Dumplings are the paupers of the food world. Most recipes utilize scavenged bits of leftovers and stuff them into a hearty cloak of milled grains or starchy tubers. They are the perfect food made with ingredients that can be stretched to feed a crowd. Once the dumplings have been filled, shaped and rolled; they can then be boiled, fried or baked into warm steaming bites of delicious satisfaction. Varenyky are one of my favorite dumpling renditions and true to the Ukrainian roots of the Sinskey name.
I can only imagine the recipe below was one Rob’s great-grandmother might have prepared. The sweet caramelized onions and smoky bacon play beautifully with the crisp acidity, stone fruit and citrus notes found in RSV’s beautifully aromatic Abraxas; a deliciously vibrant wine that plays well with the glistening butter and touch of smoke captured in these intriguing dumplings.
Until the Next Wine…