Veranyki

These Ukrainian ravioli are great boiled or even better fried the next day.

Dough (makes 36)

2 cups flour

1 tsp baking powder

1 tsp salt

2 eggs in a measuring cup then top up to 1 cup with buttermilk

1 tbsp oil

Fillings

Potato/cheddar cheese

4 boiling potatoes

1-2 cups grated cheddar cheese

Boil the potatoes and then drain. Mash and add the grated cheddar. alow to cool.

Dough

Add all the dry ingredients in the food processor then with the motor running add the wet ingredients. Continue running till the dough incorporates and comes away from the sides of the bowl.

Turn out on to a floured board and kneed for 2 minutes. Let it rest unter a cloth towel for 30 minutes before rolling out.

Roll out on floured board turning 1/4 turn frequently (keep as little flour on the top side) till very thin (almost see through). cut out 3”circles and in the centre of each disk place a tsp of the filling. Wrap the dough over and pinch the edges together.

Place the completed veranyki on a a cookie sheet covered with parchment paper dusted with a little flour. You can freeze them at this point or cook them in boiling salted water and stir gently for 10 seconds so they don’t stick to the pan. When they are done they will rise to the top of the water. Fresh ones generally take 4 minutes and frozen 7 minutes.

Toss them in melted butter and you can add finely chopped green onions. Serve with sour cream or creme fresh.

Other fillings:

Mashed potatoes and dry cottage cheese

Sauerkraut with caramelized onions

Whole berries that have been macerated in sugar.