-
1
*Rinse kraut and squeeze thoroughly dry.
-
2
Dumplings:
-
3
In a food processor, blend the flour and 1/2 teaspoon salt.
-
4
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.
-
5
Transfer the dough to a floured surface and knead until smooth, about two minutes.
-
6
Cover with a linen or cotton (not terry) kitchen towel and let stand half an hour.
-
7
Divide the dough in half and shape into two balls.
-
8
Keep one ball covered with the towel.
-
9
On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inches thick, making sure it doesn't tear.
-
10
With a round cookie cutter, cut out circles about 3 inches in diameter.
-
11
Gather the scraps together into a ball and set aside, covered.
-
12
Have a bowl with the egg white by you.
-
13
Place a heaping teaspoon of the desired filling in the middle of each circle.
-
14
Fold the dough over the filling to form a semi-circle.
-
15
Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal.
-
16
Place the vareniki as they are made on a lightly floured large baking sheet about 1inch apart and keep covered with a damp tea towel.
-
17
When finished with the first batch, roll out the second ball of dough and make a second batch.
-
18
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.
-
19
Meanwhile, in a large pot, bring 6 quarts of salted water to a boil.
-
20
Reduce the heat to medium so the water simmers and carefully lower half the varenyky into the water.
-
21
Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, six to seven minutes.
-
22
With a slotted spoon, carefully remove the varenyky to a colander and drain thoroughly.
-
23
Transfer to a deep serving bowl and toss with half the butter.
-
24
Repeat for the second half of the varenyky.
-
25
Potato filling:
-
26
Melt the butter in a small skilled over medium heat.
-
27
Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes.
-
28
Remvoe from heat and cool slightly.
-
29
In a large bowl, combine the potatoes and cheese.
-
30
Add the sauteed onion along with the melted butter and mix well.
-
31
Season with salt and pepper and use for filling the varenyky.
-
32
Sauerkraut filling:
-
33
Saute the bacon in a large skillet over medium heat until it renders its fat.
-
34
Remove the bacon and reserve.
-
35
Drain off all but two tablespoons fat.
-
36
Add the onion to the skillet and saute, stirring frequentlly over medium heat until nicely browned, almost 15 minutes.
-
37
Turn the heat up to medium-high, add the kraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes.
-
38
Stir in the tomato paste, sugar, and broth.
-
39
Reduce the heat to low, then cover and simmer for 20 minutes.
-
40
Remove from the heat and cool to room temperature before using to fill the varenyky.
-
41
Use the reserved bacon as topping.
