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This International dumpling features Unbleached All-Purpose Flour, Salt, Butter, Evaporated Milk; NOT. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Varenyky (Filled Dumplings (Russian
Description
This International dumpling features Unbleached All-Purpose Flour, Salt, Butter, Evaporated Milk; NOT. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Condensed Milk 1/2 c ;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.
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Add a little warm water as needed.)
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Knead until the dough sticks together,
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cover and
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allow to
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rest for a few minutes, then
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knead until smooth.
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Cover and set aside.
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(This dough should be somewhat soft, since more flour will be added as the dough is rolled out.) Or, in a processor,
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combine the flour, salt, and butter, stirring a few times, then with the machine running,
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add liquids until a ball forms.
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Allow to rest for a few minutes and then process until smooth.
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Place the dough in a lightly oiled bowl, turn, and cover for about 30 minutes.
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(It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature and then rolled out.)
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Place a fourth of the dough on a floured work surface, re-covering the
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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 again from the center,
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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-inch biscuit cutter or wine glass, cut into rounds.
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When done cutting,
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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.
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Make sure each is sealed or the filling will come out when cooked.
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Place each of the dumplings on a floured cookie 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 wide pot or Dutch oven.
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Do NOT overcrowd.
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Stir and cook for about 3 to 4 minutes.
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Drain in a collander and
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place on a lightly oiled cookies sheet, shaking to
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coat with a thin film to prevent sticking.
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Do NOT pile the dumplings on top of each other as this distorts their shape.
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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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DO NOT overcook.
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To freeze.
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place in the freezer on an oiled cookie sheet when tepid (lukewarm).
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When they are rigid, store in tightly sealed plastic bags.
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Varenyky may be poached, pan-fried or steamed, served as an accompaniment or meats or served with sour
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cream , chopped sauteed onions or fried bacon with a little bacon fat
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1226.2kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 7.1g36%
- Cholesterol 31.1mg11%
- Sodium 4983.8mg208%
- Total Carbohydrate 234.6g79%
- Dietary Fiber 8.1g33%
- Sugars 7.5g
- Protein 34.6g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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