Varenyky
When filled with prune, plum, or poppy seed, these can be served as part of the dessert course.
- 3 tablespoons vegetable oil
- 1 egg
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup 1 stick butter (melted)
- In a bowl, combine oil, egg, and 1½ cups of water. Add flour and salt and mix to make a dough.
- On a lightly floured surface, knead dough until smooth and soft. Put into a lightly oiled bowl and cover. Let dough rest for 20 minutes.
- Again on a lightly floured surface, roll out dough until it is slightly thinner than a piecrust. Use a cookie cutter or glass to cut out 3-inch rounds.
- Put about 1 teaspoon of filling (recipes at right) onto each round. Fold over to form a half-circle, then pinch edges together with your fingers to seal.
- Bring a pot of water to a boil. Drop varenyky into the pot a few at a time.
- Stir with a wooden spoon to prevent them from sticking to the pot. (They'll float to the top when cooked, which can take from a few minutes up to 10 minutes.) Remove with a slotted spoon to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter, and toss gently to coat to prevent them from sticking together.
Servings 16
POTATO AND CHEESE FILLING
Cook 1 chopped onion in ¼ cup (½ stick) of butter. In a bowl, combine onions, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 1 cup grated cheddar cheese, and 3 cups mashed potatoes and stir well to incorporate.
Cool thoroughly before using.
SAUERKRAUT FILLING
Cook 1 quart of sauerkraut for about 20 minutes, or until done. Drain, press out all water, and chop fine. Cook 1 chopped onion in ¼ cup of oil until golden. Add sauerkraut, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper and fry for 10 minutes.
Cool thoroughly before using.
PRUNE OR PLUM FILLING
Simmer 1 cup of fruit in ½ cup of water in a covered pot for 20 minutes. Drain and cool. Remove stones and chop fine.
Add 2 tablespoons sugar, or to taste, and mix well before using.
POPPY-SEED FILLING
In a pot over medium heat, combine 1 cup poppy seeds in enough milk to cover. Scald for 2 to 3 minutes. Drain off most of the milk. In a blender or food processor, purée poppy seeds and remaining milk. Add 1 egg yolk and 2 tablespoons sugar and blend well. Cool thoroughly before using.