Subj : Dumplings was:Pelmeni (St
To   : Ben Collver
From : Dave Drum
Date : Fri Dec 30 2022 05:29:00

-=> Ben Collver wrote to Dave Drum <=-

 > Dumplings can be found in most every cuisine ...
 >
 > This is a very tasty dumpling from Georgia ...

 BC> Thanks for the recipe!  I've received positive feedback from friends
 BC> when i made stuffed dumplings.  I think they can be perceived as fancy.
 BC>  :-)

Nearly every culture has some form of dumpling. When I was a younger
man, growing up, dumplings were pillows of dough bobbing in soups or
things like (meat) & dumplings. It wasn't until I asked at a friend's
house what the pillows of stuffed dough were and was told "dumplings'
that my world expanded. The dumplings in question were, in fact, ravioli.

At my first ever Echo Picnic I experienced the Ukranian version called
"varenyki" They were fruit filled and served in a sour cream gravy.
Exquisite.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Varenyki (Filled Dumplings) Ukrainian
 Categories: Dumplings, Breads
      Yield: 10 Servings
 
      5 c  Unbleached all-purpose flour
      1 ts Salt
      2 tb Butter
      1 c  Evaporated milk; NOT
           - condensed milk
    1/2 c  Water; as needed
           Filling; your choice
 
  Combine the flour and salt in a large bowl, forming a
  well in the middle. Add the butter and milk and mix
  lightly until the flour is absorbed. (Add a little warm
  water as needed.) Knead until the dough sticks together,
  cover and allow to rest for a few minutes, then knead
  until smooth. Cover and set aside. (This dough should
  be somewhat soft, since more flour will be added as the
  dough is rolled out.)
  
  Or, in a processor, combine the flour, salt, and butter,
  stirring a few times, then with the machine running, add
  liquids until a ball forms. Allow to rest for a few
  minutes and then process until smooth. Place the dough
  in a lightly oiled bowl, turn, and cover for about 30
  minutes. (It may be wrapped in plastic and refrigerated
  for a day or so, brought to room temperature and then
  rolled out.)
  
  Place a fourth of the dough on a floured work surface,
  re-covering the rest of the dough. Roll into a circle,
  starting at the center and rolling outwards to maintain
  an even thickness, turn over and again from the center,
  roll the dough out to about 1/8" thickness. Run a hand
  under the bottom to loosen it.
  
  With a 3" biscuit cutter or wine glass, cut into rounds.
  
  When done cutting, place 1 Tb of the filling on one side
  of each, flipping the other half over the top and sealing
  with your fingers or a fork. Make sure each is sealed or
  the filling will come out when cooked. Place each of the
  dumplings on a floured cookie sheet, keeping the
  dumplings covered with a towel. Repeat with remaining
  dough, saving the scraps until last. Use as little flour
  as possible in this process or the scraps will be come
  tough and heavy.
  
  Gently drop 12 to 15 varenyky into 3 quarts of boiling
  water, in a large wide pot or Dutch oven. Do NOT
  overcrowd. Stir and cook for about 3 to 4 minutes. Drain
  in a collander and place on a lightly oiled cookie sheet,
  shaking to coat with a thin film to prevent sticking. Do
  NOT pile the dumplings on top of each other as this
  distorts their shape. If the varenyky are to be frozen,
  remove with a slotted spoon when they float to the top.
  DO NOT overcook.
  
  To freeze. place in the freezer on an oiled cookie sheet
  when tepid (lukewarm). When they are rigid, store in
  tightly sealed plastic bags.
  
  TO SERVE: Varenyky may be poached, pan-fried or steamed,
  served as an accompaniment or meats or served with sour
  cream, chopped sauteed onions or fried bacon with a
  little bacon fat.
  
  As served at the Alabama Jam Picnic @ Pat Stockett's
  
  From: Don Houston
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Quesadilla summarized: corn tortillas + cheese + just about anything.
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