Varenyky

What in the World’s for Dinner?, p. 73

DOUGH

2 cups (500 ml) flour

1 large egg

½ tsp (2 ml) salt

½ cup (125 ml) water

FILLING

1 cup (250 ml) dry cottage cheese

2 cups (500 ml) cooked mashed potatoes

1 egg, beaten

½ tsp (2 ½ ml) salt

¼ tsp (1 ½ ml) pepper

1 Tbsp (12 ½ ml) minced onions

My first time working with dry cottage cheese. It's weird but kinda cool.

To make dough; mix flour, eggs and salt, stir in water and mix to a stiff dough. Divide dough in half, roll each piece paper thin and cut out 3-inch (7 ½ cm) circles with a pastry cutter. Mix together ingredients for filling and place one teaspoonful (5ml) on each dough circle. 

Such an interesting mix of stuff!

Doop!

Moisten dough edges, fold in half and seal edges. Cook varenyky in boiling, salted water 4 or 5 minutes, until they rise to the top. Drain and serve with butter and sour cream.

I used gluten-free sorghum flour, which made them darker than they usually are and also made it harder to get them "paper-thin."

My Rating: 4/5 "These are a kick-ass comfort food. It's great that they're little hand-held friends, but they're also really filling, so be careful about popping them in your face like pizza rolls or something. The sour cream is an essential component here, so don't skimp!"