Vareniky

vareniky ready to eat

top view looking down

vareniky cooking

Ingredients:
1 lb dry curd cottage cheese * (no you cannot take regular cottage cheese and put it in a strainer)
1/2 teaspoon salt
2 egg yolks

In separate bowl:

2 eggs 

2 egg whites lightly beaten
1 cup Sour Cream
1 teaspoon salt
3 cups flour  Or Gluten Free flour blend plus 2 ¼ teaspoon xathan gum



1st part. cheese mixture: Mix first 3 ingredients until cottage cheese is in fine curds (use hands for best results). Set aside.

2nd part. the dough: mix together the egg, whites, sour cream, salt and flour adding flour as necessary-until dough is stiff enough to roll out. Turn onto floured board. Roll out half of the dough 1/8" thick and cut into squares or circles about 5" in diameter. Place 1 well rounded tablespoon of cottage cheese mixture on each circle in in the center of the square and fold over to form a half circle. Pinch edges firmly. Repeat till all used.
In a sauce pan boil 4-6 cups of water add 1 teaspoon of salt. Drop Vareniky into boiling water (several at a time) Cook for 5 minutes. Remove with a slotted spoon and drain. Keep hot

Serve with a cream gravy or as our family did with a little melted butter sprinkled with some sugar.

  * Note:  Dry curd cottage cheese is also called Farmers cheese or Hoop cheese and can be found at specialty stores that cater to the German/Russian communities or some health food stores have it too.