Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
Divide the dough in half and shape into two balls. Keep one ball
covered with the towel. On a floured surface with a floured rolling
pin, roll out the dough to a very thin sheet, about 1/16" thick,
making sure it doesn't tear. With a round cookie cutter, cut out
circles about 3" in diameter. Gather the scraps together into a ball
and set aside, covered.
Have a bowl with the egg white by you. Place a heaping teaspoon of
the desired filling in the middle of each circle. Fold the dough
over the filling to form a semi-circle. Brush the edges with the egg
white and press the edges firmly together with the tines of a fork to
seal. Place the vareniki as they are made on a lightly floured large
baking sheet about 1" apart and keep covered with a damp tea towel.
When finished with the first batch, roll out the second ball of dough
and make a second batch. Add the leftover scraps of dough to the
scraps left from the first batch, knead into a ball, and roll out for
a final batch of vareniki.
Meanwhile, in a large pot, bring six quarts of salted water to a boil.
Reduce the heat to medium so the water simmers and carefully lower
half the vareniki into the water. Boil, stirring occasionally with a
wooden spoon to prevent sticking, until they rise to the surface and
are cooked through, six to seven minutes. With a slotted spoon,
carefully remove the vareniki to a colander and drain thoroughly.
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