoes are soft, drain them, but KEEP the water! The easiest way is to put your colander into a stainless steel bowl, like this. Add the cheddar cheese, sauteed onions, 1/4 cup of butter, and salt. Put a lid on and let it sit for 5-10 minutes to let the cheese and butter melt. Take the lid off and mash away. We like to start with a potato masher until it's all mushy, and then take a hand-held mixer to it. Try to resist the urge to just eat the filling by itself. Ok, you can sneak just a bit. Now is when you make the dough. You need to do it in 3 batches for a few reasons. It's a somewhat stiff dough. so if you make it all at once, it will be too hard by the time you get to the end of it. Also, you want the dough warm when you work with it (which it will be from the potato water). Put the flour, oil, salt, and reserved potato water in a large bowl, and knead with your hands. Work until you form a large ball. Roll out your dough with a rolling pin until it's about this thick. Using a biscut cutter (or a glass, if you don't have a biscut cutter), make circles. Here's where it gets fun. Spoon about 1 tbsp worth of filling into the middle of a dough circle. Close the circle into a half-moon shape and pinch along the edges. And I mean really pinch. You don't want it to open when it's cooking. Have a cookie sheet ready and sprinkled with flour. Put the finished perogies on the sheet. If you're planning to freeze and save your perogies, stick the cookie sheet right into the freezer once the cookie sheet is full. Once frozen, put into a large ziplock freezer bag until you're ready to cook them, unless you're going to eat them right away. Get some salted water at a good boil. Put in your perogies, one by one (they splash!). You will know they're ready when they float at the top. Let them float for about 1 minute before taking them out. You can use a colander or a slotted spoon. Serve with a dollop or sour cream and fried onions. Although not traditional, our favourite way is to fry them (in more butter, of course) after they have been boiled. But you really can't lose either way. -Jessica and Leah
This Pierogi Dough with Sour Cream makes pierogi-making a bliss. And two ingredients is all you need! Once you try this recipe, you’ll never buy any ready-made dumplings from a store.
I have been watching my mother and Baba (grand-mother in Ukrainian) make pierogies for as long as I can remember. My mother has told me she remembers watching her dad eat up to 66 at a time! Thos…
Potatoes and cheese? Yes please! Perogies are super easy to make. Sure, you could buy frozen perogies from the grocery store, but nothing beats a homemade perogy.
Have dinner completed in less than 30 minutes with these easy and simple pierogy recipes.
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the
In this collection, we'll delve into six main categories of pierogi fillings: Absolute classics, savoury delights, fruit-filled temptations, seasonal treats, hidden regional gems, and inspired twists from the Polish diaspora. Keep in mind; this list is but a glimpse into the diverse universe of pierogi fillings. Countless local variations and…
These amazing homemade noodles called nokedli are atrue favourite of ours. They goes well with any of our iconic dishes, such as ChickenPaprika, Potato Paprika or Beef Stew.
