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Title: Potato Varenikes
Categories: Side Dish
Yield: 40 Servings
| Dough: | ||
| 3 | c | All purpose flour |
| 2 | Eggs | |
| 1/4 | c | Oil |
| 1 | ts | Salt |
| 1/2 | c | Warm water |
| Potato filling: | ||
| 3 | lg | Onions; chopped; (up to 4) |
| 1/2 | c | Oil or chicken fat |
| 4 | lg | Potatoes; cooked in their skins |
| Salt and pepper | ||
| 1 | pn | Nutmeg |
| Savory cheese filling: | ||
| 2 | c | Fresh cheese |
| 1/2 | c | Green onions; white and green parts, thinly sliced |
| 1 | Egg | |
| Salt and pepper |
Place flour in a bowl. Add the rest of the ingredients. Turn dough onto a floured board and knead until smooth, adding more flour if needed. Roll out dough try to make it thin. Cut out 3- inch circles. Place filling, brush boards with a little egg white, fold like turnovers, pressing the boards. Cook in salted boiling water until they rise to the surface.
Potato Filling: Cook onions in fat until they are crisp and almost brown. Peel the potatoes as soon as they are cool enough to handle. Mash the potatoes adding the onions along with the fat. Season.
Savory Cheese Filling: Stir everything together and use.
*NOTE: I serve my potato varenikes topped with onions cooked in oil. The cheese ones are served with melted butter.
Posted to MM-Recipes Digest V4 #10 by Dean Powers Recipe by: Miriam P. Posvolsky
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