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1
In a bowl, combine cottage cheese, onions (if using), 1/2 tsp salt, and egg yolks.
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2
Mix well with your hands until the cottage cheese is in fine curds.
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3
In a separate bowl, combine egg whites, milk, 2 tsp salt and flour.
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4
Mix together, adding flour as necessary until dough is stiff enough to roll out.
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5
Roll out dough (you may need to do this in two batches) to 1/8 inch thick on floured surface.
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6
Cut into circles 5 inches in diameter (use a cookie cutter, small bowl, or water glass to do this).
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7
(You could also use a pierogy maker.)
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8
Place 1 rounded tablespoon of the cottage cheese mixture on each circle.
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9
(If you put too much filling they won't stay together properly.)
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10
Fold the circle over to make a half circle.
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11
Pinch the edges tightly.
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12
You can dip your fingers in water if `the dough won`t stick.
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13
In a saucepan, bring 4 - 6 cups water to a boil.
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14
Add 1 tsp salt.
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15
Drop vareniky into boiling water a few at a time.
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16
Cook for five minutes.
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17
Remove with a slotted spoon and drain.
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18
Keep hot.
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19
Traditionally served with Cream Gravy: Melt 2 T.
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20
margarine or butter in a skillet.
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21
Optionally, saute one small finely chopped onion.
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22
Add 1 cup cream (or use evaporated milk, to keep the fat content lower) and salt and pepper to taste.
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23
Heat slowly, but do not boil.
