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1
Cottage Cheese filling: Mix tog the dry curd cottage cheese with the egg yolks, salt and pepper to taste.
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2
Dough: Rub together flour, salt and margarine as you do for pie dough.
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3
Add milk and beaten egg whites.
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4
Knead well.
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5
Roll dough very thin on a lightly floured board.
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6
Cut rounds with a 3-inch cutter.
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7
Place a spoonful of filling in the center.
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8
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.
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9
Drop a few varenikje at a time into a large pot of rapidly boiling water.
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10
Do not cook too many at one time.
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11
Stir gently with a wooden spoon to keep them from sticking to the bottom of the pot and to each other.
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12
Cook about 3-4 minutes: they are ready when they are well puffed.
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13
Gently remove them and place in a serving dish.
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14
If you prefer, after cooking them, you can brown them in butter in a hot skillet.
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15
Serve them hot with cream gravy or sour cream.
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16
Gravy: Melt the butter in in a large frying pan.
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17
Mix by shaking the flour and cream in a jar with a lid.
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18
Add to the hot butter and stir until thickened.
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19
Add salt and pepper to taste.
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20
Depending on how much gravy you like, you may have to make a double recipe of the gravy.
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21
These varenikje can be frozen before cooking, by placing them on well floured cookie sheets and placed in the freezer.
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22
When well frozen, place into plastic bags in amounts as needed per meal.
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23
Enjoy!
