Vareniky

Ingredients

• 1 lb dry curd cottage cheese
• 1 1/2 tablespoons finely chopped onions (optional)
• 1/2 teaspoon salt
• 3 egg yolks
• 3 egg whites, lightly beaten
• 1 cup milk
• 2 teaspoons salt
• 3-3 1/2 cups flour

Directions

1. 1

   In a bowl, combine cottage cheese, onions (if using), 1/2 tsp salt, and egg yolks.

2. 2

   Mix well with your hands until the cottage cheese is in fine curds.

3. 3

   In a separate bowl, combine egg whites, milk, 2 tsp salt and flour.

4. 4

   Mix together, adding flour as necessary until dough is stiff enough to roll out.

5. 5

   Roll out dough (you may need to do this in two batches) to 1/8 inch thick on floured surface.

6. 6

   Cut into circles 5 inches in diameter (use a cookie cutter, small bowl, or water glass to do this).

7. 7

   (You could also use a pierogy maker.) Place 1 rounded tablespoon of the cottage cheese mixture on each circle.

8. 8

   (If you put too much filling they won't stay together properly.) Fold the circle over to make a half circle.

9. 9

   Pinch the edges tightly. You can dip your fingers in water if `the dough won`t stick.

10. 10

    In a saucepan, bring 4 - 6 cups water to a boil.

11. 11

    Add 1 tsp salt.

12. 12

    Drop vareniky into boiling water a few at a time.

13. 13

    Cook for five minutes.

14. 14

    Remove with a slotted spoon and drain.

15. 15

    Keep hot.

16. 16

    Traditionally served with Cream Gravy: Melt 2 T.

17. 17

    margarine or butter in a skillet.

18. 18

    Optionally, saute one small finely chopped onion.

19. 19

    Add 1 cup cream (or use evaporated milk, to keep the fat content lower) and salt and pepper to taste.

20. 20

    Heat slowly, but do not boil.