Varenikis

[Guest guest]

Filled dumplings from Bessarabia

 

3 cups flour

1 egg

2 tablespoons oil

1/2-cup warm water

Pinch salt

 

1. Make a well in the centre of flour.

2. Stir in rest of ingredients.

3. Knead 10 minutes.

4. Let rest covered 1 hour.

5. Roll out dough on a floured surface, as thin as possible.

6. Cut out 3 1/2 " rounds.

7. Place 1 T filling into each round.

8. Baste edges with egg white.

9. Fold in 2 pressing edges down to stick together.

10. Cook in plenty of salted boiling water until they rise

to the surface.

 

NOTES: Serve at once

 

POTATO FILLING:

5 medium potatoes

3 medium onions -- chopped

3 tablespoons oil

Salt, pepper, nutmeg -- to taste

 

CHEESE FILLING:

1 lb ricotta, farmer's cheese or homemade cheese

2 tablespoons chopped green onions

Salt and pepper -- to taste

1 egg

 

POTATO FILLING:

1. Cook onions in oil until they are brown and crispy.

2. Cook potatoes in their skins. Peel them as soon as they

are cool enough to handle.

3. Mash potatoes. Stir in onions and seasonings.

 

CHEESE FILLING:

1. Crumble cheese with a fork.

2. Stir in rest of ingredients.

 

NOTES: For potato varenikes, top with plenty of onions fried

in oil

 

For cheese varenikes, top with melted butter