Potato Perogy (Varenyky) filling

This is an easy but traditional Savory filling for Perogy (Varenyky)

Prep Time 30

filling and making perogies 1

Total Time 30

Course Main Course

Cuisine Ukrainian, Western European

Servings 4 dozen

Peel, dice and boil the potatoes in salted water, drain when cooked
While the potatoes are boiling, sauté onions in butter until translucent,
Drain and mash the potatoes then add the sautéed onions and butter to them. Add salt, pepper and cottage cheese or grated cheese (if using) and mash well while the potatoes are still hot. Cool the mixture thoroughly before placing on rolled out varenyky (perogy). Once your perogies are all assembled you can either freeze them, or cook them.
Varenyky can be made in large quantities and frozen. If you are freezing them, lay them on a parchment lined sheet tray and freeze for 1-2 hours, then remove and place in a resealable freezer bag for later use.
If you want to cook them immediately, then drop the perogies into a pot of salted boiling water and give them a stir, to make sure they are not sticking to each other or the bottom of the pot. When cooked they will float to the top, about 5-10 minutes, depending on how thick your dough is rolled out. Remove with a slotted spoon to a colander and drain thoroughly. Place cooked perogies in a deep dish and sprinkle generously with melted butter and toss gently to coat them to prevent sticking.
Serve with sour cream, crispy bacon bits and/or fried diced onions which have been fried in butter until soft and translucent.

Let the filling cool before putting on the perogy dough (varenyky). Taste the filling before filling and adjust for seasoning if needed.

Keyword Christmas Eve Supper, easy, filling, perogy, savory, traditional, varenyky