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