INGREDIENTS

INSTRUCTIONS

Makes 6 Dozen Dumplings  The Cook & Kitchen Staff are visiting the
Ukraine for the holidays,  and offering you some of the region's most
delectable Christmas  recipes.  After many years of Soviet oppression,
it is no small wonder that  Ukrainians take their celebration of
Christmas very seriously.  Finally, these deeply religious people may
practice their respective  faiths openly. While many observances at
this time of the year are  filled with religious reflections, there is
one holiday that is pure  fun -- the Malanka. Few cultures welcome the
New Year with as much  revelry as do the people of the Ukraine.  The
revelry of the Malanka festivities resembles a Mardi Gras  celebration.
It takes a great deal of energy to produce such  merriment. You don't
need to prepare a Ukrainian costume of good or  evil spirits and parade
through the streets to celebrate Malanka.  Simply prepare today's
recipe and welcome in the fortune and fun of  the New Year.  To prepare
the dumplings, mix the flour and salt on a freshly cleaned  and dried
breadboard or in a wide, shallow bowl. Make a well in the  center of
the flour and add the eggs, butter, and water. (Begin with  3/4 cup
water; if the dough is too dry, add more water, one  tablespoon at a
time, until the dough is smooth and elastic, adding  up to an
additional  After mixing well and kneading lightly to form a smooth
dough, cover  and let stand in a warm place for about 15 minutes.
Meanwhile, prepare the potato-and-cheese filling by boiling the
potatoes in lightly salted water in a large pot until tender, about  20
minutes. Drain well and mash the potatoes; reserve.  Melt the butter in
a large skillet over medium heat and sauté the  onions until golden.
In the pot used to boil the spuds, combine the cheeses with the  onions
and potatoes, and season with salt and pepper to taste.  Return to the
dumpling dough and divide it into three equal portions.  One a lightly
floured surface, roll one portion of the dough out to  about a 1/8-inch
thickness. Cut 3-inch rounds with a large biscuit  cutter or drinking
glass. Place one tablespoon of the filling on one  side of each
dumpling round. Moisten one edge slightly with water and  then flip
half the dumpling dough over while pressing the edges  together to
firmly seal the contents.  Place filled Pyrohy on a lightly floured
surface and cover while  preparing the remaining dumplings by repeating
the process with the  remaining dumpling dough and filling.  Bring a
wide pot of water to a boil over medium-high heat and drop 8  to 10
Pyrohy into the boiling water. Cook gently for about 4 minutes  or
until the dumplings float to the surface of the water. Lift out  with a
slotted spoon and place on a slightly warmed glass plate to  roll in
melted butter. Serve warm.  continued in part 2

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 17.4mg
Sodium: 96.6mg
Potassium: 98mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: <1g
Protein: 3.3g