Wareneki Recipes

Steps:

• For Filling: Combine ingredients and set aside. Add more sugar if fruit is not sweet and add more flour if fruit is juicy.
• For Dough: Sift flour and salt into mixing bowl, put in eggs and milk, making a medium soft dough.
• Roll out fairly thin and cut with a circle cutter or glass.
• Place 1 tsp filling into each circle and seal edges, so that no juices escape during cooking. For best results, chill the completed parcels in the fridge for 1 hour.
• Drop them one by one into a pot of boiling water. Cook for 10-15 minutes or until they rise to the surface.
• **For OAMC: freeze in single layer on a cookie sheet until firm. Transfer to a labeled ziploc bag and freeze. To serve: Cook as directed but cook for 20-25 minutes.**.
• Best with cream gravy: 1/2 cup cream, 1 tsp flour, 1 tbsp butter. Combine in small sauce pan and heat until slightly thickened.

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).

Steps:

• In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
• In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
• Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
• Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.