Title: Varenikis
Categories: Entree Dessert Jewish
Yield: 6 Servings

2	c	All-purpose flour
1		Egg
1/2	c	Milk
1	ts	Salt water
		Flour
		Filling of your choice (see BLUEBERRY filling, POTATO, savor
		Butter or margarine
		Sour cream or yogurt

TO MAKE VARENIKIS: In bowl, mix together flour, egg, milk, & salt to make a workable dough. Add a few tbs water if needed. Remove dough to a lightly floured surface. Knead for 10-15 mins, until dough feels smooth & satiny. Cover dough & let it rest for 30 mins. Divide dough in half. Cover 1/2 dough to keep it from drying out. Roll out other 1/2 on well-floured surface until it is abt 1/8-inch thick. Use 2-1/2 to 3-inch cookie cutter (if you are old-fashioned, use a "yohrzeit" glass) to cut out as many circles as possible. If dough circles are well floured, you can stack them on a plate to wait until you have cut out all dough & are ready to fill them. In center of each dough circle, place 1 tb filling. Fold dough over filling to make a half-moon shape & pinch the edges securely together. Arrange varenikis in a single layer on a lightly floured board or cookie sheet. Now either freeze them to have for a future meal or cook them & eat them now.

TO FREEZE VARENIKIS: Line a cookie sheet w/waxed paper & arrange varenikis in a single layer on waxed paper, cover the completed layer w/another piece of waxed paper, & arrange a second layer on top. Put cookie sheet of layered varenikis in freezer. When they have frozen, place varenikis in a plastic freezer bag or an airtight container & seal tightly.

COOKING VARENIKIS: Bring a large pot of lightly salted water to a boil. Drop in varenikis, no more than 10 to 12 at a time & cook at a slow boil, until varenikis float to top of water. If cooking frozen varenikis, do not thaw before cooking. After the varenikis float to surface, cook for abt 1 min more, if freshly made or 5 mins longer, if frozen. Remove varenikis w/ slotted spoon & place in a warmed bowl w/little butter or margarine. Repeat until all varenikis are cooked. Toss & serve w/sour cream or yogurt. Makes 50 to 60 varenikis, enough for 4 to 6 servings.

VARIATION: For fried varenikis cook as described above. Drain on paper towels, then fry in butter or margarine until golden brown.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Company. D. Pilleggi

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