babcha's meat-filled varenyky (perogies)

Ingredients

• Servings: 24
• filling:
• 12 potatoes
• 2 pounds lean ground beef
• 1/2 cup milk
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 pinch salt and ground black pepper
• varenyky dough:
• 8 cups all-purpose flour
• 4 teaspoons salt
• 1 cup water
• 4 eggs
• 1 tablespoon water, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a sieve or colander and rinse off excess fat with hot water.
• mash potatoes with milk in a bowl until smooth; stir in onion, garlic, 1 pinch salt, and pepper. mix ground beef into potato mixture until filling is evenly combined.
• whisk flour and 4 teaspoons salt together in a deep bowl; stir in 1 cup water and eggs until dough is soft. turn dough a floured surface and knead until smooth, 1 to 2 minutes. divide dough into 4 equal parts and arrange on a baking sheet; cover with a damp towel or plastic wrap and let stand for 10 minutes.
• roll each piece of dough on a floured work surface until thin; cut into rounds using the rim of a large-mouth cup or large cookie cutter.
• spoon 1 to 2 tablespoons filling each round. fold dough over filling creating a 1/2 circle; press edges together, sealing with a dash of water if needed. arrange varenyky in a single layer on plates and cover with a clean towel.
• bring a pot of lightly salted water to a boil; cook 2 to 3 varenyky at a time in boiling water until cooked through and dough is puffed, about 4 minutes. remove varenyky with a slotted spoon and repeat with remaining varenyky.