Potato-Filled Vareniki or Pierogi

Name: Potato-Filled Vareniki or Pierogi
Yield: makes about 50, enough for 10
Ingredients: 6 tablespoons (3/4 stick) butter, more or less; 2 large onions, diced; Salt and black pepper to taste; 1 teaspoon minced garlic, optional; 2 cups well-seasoned mashed potatoes; 1 recipe Wrappers for Vareniki, Pelmeni, or Pierogi (page 58); 2 egg whites, lightly beaten; Sour cream for garnish

December 14, 2011

My favorite dumplings, these are creamy, savory, and salty and, when served with the cooked onion garnish and some sour cream, irresistible. Like the cheese filled version on page 60, they may be boiled and served with melted butter, but I think they’re best when fried in butter and served with sour cream. In addition to the variation, you can stuff these with cooked cabbage, cooked mushrooms, sauerkraut, or almost anything else you can think of.

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