Cottage Cheese Pockets Recipe 45

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WARENEKI



Wareneki image

German Mennonite-style perogies - the flour and cottage cheese measurements in this recipe aren't exact. You'll find in a lot of mennonite cooking there aren't exact measurements since it's done a lot by look and consistency.

Provided by BK GeeGee

Categories     Cheese

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup milk
1/2 teaspoon salt
2 egg whites
2 -2 1/2 cups all-purpose flour
1 lb dry curd cottage cheese
2 egg yolks
1/2 teaspoon salt

Steps:

  • Combine all of the dough ingredients together to make a soft dough. Roll out thinly onto a floured board and cut into circles (I like to use a mason jar lid). Blend the filling mixture well and put enough filling to cover half of the circle but leave edges to seal the wareneki. Fold the other half over into a half moon shape then press the edges together with fingers or lightly with a fork. Boil the wareneki for about ten minutes - they will float when cooked. Serve with gravy or butter or after they're boiled you can fry the wareneki with onions and bacon and serve with sour cream (I like mine with ketchup).

Nutrition Facts : Calories 376.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 106.6, Sodium 643.4, Carbohydrate 51.6, Fiber 1.7, Sugar 2.4, Protein 30.1

COTTAGE CHEESE POCKETS RECIPE - (4/5)



Cottage Cheese Pockets Recipe - (4/5) image

Provided by á-259

Number Of Ingredients 12

Dough:
3 eggs
1/2 cup oil
3/4 cup milk
Salt
Flour
Stuffing:
Dry Cheese (Bakers cheese)
2 eggs
1 lg. onion
Salt
Pepper

Steps:

  • Dough: Mix ingredients Add flour kneed into stiff dough Roll out dough and cut into circular pockets Stuffing: Beat eggs Mix ingredients Stuff pockets and fry

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