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1
Varenyky Dough: Combine the flour and salt in a large bowl, forming a well in the center.
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2
Add the soft butter and evaporated milk gently until all the flour is absorbed.
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3
Add water as needed.
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4
Knead dough until it sticks together.
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5
Let rest 5 minutes, then knead until smooth.
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6
Cover and set aside.
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7
Place dough in a greased bowl, turn to coat, and cover.
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8
Let set for about half an hour.
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9
Take 1/3 of the dough, leaving the rest covered.
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10
Roll out into a circle on a floured surface.
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11
Flip dough over and roll it out until it is 1/8 inch thick.
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12
Cut into 3-inch rounds.
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13
Place a tablespoon of filling on one side of the round, flip over the other half and press edges together to seal.
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14
Place the dumpling on a floured tray and keep covered.
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15
In a 3-quart saucepan, drop 10 or so dumplings into boiling water.
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16
Cook for 3 to 5 minutes.
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17
Drain in a colander.
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18
Place on a lightly oiled dish to coat with a thin layer of oil.
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19
Coat dumplings so they don't stick together.
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20
Serve Dumplings with fried onions and sour cream.
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21
Cold dumplings can be fried in oil and butter for a nice crispy surface.
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22
Potato Filling: Peel and dice potatoes, cover with water, and boil until soft.
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23
Drain.
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24
Saute the onions in butter.
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25
Add the cheese, onions, salt and pepper to the potatoes and mix well.
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26
Allow to cool, stirring occasionally.
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27
Once cooled, it is ready to use as dumpling filling.
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28
Sauerkraut and Cabbage Filling: Pour off the sauerkraut juice and set aside.
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29
Saute the onions in butter and add to the sauerkraut.
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30
A dd the cabbage, bouillon, and reserved juice.
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31
Stirring often, cook over low heat until liquid evaporates.
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32
Add the pepper.
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33
Remove from heat and let cool.
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34
Run the mixture through a meat grinder or food processor.
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35
The filling is then ready to use in the dumplings.
