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Cottage Cheese Vareniki

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      Title: COTTAGE CHEESE VARENIKI
 Categories: Pasta, Ethnic
      Yield: 6 Servings
 
      2 c  Flour
      1 ts Salt
      1 lb Cottage cheese (may use
           -low-fat)
      1    Egg, lightly beaten
    1/3 c  Milk
           Melted butter
           Bread crumbs, browned in
           -butter
           Sour cream (optional)
           Fried bacon, crumbled
           -(optional)
           COTTAGE-CHEESE FILLING:
      1 lb Dry cottage cheese
      1    Egg, lightly beaten
           Salt
 
  Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery)
  Serves: 6
  
  NOODLES:
  
  Dough: First mix flour with the salt. Combine the egg, milk and
  cottage cheese in blender.  Stir combination into the flour and salt
  and knead to make a soft dough. Cover and let the dough stand for 10
  minutes.
  
  Filling: In a bowl, combine the cottage cheese with the egg, and
  season to taste with salt. The filling should be thick enough to hold
  its shape in a spoon.
  
  Roll the dough quite thin on a floured board. Cut rounds with a large
  biscuit cutter or with the rim of a glass. For speedier work, the
  dough may be cut into 2 - 2 1/2 inch squares. Put a round or square
  of dough on the palm of your hand. 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. The edges should be
  free of filling. Be sure that the edges are sealed well to prevent
  the filling from running out. Place the vareniki on a floured board
  or a kitchen towel (don't crowd them), and cover with a kitchen towel
  to prevent drying.
  
  Drop a few vareniki at a time into a large quantity of rapidly boiling
  salted (optional) water. Do not attempt to cook too many at a time.
  
  Stir very gently with a wooden spoon to separate the vareniki and to
  prevent them from sticking to the bottom of the pot. Continue boiling
  for 3 4 minutes. Vareniki are ready when they are well puffed. Remove
  them to a colander and drain thoroughly. Place in a deep dish,
  sprinkle generously with melted butter, and toss very gently to coat
  them evenly with butter. Serve in a large dish without piling or
  crowding them. Top with bread crumbs. The traditional accompaniment
  is sour cream or crumbled bacon, or both.
  
  An additional egg or egg yolk, or some thick sour cream, may be used
  in the filling if the cottage cheese is very dry.
  
  << Joyce Monschein >>
 
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