MMMMM----- Recipe via Meal-Master (tm) v7.02
      Title: Varenyky (Filled Dumplings)
 Categories: Soups, Bread, Russian, Christmas
   Servings: 10
       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
   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.