Cottage Cheese Varenikje Recipe

Name: Cottage Cheese Varenikje
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups milk; 3 egg whites, beaten; ½ tablespoon salt; 3 ½ cups flour; ½ cup margarine; 1 (600 g) container dry curd cottage cheese; 3 egg yolks; salt; pepper; 2 -3 tablespoons butter or 2 -3 tablespoons margarine; 1 cup heavy cream or 1 cup whipping cream; ½ tablespoon flour; salt; pepper

Servings: persons

1 ¼ cups milk
3 egg whites, beaten
½ tablespoon salt
3 ½ cups flour
½ cup margarine
1 (600 g) container dry curd cottage cheese
3 egg yolks
salt
pepper
2 -3 tablespoons butter or 2 -3 tablespoons margarine
1 cup heavy cream or 1 cup whipping cream
½ tablespoon flour
salt
pepper

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

1315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups milk, 3 egg whites, beaten, ½ tablespoon salt, 3 ½ cups flour, and more.

Yes, Cottage Cheese Varenikje falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cottage Cheese Varenikje

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions