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  1. MMMMM-- Recipe via Meal-Master (tm) v7.02

  2. Title: Varenyky (Filled Dumplings)

  3. Categories: Soups, Bread, Russian, Christmas

  4. Servings: 10

  5. 5 c Unbleached All-Purpose Flour

  6. 1 ts Salt

  7. 2 tb Butter

  8. 1 c Evaporated Milk; NOT

  9. -Condensed Milk

  10. 1/2 c ;Water, As Needed

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

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

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

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

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

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

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

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

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

  20. 30 minutes.

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

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

  23. 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

  24. 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

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

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

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

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

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

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

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

  32. 15 varenyky into 3 quarts of boiling water, in a large wide pot or 3 to 4 minutes.

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

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

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

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

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

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

  39. bags. TO SERVE:

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

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

  42. with a little bacon fat.

  43. MMMMM


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