Cottage Cheese Varenikje Recipes

COTTAGE CHEESE VARENIKJE

Steps:

• Cottage Cheese filling: Mix tog the dry curd cottage cheese with the egg yolks, salt and pepper to taste.
• Dough: Rub together flour, salt and margarine as you do for pie dough.
• Add milk and beaten egg whites.
• Knead well.
• Roll dough very thin on a lightly floured board.
• Cut rounds with a 3-inch cutter.
• Place a spoonful of filling in the center.
• 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.
• Drop a few varenikje at a time into a large pot of rapidly boiling water.
• Do not cook too many at one time.
• Stir gently with a wooden spoon to keep them from sticking to the bottom of the pot and to each other.
• Cook about 3-4 minutes: they are ready when they are well puffed.
• Gently remove them and place in a serving dish.
• If you prefer, after cooking them, you can brown them in butter in a hot skillet.
• Serve them hot with cream gravy or sour cream.
• Gravy: Melt the butter in in a large frying pan.
• Mix by shaking the flour and cream in a jar with a lid.
• Add to the hot butter and stir until thickened.
• Add salt and pepper to taste.
• Depending on how much gravy you like, you may have to make a double recipe of the gravy.
• These varenikje can be frozen before cooking, by placing them on well floured cookie sheets and placed in the freezer.
• When well frozen, place into plastic bags in amounts as needed per meal.
• Enjoy!

GLUMS WARENEKI (COTTAGE CHEESE PEROGIES)

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!

COTTAGE CHEESE VARENIKI RECIPE - (4/5)

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.