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This International dumpling features Unbleached All-Purpose Flour, Salt, Butter, Evaporated Milk, Water as needed. 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
Description
This International dumpling features Unbleached All-Purpose Flour, Salt, Butter, Evaporated Milk, Water as needed. 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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Do not use Condensed milk in this recipe
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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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Place the dough in a lightly oiled bowl, turn, and cover for about 1/2 .
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Place 1/4 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,
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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" biscuit cutter or a glass, cut into rounds.
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When done cutting,
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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.
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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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Do not overcrowd.
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Stir and cook for about 3 - 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.
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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 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
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cream , chopped sauteed onions, plain yogurt, bacon or sausages
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.
allpurpose, baking, boiling, butter, dumpling, dumplings, evaporated, filled, flour, holiday, international, milk, needed, salt, sautéing, steaming, title, unbleached, varenyky, vegetarian
