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Filled Dumplings: Varenikis - d, m, p

Posted by : Miriam Podcameni Posvolsky

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

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