Vareniky - cheese

Method

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