By Aya O’Neal and Zoe Stafford, Staff Writers
// Check out Blueprint’s second installment of cultural holiday recipes! Enjoy!
Makes 55-60 pierogi (individual dumplings)
Ingredients For Potato Filling:
- 4 large russet potatoes
- 6 tablespoons unsalted butter
- kosher salt for water
- 2 bay leaves
- ¼ cup whole milk
Instructions For Potato Filling:
- Bring a large pot to a boil salt with water.
- Peel potatoes and cut into quarters.
- Add potatoes and bay leaves to water.
- Cook uncovered on medium heat until fork tender. This should take about 10-12 minutes.
- Remove from heat.
- Drain water and remove bay leaves.
- Add butter and mash until smooth.
- Add milk and whip until combined.
Ingredients For the Dough:
- 2 cups whole milk
- ½ cup unsalted butter (1 stick)
- 4 cups all purpose flour
- 1 egg
- 1 teaspoon kosher salt
Instructions For the Dough:
- Add milk and butter into a pot and heat until butter melts on low heat.
- Mix to combine, let cool for 5 minutes.
- Add flour, salt, 1 egg (whisked) in a bowl.
- Slowly add in the milk and butter mixture. Stir to combine.
- Once dough is formed, add flour on clean countertop and knead for 2-3 minutes.
- Set dough aside and cover to rest for 10 minutes.
- Divide the dough into 3 pieces. Cover the pieces you a using.
- Roll out the dough thinly on a floured surface to just under 1/8 of an inch thick.
- Using either glass or a 3 inch cookie cutter, cut out round shapes.
- Keep the scraps (add them to the unused dough to reuse).
- Add 1/2 tbsp of potatoes over each round piece of dough.
- Fold over in half and pinch together to seal and make a half moon shape.
- Crimp the edges a second time with a pinch and twist motion.
- Place on a floured baking sheet to prevent sticking.
- Repeat steps 8-10 with remaining dough if desired.
- Bring a large pot of water to a rolling boil, add salt.
- Carefully add the fresh vareniki .
- Cook for about 10-12 minutes.
- Once the vareniki are floating, remove to a bowl with a slotted spoon.
- Add butter and gently toss to combine.
- Serve with butter, sour cream, and fresh dill or green onions. Enjoy!
Graphic by Gabi Gruber, Online Editor-In-Chief