Stuffed dumplings are popular in Eastern Europe and around the world. In Eastern Europe they are known as Kreplach in Yiddish, Varenikes in Ukrainian and Pierogi in Polish. While there are many variations, the basic ingredients are common in all three cultures. The following gives three different fillings: meat, cheese and potato-cheese.
For the Dough:
3 cups all-purpose flour
1/2 tsp salt
Mix salt in with flour. Beat eggs and add to bowl. Stir until all liquid is absorbed. Add 1 tablespoon at a time of cold water until the dough forms one ball. Be careful not to add to much water. Let dough rest for 1/2 hour before proceeding. Take 1/2 of dough out and roll on large floured surface. Cut into rounds with a 3 inch pastry cutter or large glass. Repeat with all the dough until gone.
To make Dumplings simply place a tsp of the filling on each round. Wet the edges by diping your finger in water. Fold the round over and pinch the sides to make a good seal. You can also cut the dough in squares and make triangle or square dumplings. As a shortcut some prefer wonton wrappers. (Phylo dough can be used if you want to bake them.)
Cook dumplings by placing them in boiling water in batches of 8-10, stirring occasionally for 20-25 minutes until the dough is thoroughly cooked. Alternatively, fry in a pan until well browned. Serve with sour cream.
1/2 pound ground beef
1 large or 2 medium onions, finely chopped
4 cloves garlic, finely minced
Oil, for frying
1 tsp red wine vinegar
1 tsp brown sugar
Salt and pepper, to taste
Cook onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Add beef and stir until well browned. Add remaining ingredients and cook for a few more minutes. Let cool a little and add to dumplings.
For the cheese filling:
6 oz. grated cheese (Some recipes use farmer's cheese, I use a mix of what I have around, in this case a little swiss, gouda and cheddar.)
1 finely chopped onion, sauted in butter with a little garlic added.
Mix onion into cheese and place in dumplings.
For the potato filling:
4-5 small or 2-3 large potatoes, peeled and then boiled.
Milk, or cream
Salt, to taste
Fried onions (I use some of the onions from the cheese filling)
1/2 cup Grated cheese (Here I just add some of the cheese filling to the potatoes)
Mash potatoes together with milk until smooth. Add salt to taste. Add onions and cheese and mix together well. Add to dumplings.