JIM WELLER wrote to DAVE DRUM <=-
Title: Didivs'ka Iushka (Grandfather Soup)
Origin: Oksanna Levshenko, Kiev-Ukraine, circa 1996
From: Don Houston
One of that jerk's lesser crimes was plagiarising published
cookbooks and pawning off all those recipes as ones he gathered
himself in his probably imaginary travels.
He was as phony as a politician's campaign promise. But he had been to
Russia. Brought home a nicer wife than he probably deserved from the
Ukraine.
This was Maya's contribution to the Alabama Jam picnic in 1998. It was
a much bigger hit that Don's "chilli" which most agreed would make a
decent spaghetti sauce.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Varenyki (Filled Dumplings) Ukrainian
Categories: Dumplings, Breads
Yield: 10 Servings
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
Filling; your choice
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" thickness. Run a hand
under the bottom to loosen it.
With a 3" 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 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 cookie 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.
As served at the Alabama Jam Picnic @ Pat Stockett's
From: Don Houston
Uncle Dirty Dave's Archives
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