Cottage Cheese Varenikje

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 1 1/4 cups milk
• 3 egg whites, beaten
• 1/2 tablespoon salt
• 3 1/2 cups flour
• 1/2 cup margarine
• 1 (600 g) container dry curd cottage cheese
• 3 egg yolks
• salt
• pepper
• 2 -3 tablespoons butter or 2 -3 tablespoons margarine
• 1 cup heavy cream or 1 cup whipping cream
• 1/2 tablespoon flour
• salt
• pepper

Recipe

• 1 cottage cheese filling: mix tog the dry curd cottage cheese with the egg yolks, salt and pepper to taste.
• 2 dough: rub together flour, salt and margarine as you do for pie dough.
• 3 add milk and beaten egg whites.
• 4 knead well.
• 5 roll dough very thin on a lightly floured board.
• 6 cut rounds with a 3-inch cutter.
• 7 place a spoonful of filling in the center.
• 8 moisten the edges with a little water and fold over to make a half circle, pinching the edges tog, making sure no filling is in the seal or they will open up while being cooked.
• 9 drop a few varenikje at a time into a large pot of rapidly boiling water.
• 10 do not cook too many at one time.
• 11 stir gently with a wooden spoon to keep them from sticking to the bottom of the pot and to each other.
• 12 cook about 3-4 minutes: they are ready when they are well puffed.
• 13 gently remove them and place in a serving dish.
• 14 if you prefer, after cooking them, you can brown them in butter in a hot skillet.
• 15 serve them hot with cream gravy or sour cream.
• 16 gravy: melt the butter in in a large frying pan.
• 17 mix by shaking the flour and cream in a jar with a lid.
• 18 add to the hot butter and stir until thickened.
• 19 add salt and pepper to taste.
• 20 depending on how much gravy you like, you may have to make a double recipe of the gravy.
• 21 these varenikje can be frozen before cooking, by placing them on well floured cookie sheets and placed in the freezer.
• 22 when well frozen, place into plastic bags in amounts as needed per meal.
• 23 enjoy!