Combine flour and salt in a large bowl.

Form a well in the center and add butter and evaporated milk.

Mix lightly until flour is absorbed.

Add warm water as needed and knead until the dough sticks together.

Cover and let rest for a few minutes, then knead until smooth.

Cover and set aside for 30 minutes.

Alternatively, combine flour, salt, and butter in a food processor.

Pulse until a ball forms, then process until smooth.

Place dough in a lightly oiled bowl, turn to coat, and cover for 30 minutes.

Place a fourth of the dough on a floured work surface, re-covering the rest.

Roll into a circle, starting at the center and rolling outwards to 1/8-inch thickness.

Cut into rounds using a 3-inch biscuit cutter or wine glass.

Place 1 Tb of filling on one side of each round.

Flip the other half over the top and seal with fingers or a fork.

Place each dumpling on a floured cookie sheet and cover with a towel.

Repeat with the remaining dough.

Gently drop 12 to 15 varenyky into 3 quarts of boiling water.

Stir and cook for 3 to 4 minutes.

Drain in a colander and place on a lightly oiled cookie sheet, shaking to coat.

Do not pile the dumplings on top of each other.

To freeze, remove with a slotted spoon when they float to the top (do not overcook).

Place on an oiled cookie sheet when lukewarm and freeze.

When rigid, store in tightly sealed plastic bags.