5 ½ cups flour
1 ¾ cups water, warm
½ teaspoon salt
1 tablespoon oil
varied fillings (see below)
salo, finely chopped
½ onion, finely chopped
In large mixing bowl, combine 3 cups flour with egg, warm water, salt and oil. Mix well. Knead in the remaining flour. Knead until smooth and pliable. Let stand 10 minutes. Cut into pieces, and roll flat (1/8 inch thickness). Cut circles in the dough using a drinking glass. Continue rolling and re-rolling dough until you have as many circles as possible, using additional flour if needed to keep the dough from sticking. Take a dough circle in your palm and scoop in a small spoonful of filling. Dip your fingers into a little water, fold over and press edges together. Repeat this process until all of the dough is used. This recipe yields many varenyky, but you may store them in the freezer until ready to use.
To cook, add up to 6 varenyky to a pot of salted, boiling water. Boil 4-5 minutes, until cooked through and floating. If the varenyky are savory, transfer to a frying pan with salo and chopped onions that have been cooked until crispy. Toss, then serve with a dollop of sour cream and adzheka, if desired. For sweet varenyky, simply transfer cooked varenyky directly to a plate and serve with sour cream.
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