Varenyky (Ukrainian Filled Dumplings)
- 4 cups flour, all-purpose
- 1 x salt
- 4 large egg yolks
- 2 tablespoons vegetable oil
- 14 tablespoons water
- 4 large egg whites lightly beaten
- 8 tablespoons butter sweet
- 6 tablespoons butter sweet
- 1 medium onions finely chopped
- 3 large potatoes peel, boil, mash
- 1/4 pound farmer's cheese
- 2 ounces colby cheese grated
- 1 x salt and black pepper to taste
- 3 slices bacon diced
- 1 large onions chopped
- 3 1/2 cups sauerkraut packaged*
- 1 1/2 tablespoons tomato paste
- 2 teaspoons sugar
- 13 cup 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 inches thick, making sure it doesn't tear.
- With a round cookie cutter, cut out circles about 3 inches 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 1inch 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 saute, 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 sauteed onion along with the melted butter and mix well.
- Season with salt and pepper and use for filling the varenyky.
- Sauerkraut filling:
- Saute 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 saute, stirring frequentlly over medium heat until nicely browned, almost 15 minutes.
- Turn the heat up to medium-high, add the kraut, and saute, 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.
flour, salt, egg yolks, vegetable oil, water, egg whites, butter, butter sweet, onions, potatoes, s cheese, colby cheese, salt, bacon, onions, tomato paste, sugar, chicken broth
Taken from recipeland.com/recipe/v/varenyky-ukrainian-filled-dumpl-47102 (may not work)