| Varenyky |
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5
cups
Unbleached All-Purpose Flour
1
tsp
Salt
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2
tbsp
Butter
1
cup
Evaporated Milk
½
cup
Water
(As Needed)
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- Combine the flour and salt in a large bowl, forming a well in the middle.
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- Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.)
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- Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth.
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- Place the dough in a lightly oiled bowl, turn, and cover for about ½.
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- Place ¼ of the dough on a floured work surface, re-covering the rest of the dough.
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- 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.
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- Run a hand under the bottom to loosen it.
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- With a 3" biscuit cutter or a glass, cut into rounds.
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- When done cutting, place 1 tbsp of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork.
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- Be sure to seal these well.
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- Place each of the dumplings on a floured cooky sheet, keeping the dumplings covered with a towel.
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- Repeat with the remaining dough, saving the scraps until last.
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- Use as little flour as possible in this process or the scraps will be come tough and heavy.
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- Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large Dutch oven.
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- Stir and cook for about 3-4 minutes.
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- Drain in a collander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking.
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- Do not pile the dumplings on top of each other.
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- If the varenyky are to be frozen, remove with a slotted spoon when they float to the top.
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- To freeze, place in the freezer on an oiled cookie sheet when they are at room temp.
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- When they are frozen hard, store in tightly sealed plastic bags.
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- 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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Makes approximately 10 servings.
unknown calories per serving. |
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