Glomms Warenikje with Cream Gravy (Cottage Cheese Perogies )

My Vereniki

These are boiled cottage cheese filled dumplings also know as Vereniki.

Dough
1 cup milk
3 egg whites
1/4 cup oil
1 teaspoon salt
4 - 5 cups flour

Cottage Cheese Filling
3 cups dry cottage cheese
3 egg yolks
2 tablespoons cream
1/2 teaspoon salt

Mix dough and knead until smooth and firm. Roll out thin on lightly floured counter and cut in squares. Place 1 tablespoon of the cottage cheese filling in center of each square. Fold dough over and seal edges.  Gently put each dumpling into boiling water and cook for 5 minutes.
Serve with Cream Gravy and your favorite fruit sauce. ( rhubarb, strawberry, blueberry etc)

Cream Gravy
Melt 3 tablespoons butter in frying pan and allow to cook for 1/2 minute. Add 1 cup of cream and salt and pepper to taste. Bring to boil. Boil gently for a few minutes. Serve with Warenikje.

Glomms Warenikje with Cream Gravy (Cottage Cheese Perogies )

My Perogies

These are boiled cottage cheese filled dumplings also know as Vereniki.




Dough
1 cup milk
3 egg whites
1/4 cup oil
1 teaspoon salt
4 - 5 cups flour

Cottage Cheese Filling
3 cups dry cottage cheese
3 egg yolks
2 tablespoons cream
1/2 teaspoon salt

Mix dough and knead until smooth and firm. Roll out thin on lightly floured counter and cut in squares. Place 1 tablespoon of the cottage cheese filling in center of each square. Fold dough over and seal edges.  Gently put each dumpling into boiling water and cook for 5 minutes.
Serve with Cream Gravy and your favorite fruit sauce. ( rhubarb, strawberry, blueberry etc)

Cream Gravy
Melt 3 tablespoons butter in frying pan and allow to cook for 1/2 minute. Add 1 cup of cream and salt and pepper to taste. Bring to boil. Boil gently for a few minutes. Serve with Warenikje.

Perogies - Vereniki with Cream gravy

This dough is easy to make and works well for me.

The Vereniki (Perogies

Dough:
1 cup lukewarm water
2 egg whites
1 tablespoon oil
1/2 teaspoon salt

Beat together slightly the egg whites, oil, water and salt. Add enough flour to make a firm dough. Set aside to rest the dough for 15 minutes.

Prepare Filling:
500 grams dry cottage cheese. ( 454 g is a pound so this is just over 1 pound )
1 egg yolk
a pinch of salt
Mix cottage cheese with egg yolk and salt. Set aside

Now:
Roll the dough out thin using a bit of flour so the dough does not stick to counter. Cut in squares or circles. Fill with about a tablespoon of filling ( less if you have small squares or circles ). Bring up the corners of dough and seal pressing with fingers. Place perogies into boiled water. Add a little oil to boiling water to prevent sticking. Boil perogies for 5 minutes. Serve with cream gravy.

Cream gravy - Melt 2 tablespoons butter in pan on stove. Add 1 cup cream and 1/4 teaspoon salt. Place 2 tablespoons flour in 1/2 cup of whole milk. Stir to blend then add to the cream/butter mixture in pan. Cook to thicken. Serve with perogies.

Variation - Finely chop a fresh apple. Place 1 teaspoon packed brown sugar on perogie dough square and a bit of chopped apples. Seal perogie and boil for 7 minutes. Serve with cream gravy.
Finely chopped rhubarb is also delicious!

Vereniki - Cottage Cheese Pockets ( My Mom's Recipe )

1 cup cream
1/2 cup milk
6 eggs ( 6 egg whites, 3 yolks)
1/2 teaspoon salt
flour
Beat the eggs well ( that is the 6 egg whites and 3 egg yolks) Save the remaining 3 egg yolks for the cottage cheese filling). Add flour to make medium dough. Dough should be firm and not sticky. Roll out quite thin on floured surface. Cut into 3 x 3 inch squares. Turn each square over as you fill it ( filling recipe below). Put approximately 1 tablespoon ( more or less as you like) in the center of the square piece of dough. Lift corners of square and seal to make an enclosed pocket. Pinch along edges to ensure seal. Place in boiling water and cook for 5 minutes. Remove from boiling water carefully so as to not break the seal.  Serve Vereniki Cottage Cheese Pockets with cream gravy.

Cottage Cheese Filling
dry cottage cheese
salt to taste
egg yolks
Stir together the cottage cheese, salt, and egg yolks. Use as much egg yolk as need to be moist but not runny.
Cream Gravy
In heavy saucepan, place 1 tablespoon butter and 1 and 1/2 cups of heavy cream. Add 1/8 teaspoon pepper and 1/2 teaspoon salt. Boil together gently for 4 minutes. Serve on Vereniki Cottage Cheese Pockets.