Cottage Cheese Vareniki Recipe 45

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GLUMS WARENEKI (COTTAGE CHEESE PEROGIES)



Glums Wareneki (Cottage Cheese Perogies) image

Provided by By MennoNeechie Kitchen

Time 1h38m

Number Of Ingredients 7

Dough: 2 cups Milk
4 eggs
2 tsp salt
7 cups Flour
Filling: Cottage Cheese
2 Egg Yolks
Salt & Pepper to taste

Steps:

  • Put milk, eggs (beaten), salt, and flour in a mixer, and mix on low speed until a dough is formed. Continue adding flour until dough is tough and no longer sticky. If your dough is getting too tough for your mixer, continue to knead by hand while adding more flour. Once you have a nice firm dough, cover and place in the fridge while you prepare the filling.
  • Add dry curd cottage cheese, heavy cream, egg, and salt and pepper to a bowl and mix with spoon/fork. Roll out a portion of the dough on a flat surface (about 1/8"-1/4" thick), and cut out circles (or squares if you prefer). Put about 1 teaspoon of cottage cheese in the middle of a circle, fold, and pinch together to seal the perogy. Place finished perogies on a wax paper-lined cookie sheet. Perogies can either be boiled right away, or frozen and bagged to be saved for a later day. Boil perogies for approximately 8 minutes, or until done. Serve and enjoy!

Nutrition Facts :

COTTAGE CHEESE VARENIKI RECIPE - (4/5)



Cottage Cheese Vareniki Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 11

2 cups flour, all-purpose
1 teaspoon salt
1 pound cottage cheese
1 egg lightly beaten
1/3 cup milk
butter melted
sour cream
Cottage cheese filling
1 pound cottage cheese
1 egg lightly beaten
salt

Steps:

  • Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter. Put a round of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted water. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 or 4 minutes. Vareniki are ready when they are well puffed. Remove them with a slotted spoon. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. The traditional accompaniment is sour cream. Sour cream, may be used in the filling if the cottage cheese is very dry.

VERENIKA



Verenika image

Cheese-filled dumplings served with ham and cream gravy.

Provided by Cindy Droke

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 30

Number Of Ingredients 16

2 ½ cups dry cottage cheese
2 eggs
¼ teaspoon ground black pepper to taste
3 ¾ cups all-purpose flour
⅓ cup nonfat dry milk powder
¾ teaspoon baking powder
½ teaspoon salt
2 eggs
¾ cup water
4 teaspoons vegetable oil
3 tablespoons butter
1 cup cubed ham
3 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon black pepper
2 ½ cups warm milk

Steps:

  • In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
  • In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
  • On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
  • Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
  • Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
  • While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g

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