Photos: Jessica Price Varenyky is a Ukrainian dumpling and makes for a very versatile dish. The possibilities are endless which makes this a great choice for vegetarian, meat eaters and dessert lovers alike! Enjoy!

Varenyky Dough Ingredients:

• 5 1/2 cups flour
• 1 egg
• 1 3/4 cups warm water
• 1/2 teaspoon salt
• 1 tablespoon oil

Preparation:

1. In a large mixing bowl, combine 3 cups flour with egg, warm water, salt and oil. Mix well.
2. Knead in the remaining flour. Knead until smooth and pliable. Let stand 10 minutes.
3. Cut into pieces, and roll flat (1/8 inch thickness).
4. Cut circles in the dough using a drinking glass.
5. 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.
6. Take a dough circle in your palm and scoop in a small spoonful of filling.
7. Dip your fingers into a little water, fold over and press edges together.
8. 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.

Savory Filling Ingredients:

• 1/4 cup green onions (scallions), finely chopped
• 1/2 red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1/2 package ground soy sausage or pork sausage if preferred
• 1 tablespoon olive oil
• Dash of salt
• 1/2 teaspoon pepper

Preparation:

1. In sauté pan, warm oil on medium heat and add green and red onion.
2. When onions have softened, add garlic and sausage, using a fork to break up and mix filling.
3. Add salt and pepper to mixture. Cook for an additional 3 minutes, or until pork sausage is cooked, and then filling is ready go in the dough.

Sweet Filling Ingredients:

• 1 apple, finely chopped
• Seeds from 1 medium sized pomegranate
• 1 tablespoon butter
• 2 tablespoons cinnamon
• 1 tablespoon brown sugar

Filling Preparation:

1. Add 1/2 tablespoon of butter to medium heated sauté pan.
2. Add chopped apples and cook until slightly browned and soft.
3. Add pomegranate seeds and sprinkle mixture with 1 tablespoon of cinnamon. Continue cooking until both the apple and pomegranate are heated through. Filling is ready to be added to the dough.
4. Add up to 6 varenyky to a pot of salted, boiling water.
5. Boil 4-5 minutes, until cooked through and floating.

If the varenyky are savory, transfer to frying pan with butter or oil and chopped onions and cook until crispy. Serve with a dollop of Smetana or sour cream. Another serving option is placing 1 or 2 dumplings in a broth soup. If the varenyky are sweet, transfer to frying pan with the other tablespoon of butter, cinnamon, and brown sugar. Serve warm.
As mentioned earlier, have fun with this recipe and get creative!<

Recipe submitted by Jessica Price

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