Ukrainian Varenyky Perogies

To create the dough, start by combining flour and salt in a large mixing container. Form a depression in the center of the mixture and add soft butter and evaporated milk; gently stir until all the liquid is fully incorporated. Gradually introduce water as necessary, continuously kneading the dough until it comes together in a cohesive mass. Place the dough into a greased container, ensuring it is fully coated, and let it rest for 30 minutes.

To prepare the potato filling, place potatoes in a saucepan with enough water to cover them. Bring the mixture to a boil and cook until the potatoes are tender, approximately 10 minutes. Drain the potatoes and set them aside. In a medium-sized skillet, melt 1/2 cup of butter over medium heat. Cook the onions in butter until they are tender, then mix them into the potatoes along with cheese and season to taste using salt and pepper.

To create the sauerkraut and cabbage filling, pour the drained sauerkraut into a large cooking vessel. In a separate skillet, cook 2 onions in 1/2 cup of butter over medium heat until they are tender, about 5 minutes. Combine the cooked onions with the sauerkraut and cabbage in a single vessel, adding chicken bouillon cube as desired. Cook over low heat until the liquid evaporates, then season with pepper and remove from heat. Allow the mixture to cool before processing it through a grinder or food processor.

Take the dough out of its container and place it on a lightly floured surface. Roll out the dough to an 1/8 inch thickness and cut it into 3-inch circles. Place one tablespoon of filling onto one half of the circle, then fold the other half over to seal the dumpling. Place finished dumplings on a floured tray, keeping them covered until ready to serve.

To cook the dumplings, bring a large pot of water to a boil. Gently drop 10 or so dumplings into the boiling water at a time, cooking for 3 to 5 minutes before removing them to a colander to drain. Place the cooked dumplings on a lightly oiled dish and turn them over, coating with a thin layer of oil to prevent sticking. Serve the dumplings hot, accompanied by fried onions and sour cream. Alternatively, cooled dumplings can be pan-fried in oil and butter for a crispy exterior.