Wareniki (Cottage Cheese Pockets)
- 3/4 Cup Milk
- 3/4 Cup Cream
- 4 Egg Whites
- 4 2/4 Cups Flour
Mix dry then add wet to form dough (let rest for 30 minutes)
- 1 Carton (Dry Cottage Cheese)
- 2 Egg Yolks
- Salt & Pepper to Taste
- Roll out dough
- cut into strips, then squares
- place filling in middle of dough
- Fold dough over filling and seal with fingers, ensuring there are no holes in the dough so water will get in
- place on bake sheet that is lined with paper towel, sprinkled with flour, continue to pile a single layer on each paper towel layer.
When ready to boil (just like pasta), Fill up 18 Qt Pot, salt water, drop in each “pocket” individually.
You will know when they are done when they float to the top. Pour butter onto of pockets, so they will not stick together.
If you do want to try these and have any technical questions please write below and I will answer.
This is by far my favourite childhood memory of home. This is a german Mennonite recipe that comes down from my Great Grandmother. I use to prepare these with my Grandmother and mother and sister. We served it with Fraser Valley Farmer Sausage, Rice and Corn. For the actual pockets, we made a whipping cream sauce and topped that with salted melted butter.
If you HAVE leftovers, they are really good fried up.