| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Jewish |
Side, Dishes-, Potatoes |
1 |
servings |
INGREDIENTS
| 3 |
c |
Mashed potatoes |
| 1 |
c |
Cottage cheese or cheddar cheese |
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Vegetable shortening |
| 1 |
ts |
Salt |
|
|
Pepper |
| 3 1/2 |
c |
Sifted flour |
| 1 |
|
Egg; beaten |
| 1 |
c |
Water |
| 1/2 |
ts |
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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