Varenyky
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These boiled dumplings filled with potatoes and cheese are a traditional dish originating from the Ukraine.
Potato Filling:
Peel and quarter the potatoes. Boil them in water seasoned with salt, then strain the water. Mash potatoes and add sauteed onions. Add cheese and allow to melt; season with salt and pepper. Mix well with a mixer.
Varenyky Dough:
Beat egg with a fork in a large mixing bowl. Add water and oil. Add flour 1 cup at a time, mixing with fork until very thick. Then turn out on floured cutting board and knead dough until all the flour is mixed. Separate dough into 2 halves: place one in bowl and cover with towel. Roll other half until approx. 1/8 inch thick, then cut out cicles with biscuit cutter or glass (approx. 3 inches across). Repeat with other half.
Making Varenyky:
Put flour on your hands amd your work surface. Hold dough in palm of hand and put about 1 T of potatoe filling in center. Fold dough over and seal edges (make sure they seal well, or it'll come open when boiled). Lightly flour both sides.
Cooking Varenyky:
Bring water to a boil in a large pot and add oil and salt. Once it returns to a boil, add about 30 varenyky. Stir every few minutes; once they float to the top, cook 4 minutes (still stirring every few minutes). Remove with flat, slotted spoon into baking dish. Spray with Pam.
Notes:
Make the potato filling a day ahead of time and let it sit in your fridge overnight. Beware! It takes a couple hours to make these and then some time to clean up (it's messy!), but they're well worth it! These can be frozen for months. To reheat, either microwave them or fry them in butter. Great with sour cream!
Submitted By: ea260599
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