Ukrainian Dumplings with Fruit (Halushky z Ovachamy)

Instructions

DOUGH FOR DUMPLINGS: Sift together flour and salt, and add milk and enough water to make a light dough. This may be done in food processor. Sprinkle lightly with flour, knead a few times, form into a ball, and allow to rest, covered, for 15 minutes.

FRUIT FILLING: Pit fruit, sprinkle with sugar, and let stand 30 minutes. Halve larger fruit. Strain juice from fruit into a saucepan, add water, and bring to boil. Cook until sugar dissolves and syrup thickens. Add more sugar if fruit is very tart.

Roll out half of the dough into a rectangle 1/8 inch thick. Cut 3 inch rounds with cookie cutter. Form each round around a tablespoonful of fruit in a ball.

Seal edges, roll in floured palms, and place on floured towels. Roll scraps last. Gently drop 10 to 12 dumplings in 3 quarts boiling water and stir lightly. Cook uncovered until halushky come to the surface. Drain in colander and place on platter.

Serve warm with light fruit syrup and sweetened sour cream or mix 1 cup sour cream with 1 cup whipping cream and set out at room temperature for several hours to thicken. Mix again lightly before serving. Serve with a sprinkling of powdered sugar if you wish.

Author's Comments

These halushky are made of a light dough mixed with wheat flour and milk. Round dumplings made of soft dough, sometimes are filled and sometimes "blind." Any seasonal fruit may be used as filling. Halushky are served warm with a light syrup and sweetened whipped or sour cream. The results are lightly sweet and are an excellent accompaniments for fish or roasts.

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