Varenyky (filled Dumplings) (russian)

---------- Recipe via Meal-Master (tm) v8.04

Title: VARENYKY (FILLED DUMPLINGS) (RUSSIAN)
Categories: Soups, Breads, Ethnic
Yield: 10 servings

5 c Unbleached All-Purpose Flour
1 ts Salt
2 tb Butter
1 c Evaporated Milk; NOT
-Condensed Milk
1/2 c ;Water, As Needed

Combine the flour and salt in a large bowl, forming a
well in the middle. Add the butter and milk and mix
lightly until the flour is absorbed. (Add a little
warm water as needed.) Knead until the dough sticks
together, cover and allow to rest for a few minutes,
then knead until smooth. Cover and set aside. (This
dough should be somewhat soft, since more flour will
be added as the dough is rolled out.) Or, in a
processor, combine the flour, salt, and butter,
stirring a few times, then with the machine running,
add liquids until a ball forms. Allow to rest for a
few minutes and then process until smooth. Place the
dough in a lightly oiled bowl, turn, and cover for
about 30 minutes. (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 a floured work surface, re-covering the
rest of the dough. Roll into a circle, starting at
the center and rolling outwards to maintain an even
thickness, turn over and again from the center, roll
the dough out to about 1/8-inch thickness. Run a hand
under the bottom to loosen it. With a 3-inch biscuit
cutter or wine glass, cut into rounds. When done
cutting, place 1 tb of the filling on one side of
each, flipping the other half over the top and sealing
with your fingers or a fork. Make sure each is sealed
or the filling will come out when cooked. Place each
of the dumplings on a floured cookie sheet, keeping
the dumplings covered with a towel. Repeat with the
remaining dough, saving the scraps until last. Use as
little flour as possible in this process or the scraps
will be come tough and heavy. Gently drop 12 to 15
varenyky into 3 quarts of boiling water, in a large
wide pot or Dutch oven. Do NOT overcrowd. Stir and
cook for about 3 to 4 minutes. Drain in a collander
and place on a lightly oiled cookies sheet, shaking to
coat with a thin film to prevent sticking. Do NOT pile
the dumplings on top of each other as this distorts
their shape. If the varenyky are to be frozen, remove
with a slotted spoon when they float to the top. DO
NOT overcook. To freeze. place in the freezer on an
oiled cookie sheet when tepid (lukewarm). When they
are rigid, store in tightly sealed plastic bags. TO
SERVE: Varenyky may be poached, pan-fried or steamed,
served as an accompaniment or meats or served with
sour cream, chopped sauteed onions or fried bacon with
a little bacon fat.

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