Potato Varenikes - Recipe

Izzy's Bubbie* Rosie’s Potato Varenikes*
* (grandmother)

Filling:

6 white potatoes
1 large onion
3 tbsp. corn oil or chicken fat
salt and pepper to taste

Boil and mash potatoes, add salt and pepper and the onion, which has been fried in corn oil or chicken fat.

Dough:

2 eggs
1/4 cup water
pinch of salt
enough flour to make a soft dough, easy to handle -- approximately 2 cups

Mix above ingredients until dough is smooth. Divide in two parts and roll out on lightly floured board. Cut in squares, about 2-inches in size. Put 1 tbsp. of the filling in the center of each square. Fold dough over to make three-cornered shape. Pinch edges securely. Bring 1 quart water and ½ tsp. salt to a boil and drop in the Varenikes, 8 at a time. When they rise to the surface, remove from the water and place in a greased dish. Keep hot in oven.

Contributor’s Note: These are the same potato varenikes eaten by Izzy Pfeffer and Charles LeGrand, early in the book, GOODBYE BEAVER LAKE. LeGrand was the cop injured in the mail box explosion, described in the book.

Contributed by Irwin Wolfe, author of GOODBYE BEAVER LAKE... Separatist madness engulfs Quebec society in this saga of a society torn asunder by French-Canadian nationalists hellbent on Quebec's secession from Canada.