Update my dinner status, I'm making this tonight.

1 chef marked this recipe as Favorite

Servings: 72 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Makes 6 Dozen Dumplings The Cook & Kitchen Staff are visiting the Ukraine for the holidays, and offering you some of the regions most delectable Christmas recipes. After many years of Soviet oppression, it is no small wonder that Ukrainians take their celebration of Christmas very seriously. Finally, these deeply religious people may practice their respective faiths openly. While many observances at this time of the year are filled with religious reflections, there is one holiday that is pure fun -- the Malanka. Few cultures welcome the New Year with as much revelry as do the people of the Ukraine. The revelry of the Malanka festivities resembles a Mardi Gras celebration. It takes a great deal of energy to produce such merriment. You dont need to prepare a Ukrainian costume of good or evil spirits and parade through the streets to celebrate Malanka. Simply prepare todays recipe and welcome in the fortune and fun of the New Year. To prepare the dumplings, mix the flour and salt on a freshly cleaned and dried breadboard or in a wide, shallow bowl. Make a well in the center of the flour and add the eggs, butter, and water. (Begin with 3/4 cup water; if the dough is too dry, add more water, one tablespoon at a time, until the dough is smooth and elastic, adding up to an additional 3/4 cup water if necessary.) After mixing well and kneading lightly to form a smooth dough, cover and let stand in a warm place for about 15 minutes. Meanwhile, prepare the potato-and-cheese filling by boiling the potatoes in lightly salted water in a large pot until tender, about 20 minutes. Drain well and mash the potatoes; reserve. Melt the butter in a large skillet over medium heat and saut? the onions until golden. In the pot used to boil the spuds, combine the cheeses with the onions and potatoes, and season with salt and pepper to taste. Return to the dumpling dough and divide it into three equal portions. One a lightly floured surface, roll one portion of the dough out to about a 1/8-inch thickness. Cut 3-inch rounds with a large biscuit cutter or drinking glass. Place one tablespoon of the filling on one side of each dumpling round. Moisten one edge slightly with water and then flip half the dumpling dough over while pressing the edges together to firmly seal the contents. Place filled Pyrohy on a lightly floured surface and cover while preparing the remaining dumplings by repeating the process with the remaining dumpling dough and filling. Bring a wide pot of water to a boil over medium-high heat and drop 8 to 10 Pyrohy into the boiling water. Cook gently for about 4 minutes or until the dumplings float to the surface of the water. Lift out with a slotted spoon and place on a slightly warmed glass plate to roll in melted butter. Serve warm. continued in part 2