Food Friday: Glums Wareniki

These are essentially perogies but filled with cottage cheese rather than potato.

Ingredients

Dough:

• 250ml milk
• 3 egg whites
• 15ml salt (1 tablespoon)
• flour
  

Filling:

• 500ml dry curd cottage cheese (2 cups)
• 3ml salt (1/2 teaspoon)
• dash of pepper
  
• 3 egg yolks

Directions

1. Mix milk, egg whites, and salt. Add enough flour to make a firm dough. Roll out thin and cut into circles 5-7cm in diameter with a cookie cutter (or use the end of a tin can that you've washed clean). (Alternatively you can cut them into squares, which will give you triangular wareniky rather than half-moon ones.)
2. Place about 5ml (1 teaspoon) of the filling on each circle. Moisten edges with water and fold over. Pinch together.
   
3. If you're not going to eat all the wareniki right away, they can be frozen individually on a cookie sheet and then put into a bag to store for later use.
4. Cook in salted boiling water for about 5 minutes or until the dough is cooked.
5. Optional: After boiling, fry until browned on both sides.
   
6. Serve with regular gravy or schmauntfett (sour cream gravy).
   

Tips
- Dry curd cottage cheese can be purchased in the dairy section of some grocery stores. If you can't find it, used creamed cottage cheese but drain off most of the liquid, add just one egg yolk, and don't add salt.
- If you don't have time or don't want to make your own dough, you can buy precut wrappers for dumplings (jiaozi) in many Chinese grocery stores.
- Wareniki can also be made with fruit fillings To do so, place a couple of small pieces of fresh fruit (or raisins) on each dough wrapper along with a bit of sugar (or mix fruit and sugar and add 1 teaspoon of illing). Serve with sweet cream sauce.