These delectable little bites of dairy and carb goodness go by many names, German Pierogies, Wareneki, Vareniki. My particular recipe comes handed down though my grandmothers tattered Mennonite cookbook. I now use a printed version as I'm afraid if I take the book down from the shelf one more time it will hit the counter and dissolve into a pile of dust.
Some of my fondest childhood memories revolve around making this dish. My mom, cousins, aunt and brother would all huddle around the table, covered in flour for hours preparing them. We would laugh, tease each other and eventually pass out on the couch after eating far too many.
You can find my particular recipe by Clicking Here.
Here are a few tips if you decide to take up the challenge of making these.
Tip Number 1: The Dough.
The recipe will tell you how much flour to use but I treat that as a starting point. I keep adding flour until the dough is no longer sticky and forms a stretchy ball. You have to knead the dough much longer than you think might be necessary. To be safe - when you think you're done...keep kneading.
Tip Number 2: The Pinching.
Because this dough is so stretchy, you can pack more filling into it than you ever thought possible. Make sure the edges are sealed VERY well or when you boil them...you'll end up with a soupy mess instead of a lovely plump finished product.
Serve the finished product with some sausage and covered in cream gravy. When I was growing up we would have these solo or with a dry garlic spiked sausage called "Fresh Farmers Sausage". I cant seem to find a Mennonite farmer kicking around so I'm forced to use Kielbasa (booooo).
Enjoy! If you have some trouble hit me up...I've been making these for years. :)
Special thanks to my sidekick Charmaine for helping me pinch 50 of these shut, and Stephen Cummings from Orange Eye Photography for taking such lovely pictures.
-Colleen
Some of my fondest childhood memories revolve around making this dish. My mom, cousins, aunt and brother would all huddle around the table, covered in flour for hours preparing them. We would laugh, tease each other and eventually pass out on the couch after eating far too many.
You can find my particular recipe by Clicking Here.
Here are a few tips if you decide to take up the challenge of making these.
Tip Number 1: The Dough.
The recipe will tell you how much flour to use but I treat that as a starting point. I keep adding flour until the dough is no longer sticky and forms a stretchy ball. You have to knead the dough much longer than you think might be necessary. To be safe - when you think you're done...keep kneading.
Tip Number 2: The Pinching.
Because this dough is so stretchy, you can pack more filling into it than you ever thought possible. Make sure the edges are sealed VERY well or when you boil them...you'll end up with a soupy mess instead of a lovely plump finished product.
Serve the finished product with some sausage and covered in cream gravy. When I was growing up we would have these solo or with a dry garlic spiked sausage called "Fresh Farmers Sausage". I cant seem to find a Mennonite farmer kicking around so I'm forced to use Kielbasa (booooo).
Enjoy! If you have some trouble hit me up...I've been making these for years. :)
Special thanks to my sidekick Charmaine for helping me pinch 50 of these shut, and Stephen Cummings from Orange Eye Photography for taking such lovely pictures.
-Colleen
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