Potato
Vareniki
-Russian,Volga Russian-German Potato Dumplings
Note: this recipe fed the whole family - a large sitting and was a family event when Grandma would make it.
Filling:
2-3 pounds potatoes, boiled (save water from cooked
potatoes- set aside to boil the dumpling in) (I make this using about 10-12
med. potatoes)
2 sm. yellow onions chopped small
1 jar saurkraut, drained and rinsed. (Large quart jar-
homemade saurkraut is best!)
1 stick butter
Salt and pepper
Dough:
2/3 cups whole milk
2 large eggs
2 cups warm water
1 1/2 tsp salt
about 6 cups whole wheat flour
1 stick real butter (to serve at end)
To
cook:
Filling: Peel and wash potatoes, cut into chunks and boil
until soft and mashable. Put into Large mixing bowl and mash. set aside. In fry
pan: Saute onion and drained saurkraut in butter until tenderand slightly
browned, add this to the mashed potatoes and season with salt and pepper. Set
aside.
Dough: Mix together: 2/3 cup milk, 2 cups warm water, 2
eggs and 1 1/2 tsp salt until well
blended.
Begin adding flour 1 cup at a time until mixed well and
no longer sticks to bowl. Rest dough 15 minutes. Place the dough on a lightly
floured surface. Roll out dough on a floured board to a 1/4-inch thickness. Cut
dough into small squares and place a spoonful of potato mixture in the center
of each square. Fold dough, pinch ends to form a triangle. Pinch well as they
will boil apart if left open.
To Cook:
When all are made, and pinched tight, put into boiling
potato water and boil for about 8-10 minutes. (They will act very much like a
ravioli when done, floating only at top) Best to boil 4-5 at a time and pull
when done. When all are cooked, drain, and serve with the remaining real butter
melted, and drizzled over top. Grandma served this with pork chops or German
sausage.
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