Monday, February 2, 2009

R2R: Holopchi


This month's Recipe's to Rival challenge, (which I am a day late in posting) was the most interesting concoction that I would never, ever choose to make on my own. Imagine a light bread dough, wrapped in a green (beet leaves are traditional, I used swiss chard), and then served with a creamy, oniony dill sauce. Just reading the recipe was a bit confusing, a bit challenging, due to the massive amounts of flour it calls for, but once I tried it, I was quite surprised and even pleased. This dish consists of dumpling like bundles that are really complemented by the creamy dill sauce. The bread springs up into little pillowy parcels in the oven that are surprisingly light and tasty. Try it, you'll like it!


NOTE: I quartered the recipe and it made plenty. I can't imagine how much a full recipe makes. But I list it anyhow in case you are feeding the Duggar family.



Beet Leaf Holopchi
from The Keld Community Ladies Club in Ashville, Manitoba.

Bread Dough:

2 pkgs. yeast
1/2 cup warm water
1 tsp sugar
2 cups scalded milk
4 cups warm water
1/4 cup melted butter
8 cups flour
3 eggs, beaten
2 Tbsp salt
1 Tbsp Sugar
6 1/2 cups flour
a couple bunches of beet leaves

Directions

1. Dissolve 1 ts. sugar in 1/2 cup tepid water, sprinkle with yeast and let stand for 10 minutes.

2. To the milk-water liquid add the melted butter, dissolved yeast and 8 cups of flour. Let rise in a warm place until double in bulk (about 1 hour)

3. Add salt, beaten eggs, sugar and remaining flour.

4. Knead well until dough is smooth and top with melted butter or oil.

5. Place in a warm place and let rise until double in bulk. It will take about 2 hours. Punch down . When dough has risen to double in bulk, place a piece of dough, the size of a walnut on a beet leaf and roll up (leaving sides open)

6. Place holopchi loosely in a pot to allow for dough to rise to double in bulk again.

7. Arrange in layers, dotting each layer with butter.

8. Cover tightly, bake in a moderate oven of 350 F for 3/4 to 1 hour. Serve with dill sauce or cream and onion sauce. (I like to cook the holopchi with the sauce but you don't have to. You can add it later - just make sure you have enough butter in roasting pan before layering your beet leaf rolls.)
(I baked mine longer - about 1 1/2 hours and was happy with the result)

Sauce

1/2 cup butter
2 cups whipping cream
8 small onions (I used chives)
2 handfuls of chopped fresh dill (this makes the whole dish)
2-4 large cloves of garlic, chopped fine

Melt butter in saucepan. Add onions (chives) garlic, dill and cream.
Let it come to a boil and then turn down the heat.
I like to cook the holopchi with the sauce but you don't have to. You can add it later - just make sure you have enough butter in roasting pan before layering your beet leaf rolls.

3 comments:

Temperance said...

better late then never :) Swiss chard seems to be the green of choice yours looks delicious.

Ingrid said...

That's awesome that you tried this! I would have been intimidated & passed on it!
~ingrid

Madam Chow said...

You are one funny girl! The Duggar family! My range broke, so I didn't get a chance to make or post this in time, but I plan to make up for that as soon as my new one is delivered later this week!