VARENIKI (Ukrainian Filled Dumplings)

Not as popular in Russia as in the Ukraine

SERVES 4 , 50 -55 vareniki
	•	2 cups unbleached all-purpose flour
	•	salt, to taste
	•	2 large egg yolks
	•	1 tablespoon vegetable oil
	•	7-8 tablespoons water
	•	1 large egg white, lightly beaten
	•	4 tablespoons unsalted butter
	•	6 tablespoons unsalted butter
	•	1 medium onion, finely chopped
	•	3 large potatoes, peeled, boiled, and mashed
	•	1/4 lb farmer cheese
	•	2 ounces colby cheese, grated
	•	salt and pepper, to taste
	•	2 cups farmer cheese
	•	1 large egg yolk
	•	3 tablespoons sugar
	•	1/2 teaspoon vanilla sugar
	•	3 slices bacon, diced
	•	1 large onion, chopped
	•	3 1/2 cups packaged sauerkraut (not canned)
	•	1 1/2 tablespoons tomato paste
	•	2 teaspoons sugar
	•	1/3 cup chicken broth or beef broth
	•	4 cups sour cherries, pitted fresh or sour cherries, jarred
	•	1/2 cup sugar, for fresh cherries, 1/4 cup sugar, for jarred
	•	cherry juice, as needed
	•	1/4 cup cherry flavored liqueur
	•	1 tablespoon cornstarch
	•	6 tablespoons unsalted butter
	1.	In a food processor, blend the flour and 1/2 tsp 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 a cotton towel and let stand for 30 minutes.

	2.	Divide the dough in half and shape into two balls. Keep one ball covered with the towel while
working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very
thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles
about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.

	3.	Have a bowl with the egg white near you. Place a heaping tsp 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 inch apart and keep covered with a damp

	4.	When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make
a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a
final batch of vareniki.

	5.	Meanwhile, in a large pot, bring 6 quarts of salted water to boil.

	6.	Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the
water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface,
and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a
colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.

	7.	Cook the rest of the vareniki in the same way.

	8.	Makes 50 to 55 vareniki. (Serves 4 people as an entree.).


	10.	Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring 
occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.

	11.	In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the
cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.


	13.	In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the


	15.	Rinse and squeeze thoroughly to dry the sauerkraut.

	16.	Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon 
and reserve. Drain off all but 2 Tbsp fat.

	17.	Add the onion to the skillet and saute, stirring frequently over medium heat until nIcely 
browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, 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 vareniki. Use the reserved bacon as a topping.


	19.	If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place 
for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. 
If less, add canned or bottled cherry juice.

	20.	If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix
the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.

	21.	In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let
boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room
temperature. Reserve to pour over the filled and colled vareniki.

	22.	Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries,
sealing especially tightly.

Please report any bad links..Thanks, Buzz


Copyright © 2001 - The Gutsy Gourmet - All rights reserved

Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencé Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains PastaBreads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection