Side Pannel
Varenyky (Ukrainian Filled Dumplings)
Varenyky (Ukrainian Filled Dumplings)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Russian
Ingredients List
- --------------------------------NOODLE DOUGH--------------------------------
- 4 c Flour
- Salt
- 4 lg Egg yolk
- 2 tb Oil
- 14 tb ;Water
- 4 lg Egg white; lightly beaten
- 8 tb Butter, sweet
Directions
POTATO FILLING
6 tb Butter, sweet
1 md Onion; finely chopped
3 lg Potato; peel/boil/mashed
1/4 lb Farmer's cheese
2 oz Colby; grated
Salt & pepper; to taste
SAUERKRAUT FILLING
3 sl Bacon; diced
1 lg Onion; chopped
3 1/2 c Sauerkraut, packaged*
1 1/2 tb Tomato paste
2 ts Sugar
1/3 c Chicken broth
*Rinse kraut and squeeze thoroughly dry.
Dumplings: In a food processor, blend the flour and 1/2 teaspoon salt.
With the motor running, add the egg yolks and the oil through the feed
tube, then pour in the water, in a slow, steady stream, until the dough
forms a ball around the blade. Transfer the dough to a floured surface and
knead until smooth, about two minutes. Cover with a linen or cotton (not
terry) kitchen towel and let stand half an hour.
Divide the dough in half and shape into two balls. Keep one ball covered
with the towel. On a floured surface with a floured rolling pin, roll out
the dough to a very thin sheet, about 1/16" thick, making sure it doesn't
tear. With a round cookie cutter, cut out circles about 3" in diameter.
Gather the scraps together into a ball and set aside, covered.
Have a bowl with the egg white by you. Place a heaping teaspoon of the
desired filling in the middle of each circle. Fold the dough over the
filling to form a semi-circle. Brush the edges with the egg white and press
the edges firmly together with the tines of a fork to seal. Place the
vareniki as they are made on a lightly floured large baking sheet about 1"
apart and keep covered with a damp tea towel. When finished with the first
batch, roll out the second ball of dough and make a second batch. Add the
leftover scraps of dough to the scraps left from the first batch, knead
into a ball, and roll out for a final batch of varenyky.
Meanwhile, in a large pot, bring 6 quarts of salted water to a boil. Reduce
the heat to medium so the water simmers and carefully lower half the
varenyky into the water. Boil, stirring occasionally with a wooden spoon to
prevent sticking, until they rise to the surface and are cooked through,
six to seven minutes. With a slotted spoon, carefully remove the varenyky
to a colander and drain thoroughly. Transfer to a deep serving bowl and
toss with half the butter. Repeat for the second half of the varenyky.
Potato filling: Melt the butter in a small skilled over medium heat. Add
the onion and saut#, stirring occasionally, until nicely browned, about 15
minutes. Remvoe from heat and cool slightly. In a large bowl, combine the
potatoes and cheese. Add the saut#ed onion along with the melted butter
and mix well. Season with salt and pepper and use for filling the varenyky.
Sauerkraut filling: Saut# the bacon in a large skillet over medium heat
until it renders its fat. Remove the bacon and reserve. Drain off all but
two tablespoons fat. Add the onion to the skillet and saut#, stirring
frequentlly over medium heat until nicely browned, almost 15 minutes. Turn
the heat up to medium-high, add the kraut, and saut#, stirring, until
softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste,
sugar, and broth. Reduce the heat to low, then cover and simmer for 20
minutes. Remove from the heat and cool to room temperature before using to
fill the varenyky. Use the reserved bacon as topping.
6 tb Butter, sweet
1 md Onion; finely chopped
3 lg Potato; peel/boil/mashed
1/4 lb Farmer's cheese
2 oz Colby; grated
Salt & pepper; to taste
SAUERKRAUT FILLING
3 sl Bacon; diced
1 lg Onion; chopped
3 1/2 c Sauerkraut, packaged*
1 1/2 tb Tomato paste
2 ts Sugar
1/3 c Chicken broth
*Rinse kraut and squeeze thoroughly dry.
Dumplings: In a food processor, blend the flour and 1/2 teaspoon salt.
With the motor running, add the egg yolks and the oil through the feed
tube, then pour in the water, in a slow, steady stream, until the dough
forms a ball around the blade. Transfer the dough to a floured surface and
knead until smooth, about two minutes. Cover with a linen or cotton (not
terry) kitchen towel and let stand half an hour.
Divide the dough in half and shape into two balls. Keep one ball covered
with the towel. On a floured surface with a floured rolling pin, roll out
the dough to a very thin sheet, about 1/16" thick, making sure it doesn't
tear. With a round cookie cutter, cut out circles about 3" in diameter.
Gather the scraps together into a ball and set aside, covered.
Have a bowl with the egg white by you. Place a heaping teaspoon of the
desired filling in the middle of each circle. Fold the dough over the
filling to form a semi-circle. Brush the edges with the egg white and press
the edges firmly together with the tines of a fork to seal. Place the
vareniki as they are made on a lightly floured large baking sheet about 1"
apart and keep covered with a damp tea towel. When finished with the first
batch, roll out the second ball of dough and make a second batch. Add the
leftover scraps of dough to the scraps left from the first batch, knead
into a ball, and roll out for a final batch of varenyky.
Meanwhile, in a large pot, bring 6 quarts of salted water to a boil. Reduce
the heat to medium so the water simmers and carefully lower half the
varenyky into the water. Boil, stirring occasionally with a wooden spoon to
prevent sticking, until they rise to the surface and are cooked through,
six to seven minutes. With a slotted spoon, carefully remove the varenyky
to a colander and drain thoroughly. Transfer to a deep serving bowl and
toss with half the butter. Repeat for the second half of the varenyky.
Potato filling: Melt the butter in a small skilled over medium heat. Add
the onion and saut#, stirring occasionally, until nicely browned, about 15
minutes. Remvoe from heat and cool slightly. In a large bowl, combine the
potatoes and cheese. Add the saut#ed onion along with the melted butter
and mix well. Season with salt and pepper and use for filling the varenyky.
Sauerkraut filling: Saut# the bacon in a large skillet over medium heat
until it renders its fat. Remove the bacon and reserve. Drain off all but
two tablespoons fat. Add the onion to the skillet and saut#, stirring
frequentlly over medium heat until nicely browned, almost 15 minutes. Turn
the heat up to medium-high, add the kraut, and saut#, stirring, until
softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste,
sugar, and broth. Reduce the heat to low, then cover and simmer for 20
minutes. Remove from the heat and cool to room temperature before using to
fill the varenyky. Use the reserved bacon as topping.
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