Wareneki

Wareneki, Varenyky or Perogies.

It really doesn't matter what you call them, they are wonderful.

I grew up with cottage cheese filled Wareneki, along with a sour cream and butter gravy.

My husband's Mom is Ukrainian and the filling for her recipe is

sauerkraut, hamburger and potato.

They served them with heated cream or sour cream.

Dough:

-1 cup sour cream

-1/2 tsp salt

-1/2 tsp baking powder

-2 cups flour

-1 egg white, slightly beaten (save the yolk for the filling)

Mix ingredients into a smooth dough, cover and place in the refrigerator for at least 1 hour.

This recipe makes enough for one of the following fillings, but can easily be doubled.

Sauerkraut , Hamburger and Potato Filling:

-1 large potato, boiled, mashed and cooled

-1/2 lb hamburger, browned, seasoned with salt and pepper. Drain any drippings and cool meat.

-1 cup sauerkraut, drained well

Mix above 3 ingredients together.

Potato Cheese and Onion filling:

-2 potatoes boiled, mashed and cooled

-1/4 cup sauteed onion, cooled

-1 cup grated cheddar cheese

Mix above three ingredients together.

Cottage Cheese Filling:

-2 cups dry curd cottage cheese (if you can't find dry, place regular cottage cheese in a fine strainer and allow moisture to drain)

-1 egg yolk, left over from the dough

-1 tsp salt

-dash pepper

Combine ingredients together well.

Method:

1. While dough is chilling make the fillings. (you can double the dough to make several kinds)

2. Take one recipe of dough and on a lightly floured counter roll it out very thin into a large rectangle.

3. Using an ice cream scoop place balls of filling along one end of dough as illustrated above.

4. Fold dough over filling as illustrated above. Using a small round cutter (or small glass) cut out Wareneki, as illustrated below.

The dough is very easy to work with and not sticky. If you find that the edges aren't sealed just pinch as needed.

5. Place the Wareneki on parchment lined cookie sheets. Keep in fridge until ready to boil, or freeze on the cookie sheets. Once they are frozen bag them for later use.

Boiling:

Bring a large pot of water with 1 tbsp butter to a boil. Drop fresh or frozen Wareneki into the boiling water and boil 5 minutes if fresh, or 10 minutes if frozen. Wareneki will float when they are done. Drain.

Gravy:

-1/4 cup butter, melted

-1 cup sour cream

In a small sauce pan melt butter, and then stir in sour cream. Bring to a boil, and then simmer for 5 minutes. Salt and pepper lightly to taste.

Serving suggestions:

-sour cream

-heated whipping cream

-sauteed onions

-fried crumbled bacon

-farmer sausage or fried ham slices

-sauteed red cabbage

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