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NOODLES:
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Dough:
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First mix flour with the salt.
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Combine the egg, milk and cottage cheese in blender.
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Stir combination into the flour and salt and knead to make a soft dough.
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Cover and let the dough stand for 10 minutes.
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7
Filling:
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In a bowl, combine the cottage cheese with the egg, and season to taste with salt.
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The filling should be thick enough to hold its shape in a spoon.
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Roll the dough quite thin on a floured board.
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Cut rounds with a large biscuit cutter or with the rim of a glass.
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For speedier work, the dough may be cut into 2 to 2 1/2 inch squares.
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Put a round or square of dough on the palm of your hand.
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Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers.
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The edges should be free of filling.
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Be sure that the edges are sealed well to prevent the filling from running out.
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Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying.
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Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water.
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Do not attempt to cook too many at a time.
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Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot.
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Continue boiling for 3 or 4 minutes.
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Vareniki are ready when they are well puffed.
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Remove them to a colander and drain thoroughly.
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Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter.
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Serve in a large dish without piling or crowding them.
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Top with bread crumbs.
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The traditional accompaniment is sour cream or crumbled bacon, or both.
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An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry.
