---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COTTAGE CHEESE VARENIKI
  Categories: Pasta, Ethnic
       Yield: 6 servings
  
       2 c  Flour
       1 ts Salt
       1 lb Cottage cheese (may use
            -low-fat)
       1    Egg, lightly beaten
     1/3 c  Milk
            Melted butter
            Bread crumbs, browned in
            -butter
            Sour cream (optional)
            Fried bacon, crumbled
            -(optional)
            COTTAGE-CHEESE FILLING:
       1 lb Dry cottage cheese
       1    Egg, lightly beaten
            Salt
  
   Source: The Good Cook - Pasta, 1980 (Traditional
   Ukrainian Cookery) Serves: 6
   
   NOODLES:
   
   Dough: First mix flour with the salt. Combine the egg,
   milk and cottage cheese in blender.  Stir combination
   into the flour and salt and knead to make a soft
   dough. Cover and let the dough stand for 10 minutes.
   
   Filling: In a bowl, combine the cottage cheese with
   the egg, and season to taste with salt. The filling
   should be thick enough to hold its shape in a spoon.
   
   Roll the dough quite thin on a floured board. Cut
   rounds with a large biscuit cutter or with the rim of
   a glass. For speedier work, the dough may be cut into
   2 - 2 1/2 inch squares. Put a round or square of dough
   on the palm of your hand. Place a spoonful of the
   cheese filling on the dough, fold it over to form a
   half circle or triangle, and press the edges together
   with your fingers. The edges should be free of
   filling. Be sure that the edges are sealed well to
   prevent the filling from running out. Place the
   vareniki on a floured board or a kitchen towel (don't
   crowd them), and cover with a kitchen towel to prevent
   drying.
   
   Drop a few vareniki at a time into a large quantity of
   rapidly boiling salted (optional) water. Do not
   attempt to cook too many at a time.
   
   Stir very gently with a wooden spoon to separate the
   vareniki and to prevent them from sticking to the
   bottom of the pot. Continue boiling for 3 4 minutes.
   Vareniki are ready when they are well puffed. Remove
   them to a colander and drain thoroughly. Place in a
   deep dish, sprinkle generously with melted butter, and
   toss very gently to coat them evenly with butter.
   Serve in a large dish without piling or crowding them.
   Top with bread crumbs. The traditional accompaniment
   is sour cream or crumbled bacon, or both.
   
   An additional egg or egg yolk, or some thick sour
   cream, may be used in the filling if the cottage
   cheese is very dry.
   
   << Joyce Monschein >>
  
 -----