I have the recipe here for filling with cottage cheese. In german we call this Glums Wareneki.
My mom also made wareneki with Italian plums and rhubarb.
We eat the cottage cheese wareneki first with some sauce and salt and pepper. .
and then end the meal with some of the fruit wareneki. . .with sauce and a sprinkle of sugar.
- 3/4 cup whipping cream
- 4 egg whites. . .beaten until soft peaks form
- 2 teaspoons baking powder
- 1 teaspoon of salt
- about. . 2 1/2 cups of flour
- Whip the egg whites in a large grease free bowl, add the whipping cream and the baking powder and the salt.
- Add the flour a bit at a time.
- Continue to add a bit of flour at a time until you have a soft dough but stiff enough to roll out.
- Cover with plastic wrap and refrigerate for an hour while you make the filling.
Cottage Cheese Filling
- 500 grams. . .or about 2 cups of dry cottage cheese
- the egg yolks from the eggs above
- 1/2 teaspoon salt
- Mix together with a pastry blender or put it all in the food processor and mix until the cottage cheese is finely ground.
- Roll the dough out on a slightly floured counter. Add a bit more flour if it is sticky.
- You can either start at the top of you dough about 2 inches down and place a teaspoon of filling every three inches leaving room between, then fold the dough down and use a glass to cut out half moons and pinch them shut.
- Or, just use a glass and cut out rounds and then use a small teaspoon and put a bit of filling on your dough and then fold in half and pinch shut Try not to get filling in the area you are pinching shut.
- Put them on a floured parchment papered cookie sheet and keep them in the refrigerator until you are ready to boil them or freeze them on a cookie sheet to use another day.
I don't bother to flour them unless I use frozen plums they are a bit trickier to stuff and I find a little flour keeps them less leaky.
- To cook Warenki, put a large pot of water on to boil, add a teaspoon of salt.
- Gently put the wareneki in the boiling water and bring it back to the boiling point. Boil only a few minutes. Once the wareneki are floating they are done.
- Drain in a colander and serve (a little melted butter helps to keep them from sticking)
- 1 cup whipping cream
- 1/4 cup butter
- salt and pepper to taste
- Simmer for a few minutes and serve over Warenki.
I also saute some caramelized onion with the cottage cheese Wareneki.