Cottage Cheese Varenikje Recipes

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!

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.

Steps:

• Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
• Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.

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.