happiness is plenty of vareniki
Oct. 9th, 2002 11:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threeplusfireThis is what I want to make. Read Gogol's Christmas Eve and you'll understand why I wish I had vareniki magic.
Maybe I'll go to the store this afternoon. All I want to do is cook and clean, cook and clean til I fall asleep. Perhaps Delchi's evil chicken and potato dumplings, with salad.
Ukrainian Dumplings with Potato Filling
----
Noodle dough:
2 cups unbleached flour
Salt
2 large egg yolks
1 large egg white, lightly beaten
1 tablespoon vegetable oil
7-8 tablespoons water
4 tablespoons (1/2 stick) of butter
1. Blend flour and 1/2 teaspoon salt. Add egg yolks and oil, then water in a slow steady stream. Once dough forms a ball, roll it out on a floured surface and knead until smooth. Cover with a piece of linen cloth and let stand for thirty minutes.
2. Divide dough in half. Roll out half into a thin sheet, maybe about 1/16 of an inch or a little more. Using a cookie cutter or a glass, cut out circles about three inches in diameter. Set scraps aside with the rest of the dough.
3. Place heaping teaspoon of filling in the center of each dough circle, and fold the edge over to make a dumpling. brush edges with egg white and press firmly with the tines of a fork to seal. Place dumplings on baking sheet and keep covered with a damp cloth. Continue making dumplings until all the dough is used up.
4. Using largest pot you own, boil lightly salted water. (Six quarts is ideal.) Reduce heat and keep water simmering. Gently lower about half of the dumplings into the water and boil for about six to seven minutes. Stir occasionally with a wooden spoon to keep them from sticking to each other. Remove with a spatula or slotted spoon and drain in a colander. In large bowl, toss with half the butter. Cook the remaining dumplings.
Potato Filling:
6 tablespoons unsalted butter
Medium onion, finely chopped
3 large potatos, peeled, boiled and mashed
1/4 pound sour cream
2 ounces mild cheese, grated
Salt and pepper to taste
1. Melt butter in skillet, and saute onion until nicely browned. Let cool.
2. In a large bowl, mix potatos and cheese, add butter and onions and season with salt and pepper.
Maybe I'll go to the store this afternoon. All I want to do is cook and clean, cook and clean til I fall asleep. Perhaps Delchi's evil chicken and potato dumplings, with salad.
Ukrainian Dumplings with Potato Filling
----
Noodle dough:
2 cups unbleached flour
Salt
2 large egg yolks
1 large egg white, lightly beaten
1 tablespoon vegetable oil
7-8 tablespoons water
4 tablespoons (1/2 stick) of butter
1. Blend flour and 1/2 teaspoon salt. Add egg yolks and oil, then water in a slow steady stream. Once dough forms a ball, roll it out on a floured surface and knead until smooth. Cover with a piece of linen cloth and let stand for thirty minutes.
2. Divide dough in half. Roll out half into a thin sheet, maybe about 1/16 of an inch or a little more. Using a cookie cutter or a glass, cut out circles about three inches in diameter. Set scraps aside with the rest of the dough.
3. Place heaping teaspoon of filling in the center of each dough circle, and fold the edge over to make a dumpling. brush edges with egg white and press firmly with the tines of a fork to seal. Place dumplings on baking sheet and keep covered with a damp cloth. Continue making dumplings until all the dough is used up.
4. Using largest pot you own, boil lightly salted water. (Six quarts is ideal.) Reduce heat and keep water simmering. Gently lower about half of the dumplings into the water and boil for about six to seven minutes. Stir occasionally with a wooden spoon to keep them from sticking to each other. Remove with a spatula or slotted spoon and drain in a colander. In large bowl, toss with half the butter. Cook the remaining dumplings.
Potato Filling:
6 tablespoons unsalted butter
Medium onion, finely chopped
3 large potatos, peeled, boiled and mashed
1/4 pound sour cream
2 ounces mild cheese, grated
Salt and pepper to taste
1. Melt butter in skillet, and saute onion until nicely browned. Let cool.
2. In a large bowl, mix potatos and cheese, add butter and onions and season with salt and pepper.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2002-10-09 11:56 am (UTC)Re:
Date: 2002-10-09 12:08 pm (UTC)no subject
Date: 2002-10-09 12:31 pm (UTC)Re:
Date: 2002-10-09 12:33 pm (UTC)no subject
Date: 2002-10-09 12:45 pm (UTC)yolk and egg white
Date: 2002-10-09 12:52 pm (UTC)Re:
Date: 2002-10-09 02:42 pm (UTC)Re: yolk and egg white
Date: 2002-10-09 02:44 pm (UTC)Gently crack the egg all round the middle. Break it in half over a bowl or a cup, pulling the sides apart and cupping as much of it as you can in the shells. Then just pour the yolk back and forth between the halves, letting the white drip down into the bowl. Once you get the hang of it, it's pretty easy. And fun.
Re: yolk and egg white
Date: 2002-10-09 04:21 pm (UTC)That's me though, I'm evil :)
no subject
Date: 2002-10-09 07:26 pm (UTC)Re:
Date: 2002-10-09 09:24 pm (UTC)Re: yolk and egg white
Date: 2002-10-09 09:25 pm (UTC)no subject
Date: 2002-10-12 12:57 am (UTC)Have you ever had eggplant mozzarella Valle d'Aosta style? MMmm... Hooray for northern Italian cuisine... Or what they stole from the southern, garlic-eating neighbours...
Re:
Date: 2002-10-12 09:10 am (UTC)