*  Exported from  MasterCook  *
                        VARENYKY (FILLED DUMPLINGS)
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups                            Breads
                 Holiday                          Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Unbleached All-Purpose Flour
    1       t            Salt
    2       tb           Butter
    1       c            Evaporated Milk
      1/2   c            Water as needed
   * Do not use Condensed milk in this recipe
   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.
   Place the dough in a lightly oiled bowl, turn, and
   cover for about 1/2 .
   Place 1/4 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 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 biscuit cutter or a glass, cut into rounds.
   When done cutting, place 1 T of the filling on one
   side of each, flipping the other half over the top and
   sealing with your fingers or a fork. Be sure to seal
   these well. Place each of the dumplings on a floured
   cooky 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 Dutch oven. Do not
   overcrowd. Stir and cook for about 3 - 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. 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 they are at room temp.. When
   they are frozen hard, store in tightly sealed plastic
   bags. Varenyky may be poached, pan-fried or steamed,
   served as an accompaniment with meats, or served with
   sour cream, chopped sauteed onions, plain yogurt,
   bacon or sausages.
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