Vareniky Recipe #60146
A Russian-Mennonite dish similar to pierogies, but filled with cottage cheese, a defenite comfort food. Freezes well. This is a great vegetarian dish, as well! They are very filling! This is one of the adopted Recipezaar recipes.
by silly sally
2½ hours | 2 hours prep
SERVES 6 , 40 vareniky
- 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
- In a bowl, combine cottage cheese, onions (if using), 1/2 tsp salt, and egg yolks.
- Mix well with your hands until the cottage cheese is in fine curds.
- In a separate bowl, combine egg whites, milk, 2 tsp salt and flour.
- Mix together, adding flour as necessary until dough is stiff enough to roll out.
- Roll out dough (you may need to do this in two batches) to 1/8 inch thick on floured surface.
- Cut into circles 5 inches in diameter (use a cookie cutter, small bowl, or water glass to do this).
- (You could also use a pierogy maker.) Place 1 rounded tablespoon of the cottage cheese mixture on each circle.
- (If you put too much filling they won't stay together properly.) Fold the circle over to make a half circle.
- Pinch the edges tightly. You can dip your fingers in water if `the dough won`t stick.
- In a saucepan, bring 4 - 6 cups water to a boil.
- Add 1 tsp salt.
- Drop vareniky into boiling water a few at a time.
- Cook for five minutes.
- Remove with a slotted spoon and drain.
- Keep hot.
- Traditionally served with Cream Gravy: Melt 2 T.
- margarine or butter in a skillet.
- Optionally, saute one small finely chopped onion.
- Add 1 cup cream (or use evaporated milk, to keep the fat content lower) and salt and pepper to taste.
- Heat slowly, but do not boil.
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5 stars