Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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