Ukrainian Variations on Varenyky Fillings (Pierogies)

Instructions

COTTAGE CHEESE FILLING:Combine the cottage cheese with the egg and season to taste with salt. An additional egg or egg yolk or some thick sour cream may be used, if the cheese is very dry.

This standard recipe may be varied as desired. Dry curd cheese is preferred for a filling because a wet, creamy one will melt, giving flat and empty varenyky. When egg yolks are used in the dough for varenyky, the leftover egg whites may be beaten and mixed with the cheese. The mixture may require chilling before using it, if the consistency is thin. With a dry curd cheese a tablespoon or more of thick sour cream will improve the filling. Some enjoy cottage cheese filling with a subtle flavor of fresh chopped dill.

POTATO AND CHEESE FILLING: Cook the onion in the butter until tender. Combine it with the potatoes and cheese. Season to taste with salt and pepper.

Mashed, seasoned potatoes may be used alone as a filling for varenyky, but the addition of cheese gives it a superior flavor. Besides cottage cheese, grated cheddar or cream cheese makes an excellent combination with mashed potatoes. In the old country, "bryndzia," a type of aged cheese made of sheep's milk, takes the place of cheddar cheese. Vary the proportions and ingredients in this, recipe to suit your taste.


SAUERKRAUT FILLING: Rinse the kraut well in warm water, squeeze dry, and chop it very fine. Cook the onion in the fat until tender. Add the kraut and cream, and season the mixture to taste with salt and pepper. Cook it over a low heat for about 15 minutes, or until the kraut is tender and the flavors are blended. Do not overcook. Chill thoroughly.

Varenyky with a sauerkraut filling are always listed on the menu of the Christmas Eve supper (Svyata Vechera), but they may be served at any time of the year. When preparing the varenyky for the Christmas Eve meal, replace the animal fat with a vegetable shortening or cooking oil.

SAUERKRAUT AND MUSHROOM FILLING: Follow the preceding recipe for Sauerkraut Filling. Add 1 cup or more of chopped mushrooms to the cooked onion. Cook the mushrooms briefly with the onion. Add the sauerkraut and proceed as directed.

CABBAGE FILLING: Remove the outer leaves and core from the cabbage. Cut the cabbage in coarse pieces and cook it, uncovered, in boiling water for about 6 to 8 minutes, or until the cabbage is barely done. It should retain some crispness. Drain, cool, squeeze very dry, and chop the cabbage very fine. Cook the onion in the butter until it is tender. Add the cabbage, lemon juice, and season to taste. Cook these ingredients for a brief period to blend the flavors. Chill thoroughly.

VARIATIONS ON CABBAGE FILLING:

Cabbage and Cheese Filling: Add 1 cup or more of cottage cheese pressed through a sieve to the chilled Cabbage Filling.

Cabbage and Mushroom Filling: Cook 1 cup or more of chopped mushrooms with the onion for about 10 minutes, and then add the cabbage.

Cabbage and Ham Filling: Add 1 cup of ground or finely chopped cooked ham to the cabbage mixture, and then cook it briefly to blend the flavors.

MUSHROOM FILLING: Cook the onion in the butter until tender. Add the mushrooms and cook together for about 10 minutes. Season to taste with salt and pepper. Remove the mixture from the range and beat in the egg yolks. Chopped dill may be added for flavor, if desired. Cool the mixture thoroughly.

MEAT OR FISH FILLING:

Prepare any leftover meat or fish by grinding it. To 2 cups of ground meat or fish use 1 tablespoon of grated onion and 2 tablespoons of butter. Cook the onion in the butter until it is tender, and combine it with the meat or fish.

Moisten the mixture with a rich gravy or cream sauce or egg, and then season to taste with salt and pepper.

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