Luba Petrusha I am doing this on an IPad and am unable to figure out how to save it to files - Sorry. Gluten-free Varenyky Ingredients 5 cups all-purpose gluten-free flour (I use Namaste brand) 1 egg 1/4 cup vegetable oil Salt 1 1/2 cups water Preparation: In a large bowl or stand mixer, combine flour, egg, oil, salt and 1 1/2 cups water. Mix until well combined. If dough is too wet, add more flour; if dough is too dry, add more water. It should be a little sticky. Mix thoroughly until a soft pliable mass results. Cover with plastic wrap or put in a ziplock bag and let rest for at least 30 minutes, several hours or overnight. Roll out between two sheets of parchment paper to a 1/16 thickness. Using a 3 inch diameter circle cutter or glass, cut out rounds of dough. Cover the circles with a damp cotton towel. Add your filling and pinch the edges together. Place varenyky on a parchment lined baking/cookie sheet, cover with plastic wrap while you continue to roll, cut and fill. Bring a large pot of salted water to boil. Drop about 10 - 15 varenyky at a time into the water, stirring to keep them from sticking to the bottom of the pan. When they float to the top, cook for an additional 5 to 6 minutes. Use a skimmer to remove, gently rinse with warm water, strain and toss with melted butter.
Posted on: Tue, 25 Nov 2014 00:44:34 +0000
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