RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Dumplings, Filled: Varenikis - dairy, meat, pareve
These are family favorites from Bessarabia. They are from my mother's, Esther Podcameni's, family. 3 cups flour 1 egg 2 tablespoons oil 1/2 cup warm water pinch salt 1. Make a well in the center 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, farmers 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 or schmaltz For cheese varenikes, top with melted butter
