Varenyky (also known as pyrohy or pierogies) are type of dumpling found throughout Eastern Europe. Though shapes and fillings can vary greatly from region to region, village to village, we grew up with these varenyky - simple potato dumplings (with a bit of cheese and onion for flavor), shaped into half moons.
Bring a large pot of water to a boil. Drop ~12 varenyky into the water at a time. Cook for 3-5 minutes, until the varenyky float to the top of the pot. Remove to a colander to drain.
Place finished varenyky onto a lightly oiled dish and turn them to coat with a thin layer of the oil or some melted butter. This will keep them from sticking together. Serve varenyky with fried onions and/or sour cream. Bits of fried bacon/pork cracklings (known as shkvarky) are also great here.
Cooled varenyky also can be fried in oil and butter for a nice crispy surface.
These fried onions are already prepared; you just need to warm them up in a saute pan or frying pan, at medium high, until fully warmed through, and serve them over or alongside your varenyky.
The varenyky are pre-blanched, so you can pop them into the freezer in the bag as is. We recommend freezing them flat on a cookie sheet first, though, to ensure they don't break apart when you cook them in the future. Varenyky can be kept in the freezer for up to 3 months. To cook, defrost them at room temperature for about an hour before following the cooking instructions above.
We do not recommend keeping fresh varenyky in the fridge for more than a few days. Freeze them instead!