Varenyky With Potatoes And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Jewish | Dishes-, Potatoes, Side | 1 | Servings |
INGREDIENTS
| 3 | c | Mashed potatoes |
| 1 | c | Cottage cheese or cheddar |
| cheese | ||
| 1 | Onion, chopped | |
| 1 | T | Vegetable shortening |
| 1 | t | Salt |
| Pepper | ||
| 3 1/2 | c | Sifted flour |
| 1 | Egg, beaten | |
| 1 | c | Water |
| 1/2 | t | Salt |
INSTRUCTIONS
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@coconet.com> on Jan 07, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2574
Calories From Fat: 623
Total Fat: 70.7g
Cholesterol: 342.9mg
Sodium: 6182.1mg
Potassium: 982.5mg
Carbohydrates: 355.6g
Fiber: 14.6g
Sugar: 9.3g
Protein: 118.6g