Active Time

　　1 1/4 hr

　　Total Time

　　2 hr

　　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

Makes 6 servings

　　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

　　

Make filling:

Step 1

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.

　　

Roll out dough and fill varenikis:

Step 2

Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.

　　

Step 3

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.

　　

Step 4

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

　　

Step 5

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.

　　

To serve varenikis:

Step 6

Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.

　　

Step 7

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

　　Cooks' note:

　　Filled varenikis can be frozen 1 month. Freeze on a tray until firm, abut 2 hours, then freeze in sealable plastic bags. Thaw before cooking.