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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Varenyky Dough (1):
5 cups flour
1 tsp. salt
2 tbsp. butter (soft)
1 cup evaporated milk
1/2 cup water (more or less as needed)
Varenyky dough (2):
2 cups all-purpose flour
1/2 tsp. salt
2 lg. egg yolks
1 tbsp. vegetable oil
7 to 8 tbsp. water
Potato Dough (3):
1 cup cold mashed potatoes
2 tsp. melted butter
2 eggs, slightly beaten
1 tsp. salt
2 cups flour
Water
Cheese Dough for Varenyky (4):
2 cups flour
1 tsp. salt
2 cups cottage cheese
1 egg, slightly beaten
1/3 cup milk, about
Rich Dough for Varenyky (5):
1/2 cup cold mashed potatoes
2 tbsp. shortening
2 egg yolks
1/2 cup lukewarm water
1-3/4 cups flour
1 tsp. cream of tartar
1 tsp. salt
1/4 cup flour
Varenyky Dough (6):
2 cups flour
1 tsp. salt
1 egg or 2 egg yolks
1/2 cup water, about
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Directions:
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VARENYKY DOUGH (1): Combine flour and salt in a large bowl, forming a well in the middle. Add butter and milk and mix lightly until flour is absorbed. Add a little warm water if needed. Knead until dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. The dough should be somewhat soft, since more flour is added as dough is rolled out. Or, in processor, combine flour, salt, and butter and stir a few times. With machine running, add liquids until a ball forms. Allow to rest a few minutes, then process until smooth. Place dough in a lightly oiled bowl, turn, and cover for about 30 minutes before rolling out. 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 floured work surface; cover remaining dough. Roll into a circle, away from the center, turn over, flour lightly, and roll again to about 1/8 inch thickness. Run a hand under the bottom to loosen it. With a 3 inch biscuit cutter or wineglass, cut rounds. Place a tablespoon of filling to one side of each round, flip over other half, and press edges together, sealing in filling. Place dumplings on a floured tray; keep dumplings covered with a towel.
VARENYKY DOUGH (2): 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 2 minutes. Cover with cotton tea towel and let stand for 30 minutes.
Divide the dough into twelve equal pieces and shape them into balls. Let stand covered for 15 minutes.
VARENYKY DOUGH (3): Combine the potatoes with the butter, eggs, and salt. Add the flour and enough water to moisten the mixture sufficiently and make a soft dough. Knead lightly, cover, and let it stand for 10 minutes. Cut the dough into 2 parts for easier handling.
VARENYKY DOUGH (4): Mix the flour with the salt. Press the cottage cheese through a sieve and combine with the egg and milk. Stir in the flour and knead to make a soft dough. Cover and let it stand for 10 minutes. Roll quite thin, cut as desired, and form small varenyky, using a cottage cheese filling.
VARENYKY DOUGH (5): This makes a rich and tender dough. Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift 1 3/4 cups of flour with the cream of tartar and salt, and then stir into the first mixture. This will form a very soft dough. Add 1/4 cup of flour in 2 tablespoon portions until the dough no longer sticks to the hand. The dough should be very soft. If some of the flour is left, use it for flouring the board. Knead lightly, cover, and let it stand for 10 minutes. Roll quite thin, cut into the desired shape and form varenyky, using any favorite filling.
VARENYKY DOUGH (6): Mix the flour with the salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let it stand for at least 10 minutes. Prepare filling.
If varenyky are to be frozen, remove with a slotted spoon when they float to the top. Do not overcook. To freeze, place in freezer on an oiled cookie sheet while tepid. When they are rigid, store in tightly sealed plastic bags.
To serve: varenyky may be poached, pan-fried, or steamed, serves as an accompaniment to meats, or served with sour cream, chopped sauteed onions, or fried bacon with a little bacon fat.
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Comments from olga
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Variations on different kinds of varenyky dough. Try them all and find the one you like best.
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