Ingredients: |
Ingredients: ¼ c. water or milk
¼ c. light cream
2 egg whites, beaten
¼-½ tsp. salt
¼ tsp. cream of tartar, optional
1½-2 c. flour, approx.
1 (16 oz.) carton dry cottage cheese
2 egg yolks
A bit of cream
½ tsp. salt, or to taste
Pepper, to taste, optional
3 qt. water
1 TB oil
Creamy Sauce:
4 T. or more butter, optional
2 c. whipping cream
2-3 TB cornstarch
¼ c. milk
¼ c. sour cream, approx., optional
Salt to taste
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Directions: |
Directions:Dough:
In a large bowl, combine milk, cream, egg whites, salt, and cream of tartar. Add just enough flour to make a soft, workable dough. Shape into a smooth ball. Let dough rest for a few minutes to allow better handling. Roll out dough on a well floured surface to about a 3/16 inch thickness, using a floured rolling pin. Cut dough into rounds with a large cookie cutter or widemouthed drinking glass.
Filling:
Combine cottage cheese, egg yolks, cream if mixture is too dry to stick together well, salt and pepper. Place a compacted spoonful of filling on each round. To form pockets, dip fingers in flour to prevent stickiness, fold each round over, matching edges and pinch together to seal. Be careful not to let filling touch the edges of the rounds. Place pockets on a floured surface until ready to boil. Bring to a boil 3 quarts of water with 1 Tablespoon oil. Place about ½ of the pockets one by one into the boiling water. Boil for 3 to 5 minutes until all the pockets float on top. Remove with a slotted spoon. Drain and dot with butter. Serve hot with cream sauce or butter. (Recipe Note:) Leftover pockets may be fried in lightly buttered pan to a golden crispness and served. Another option is to saute chopped or sliced onions in butter, pour over perogies and top with sour cream or cream sauce. Or, the cottage cheese filling may be replaced with your favorite fruit filling. Continued on next page.
Creamy Sauce:
Melt butter in saucepan. Add whipping cream and salt. Make a thin paste of cornstarch and milk; add to saucepan, stirring constantly. Simmer slowly until sauce begins to thicken; add sour cream. (Variation:) Simmer whipping cream until thickened; add butter and salt; serve. Serve over perogies. |
This recipe for Perogies (Wareneki or Cottage Cheese Pockets) is from