Wareneki

Submitted by BK GeeGee

"German Mennonite-style perogies - the flour and cottage cheese measurements in this recipe aren't exact. You'll find in a lot of mennonite cooking there aren't exact measurements since it's done a lot by look and consistency."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4-6

ingredients

• Dough

• 1⁄2 cup milk
• 1⁄2 teaspoon salt
• 2 egg whites
• 2 - 2 1⁄2 cups all-purpose flour

• Filling

• 1 lb dry curd cottage cheese
• 2 egg yolks
• 1⁄2 teaspoon salt

directions

1. Combine all of the dough ingredients together to make a soft dough. Roll out thinly onto a floured board and cut into circles (I like to use a mason jar lid). Blend the filling mixture well and put enough filling to cover half of the circle but leave edges to seal the wareneki. Fold the other half over into a half moon shape then press the edges together with fingers or lightly with a fork. Boil the wareneki for about ten minutes - they will float when cooked. Serve with gravy or butter or after they're boiled you can fry the wareneki with onions and bacon and serve with sour cream (I like mine with ketchup).

Reviews

[Lara O.]

Just like my grandmother's! I couldn't find dry curd so I drained juices from small curd cottage cheese. I only needed 2 cups flour for the dough. It needs to be rolled pretty thin. With my pasta maker I used the #4 width setting. Perfect with farmer sausage and a sauce made with sour cream, cream and butter!

 

[Classy Canuck]

Thank you, these were just like my MI's. Next time, I may add a little less egg yolk, as my filling seemed a little runny, which made my perogies hard to seal.

 

[ElaineAnn]

These were easy for me to make because I make Polish peirogi, but these taste a little different. I fried them with bacon and onion and served with sour cream, as you mentioned. Very good, Bekah! Made and enjoyed for PAC Spring '09.