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
Filling; your choice
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" thickness.
Run a hand under the bottom to loosen it.
With a 3" 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 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 qt 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 cookie 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.
As served at the Alabama Jam Picnic @ Pat Stockett's
