The Czechs call them “vareniki”.  The Germans call them “kase knoeph”.  The Polish call them “pirogi”.  The Ukrainians call them “varenyky or pyrohy”.  The Americans call them “Cheese Buttons or Dumplings”.

Whatever they call them, they all agree…”They are delicious”.

Now they are available Filled with Potatoes or Cottage Cheese.

No dish is more tempting to feast upon than well-filled, plump varenyky – pyrohy made with soft dough and served with generous portions of cream.  Another benefit is that the varenyky – pyrohy can be prepared in a few minutes thus enabling working people a home-made meal quickly.

Cooking Methods – Directions for boiling

Traditional Method:  Place three quarts of water into a kettle.  Add salt and a few drops of oil.  Bring the water to a rolling boil.  Drop 12 to 15 buttons into the boiling water.  Stir gently with a wooden spoon to prevent buttons from sticking to the bottom or to each other.  Bring to a boil.  As the buttons boil gently, they will float to the top.  Continue to boil gently for three to five minutes until they are well puffed.  Drain in colander.  Place in bowl, sprinkle with salt, toss with onions sautéed in butter or oil. Serve with sour cream, fried bacon bits, or bread crumbs fried in butter.

Creative Methods:  Place frozen buttons into a frying pan, add water, oil and cream.  Cover pan and fry gently until nice and brown.  Use a spatter screen while frying.  Place boiled buttons into a pan, add cream and oil and heat at low temperature.
For lasagna, arrange boiled cheese-filled buttons in a pan, cover with Ragu sauce, and heat at a low temperature.  Left-over boiled buttons may be frozen, deep fried in hot oil or pan-fried in butter.

As part of a main course, Buttons go well with beef stroganoff, meatballs and gravy, or country style sausage.