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Vareniki (Pierogi)

Homemade vareniki are the ultimate comfort food. Made a large batch and freeze for quick dinners

5 from 1 reviews

Vareniki are a Russian version of pierogies. They can be stuffed with a wide variety of delicious fillings, ranging from traditional potato and cheese to fresh berries. They also freeze well for a homemade “instant” meal.

Scale

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp sea salt
  • 1 egg (see notes for a vegan option)
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup milk

Instructions

  1. Mix all the dough ingredients together. If the dough seems overly dry add 1-2 tbsp of milk. Kneed for 5-10 minutes until you get a nice smooth dough. Cover with a damp towel, and allow rest while you prepare your fillings. See notes for a link to recipes for filling pierogies.
  2. Roll out your dough to 1/4″ thick. Cut out 6″ circles. Put 1 tbsp of filling in the centre of each circle. Fold the circle in half to make a semi circle and seal the edges. They don’t have to look pretty, you just need to keep the filling in.
  3. To cook the pierogies, drop a few (4-8) into a pot of boiling water. Avoid crowding them or they might stick together. Boil until they float (about 5 minutes).
  4. Scoop the cooked vareniki out of the water with a slotted spoon. Store in a large casserole. Drizzle each layer with oil or butter to prevent sticking.
  5. Keep warm in the oven or pan fry with onions.
  6. Serve fresh and hot with sour cream.

Notes

  • Vegan: homemade vareniki can easily be made without the eggs or milk. Just use water instead of milk, and don’t worry about replacing the egg in the dough, just add a little extra water as needed.
  • Pierogi fillings deserve their own post as I have at least 10 favourite fillings to share.
  • Normally white flour is used for vareniki, but I’ve used wholewheat flour and spelt for this recipe. However to substitute gluten free flour follow a gluten free recipe.
  • Replace the water with whey to add a rich flavour to your dough.
  • Freeze uncooked pierogies on a non-stick cookie sheet for 2 hours. Then seal them in a bag and stash in the freezer for future meals. Cook from frozen in boiling water as described in the recipe.

Keywords: cottage cheese, potato, mushroom, garlic, onion, freezer meal, perogi, pierogi, fall, winter