Varenyky (filled dumplings)
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Varenyky (filled dumplings)
  Dumplings    Soups    Russian    Holiday  
Last updated 6/12/2012 1:28:13 AM. Recipe ID 63482. Report a problem with this recipe.
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      Title: Varenyky (filled dumplings)
 Categories: Soups, Breads, Russian, Holiday, Ethnic
      Yield: 10 Servings
 
      5 c  Unbleached All-Purpose Flour
      1 ts 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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Recipe ID 63482 (Apr 03, 2005)

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