(Makes about 3 dozen)
|3 cups||All Purpose Flour|
|5 oz||Real Sourcream|
|4 Tblsp||Real Butter|
First, take your butter out a couple hours before you start and allow it to soften.
DON'T USE fat free sour creme.
DON'T USE hydrogenated margarine.
DON'T USE self rising flour.
You will also need a large mixing bowl or pan.and mixing spoon.
If you can find a dough blender, its really handy for getting out the lumps.
Measure out the flour. Fold in Sour cream and Butter. Mix, Mix , Mix.
Use the dough blending tool if you have one. Chop up all of the lumps into
small pieces. You want an even consistancy.
Break your eggs in a separate bowl. Pick out any shells. You certainly
wouldn't want Aunt Olga chomping down on one. Beat with a wisp or fork.
Pour into a measuring cup. Add enough water to make 6 oz or 3/4 cup total
liquid. Pour back and beat to a uniform consistancy.
|Combine Egg Mixture to Dry Ingredients
Fold the egg mixture into the dry ingredients. Use a spoon at first,
then use your hands to knead the dough. If after you have thouroughly combined
the ingredients and it is still sticky, then gradually add bits of flour
until it isn't so sticky. Add a little at a time, you don't want
too much flour or they will be difficult to hold together.
Cover the bowl containing the dough with a damp cloth until you
are ready to use it. Use a non-terry cloth towl or cheese cloth.
Soak the cloth and wring it out . You don't want it dripping wet. Keep
it covered the entire time you are making the Varenyky.
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