Varenyky are one of my favorite dumpling renditions and true to the Ukrainian roots of the Sinskey name. Yield: 30 Varenyky
1. On a well-floured counter roll out dough fairly thin but still opaque.
2. Use a 3-inch circle cutter to cut out 30 rounds.
3. Place 1 heaping tablespoon of cooled filling at the center of the dough circles. Fold the dough over one side to form a half moon and pinch the edges to tightly seal. Dampen with a tiny bit of cold water if the dough is too dry to seal.
4. Crimp the edges of the Varenyky like for an apple pie or use a fork. The dumplings will open If the edges are not properly sealed. Place on a paper-lined sheet pan. At this point, the Varenyky can be frozen on the sheet tray for later finishing. Once frozen, gather and place in zip lock bags. Cook from frozen.
5. Heat large sauté pan over medium heat. Add the 2 tablespoons of butter. Allow the butter to melt and bubble then turn off the heat.
6. Bring a large pot of lightly salted water to a gentle boil – do not allow the water to boil too rapidly or the dumplings will fall apart. Add 8 to 12 Varenyky to the water at a time and cook until they all float to the top, about 5 minutes.
7. Remove the cooked Varenyky with a slotted spoon and place in the buttered pan. When all of the Varenyky have been added to the pan, add ½ cup of the cooking water and bring the pan to a boil. Toss to coat the Varenyky with butter.
8. When the liquid has reduced enough to make a light creamy coating on the Varenyky, add the chives and toss a final time. Repeat with the remaining Varenyky. Transfer to a serving dish and serve immediately with sour cream on the side.