Varenyky with potatoes and cheese

Yield: 1 servings

Measure Ingredient
3 cups Mashed potatoes
1 cup Cottage cheese or cheddar cheese
1 large Onion; chopped
1 tablespoon Vegetable shortening
1 teaspoon Salt
3½ cup Sifted flour
1 Egg; beaten
1 cup Water
½ teaspoon Salt

Add cottage cheese to potatoes. Brown onion in shortening; add salt and pepper and mix with potatoes and cheese. Make dough by combining flour, egg, water and salt. Roll thin on floured board and cut into circles about 3- inches in diameter. In center of each circle, place 1 tbsp potato mixture and form into Varenyky by folding over to form a half circle and press the edges together with the fingers, making certain that the edges are free of filling. Place Varenyky into 3 quarts of boiing salted water and continue to boil them 4 minutes after they float. Remove to a colander and spray with a little cold water to set them. Garnish with melted butter or margarine.

Recipe by: Cynthia Heller

Recipe by: Temple Beth Am Sisterhood Cookbook, Abington, PA p. 180 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Jan 07, 1999, converted by MM_Buster v2.0l.

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