Apricot And Walnut Varenikis (Ukrainian Dessert Dumplings)
 
these stuffed dessert dumplings with a chewy noodle-dough wrapping are 
a ukrainian specialty. the fruit fillings vary widely - ours are 
stuffed with dried apricots and walnuts, then sprinkled with a 
cinnamon-crumb topping. 
active time: 1 1/4 hr start to finish: 2 hr 
 
1/4 cup  water
1/4 cup  plus 2 tablespoons sugar
2 Tbsp  apricot brandy (optional)
6 oz.  dried apricots (1 cup; preferably california)
1/2 cup  walnuts (2 oz), finely chopped
  pierogi and vareniki dough
1 stick  (1/2 cup) unsalted butter
1/2 cup  fresh bread crumbs
1/4 tsp  cinnamon
 
make filling: bring water and 1/4 cup sugar to a boil, stirring until 
sugar is dissolved. remove from heat and stir in brandy. finely chop 
apricots in a food processor, then add sugar syrup and pulse until just 
combined (do not puree). transfer to a bowl and stir in 1/4 cup 
walnuts. cool. 
roll out dough and fill varenikis: halve dough and roll out 1 piece on 
a lightly floured surface into a 15-inch round, keeping remaining dough 
wrapped. trim dough to a 13-inch square. cut lengthwise into 4 strips, 
then crosswise into fourths to form 16 (3 1/4-inch) squares. 
 
put 1 slightly rounded teaspoon filling in center of each square. 
working with 1 square at a time, moisten edges with water and fold in 
half diagonally to form a triangle, pressing edges firmly together to 
seal. overlap bottom points of triangle and press to seal (dumpling 
will look like a pointed hat). transfer vareniki to a flour-dusted 
kitchen towel. repeat with remaining squares, then make more dumplings 
with remaining dough and filling. 
 
cook varenikis in a large pot of lightly salted boiling water until 
tender, about 15 minutes. make topping while varenikis cook: 
 
heat 2 tablespoons butter in a skillet over moderate heat, then cook 
bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until 
golden, 2 to 3 minutes. remove from heat and season lightly with salt. 
stir together cinnamon and remaining 2 tablespoons sugar. sprinkle 2 
teaspoons cinnamon sugar over crumb mixture and toss. 
 
to serve varenikis: melt remaining 6 tablespoons butter, then drizzle 
about 2 tablespoons on a warmed serving platter. transfer varenikis 
with a slotted spoon to platter and drizzle with remaining 4 
tablespoons butter. 
 
serve hot, sprinkled with bread-crumb mixture and remaining cinnamon 
sugar to taste. 
 
cooks' note: 
. filled varenikis can be frozen 1 month. freeze on a tray until 
firm, abut 2 hours, then freeze in sealable plastic bags. thaw before 
cooking. 
makes 6 servings. 
 
 
 
 
pierogi and vareniki dough 
 
active time: 20 min start to finish: 50 min 
 
1 cup  all-purpose flour plus additional for kneading and rolling
3/4 cup  cake flour (not self-rising)
2 large  eggs
3/4 tsp  salt
1/4 cup  water
 
stir together flours in a bowl. make a well in flour and add eggs, 
salt, and water, then stir together with a fork without touching flour. 
continue stirring, gradually incorporating flour into well until a soft 
dough forms. transfer dough to a lightly floured work surface and 
knead, adding only as much additional flour as needed to keep dough 
from sticking, until smooth and elastic, about 8 minutes. (dough will 
be soft.) cover with plastic wrap and let rest at room temperature at 
least 30 minutes. 
cooks' note: 
 
. dough may be made 2 hours ahead, wrapped well in plastic wrap and 
chilled. bring to room temperature before using. 
 
makes enough for about 48 pierogies or 32 varenikis. 
 
 
 
-- 
(ID: 1944) Mirror: rec.food.recipes: Thu, Jul 21, 2005


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