Today has been quite busy and I haven’t been able to get on here until now. I have a recipe to share with you all. It is taken from the Mennonite Girls Can Cook cookbook and it is a classic Mennonite recipe. Oh, and it’s SO GOOD.

Wareneki (Cottage Cheese Pockets) (Also known as Perogies)

Dough Ingredients:

1/2 tsp Salt

1/2 tsp Baking Powder

2 C Flour

1 Egg white, slightly beaten

1 C Sour Cream

1. Place dry ingredients into a mixing bowl

2. Stir in egg white and sour cream

3. Using your hands, knead until the dough is smooth. Cover and refrigerate 1 hour (or longer).

4. While dough is chilling, make the filling (recipe to follow). Each filling recipe is enough for 1 recipe of dough.

5. On a lightly floured surface, roll 1 recipe of dough into a very thin rectangle.

6. Using a small ice cream scoop, place balls of filling along one end of dough.

7. Fold dough over filling. Use a small round cutter to press down over each mound of filling. The dough is very easy to work with and should stick together. If it doesn’t, pinch the edges to seal in the filling.

8. Place Wareneki on a parchment-lined baking sheet and refrigerate until ready to boil.

Cottage Cheese Filling:

2 C dry curd cottage cheese

1 egg yolk

1 tsp salt

1/4 tsp pepper

1. Mix together well

Cooking Instructions:

1. Bring to boil lightly salted water in a large saucepan

2. Drop fresh or frozen Wareneki into boiling water and boil for 5 minutes if fresh or 10 minutes if frozen. Wareneki will float when they are cooked.

3. Drain immediately

4. Fry in butter until golden brown on both sides (may fry with onions as well).

5. Eat them all up

Some of my observations:

:: At first it seemed as though there wasn’t enough liquid for the dough, but after a bit of kneading it came together perfectly ::

:: It is important to buy the dry curd cottage cheese. This is different from regular cottage cheese. ::

:: The key to making the perfect wareneki is letting them chill long enough. This dough is fabulous and doesn’t easily tear, but it is best used cold. I let the dough chill for over an hour after I made it and then I let the assembled wareneki chill for about 1 hour before I cooked them. You don’t have to do it that long, but make sure they are chilled! ::

:: I use a different method for putting the wareneki together. First I cut out the circles with a cookie cutter, then I held a circle in my palm, scooped in some filling, folded it over and pinched the edges. This worked well. ::

:: I experimented with the filling by doing a feta and spinach filling alongside the cottage cheese filling. It was delicious. You could also make these with cooked ground beef for the filling. ::