INGREDIENTS

INSTRUCTIONS

DUMPLING
FILLING
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 3/4 cup water
if necessary.)
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:

“Jesus: Eternal Combustion Protection”