💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › russian › varenyky… captured on 2022-06-12 at 00:05:28.
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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,
turn, and cover for about 30 minutes. (It may be wrapped in plastic and
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
to 15 varenyky into 3 quarts of boiling water, in a large wide pot or
Dutch oven. Do NOT overcrowd. Stir and cook for about 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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