Varenyky

Title: Varenyky (Filled Dumplings)

Categories: Soups, Bread, Russian, Christmas

Servings: 10

5 c Unbleached All-Purpose Flour

1 ts Salt

2 tb Butter

1 c Evaporated Milk; NOT

-Condensed Milk

1/2 c ;Water, As Needed

Combine the flour and salt in a large bowl, forming a well in the middle.

Add the butter and milk and mix lightly until the flour is absorbed. (Add

a little warm water as needed.) Knead until the dough sticks together,

cover and allow to rest for a few minutes, then knead until smooth. Cover

and set aside. (This dough should be somewhat soft, since more flour will

be added as the dough is rolled out.) Or, in a processor, combine the

flour, salt, and butter, stirring a few times, then with the machine

running, add liquids until a ball forms. Allow to rest for a few minutes

and then process until smooth. Place the dough in a lightly oiled bowl,

30 minutes.

refrigerated for a day or so, brought to room temperature and then rolled

out.) Place a fourth of the dough on a floured work surface, re-covering

the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and again from

the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a 3-inch biscuit cutter or wine

glass, cut into rounds. When done cutting, place 1 Tb of the filling on

one side of each, flipping the other half over the top and sealing with

your fingers or a fork. Make sure each is sealed or the filling will come

out when cooked. Place each of the dumplings on a floured cookie sheet,

keeping the dumplings covered with a towel. Repeat with the remaining

dough, saving the scraps until last. Use as little flour as possible in

this process or the scraps will be come tough and heavy. Gently drop 12

15 varenyky into 3 quarts of boiling water, in a large wide pot or 3 to 4 minutes.

Drain in a collander and place on a lightly oiled cookies sheet, shaking

to coat with a thin film to prevent sticking. Do NOT pile the dumplings

on top of each other as this distorts their shape. If the varenyky are to

be frozen, remove with a slotted spoon when they float to the top. DO NOT

overcook. To freeze. place in the freezer on an oiled cookie sheet when

tepid (lukewarm). When they are rigid, store in tightly sealed plastic

bags. TO SERVE:

Varenyky may be poached, pan-fried or steamed, served as an accompaniment

or meats or served with sour cream, chopped sauteed onions or fried bacon

with a little bacon fat.

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