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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Varenyki (Filled Dumplings) Ukrainian   
    Categories: Dumplings, Breads   
         Yield: 10 Servings   
       
         5 c  Unbleached A-P flour   
         1 ts Salt   
         2 tb Butter   
         1 c  Evaporated milk; NOT   
              - condensed milk   
       1/2 c  Water; as needed   
              Filling; your choice   
       
     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" thickness. Run a hand   
     under the bottom to loosen it.   
        
     With a 3" 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 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 cookie 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.   
        
     As served at the Alabama Jam Picnic @ Pat Stockett's   
        
     From: Don Houston   
        
     Uncle Dirty Dave's Archives   
       
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