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    You are in: Home / Recipes / Wareneki Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Bekah_Goertzen's Note:

    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.

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    Units: US | Metric




    1. 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).

    Ratings & Reviews:

    • on February 23, 2010


      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.

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    • on April 19, 2009


      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.

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    Nutritional Facts for Wareneki

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.7
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 1.8 g
    Cholesterol 106.6 mg
    Sodium 643.3 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 1.6 g
    Sugars 2.4 g
    Protein 30.0 g

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