Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wareneki Recipe
    Lost? Site Map

    Wareneki

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dough

    Filling

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    10%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.8 g
    9%
    Cholesterol 106.6 mg
    35%
    Sodium 643.3 mg
    26%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.4 g
    9%
    Protein 30.0 g
    60%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes