Victor Sack wrote:

> I do have a recipe for Old-Russian (not Ukrainian) vareniki with a heart
> and lights filling that is cooked.
>
> Victor

I believe this one is Ukrainian

Varenyky Dough: (1) (Pyrohy)

5 cups flour
1 tsp. salt
2 tbsp. butter (soft)
1 cup evaporated milk
1/2 cup water(more or less as needed)

Combine flour and salt in a large bowl, forming a well in the middle. Add
butter and milk and mix lightly until flour is absorbed. Add a little warm
water if needed. Knead until dough sticks together, cover and allow to rest
for a few minutes, then knead until smooth. Cover and set aside. The dough
should be somewhat soft, since more flour is added as dough is rolled out.
Or, in processor, combine flour, salt, and butter and stir a few times.
With machine running, add liquids until a ball forms. Allow to rest a few
minutes, then process until smooth. Place dough in a lightly oiled bowl,
turn, and cover for about 30 minutes before rolling out. 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 floured work surface;
cover remaining dough. Roll into a circle, away from the center, turn over,
flour lightly, and roll again to about 1/8 inch thickness. Run a hand under
the bottom to loosen it. With a 3 inch biscuit cutter or wineglass, cut
rounds. Place a tablespoon of filling to one side of each round, flip over
other hlf, and press edges together, sealing in filling. Place dumlings on
a floured tray; keep dumplings covered with a towel.

Varenyky dough: (2)

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 tablespoon vegetable oil
7 to 8 tablespoons water

In a food processor, blend the flour and 1/2 teaspoon salt. 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.

Transfer the dough to a floured surface and knead until smooth, about 2
minutes. Cover with cotton tea towel and let stand for 30 minutes.

Divide the dough into twelve equal pieces and shape them into balls. Let
stand covered for 15 minutes.

Potato Dough (3)

1 cup cold mashed potatoes
2 teaspoons melted butter
2 eggs, slightly beaten
1 teaspoon salt
2 cups flour
Water

Combine the potatoes with the butter, eggs, and salt. Add the flour and
enough water to moisten the mixture sufficiently and make a soft dough.
Knead lightly, cover, and let it stand for 10 minutes. Cut the dough into 2
parts for easier handling.

Cheese Dough for Varenyky (4)

2 cups flour
1 teaspoon salt
2 cups cottage cheese
1 egg, slightly beaten
1/3 cup milk, about

Mix the flour with the salt. Press the cottage cheese through a sieve and
combine with the egg and milk. Stir in the flour and knead to make a soft
dough. Cover andlet it stand for 10 minutes. Roll quite thin, cut as
desired, and form small varenyky, using a cottage cheese filling.

Rich Dough for Varenyky (pyrohy 5)

The following recipe gives rich and tender varenyky.

1/2 cup cold mashed potatoes
2 tablespoons shortening
2 egg yolks
1/2 cup lukewarm water
1 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon salt
1/4 cup flour

Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift 1
3/4 cups of flour with the cream of tartar and salt, and then stir into the
first mixture. This will form a very soft dough. Add 1/4 cup of flour in 2
tablespoon portions until the dough no longer sticks to the hand. The dough
should be very soft. If some of the flour is left, use it for flouring the
board. Knead lightly, cover, and let it stand for 10 minutes. Roll quite
thin, cut into the desired shape and form varenyky, using any favorite
filling.

Varenyky dough (6)

2 cups flour
1 teaspoon salt
1 egg or 2 egg yolks
1/2 cup water, about

Mix the flour with the salt in a deep bowl. Add the egg and enough water to
make a medium soft dough. Knead on a floured board until smooth. Too much
kneading will toughen the dough. Divide the dough into 2 parts. Cover and
let it stand for at least 10 minutes. Prepare filling.

If varenyky are to be frozen, remove with a slotted spoon when they float
to the top. Do not overcook. To freeze, place in freezer on an oiled cookie
sheet while tepid. When they are rigid, store in tightly sealed plastic
bags.

To serve: varenyky may be poached, pan-fried, or steamed, serves as an
accompaniment to meats, or served with sour cream, chopped sauteed onions,
or fried bacon with a little bacon fat.

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