MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Varenyki (Filled Dumplings) Ukrainian
 Categories: Five, Dumplings, Breads
      Yield: 10 Servings
 
      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

  FILLINGS: your choice, can be as varied and diverse as 
  your imagination will allow.
 
  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 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
  
  From: Don Houston
  
  Uncle Dirty Dave's Archives
 
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