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Print this Recipe    Varenniki

1 egg, well beaten
1/4 tsp salt
1/2 cup milk
2 cups flour
1/2 lb very dry cottage cheese (Farmer's Style)
Sour cream

Make dough out of the first 4 ingredients. Let stand for an hour.
Divide into 4 parts and roll each part into a thin sheet about 1/8
inch thick. Take glass (3 1/2 inch in diameter) and cut out rings
from the dough. Dough left can be kneaded and rolled again.

Fill each ring with 1 1/2 tbl cottage cheese. Bring edges together
and pinch hard to seal so that you get a half moon shape. Place
on floured board or cookie sheet. This will make about 30 varenniki.
If you don't plan to use all of them you can freeze them.

To cook: Fill large pan, 6 or 8 quarts, with water, bring to rolling
boil and gently put the varenniki into the water. Stir with slotted
spoon to separate them and cook for 5 minutes after they come to
the surface. Test one for doneness to see if the dough is cooked.
Remove from heat when done and drain in colander. Serve right away
with sour cream sprinkled with sugar or honey or other sweetener.


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