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                       VARENYKY (FILLED DUMPLINGS)

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups                            Breads
                Holiday                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       c            Unbleached All-Purpose Flour
   1       t            Salt
   2       tb           Butter
   1       c            Evaporated Milk
     1/2   c            Water as needed

  * Do not use Condensed milk in this recipe
  
  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.
  Place the dough in a lightly oiled bowl, turn, and
  cover for about 1/2 .
  Place 1/4 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 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" biscuit cutter or a glass, cut into rounds.
  When done cutting, place 1 T of the filling on one
  side of each, flipping the other half over the top and
  sealing with your fingers or a fork. Be sure to seal
  these well. Place each of the dumplings on a floured
  cooky 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 Dutch oven. Do not
  overcrowd. Stir and cook for about 3 - 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. 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 they are at room temp.. When
  they are frozen hard, store in tightly sealed plastic
  bags. Varenyky may be poached, pan-fried or steamed,
  served as an accompaniment with meats, or served with
  sour cream, chopped sauteed onions, plain yogurt,
  bacon or sausages.
 


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