Adapted from The Best of Ukrainian Cuisine
Preheat oven to 425F.
Prepare the dough: Mix together all ingredients listed under dough, knead well, adjusting quantity of flour or water as needed to form a stiff, pliable dough. Roll out to 1/4" thickness (or thinner, if you can). Using a large cookie cutter, cut out rounds, re-rolling dough until used up. Allow to rest while working on the filling.
Prepare the filling: Cut up beef and pork into chunks. Using a meat grinder or food processor, grind meat and onion to a fine mince. (If using a meat grinder, put a slice of bread through last to push out any remaining meat.) Stir in spices, carrot and crushed garlic. Over moderate heat in a large, oiled skillet, brown meat mixture well.
Remove, drain any fat if necessary. Mix in cabbage and grind mixture again. Let cool.
Prepare the vareniky: Add a heaping tablespoon or so to each dough circle. Dampen edges with a fingertip and press dough together to form a half-moon shape. Place on a foil or silicone-lined sheet pan.
Spray tops of vareniky lightly and bake until golden brown, about 20 minutes. Serve with sour cream.
A recipe from http://kitchenmouse.rozentali.com/2009/07/baked-vareniky-ukrainian-pocket-pies
Posted by Cori Rozentāle on .