Varenyky (Ukrainian Filled Dumplings)

Ingredients:

• noodle dough:
• 4 cups flour
• salt
• 4 large egg yolk
• 2 tbsp. oil
• 14 tbsp. water
• 4 large egg white - lightly beaten
• 8 tbsp. Butter, sweet
  
  
• potato filling:
• 6 T Butter, sweet
• 1 medium onion - finely chopped
• 3 large potatoes - 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 cups Sauerkraut, packaged (Rinse kraut and squeeze thoroughly dry)
• 1 1/2 T Tomato paste
• 2 tsp. sugar
• 1/3 cup chicken broth

Preparation:

• 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 sauté, 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 sautéed onion along with the melted butter and mix well.
• Season with salt and pepper and use for filling the varenyky.
  
  
• Sauerkraut filling:
• Sauté 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 sauté, stirring frequentlly over medium heat until nicely browned, almost 15 minutes.
• Turn the heat up to medium-high, add the kraut, and sauté, 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.

  

Prepared: 2004-11-11

Categories: International
Pork
Vegetarian