Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Noodle Dough:
4 c Flour
Salt
4 lg Egg yolk
2 tb Oil
14 tb Water
4 lg Egg white -- lightly beaten
8 tb Sweet butter
Potato Filling:
6 tb Sweer butter
1 md Onion -- finely chopped
3 lg Potato -- peel/boil/mashed
1/4 lb Farmer's cheese
2 oz Colby -- grated
Salt & pepper -- to taste
Sauerkraut Filling:
3 sl Bacon -- diced
1 lg Onion -- chopped
3 1/2 c Sauerkraut -- packaged *
1 1/2 tb Tomato paste
2 ts Sugar
1/3 c Chicken broth
* Rinse kraut and squeeze thoroughly dry.
Dumplings:
In a food processor, blend the flour and 1/2 ts salt. With the
motor running, add the egg yolks and the oil through the feed tube,
then pour in the water, in a slow, steady stream, until the dough
forms a ball around the blade. Transfer the dough to a floured
surface and knead until smooth, about two minutes. Cover with a
linen or cotton (not terry) kitchen towel and let stand half an
hour.
Divide the dough in half and shape into two balls. Keep one ball
covered with the towel. On a floured surface with a floured rolling
pin, roll out the dough to a very thin sheet, about 1/16" thick,
making sure it doesn't tear. With a round cookie cutter, cut out
circles about 3" in diameter. Gather the scraps together into a
ball and set aside, covered.
Have a bowl with the egg white by you. Place 1 heaping ts of the
desired filling in the middle of each circle. Fold the dough over
the filling to form a semi-circle. Brush the edges with the egg
white and press the edges firmly together with the tines of a fork
to seal. Place the vareniki as they are made on a lightly floured
large baking sheet about 1" apart and keep covered with a damp tea
towel. When finished with the first batch, roll out the second ball
of dough and make a second batch. Add the leftover scraps of dough
to the scraps left from the first batch, knead into a ball, and
roll out for a final batch of varenyky.
Meanwhile, in a large pot, bring 6 qt of salted water to a boil.
Reduce the heat to medium so the water simmers and carefully lower
half the varenyky into the water. Boil, stirring occasionally with
a wooden spoon to prevent sticking, until they rise to the surface
and are cooked through, six to seven minutes. With a slotted spoon,
carefully remove the varenyky to a colander and drain thoroughly.
Transfer to a deep serving bowl and toss with half the butter.
Repeat for the second half of the varenyky.
Potato Filling:
Melt the butter in a small skilled over medium heat. Add the onion
and saut#, stirring occasionally, until nicely browned, about
15 minutes. Remove from heat and cool slightly. In a large bowl,
combine the potatoes and cheese. Add the saut#ed onion along with
the melted butter and mix well. Season with salt and pepper and use
for filling the varenyky.
Sauerkraut Filling:
Sauté the bacon in a large skillet over medium heat until it
renders its fat. Remove the bacon and reserve. Drain off all but
2 tb fat. Add the onion to the skillet and sauté, stirring
frequentlly over medium heat until nicely browned, almost
15 minutes. Turn the heat up to medium-high, add the kraut, and
sauté, stirring, until softened and cooked throughout, 10 to 15
minutes. Stir in the tomato paste, sugar, and broth. Reduce the
heat to low, then cover and simmer for 20 minutes. Remove from the
heat and cool to room temperature before using to fill the
varenyky. Use the reserved bacon as topping.
