Apricot and Walnut Varenikis

By BobD

Ukrainian Dessert Dumplings

These stuffed dessert dumplings with a chewy noodle-dough wrapping are a Ukrainian specialty. The fruit fillings vary widely—ours are stuffed with dried apricots and walnuts, then sprinkled with a cinnamon-crumb topping

Ingredients

• 1/4 cup water
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons apricot brandy (optional)
• 6 oz dried apricots (1 cup; preferably California)
• 1/2 cup walnuts (2 ounces), finely chopped
• Pierogi and vareniki dough
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup fresh bread crumbs
• 1/4 teaspoon cinnamon

Preparation

Step 1

Make filling:

Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not purée). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.

Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.

Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook:

Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.

Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

Pierogi and Vareniki Dough

1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.

Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.

Cooks' note:
·Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using